Israeli Eggplant

1-2 Eggplants
1/4 tsp. Celtic Sea salt
2 level T. Raw tahini
dash Cayenne pepper
4 Cloves Garlic, peeled and crushed with 1 T. Olive Oil
sea salt
2 Cups Water
1/2 Cup Onion
sliced 1 tsp. Mint
1 Cup Tomatoes
chopped Curly Parsley for garnishing
3 T. Fresh Lemon Juice

Use a toothpick, barbecue stick or or a fork to pierce holes along the entire length of the eggplant. Soak in water and salt overnight to remove bitterness. Then put in the sun or in a dehydrator for 4-5 hours. If the eggplant is still bitter, then remove the skin. Squeeze the pulp to remove bitter juices and cut the eggplant into small pieces.

Put the eggplant in a food processor and mash to a puree. Then add tahini, garlic, onion, tomatoes and lemon juice until the mixture contracts. Place in a serving bowl and add salt, pepper, mint and olive oil. Mix thoroughly. Adjust seasoning to taste Garnish with parsley and allow the dish to sit for awhile before serving.

For other recipes by Dorit, see

Dorit’s book: Celebrating Our Raw Nature

 

Pumpkin Spice Pudding

2 Cups Pumpkin or Winter Squash
1 T. Raw, unprocessed coconut oil
1 Cup Almond or Cashew Milk
1 1/2 tsp. Pumpkin Pie spice
3-5 T. Wee Bee Honey or Agave, to taste
1/2 Cup Currants
1 T. Tahini
1 T.Agar flakes
1 T. Almond Butter
1 tsp. Slippery Elm powder

Place all ingredients in a blender or food processor and mix for about 1 1/2 minutes until a creamy consistency is reached. Pour into dessert bowls or glasses and chill before serving. Or, use as pie filling for crust. Chill and serve.

Dorit’s book: Celebrating Our Raw Nature

 

Hearty Seed Porridge

1/2 Cup Almonds. soaked
2-3 T. Vitamineral Green powder
1/2 Cup Sunflower, sprouted
1 T. Spirulina powder
1/2 Cup Flaxseed, soaked
1/2 T. Stevia powder
2-3 Medium Celery, chopped

Puree all ingredients in a food processor or blender until you achieve a smooth and creamy consistency. Blend in batches, or add water sparingly to thin.

For other recipes by Dorit see

Dorit’s book: Celebrating Our Raw Nature

 

Vegetable Stew

2-4 Courgettes (Zucchinis), chopped in bite sized portions
2 T. Onion, chopped
4 T. Cilantro, chopped
6-8 Button Mushrooms, chopped
1 Red bell pepper, chopped in small pieces
1 Cup Peas
1 Sweet Potato, chopped in small chunks or shredded
1/2 tsp. Ground Cumin
1-2 tsp. Olive Oil
2 Cups Tomatoes
1 tsp. Lemon Juice (optional)
1 Clove Garlic
Dash Cayenne pepper to taste

In a mixing bowl add the courgettes, mushrooms, sweet potato and peas. In a blender puree the tomatoes briefly. Then combine the garlic, onion, cilantro, cumin, pepper and olive oil with the tomato puree, leaving a chunky consistency. Pour this mixture in the bowl with the vegetables. Add the bell peppers. Mix well. Allow to sit for 2-4 hours before serving. If a dehydrator is available turn this into a warm winter meal by adding extra cayenne pepper and dehydrate at 105-108 degrees F for 1 to 2 hours. Garnish with cilantro and parsley and serve.

Dorit’s book: Celebrating Our Raw Nature

 

Cous Cous

250 grams Israeli or Moroccan Cous
3 Red Capsicums, sliced thin
1/3 c. Italian flat leaf parsley, chopped
1 c. Sweet Cherry Tomatoes, cut in halves

Put cous cous in a rice steamer or slow cooker on low heat and cook it al dente as you would with pasta. Combine the tomatoes, capsicums and parsley in a bowl with the cooked cous cous and set aside.

Dressing for Cous Cous

1/3 c. Olive Oil
1/2 clove Garlic, crushed
1/4 c. Lemon Juice Celtic Sea Salt and paprika to taste
1 T. Paprika (or Spanish smoked paprika)
Dash Sumac (optional for extra flavouring)

Put all the ingredients in a blender and mix on slow speed. Pour over the cous cous salad and toss. Refrigerate for a few hours before serving, tossing ever so often.
Dorit’s book: Celebrating Our Raw Nature

 

Garbanzo Bean Salad

2 Cups Garbanzo Beans, sprouted
2 T. Apple Cider vinegar
1 Cup Olives, quartered
2 T. Walnut Oil or Mustard Oil
1 Cup Red bell pepper, diced
Celtic sea salt, to taste
2 Stalks Celery, diced
Cayenne pepper, to taste
1/3 Cup Scallions, sliced
1 T. Sambal Olek (or adjust to taste)
1/2 Cup Cilantro, chopped

Mix all ingredients except for the salt and pepper. Season gradually, between tossing, with salt and pepper to taste.

Dorit’s book: Celebrating Our Raw Nature