I love to eat dishes prepared with raw food
1 lb Brussels Sprouts, lightly steamed
1 tsp. Ground Cardamon
8-12 Raw Hazelnuts or Almonds, soaked
pinch Flower of the Ocean Sea Minerals
1 tsp. Mustard Oil or Olive oil
Wash brussel sprouts and cut off bottom of stems and loose leaves. Steam very lightly. Cut in halves. In a blender, put nuts and a small amount of water with the cardamon. Liquefy and pour over Brussels sprouts. Add a few extra crushed nuts and sea minerals to taste. Serve.
Dorit’s book: Celebrating Our Raw Nature
[Almond Milk, sweetened version]
1 cup Soaked Almonds
1/2 tsp Almond Extract or 1 tsp Vanilla Extract or vanilla bean
2-3 cups Purified or Distilled Water
4-6 Dried or fresh Dates or Maple Syrup or Stevia or Agave
Dash Cinnamon Powder
If using dates, remove piths and put dates aside for sweetening. If using maple syrup, use Grade B or C only. In a very powerful blender, mix soaked almonds (soak for 8 hours and rinse well) and add water at top speed. Using a cheese cloth or a nut milk bag, squeeze out the milk into a pitcher, with the same motions as if milking a cow. Save pulp for making almond bread.
When finished making milk, pour the milk back into the blender, add sweetener and blend well adding the other ingredients to taste. If you wish to do a mixture of dates and maple syrup, stevia or agave, add small amounts at a time, checking for taste as you do so. Keep refrigerated and will usually last for 2-3 days to use with any recipe needing milk including cereals.
Other recipes like this from Dorit can be found at:
Dorit’s book: Celebrating Our Raw Nature
2 Cups Sunflower seeds, ground
3 bunches Chopped Scallion
2 Cups Shredded carrots
2 T. Nutritional Yeast (not a raw product)
1 Cup Chopped Courgettes (Zucchini) or other squash
1 T. Curry powder
2 T. wheat free tamari
1 Cup Shredded Beets
1-2 T. Herbamare
1/2 Cup Finely chopped Onion
Use a food processor to make a moist dough with all the ingredients. Roll into one inch balls (wet your hands or dip them in some olive oil). Put in a dehydrator on tray (no teflex,sheets) at 108-110 degrees F for 12-24 hours, turning them over at least once.
Will keep for a long time if dehydrated. May also be served without dehydrating. Serve with Marinara, cheese or curry sauce.
Dorit’s book: Celebrating Our Raw Nature