Category: veggies

Tomato and Red Peppers

1 kilo Red Bell Pepper
1 T. Sweet Paprika
2 kilo Heirloom Tomatoes (various colors)
1/2 T. Celtic sea salt
4 leaves Basil, chopped fine
3 T. Crushed garlic
1/4 tsp. Atlantic kelp powder
3 Chili peppers, dried
Edible flowers, for garnishing
1/2 Cup Olive Oil

Chop bell peppers and tomatoes in large pieces, and put in a serving platter or bowl. Save the juice running out of the tomatoes and put in a blender along with the oil, chili pepers and garlic.. Mix well. Pour over tomatoes and bell peppers. Add paprika, celtic sea salt and basil. Serve chilled or as is. Garnish with edible flowers

Other recipes like this from Dorit can be found at:

Dorit’s book: Celebrating our Raw Nature

 

Veggie Balls

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 sceptical of eating a living foods diet.

Dorit’s book: Celebrating Our Raw Nature