I love to eat dishes prepared with raw food
[Great for holiday parties]
2 Apples
1 Lemon wedge
1 large bunch Grapes
2 Cups Chilled Water (optional )
Push all the fruits through a hopper. If using the chilled water mix everything together in a pitcher. Chill and serve in Champagne flutes.
Dorit’s book: Celebrating Our Raw Nature
1.2 Cup Cooked Quinoa
3 T. Cilantro, minced
1 Cup Cooked Black Beans or Kidney Beans
1 Cup Raw Corn, cut off the cob
3 T. Red onions, minced
1 Tomato, sliced
1 tsp. Celtic Sea Salt
Curry Seasoning (or 3 T. Lemon Juice to taste)
3 T. Olive Oil
1/2 tsp. Cumin seeds
Grind cumin seeds. Place in a small container with the Celtic Sea Salt Curry seasoning and mix together. Use a large salad bowl, add the other ingredients, mixing well, and add seasoning gradually, mixing and adjusting seasoning to taste.
Dorit’s book: Celebrating Our Raw Nature
1 Potato 1-2 pcs.
Asparagus (optional)
1 Carrot
1/2 c. Parsley
1/4 head Cabbage
1-2 T. Celtic Sea Salt
Herbes de Provence
1 Onion
Cut all the vegetables in small pieces. Add to a crock pot or slow cooker with 6 cups water and steam for 5-8 minutes. Remove from heat. Season with Herbes de Provence or Liquid Aminos, and let sit for awhile. Remove vegetables and drink the broth.
Dorit’s book: Celebrating Our Raw Nature
1 Cup bananas, peeled and frozen
2-3 Dates (optional), piths removed
1/4 Cup fresh or frozen mixed berries
2 Cups Water
1 Cup Orange Juice
Fresh Mint (optional)
3 T. Cashews
Mix everything in a blender. Serve chilled
Other recipes like this from Dorit can be found at:
Dorit’s book: Celebrating Our Raw Nature
1 c. Raw Cashews
1/2 tsp. Celtic Sea salt
1/2 c. Macadamia Nuts
1 tsp. Basil, diced fine
2 T. PiFor other recipes by Dorit see
Pine Nuts
1 tsp. Dill, diced fine
2 T. Lemon Juice
1 tsp. Oregano, diced fine
1 c. (or more) Water
In a Blendtec Total Blender or in a food processor, combine all the ingredients and blend until the mixture is smooth. Add more (or less) water as needed to ensure a ricotta cheese consistency.
Place in a glass bowl, cover with a moist terry cloth or towel and let sit at room temperature for about 6 hours. Refrigerate before serving.
Dorit’s book: Celebrating Our Raw Nature
1 cup Quinoa, pre-soaked (and sprouted for raw version)
2-3 Dates, finely chopped
1 T. Agave or Monukkah Honey
1 Banana
1/4 tsp. Pure Vanilla, or a snippet of fresh Dash Celtic Sea Salt
1/2 Cup Almond or Cashew Milk
For the cooked version, put the quinoa in a steamer or slow cooker (preferably) or in a pot and cook. Pour into a serving bowl, add raw, nut milk and other ingredients. Mix well and serve.
For the raw version, use only sprouted Quinoa and put all the ingredients in a Blendtec or Vitamix blender and pulse before serving.
Dorit’s book: Celebrating Our Raw Nature
1 Cup Button Mushrooms, stems removed and cleaned thoroughly
1/2 Avocado, peeled
2 Portobello mushrooms, stems removed, thoroughly cleaned and
chopped
1 Lemon, Juiced
1 Clove Garlic
1/2 Onion, chopped
Cut Portobello mushrooms and place in serving dish. Place all other ingredients in a powerful blender such as the Blendtec Total Blender and mix thoroughly. Pour over portobello mushrooms and serve as is or use as sauce for raw spaghetti.
Dorit’s book: Celebrating Our Raw Nature
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.