Pear and Mixed Green Salad

3 Pears
2 T. Hazelnut oil
1/2 Cup Hazelnuts (soaked and dehydrated)
3 T. Olive oil
1 T. Apple Cider vinegar
6 oz. mixed green salad
1 tsp. Dijon mustard Lemon Juice, for tossing
Celtic Sea Salt Salad Seasoning

To make the dressing, whisk the oil, vinegar and mustard in a bowl. Add the salt seasoning to taste. Peel, core and slice the pears and toss them in lemon juice. Arrange the salad greens on serving plates, then place the pears on top. Chop the hazelnuts ans sprinkle on the salad. Spoon on the salad dressing and serve immediately.

Dorit’s book: Celebrating Our Raw Nature

 

Ginger Delight

This is a good Detox beverage.

4-5 Carrots
1/4 inch ginger root, sliced
1 Apple, quartered

Alternate between using carrots and apple pieces to push the ginger through hopper in a juicer. If using a blender, add lots of water and blend on highest speed until a thin consistency is achieved.

Other recipes like this from Dorit can be found at:

Dorit’s book: Celebrating Our Raw Nature

 

Cherry Smoothie

[Great Breakfast Drink]

2 c. Cherries, piths removed
5-6 Medjool dates, piths removed
1 c. Cashews
1/2 Cup Ice (optional )

In a Blendtec or Vitamix blender, mix all the ingredients thoroughly. May be left in the refrigerator to chill before serving.

Other recipes like this from Dorit can be found at:

Dorit’s book: Celebrating Our Raw Nature

 

How About Lemon Custard for July 4th Weekend?

2 Cups Coconut meat
1 tsp. Slippery Elm Powder(only if agar is being used)
1 Cup Coconut water
5 T. Lemon Juice
1 T. Vanilla extract, (only if Vanilla bean is not available)
1 dash Rose Hips water
8-10 Dates, de-pitted and soaked
3-4 Strawberries, sliced, to garnish
1 T. Agave Syrup or raw honey
1 Banana, sliced and soaked in lemon
2 T. psyllium husks or agar agar juice

In a Blender, Vitamix, or other very powerful blender, mix everything but the bananas, strawberries and psyllium. If using vanilla bean (preferably), cut vertically and scoop out insides and add to blender. If using psyllium, add in small amounts at a time at the very end. Taste for sweetness and adjust according to taste. Pour into individual serving bowls and allow to sit in a refrigerator and chill for 3-4 hours. Just prior to serving, garnish with strawberries and bananas.

Dorit’s book: Celebrating Our Raw Nature

 

Green Energy Soup (Great Hot Summer Day Special)

2 Apples, peeled and chopped
1-2 Courgettes,(zucchinis) shredded
1 handful Sunflower greens (sprouted)
1/2 Cup Pea Sprouts
1 Avocado, peeled and pit removed
10 Cherry Tomatoes, chopped, and juiced
1/4 Cup Dulse preserved for soup
Dash Freshly ground Celtic Sea Salt

In a blender put all ingredients except for courgettes and cherry tomatoes. Blend and season to taste. Add courgettes and tomato sauce and its juices. Mix with a ladle and serve.

Dorit’s book: Celebrating Our Raw Nature

 

Quick Summer Salad

7-9 Cucumbers, sliced thin
3/4 Cups Apple Cider Vinegar
1 1/2 tsp. Sea salt
2 Carrots, shredded
2 Scallions, diced
4 Stalks Celery, thinly sliced
2 stalks Fresh Dill
1/3 Cup Stevia (optional)

Combine stevia, vinegar and salt to desired taste. Place the vegetables in a bowl and add the vinegar mixture and refrigerate for one to two hours. Garnish with the scallions and dill prior to serving.

Dorit’s book: Celebrating Our Raw Nature

 

Tomato Summer Quencher

2-3 Heirloom Tomatoes, very ripe
1 Cucumber
2 stalks Celery
1/2 tsp. Lime Juice

Put celery and cucumber though the hopper. Pour the juice in a blender. Add tomatoes and lime juice and serve. Or place all the ingredients along with some water in a powerful blender, mixing at high speed. Chill before serving.

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