Fast and Tasty Salad

1 (5-oz.) bag pre-washed Salad Greens
2 T. each of Basil Cilantro, Parsley and dill
3-4 Heirloom Tomatoes (various colours)
6-10 Cherry Tomatoes
2-4 T. Nama Shoyu
1-2 English or Pickling Cucumbers
2-4 T. Chili Oil or Mustard Oil
2 c. Peas (sprouted or simply raw)
2-4 T. Macadamia Nut Oil 1
c. Sunflower seeds (preferably sprouted)

Slice Heirloom tomatoes in thin slices. Put in a dish and marinate with 1-2 T Nama Shoyu and Chili or Mustard Oil. Chop Basil, Cilantro,Parsley and dill really fine.(The herbs are optional and added only if time allows) Slice cucumbers and then quarter each slice if desired.

In a large salad bowl, place the salad greens, chopped herbs, cucumbers, peas and sunflower seeds and mix really well. Add the rest of the Nama Shoyu and Chili or Mustard Oil. Mix again. Add Macadamia Nut Oil, and heirloom tomatoes. Mix and top with cherry tomatoes before serving. Add additional Nama Shoyu if needed. This salad can be pre-made without the macadamia nut oil and the cherry tomatoes. These can be added just before serving.

Dorit’s book: Celebrating Our Raw Nature

 

Watercress Citrus Salad

13 oz Watercress
1 Pink Grapefruit, peeled, piths removed
1 Orange,peeled, piths removed
1 Cox’s Apple, cored and diced
1 Grapefruit, peeled, piths removed
2 oz Sultanas

Carefully slice the citrus fruit thinly onto four plates. Arrange the watercress on top of the fruit. Mix the apple and sultanas together, and scatter over the watercress. Serve fresh and crisp with a dressing of choice.

Dorit’s book: Celebrating Our Raw Nature

 

Sprouts Fiesta

SPROUTS FIESTA

2-3 Cups Clover sprouts
1 Red Jalapeno Pepper diced fine
1 Cup Daikon or other Sprout (optional)
1 Cup Sunflower Sprouts
1/2 Purple Onion, diced fine
1 Cup Mung Bean Sprouts
2-4 Stalks Scallions, diced fine
1 Cup Bean Sprouts
1 Shallot, diced fine
4-5 Avocados, cubed
1/2 tsp Jamaican Curry Spice Powder
1 Avocado, mashed for Dressing
1-2 Tbs Nama Shoyu
1/2 Cup Olive Oil
1/4 tsp Curry Powder
1/4 Cup Lemon Juice
1/4 tsp Italian Seasoning
1/2 Tbs Lime Juice

Put all Sprouts and the cubed Avocados in a bowl. In a blender, mix Nama Shoyu, Oil, Lemon Juice, Shallot, Lime Juice and mix with the curry and Italian spices, on light speed. Pour over sprouts, add diced scallion, purple onions and mashed avocado. Mix thoroughly and allow it to marinate for about 1/2 an hour prior to serving

Dorit’s book: Celebrating Our Raw Nature

 

Raw Mustard Condiment

1 Cup Apple Cider Vinegar
Sea Salt
3-5 T. Mustard seeds
1 Onion, chopped
1-3 T. Mustard Oil
1 clove Garlic, smashed

Put everything in a Blendtec Total Blender or Vitamix until desired consistency is reached. (It might be necessary to use a plunger). Adjust ingredients according to taste.

Other recipes like this from Dorit can be found at:

Dorit’s book: Celebrating Our Raw Nature

 

Breakfast Option: Sweet Potato Yam

1 Sweet Potato or Yam
dash Herbamare (to taste)
1/2 T. High Lignan Flax seed Oil

Cut Yam or sweet potato in small chunks. Add Oil and a dash of Herbamare. Allow to sit for about an hour and serve.

Other recipes like this from Dorit can be found at:

Dorit’s book: Celebrating Our Raw Nature

 

Avocado Salsa

1 Avocado, very ripe
1 T. Lemon Juice
1 Cucumber, diced
1/2 Red Chile, finely chopped

Just before serving, make the avocado salsa. Halve the avocado and remove the pit, then peel and dice the flesh. Toss the avocado in the lemon juice to prevent it from browning (or simply cut the avocado with a ceramic knife) then mix with the cucumber and chili.

Dorit’s book: Celebrating Our Raw Nature