Chicory and Bean Soup

2 Cups Fava Beans, presoaked the night before
1 dozen cherry tomatoes
6-8 Cups Purified or Distilled water
2 Onions, cubed
4-6 Tbs Dr. Bonner’s Liquid Mineral
2 Cloves Garlic, minced Bouillon or Nama Shoyu
4-5 Cups Chicory Greens, cut in small pieces
2 Vegetable Bouillon Cubes
1 tsp Cayenne Pepper
4 Carrots, chopped
Dash Chili Pepper
5-6 Stalks Celery, chopped
1 cup Extra Virgin Olive Oil
4-5 red, baby potatoes
1 T. Tumeric

In a saucepan, place presoaked Fava Beans with water and Bouillon cubes and cook at very low heat for about an hour, or cook in a slow cooker until the beans become tender. Add carrots, potatoes, and Chicory Greens and return to low heat for about 10 minutes. Remove from heat and add celery, liquid Bouillon , cayenne and chile pepper, tumeric, oil and celery and serve with garnishing of chopped cherry tomatoes.

Dorit’s book: Celebrating Our Raw Nature

 

White Beans Salad

2 cups Great Northern White Beans, cooked
1 T. Apple Cider vinegar
2 tsp. Sage, chopped
1/2 lb Brussels Sprouts, ends removed
1 1/2 T. Lemon zest halved
2 T. Mustard Oil or olive oil
2/3 Cup Italian Olives halved
1/2 tsp. Celtic Sea Salt
3-4 T. Celery Juice
pinch Cayenne pepper
1 Cup Red Onions, sliced in to thin strips
1 tsp. Maple Syrup
1/2 tsp. Garlic, minced

Steam Brussels sprouts for a very short time so they remain crispy with most of the enzymes intact. In a large salad bowl, add the sprouts, beans and the remaining ingredients. Toss and serve, or allow to marinate for 1-3 hours before serving.

For other recipes by Dorit, see

Dorit’s book: Celebrating Our Raw Nature

Black Beans

3 Cups Cooked black beans, cooled
1 Jalapeno pepper, minced
2-3 Courgettes (zucchini), cut in bite sized portions
3 T. Fresh Lime juice
1 tsp. Mustard seed Oil or Flaxseed Oil
1/2 Cup Chopped Onions
1/2 tsp. Celtic Sea salt
3 Cloves Garlic, minced
6-8 Cherry tomatoes, quartered

Combine all the ingredients in a serving bowl. Mix thoroughly, refrigerate for a few hours and serve.

Dorit’s book: Celebrating our Raw Nature

Basic Teff Recipe

Teff is a highly nutritious Ethopian grain.

1/2 Cup Teff
1/4 tsp. Celtic Sea Salt
2 Cups Water

Bring teff and water to the boiling point. Reduce heat and simmer for about 15-20 minutes. (It is best to use a rice steamer or slow cooker).  Remove from heat and cover . Let sit for 5 minutes before using. Flavour with Celtic Sea Salt. Add teff to salads or soup, after the soup is made.

For other recipes by Dorit see:

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