Category: salads

Kamut Pasta Salad

12 oz. Organic Kamut spirals
2 tsp. Umeboshi Vinegar
1 Cup Scallions, sliced
1 T. Garlic, crushed
1 Cup Red Bell peppers, chopped
1 tsp. Celtic sea salt
1/4 Cup Parsley, finely minced
2 tsp. Maple Syrup, optional
1 Cup Black Olives, pitted and chopped
1 tsp. Fresh Oregano, finely minced fine
1/2 tsp. Thyme, finely minced
4 T. Capers
2 T. Chives, chopped
1/3 Cup Olive Oil
1 Cup Raw peas or pea sprouts
2 T. Mustard

Cook pasta for a very short time until it is al dente. Drain, wash and put in a salad or mixing bowl. Add olives, capers, peas, scallions, bell pepper and parsley. In a blender, add garlic, olive oil, mustard, vinegar, sea salt,oregano, thyme and maple syrup. Blend well and pour into the bowl with the pasta, Mix well and garnish with chives.

Other recipes like this from Dorit can be found at:

Dorit’s book: Celebrating Our Raw Nature

 

Cucumber/Raddish Salad

2 Cucumbers, halved lengthwise and cut into half moons
1/2 tsp. Flower of the Ocean Sea
Minerals (or to taste)
1 bunch Radishes, halved and cut into half moons
1 T. Dark, Asian Sesame oil
1 tsp Wee Bee Honey, Agave, Stevia
8 oz Water chestnuts, sliced (optional)
Organic Maple Syrup (optional)
1 T. Umeboshi Vinegar or Apple Cider

In a large bowl, toss cucumbers, radishes and water chestnuts together. In a small bowl, whisk the vinegar,salt, optional sweetener and oil. Pour a small amount over the salad and toss. Adjust the amount of dressing to taste

Dorit’s book: Celebrating Our Raw Nature

 

Salad of Grapefruit

2 Ruby red grapefruits, peeled, separated into segments
3 T. Grapeseed Oil
1 T. Apple Cider Vinegar
1 head lettuce, shredded
1/8 tsp. Ground cinnamon
1 Avocado, peeled and diced
Celtic Sea Salt, to taste
4 Scallions, thinly sliced (optional)

Place the grapefruits, lettuce, avocado and scallions in a bowl. In a smaller bowl, make the dressing by whisking the oil, vinegar, cinnamon and salt together. Toss with the salad and serve.

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