I love to eat dishes prepared with raw food
2-3 cups Dates, pitted
1/2 cup Water
In a food processor, or the BlendTec Total Blender, put dates with just enough water to moisten the dates. Mix well, pulsing at times and using a spatula to scrape the sides. Be very patient with this procedure. Add more water as necessary until the desired butter like consistency is reached.
1 Cup Raw Almonds (soaked overnight)
2 Tbs Raw Agave Syrup or Maple Syrup
1/4 Cup Grape seed Oil or Flaxseed Oil or 1/2 tsp Cinnamon Powder Almond
Oil
1/4 tsp Celtic Sea Minerals
1/3 Cup Water Dash Almond Extract
Wash Almonds thoroughly, drain and place in grinder (dry blade blender or Champion or Green Star Juicer or the equivalent). In a bowl, add oil, cinnamon, Celtic sea minerals, almond extract and agave sweetener and put in a high powered blender along with the almond paste and mix well, turning off the blender occasionally to scrape sides back into the center. Immediately store in refrigerator. Because the shelf life is very short, use immediately for snacks and all other recipes which call for almond butter or any kind of nut or sweet butter.
Dorit’s book: Celebrating Our Raw Nature
1-2 dozen Large Button Mushrooms
1 Clove Garlic, finely chopped
2 Cups Spinach, chopped
1/2 tsp. Olive Oil
1 T. Walnuts, chopped
1/4 tsp. Celtic Sea salt
2 T. Pine Nuts, chopped
1 T. Bragg Liquid Aminos
2 T. Parsley, finely chopped
1/4 tsp. White pepper or cayenne pepper
1 Cup Onions, finely chopped
pinch Nutmeg
Clean mushrooms thoroughly with a dry cloth and remove the stems. Chop the stems in a food processor with the spinach, nuts, onions, garlic, parsley, seasoning and oil. Stuff the mushrooms with this mixture, and place them in a shallow dish. Sprinkle with a little extra olive oil and place in a dehydrator at 105 degrees F for 1-3 hours. Serve straight from the dehydrator, garnishing with edible flowers.
Dorit’s book: Celebrating Our Raw Nature
1 Apple
1/4 inch Slice of ginger root
1/2 Cup Reed’s ginger Brew
Push ginger through hopper with apple. Pour a small amount in a champagne flute. Fill rest of the glass with chilled Reed’s Ginger Brew and serve.
Other recipes like this from Dorit can be found at:
Dorit’s book: Celebrating Our Raw Nature