Author: manabunnow4zph

Kimchee Salad (Korean Inspired)

3 lbs. Napa Cabbage
5 large cloves Garlic, minced
1 large Red Bell pepper, cut in matchsticks
3 Tbs Celtic or Himalayan Sea Salt
2 Tbs Red pepper Flakes (or adjust amount to taste)
1/2 lb. Daikon Radish, shredded
3/4 cup Carrot, shredded
1/4 Cup Nama Shoyu
1/4 cup Ginger, grated
1 T. Stevia
8 Scallions (green onions), finely chopped
1 tsp. Sesame Oil

Chop the Cabbage into 1 inch pieces and place in a glass or non-reactive bowl. Sprinkle with 2 Tablespoons of the sea salt and let stand for 3-4 hours, until the cabbage is wilted by half its volume. Rinse the cabbage in cold water and drain off any liquid.

Add all the remaining ingredients, except for the sesame oil, and mix well. Transfer the mixture to a glass jar, mason jar or crock (NOT plastic- it leaches toxins!), and press down until it is submerged in liquid. Cover with a food grade plastic wrap, and add a weight to keep it down, if necessary.

Allow the Kimchee to stand at room temperature for 1 to 4 days (depends on temperature in the room. It ought not to be above 80 degrees F.) Refrigerate. Sprinkle with sesame oil before serving. Serve as a salad, a condiment or relish. The smell can be quite pungent and the taste
strong.

Dorit’s Website: https://elegantlyrawdoreet.com/about-doreet/

 

Rich Milk Shake

[Very satisfying Meal Replacement]

1 cup Brazil Nuts
1 T. Raw Almond Butter
2-3 Cups Apple Juice, freshly made
1 tsp. Freshly ground Cinnamon
2 Bananas, peeled and frozen

Mix all the ingredients in a very powerful blender and serve immediately.

Other recipes like this from Dorit can be found at:

Dorit’s Website: https://elegantlyrawdoreet.com/about-doreet/

 

Mock “Chop Liver”

6 oz Fresh mushrooms (wiped clean)
2 Tbs Nama Shoyu thinly sliced)
1/4 tsp Chili Powder (or to taste)
1 cup Walnuts
Pinch Cayenne pepper
1/2 cup Almonds
Pinch Flower of the Ocean Sea Salt
1 large Sweet Onion, diced thoroughly
1 Sprig Parsley
1 large clove Garlic, minced well
2-3 Stalks Watercress
1 Splash Apple Cider Vinegar (or to taste)
7-8 Cherry Tomatoes
1/2 cup Udo’s Chioce Oil or Grapeseed Oil or Olive Oil

In a food processor, use S-blade, and pulse mushrooms, onion, garlic, walnuts and almonds together. Add vinegar and oil. Pulse until thoroughly mixed. Add Nama Shoyu, chili and cayenne pepper and pulse long enough to combine together. Transfer to a serving bowl and cover tightly before refrigerating for 2-3 hours minimum.

Before serving, allow the pate to sit at room temperature for about 1 to 2 hours. Garnish with watercress, cherry tomatoes and parsley. This recipe may also be made a day before serving as long as the garnishing is used only at the time of serving.

Other recipes like this from Dorit can be found at:

Dorit’s Website: https://elegantlyrawdoreet.com/about-doreet/

 

Wild Mushroom Pate

(10-oz.) Mixed porcini and cremini wild
2 T. Parsley, finely chopped Mushrooms
6-8 Raw Olives, seeded
2 cloves Garlic, minced
1/2 tsp. Cayenne pepper
1/2 c. Shallots, minced
1/2 tsp. Freshly ground black pepper
1/2 Cup Almond Milk
1 Apple, peeled and coarsely chopped
1 lemon, juiced
2 Bananas, peeled and halved
1 1/2 tsp. Udo’s Choice Oils Blend
1 Carrot, peeled and chopped
1/2 tsp. Cinnamon, freshly ground
1 Orange, peeled with pith left intact
1 Mango, peeled and sliced
Water

Put all ingredients in Blendtec Total Blender or a very powerful blender adding water if necessary. Mix well and serve.

Other recipes like this from Dorit can be found at:

Dorit’s Website: https://elegantlyrawdoreet.com/about-doreet/

 

Miso Soup

1/4 Cup Dulse seaweed, sliced
1/4 T. Cayenne pepper
1/4 Cup Wakame seaweed, chopped
Nama Shio (Uminosho)
3 T. Unpasteurized Miso
1 Daikon, grated
5 Cups Hot water
1 Carrot, grated
5 oz Tempeh (Cut in 1/4″ cubes) (optional)
1/4 tsp Orange Rind or
1/2 Cup Orange Juice (freshly squeezed)
1/2 Cup Scallions, minced

Put all ingredients except for the Orange Juice in an oven safe bowl (such as Corning ware) and leave in an Excalibur dehydrator at 108 degrees F for 1 to 2 hours. OR – for slightly cooked version – Heat one tablespoon water in a pot. Saute ginger in this water over medium heat for about one minute, stirring constantly. Add the rest of the water, the (optional) tempeh and the dulse. Simmer for about 15 minutes over very low heat. Remove from heat. Add miso, vegetables including the wakame seaweed, scallion, salt and pepper. Mix with the Orange Rind or Juice and serve. Best if a slow cooker or Crock Pot is used on a low setting.

Other recipes like this from Dorit can be found at:

Dorit’s Website: https://elegantlyrawdoreet.com/about-doreet/