3-4 Leaves Kale
1 Apple
4-5 Carrots
1 handful Parsley
Push everything through the hopper of a juicer with carrots and serve in a tall glass.
Vegetable Stew
2-4 Courgettes (Zucchinis), chopped in bite sized portions
2 T. Onion, chopped
4 T. Cilantro, chopped
6-8 Button Mushrooms, chopped
1 Red bell pepper, chopped in small pieces
1 Cup Peas
1 Sweet Potato, chopped in small chunks or shredded
1/2 tsp. Ground Cumin
1-2 tsp. Olive Oil
2 Cups Tomatoes
1 tsp. Lemon Juice (optional)
1 Clove Garlic
Dash Cayenne pepper to taste
In a mixing bowl add the courgettes, mushrooms, sweet potato and peas. In a blender puree the tomatoes briefly. Then combine the garlic, onion, cilantro, cumin, pepper and olive oil with the tomato puree, leaving a chunky consistency. Pour this mixture in the bowl with the vegetables. Add the bell peppers. Mix well. Allow to sit for 2-4 hours before serving. If a dehydrator is available turn this into a warm winter meal by adding extra cayenne pepper and dehydrate at 105-108 degrees F for 1 to 2 hours. Garnish with cilantro and parsley and serve.
Dessert Made of Bananas
1 Banana, sliced
Dash Cinnamon powder
1 Date, chopped in small pieces
Dash Nutmeg powder
2 T. Almond Butter
Slice bananas in thin rounds and put in serving bowl along with the rest of the ingredients. Mix and serve.
Cous Cous
250 grams Israeli or Moroccan Cous
3 Red Capsicums, sliced thin
1/3 c. Italian flat leaf parsley, chopped
1 c. Sweet Cherry Tomatoes, cut in halves
Put cous cous in a rice steamer or slow cooker on low heat and cook it al dente as you would with pasta. Combine the tomatoes, capsicums and parsley in a bowl with the cooked cous cous and set aside.
Dressing for Cous Cous
1/3 c. Olive Oil
1/2 clove Garlic, crushed
1/4 c. Lemon Juice Celtic Sea Salt and paprika to taste
1 T. Paprika (or Spanish smoked paprika)
Dash Sumac (optional for extra flavouring)
Put all the ingredients in a blender and mix on slow speed. Pour over the cous cous salad and toss. Refrigerate for a few hours before serving, tossing ever so often.
Dorit’s book: Celebrating Our Raw Nature
Garbanzo Bean Salad
2 Cups Garbanzo Beans, sprouted
2 T. Apple Cider vinegar
1 Cup Olives, quartered
2 T. Walnut Oil or Mustard Oil
1 Cup Red bell pepper, diced
Celtic sea salt, to taste
2 Stalks Celery, diced
Cayenne pepper, to taste
1/3 Cup Scallions, sliced
1 T. Sambal Olek (or adjust to taste)
1/2 Cup Cilantro, chopped
Mix all ingredients except for the salt and pepper. Season gradually, between tossing, with salt and pepper to taste.
Dorit’s book: Celebrating Our Raw Nature