Kamut Pasta Salad

12 oz. Organic Kamut spirals
2 tsp. Umeboshi Vinegar
1 Cup Scallions, sliced
1 T. Garlic, crushed
1 Cup Red Bell peppers, chopped
1 tsp. Celtic sea salt
1/4 Cup Parsley, finely minced
2 tsp. Maple Syrup, optional
1 Cup Black Olives, pitted and chopped
1 tsp. Fresh Oregano, finely minced fine
1/2 tsp. Thyme, finely minced
4 T. Capers
2 T. Chives, chopped
1/3 Cup Olive Oil
1 Cup Raw peas or pea sprouts
2 T. Mustard

Cook pasta for a very short time until it is al dente. Drain, wash and put in a salad or mixing bowl. Add olives, capers, peas, scallions, bell pepper and parsley. In a blender, add garlic, olive oil, mustard, vinegar, sea salt,oregano, thyme and maple syrup. Blend well and pour into the bowl with the pasta, Mix well and garnish with chives.

Other recipes like this from Dorit can be found at:

Dorit’s book: Celebrating Our Raw Nature

 

Garden Cocktail

1 Carrot
1 sprig Parsley
1 Red Bell Pepper
Dash Celtic Sea salt
1 Cup Lettuce
1/2 tsp. Chili Oil or Olive Oil
dash of Cayenne Pepper
1-2 Beefsteak Tomatoes

Push vegetables and parsley through the hopper of a juicer, using the carrot to push the tomatoes through. Or mix everything in a blender on high speed. Add the sea salt and oil. Mix and serve chilled.

Dorit’s book: Celebrating Our Raw Nature

Cheese Sauce and Spread

2 Cups Cashew Nuts
1 Cup Red Pepper, chopped
2 Cups Water
4 Tbs Purple Onions, minced
1/2 Cup Lemon Juice
2 Cloves Garlic
4 Tbs Germinated Sesame Seeds
3 tsp Herbamare or Trocomare
8 Tbs Dietary Yeast (might not be a “raw” product)
4 tsp Paprika Powder
1/2 Cup Olive Oil
2 Cups Tomatoes, chopped

In a very powerful blender mix everything except for the oil, going gradually from low, to medium to high speed until it forms a cheese-like texture. (If using a Vitamix Blender, use the plunger to facilitate this process.) Drizzle in Olive oil mixing at low speed until everything blends together. May be made and refrigerated a day or two beforehand

Dorit’s book: Celebrating Our Raw Nature

 

Cucumber/Raddish Salad

2 Cucumbers, halved lengthwise and cut into half moons
1/2 tsp. Flower of the Ocean Sea
Minerals (or to taste)
1 bunch Radishes, halved and cut into half moons
1 T. Dark, Asian Sesame oil
1 tsp Wee Bee Honey, Agave, Stevia
8 oz Water chestnuts, sliced (optional)
Organic Maple Syrup (optional)
1 T. Umeboshi Vinegar or Apple Cider

In a large bowl, toss cucumbers, radishes and water chestnuts together. In a small bowl, whisk the vinegar,salt, optional sweetener and oil. Pour a small amount over the salad and toss. Adjust the amount of dressing to taste

Dorit’s book: Celebrating Our Raw Nature

 

Yummy Black Beans

3 Cups Cooked black beans, cooled
1 Jalapeno pepper, minced
2-3 Courgettes (zucchini), cut in bite sized portions
3 T. Fresh Lime juice
1 tsp. Mustard seed Oil or Flaxseed Oil
1/2 Cup Chopped Onions
1/2 tsp. Celtic Sea salt
3 Cloves Garlic, minced
6-8 Cherry tomatoes, quartered

Combine all the ingredients in a serving bowl. Mix thoroughly, refrigerate for a few hours and serve.

For other recipes by Dorit, see

Dorit’s book: Celebrating Our Raw Nature

 

Salad of Grapefruit

2 Ruby red grapefruits, peeled, separated into segments
3 T. Grapeseed Oil
1 T. Apple Cider Vinegar
1 head lettuce, shredded
1/8 tsp. Ground cinnamon
1 Avocado, peeled and diced
Celtic Sea Salt, to taste
4 Scallions, thinly sliced (optional)

Place the grapefruits, lettuce, avocado and scallions in a bowl. In a smaller bowl, make the dressing by whisking the oil, vinegar, cinnamon and salt together. Toss with the salad and serve.

For other recipes by Dorit, see

Dorit’s book: Celebrating Our Raw Nature

 

Coconut Custard

Coconut is good for you. How about this recipe for coconut custard to satisfy that new coconut craving! Robert

2 Cups Flesh of Young Thai Coconuts
4-6 T. Agave
2-3 T. Almond butter
1 T. Raw Coconut Butter (Oil) (optional)

Mix all ingredients thoroughly until smooth and creamy in a Blendtec or Vitamix Blender or other very powerful blender. Add some coconut water if necessary. You might need to use a plunger here. When thoroughly mixed to a custard consistency, serve immediately or place in refrigerator until ready to serve.

Other recipes like this from Dorit can be found at:

Dorit’s book: Celebrating Our Raw Nature

 

Kamut Salad

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

 

Citrus Fruit Bowl

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.

Dorit’s book: Celebrating our Raw Nature