Thai Coconut Curry

1 Medium Zucchini, shredded
2 Medium Celery sticks, sliced fine
1 Medium Carrot, shredded
1-2 Medium Green onions, sliced thin
1 Medium Red pepper, sliced fine
1/2 Cup Mushrooms, sliced thin
1 Medium Bok Choy, Napa

Sauce

1 Medium Young Coconut, all innards
1 T. Ginger, pressed
1/2-1/3 Cup Pine Nuts
1 T. Lemon Grass, diced thin
2 medium Cloves Garlic, (optional)
2-3 tsp. Thai Chili Paste (optional)
1 T. Curry powder
1/4-1/2 tsp. Mustard powder

Mix salad ingredients in a bowl. Blend all sauce ingredients until creamy. Add the sauce to the bowl of vegetables, reserving some of the sauce as a

condiment.. Serves 2-4

Other recipes like this from Dorit can be found at:

Dorit’s book: Celebrating Our Raw Nature

 

Pineapple Paradise

1/2 Pineapple with skin, chopped
2 Cups Coconut water
2 Red Delicious or Granny Smith apples
1/2 tsp. Lime juice

Mix in a Blendtec Total Blender or in a Vitamix, or other very powerful blender. Chill and serve in a tall glass with a little paper umbrella decorating the glass.

Other recipes like this from Dorit can be found at:

Dorit’s book: Celebrating Our Raw Nature

 

Carrot Delight

2 Cups Carrot Juice
1 Vanilla bean, insides scooped out ready to use
1 Cup Almond or Cashew Milk
1 slice Ginger
1 Cardamon seed
dash Nutmeg, to taste
1-2 Dates or 1 tsp Agave (optional)
dash Cinnamon, to taste

Add everything except for dates or agave in a blender. Add agave or dates only if taste buds demand it. Chill 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