3 Carrots
2 Oranges, peeled and quartered
Push orange through the hopper of a juicer, with the carrots. Pour into a wine glass and serve immediately.
Other recipes like this from Dorit can be found at:
Dorit’s book: Celebrating Our Raw Nature
Cheesy Tortilla Rolls
1/2 cup Flaxseeds, soaked
1 tsp. Habanero chili, chopped
3 Cups Corn Kernels
1 tsp. Ginger, minced
1/2 Cup Cilantro, chopped
1 tsp. Garlic, minced (optional)
1/2 Cup Orange Juice, freshly squeezed
1 tsp. Cumin, ground
1 T. Celtic Sea salt 1 tsp. Lime, juice and pulp
Blend all ingredients in a food processor. Spoon onto unbleached wax or parchment paper and form 3″-6″ circles. Make them approximately 1/4″ thick to firmly hold veggies. Dehydrate at 115 degrees F for about five hours or until cheese assumes a chewy texture. Do not dry until brittle, unless you desire to make them into “chips”. You can also cut into strips for cheese.
Dorit’s book: Celebrating Our Raw Nature
Buttered Sticks
4 Stalks Celery
4 T. Almond Butter
Cut Celery stalks in half. Spread almond butter in the inside groove of the celery and serve.
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.