I love to eat dishes prepared with raw food
2 Cups Sunflower seeds, sprouted
1 bunch Parsley, chopped fine
1 Cup Pea Sprouts
1 bunch Basil, chopped fine
1 1/2 Medium Lemons, juiced (rind optional)
1 small red/orange pepper, diced
1 T. Cumin, freshly ground
1 medium clove Garlic
Pinch Cayenne pepper
Blend all ingredients in a food processor until even consistency is achieved. Yields about 3-4 cups
Other recipes like this from Dorit can be found at:
Dorit’s book: Celebrating Our Raw Nature
2 Cups Raw corn kernels
2 T. Lemon Juice
3/4 Cup Chopped Red Bell Pepper
2 T. Organic Mustard Oil
1/2 Cup Chopped Scallion
1-2 tsp. Celtic Sea Salt Salad Seasoning
1/4 Cup Chopped Cilantro
1/2 tsp. Ground Cumin
5-8 Green Olives, pits removed, chopped
1 Red Jalapeno, seeds removed, minced fine
Cut corn off the stalk. Combine all the ingredients in a bowl and toss together. Serve as is or on a bed of raw green leaves or in half an avocado with the pit removed.
For other recipes by Dorit see
Dorit’s book: Celebrating Our Raw Nature
1 Cup Raw Cashews
1 T. Sambal Olek (optional)
1 Cup Celery Juice, freshly made
2 Cloves Garlic
2 slices Ginger
1/2 Cup Onions
1 tsp. Curry Powder
3/4 Cup Cilantro
1 tsp. Cumin powder
pinch Cinnamon
1/2 tsp. Tumeric
3 T. Organic Mustard Oil (optional)
Mix all ingredients in a blender, adding the celery juice gradually until desired texture is achieved. Keep in an air tight jar until ready to use.
Other recipes like this from Dorit can be found at:
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.
