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 book: Celebrating Our Raw Nature

 

Quinoa Fruit Salad

6 oz. Quinoa, sprouted
1 Cup Mandarin oranges, sliced
1/4 Cup Cashew or Almond Milk,
2 T. Orange Juice
1/3 Cup Mint, chopped
1 1/2 Cups Strawberries, sliced
3-5 Dates, chopped fine, piths removed
2 Kiwis, pared and sliced

Blend milk with dates. Pour over quinoa in a bowl. Add the orange juice, fruits and mint and mix well, serve as is or dehydrate the quinoa and milk in a bowl at 108 degrees F for one hour in the winter. Then add the fruits and orange juice just prior to serving. Garnish with mint.

Other recipes like this from Dorit can be found at:

Dorit’s book: Celebrating Our Raw Nature

 

Peaches and Berries

12 Freestone Peaches
2 Cups Strawberries and raspberries freshly made, mixed
3/4 Cup Lime juice
3/4 Cup Agave or Stevia or other sweetener

Halve peaches and remove stones. Combine sweetener and lime juice (if using agave use half the portion recommended). Pour over peaches and marinate for 2-4 hours. Place peaches in a serving bowl and pour the marinade into a blender with the strawberries and most of the raspberries.. Blend well, and pour over peaches Garnish with remaining raspberries.

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