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

 

Yummy Black Beans

3 Cups Cooked black beans, cooled
1 Jalapeno pepper, minced
2-3 Courgettes (zucchini), cut in bite sized portions
3 T. Fresh Lime juice
1 tsp. Mustard seed Oil or Flaxseed Oil
1/2 Cup Chopped Onions
1/2 tsp. Celtic Sea salt
3 Cloves Garlic, minced
6-8 Cherry tomatoes, quartered

Combine all the ingredients in a serving bowl. Mix thoroughly, refrigerate for a few hours and serve.

For other recipes by Dorit, see

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

 

Coconut Custard

Coconut is good for you. How about this recipe for coconut custard to satisfy that new coconut craving! Robert

2 Cups Flesh of Young Thai Coconuts
4-6 T. Agave
2-3 T. Almond butter
1 T. Raw Coconut Butter (Oil) (optional)

Mix all ingredients thoroughly until smooth and creamy in a Blendtec or Vitamix Blender or other very powerful blender. Add some coconut water if necessary. You might need to use a plunger here. When thoroughly mixed to a custard consistency, serve immediately or place in refrigerator until ready to serve.

Other recipes like this from Dorit can be found at:

Dorit’s book: Celebrating Our Raw Nature

 

Kamut Salad

2 Cups Kamut Kernels
1/3 Cup Tamari (wheat-free, low sodium)
1 Cup Whole Walnuts
1/3 Cup Sesame Oil
2 Carrots, julienne, fine
1/2 Cup Hempseed Oil, or Udo’s Choice
1/2 English cucumber, julienne, fine Oil Blend
1/3 Cup Lemon Juice

Cook kamut kernels (preferably in a steamer) until tender. Put in a large serving bowl. Add the rest of the ingredients. Mix well and serve.

Other recipes like this from Dorit can be found at:

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