Author: manabunnow4zph

Yummy Guacamole

2 Avocados,peeled, seeds removed
1/2 Lemon, juiced
1 Cup Tomato, chopped
1/2 tsp. Celtic Sea salt
1 small Onion, finely chopped
1/2 Cup Cilantro,chopped
1 Jalapeno pepper, finely chopped (seeds removed)
1 clove Garlic, diced very fine

Mix all ingredients in a bowl, adjusting seasoning to taste. May be served as is, as a dip, or on raw rice crackers/breads or crudites.

Dorit’s book: Celebrating Our Raw Nature

 

Clean Green Soup

2 Green Apples
1 small Avocado
1 handful Sunflower green sprouts
1/4 Cup Dulse
1 Stalk Celery
Dash Cayenne pepper

Use a very powerful blender such as the Blendtec Total Blender or Vitamix to mix everything, adding enough water for desired consistency. Pour in glass or bowl and serve

Other recipes like this from Dorit can be found at:

Dorit’s book: Celebrating Our Raw Nature

 

Peaches and Coconut Ice Cream Special

1 Cup Frozen peaches
1 tsp. Flaxseed or walnut oil, optional
2 Frozen Bananas (peeled beforehand)
1/2 Cup Macadamia nuts (optional)
4-5 Dates, pitted
1/4 Cup Apple Juice, freshly made
1 T. Raw honey or agave, optional
1 Coconut
1 Cup Ice

Open coconut. Pour coconut water into a blender. Scoop out the coconut meat and add to the blender along with the rest of the ingredients. Blend at very high speed using a very powerful Blender such as a K-Tec or Vitamix, adding only a small amount of the apple juice, if needed at all. Either serve as is, or pour into ice cube trays for later use.

Other recipes like this from Dorit can be found at:

Dorit’s book: Celebrating Our Raw Nature

 

Lentil Burgers

3 Cups Lentils, sprouted
1/2 T. Celtic Sea Salt or Nama Shoyu
1 Carrot, diced
1/2 T. Cayenne Pepper
1 T. Cashews, soaked
1/2 T. Curry Powder
1 T. Pine Nuts, soaked
Juice of 1/4 lemon
1 tsp. Allspice

Ground the nuts in a Blendtec or Vitamix Blender or food processor. Add the rest of the ingredients. Mix and form into burgers. Serve between 2 lettuce leaves or dehydrate at 105-108 degrees F for 4 hours. Flip over to other side. Dehydrate for another 4 hours and serve straight from the dehydrator.

For other recipes by Dorit see

Dorit’s book: Celebrating Our Raw Nature

 

Marinated Zucchinis with Watercress

4 zucchinis, 2 yellow, 2 green, finely sliced
2 T. Pine Nuts
4 T. Olive Oil
1 Lemon juiced, and zest finely grated
Celtic sea salt to taste
1 T. Chives, chopped
Cayenne pepper to taste
2 (85 grams) Watercress
Dash Nutmeg

Place the zucchinis in a bowl with the lemon juice and zest, chives and olive oil. Season with Celtic salt, nutmeg and cayenne pepper. Mix well.

Allow to marinate for 2-3 hours. Add the watercress and pine nuts. Mix again. Let sit for 15-20 minutes before serving.

Dorit’s book: Celebrating Our Raw Nature

 

Cheesy Tortilla Rolls

1/2 cup Flaxseeds, soaked
1 tsp. Habanero chili, chopped
3 Cups Corn Kernels
1 tsp. Ginger, minced
1/2 Cup Cilantro, chopped
1 tsp. Garlic, minced (optional)
1/2 Cup Orange Juice, freshly squeezed
1 tsp. Cumin, ground
1 T. Celtic Sea salt 1 tsp. Lime, juice and pulp

Blend all ingredients in a food processor. Spoon onto unbleached wax or parchment paper and form 3″-6″ circles. Make them approximately 1/4″ thick to firmly hold veggies. Dehydrate at 115 degrees F for about five hours or until cheese assumes a chewy texture. Do not dry until brittle, unless you desire to make them into “chips”. You can also cut into strips for cheese.

Dorit’s book: Celebrating Our Raw Nature