I love to eat dishes prepared with raw food
2 Cups Kamut Kernels
1/3 Cup Tamari (wheat-free, low sodium)
1 Cup Whole Walnuts
1/3 Cup Sesame Oil
2 Carrots, julienne, fine
1/2 Cup Hempseed Oil, or Udo’s Choice
1/2 English cucumber, julienne, fine Oil Blend
1/3 Cup Lemon Juice
Cook kamut kernels (preferably in a steamer) until tender. Put in a large serving bowl. Add the rest of the ingredients. Mix well and serve.
Other recipes like this from Dorit can be found at:
Dorit’s book: Celebrating Our Raw Nature
1 head Cauliflower
Celtic Sea salt, to taste
1 head Broccoli
Teriyaki Sauce
1 Lemon
Cut the broccoli and cauliflower florets off the stalks and rinse well. Place in a large bowl and sprinkle with the lemon juice and sea salt, mixing well to make sure the dressing is evenly distributed. Pour teriyaki sauce into the bowl (according to desired taste). Let sit and marinate until serving time.
Dorit’s book: Celebrating Our Raw Nature
2 Carrots
1 Stalk Celery
3-6 Leaves Lettuce
1 Apple
Bunch up lettuce and push through hopper with carrots, celery and apple.
Dorit’s book: Celebrating Our Raw Nature
1 leaf Collard Green (chopped)
1-2 pcs. scallions, chopped
2 stalks Celery
1/2 tsp. Nama Shoyu or Dr. Bonner’s
1 leaf Kale Mineral Bouillon
1 large Tomato
1/4 Cup Lemon Juice, freshly squeezed
1-2 cloves Garlic
1/4 tsp. Cayenne pepper or jalapeno pepper, chopped fine and seeds removed
Using a Juicer, roll garlic in kale leaf and collard leaf and push through hopper with tomato and celery. Pour mixture into a blender. Add lemon juice adjusting to taste, and mix. Add cayenne pepper or jalapeno pepper and nama shoyu or mineral bouillon. Mix and adjust to taste.
Serve with chopped scallion sprinkled on top of soup. For a thicker and quicker version, mix everything except for the scallions in a very powerful Blendtec or Vitamix blender.
Dorit’s book: Celebrating Our Raw Nature
Strawberries
Blueberries
Gooseberries
Boysenberries
Blackberries
Place a lint-free towel on a cookie sheet. Rinse berries thoroughly (swish them in a shallow bowl of water). Allow to drain for a while. Place berries on the cookie sheet. The towel will absorb excess water.
Place cookie sheet in freezer until berries are frozen. When the berries are frozen, lift the towel and the berries will pop off. Store berries in zip lock type freezer containers. Keep there until ready to use.
Other recipes like this from Dorit can be found at:
Dorit’s book: Celebrating Our Raw Nature
4-5 Carrots
1 bunch Spinach
Juice and serve
Other recipes like this from Dorit can be found at:
Dorit’s book: Celebrating Our Raw Nature
2-3 Oranges, quartered
1/4 Cup Raisins (optional) pre-soaked in orange juice
1-2 Grapefruits, quartered
2-4 Tangerines, quartered
1/2 Cup Freshly squeezed Orange or 1 Very ripe Papaya, cubed
2 Tbs Lime or Lemon Juice
4-6 Leaves Peppermint or Spearmint, finely chopped
2-3 Dates, finely chopped
In large glass bowl, place all the fruits, sprinkle with fruit juice, chill in the refrigerator and just prior to serving, garnish with mint.
