Raw Burrito

2-3 leaves Collard Greens or Ezekiel
1/2 Cup Tomato Sauce
Sprouted Grain Tortillas
1/4 Cup Cheese Sauce
1/4 cup Marinara Sauce

Use the Collard Greens (if you wish this to be totally raw) or the Tortillas for the lettuce. If using Collard Green to wrap, thin the bottom of the stem, and marinate in any marinade sauces. After wrapping the filling with the Tortilla or the Collard Green Leaf, pour a Cheese Sauce (see recipe posted January 21, 2010) and a Marinara Sauce (see recipe posted on May 25, 2010) over the wrap. Serve immediately.

Dorit’s book: Celebrating Our Raw Nature

Sweet Attack Snack

3 Stalks celery
1 Tbs Shredded Coconut
3 Tbs Almond Butter
1 Tbs Raisins

Mix the almond butter with the coconut. Line inside of celery stalk with this mixture and place raisins on top, for a very satisfying, nutritional snack which children absolutely love.

Other recipes like this from Dorit can be found at:

Dorit’s book: Celebrating Our Raw Nature

 

Morning Tonic (Spring Version)

1 Grapefruit, peeled (leaving white pithy part intact)
1 Red, Delicious Apple
1 slice Ginger

In a Juicer, push grapefruit and ginger through hopper with the apple. If using a blender, add enough water to create a smooth consistency and blend on high speed.

Other recipes like this from Dorit can be found at:

Dorit’s book: Celebrating Our Raw Nature

 

Asian Style Spring Rolls

1 Rice Paper, for each spring roll
1/3 Cup Dry white wine, (optional) of grape juice
3 Cups Napa (Chinese) Cabbage freshly made
2-4 Shitake mushrooms, sliced thin
1 1/2 tsp. Black sesame seeds, pre-soaked
1 tsp. Sesame Oil
2-3 tsp. Nama Shoyu
1/2 Cup Sweet Onions, chopped,
1/4 T. Chinese 5 Spice
1 tsp. Garlic
1 Cup Bean Sprouts
1 tsp. Ginger, crushed

In a bowl, place the cabbage, bean sprouts and mushrooms. In a blender place the nama shoyu, chinese 5 spice, wine or grape juice, onions, garlic and ginger and mix. Drizzle in the oil a little at a time, and mix again. Pour half of this mixture over the vegetables and allow to marinate for 1-2 hours. Take one rice paper at a time and after draining the vegetables of any moisture, place them on the rice paper, and roll them really tight with the rice paper. Put on a platter. If raw rice paper is not available, roll in cabbage leaves or raw, nori sheets. Use the rest of the marinade as a dipping sauce and serve with hot (spicy) mustard.

Dorit’s book: Celebrating Our Raw Nature

 

Cucumber Hors D’oeuvres

2 tsp. Fresh Marjoram, chopped very fine
1 tsp. Nama Shoyu or wheat free, low sodium
1 tsp. Grated Lemon Zest
3 T. Pine nuts
8-10 Cucumbers, sliced
1 T. Lemon Juice
Dash Paprika
1 T. Olive Oil

In a food processor using an S blade, or in a Blend-Tec Total Blender, pulse all ingredients. Adjust taste by adding more Nama Shoyu if needed. Serve garnished with sprigs of parsley and a dash of Paprika for color. Put in serving platter and place sliced cucumbers on the edges of the platter with a serving knife or spread the pate on the cucumber slices and serve as hors d’oeuvres.

Other recipes like this from Dorit can be found at:

Dorit’s book: Celebrating Our Raw Nature