I love to eat dishes prepared with raw food
1 Cup Olives, seeded
1 tsp. Ground Cumin
1 large Onion, finely chopped
1/4 Cup Dark, seedless raisins, blended
2 Cloves Garlic, finely chopped
2 T. Tomatoes, blended
1/2 T. Fresh Oregano, finely minced
1/4 T. Celtic Sea salt (optional)
Combine all ingredients in a Blendtec Total Blender or food processor. Adjust to taste. Serve with Celery sticks and/or cucumber sticks, or spread on raw pizza.
Dorit’s book: Celebrating Our Raw Nature
2 cloves Garlic
1/3 cup Miso or Nama Shoyu
2 Cups Hemp Seed Nuts
1/8 cup Hemp Oil
2 Cups Fresh basil leaves
3 Pitted, sundried Olives
2 tsp. Raw, Organic tahini
Homogenize in a Green Power Juicer or blend in an HP3 or grind in a mortar with a pestle. Garnish with Basil crown and chive flower. Toss with raw spaghetti noodles.
Other recipes like this from Dorit can be found at:
Dorit’s book: Celebrating Our Raw Nature
1 Cup Quinoa
3 Cups Water
Soak the qiuinoa. This is important to do because some of the bitter saponin covering on the grain can still be present even though most quinoa is washed before being sold. Then rinse thoroughly either by using a strainer or by running the fresh water over the Quinoa in a pot. The grain needs to be thoroughly rinsed until the water runs clear. Drain excess water.
Place Quinoa and water with which to cook in a 1 1/2 quart sauce pan and bring to a boil. Reduce to a simmer, cover and cook until all of the water is absorbed (about 15 minutes.) You will know that the quinoa is done when the water has turned from white to transparent, and the spiral-like germ has separated. It is best to use a slow cooker or a rice cooker for all grain dishes on the low setting in order to keep as much of the enzymes intact as possible.
For other recipes by Dorit see:
Dorit’s book: Celebrating Our Raw Nature
2 Cups Sunflower seeds, ground
1 tsp. Curry Powder
2 Cups Carrots, shredded
2 T. Nama Shoyu
1 Cup Chopped Courgette( Zucchini),
3 bunches Scallion, chopped
1/2 Cup Onion, finely chopped
1/2 cup Celery Juice
2 T. Nutritional Yeast (not a Raw product)
Place all the ingredients in a food processor, and mix until it makes a moist dough, (add the celery juice gradually.) Roll into one inch balls (wet your hands with some of the celery juice or some olive oil). Place on a dehydrator tray (no teflex sheets) at 110-115 degrees F for about
12-24 hours., making sure that the balls are turned upside down at least once during that time.
Serve with the Curry Sauce or any other sauce of preference. It makes a great meal for entertaining meat eaters and those who are skeptical of eating a living foods diet.
Dorit’s book: Celebrating Our Raw Nature
2 Cups Kamut Kernels
1/3 Cup Tamari (wheat-free, low sodium)
1 Cup Whole Walnuts
1/3 Cup Sesame Oil
2 Carrots, julienne, fine
1/2 Cup Hempseed Oil, or Udo’s Choice
1/2 English cucumber, julienne, fine
Oil Blend
1/3 Cup Lemon Juice
Cook kamut kernels (preferably in a steamer) until tender. Put in a large serving bowl. Add the rest of the ingredients. Mix well and serve.
For other recipes by Dorit see
Dorit’s book: Celebrating Our Raw Nature
6-8 Fresh Raspberries
Spearmint leaves, for garnishing (optional)
4 Fresh Ripe Figs
Let the fig stand in a vertical position, resting on the thick, flat portion of the bottom of the fruit. Carefully cut stem along with a small portion of the top of the fig, creating a cap like effect to cover the fig later.
Scoop out insides very carefully so as not to pierce the skin of the fruit. Place scooped portion in a bowl, add raspberries and mash together with a fork blending well. With a small spoon or funnel, stuff this mixture back in the fig, and cover with the top that was cut off at the beginning.
Serve on a white serving plate or platter, and drizzle sides of serving receptacle with the syrupy remains of the mashed fig/raspberry mixture. Garnish with spearmint leaves.
For other recipes by Dorit see