Nut Milk

[Almond Milk, sweetened version]

1 cup Soaked Almonds
1/2 tsp Almond Extract or 1 tsp Vanilla Extract or vanilla bean
2-3 cups Purified or Distilled Water
4-6 Dried or fresh Dates or Maple Syrup or Stevia or Agave
Dash Cinnamon Powder

If using dates, remove piths and put dates aside for sweetening. If using maple syrup, use Grade B or C only. In a very powerful blender, mix soaked almonds (soak for 8 hours and rinse well) and add water at top speed. Using a cheese cloth or a nut milk bag, squeeze out the milk into a pitcher, with the same motions as if milking a cow. Save pulp for making almond bread.

When finished making milk, pour the milk back into the blender, add sweetener and blend well adding the other ingredients to taste. If you wish to do a mixture of dates and maple syrup, stevia or agave, add small amounts at a time, checking for taste as you do so. Keep refrigerated and will usually last for 2-3 days to use with any recipe needing milk including cereals.

Other recipes like this from Dorit can be found at:

Dorit’s book: Celebrating Our Raw Nature

 

Cheezy Veggie Balls

2 Cups Sunflower seeds, ground
3 bunches Chopped Scallion
2 Cups Shredded carrots
2 T. Nutritional Yeast (not a raw product)
1 Cup Chopped Courgettes (Zucchini) or other squash
1 T. Curry powder
2 T. wheat free tamari
1 Cup Shredded Beets
1-2 T. Herbamare
1/2 Cup Finely chopped Onion

Use a food processor to make a moist dough with all the ingredients. Roll into one inch balls (wet your hands or dip them in some olive oil). Put in a dehydrator on tray (no teflex,sheets) at 108-110 degrees F for 12-24 hours, turning them over at least once.

Will keep for a long time if dehydrated. May also be served without dehydrating. Serve with Marinara, cheese or curry sauce.

Dorit’s book: Celebrating Our Raw Nature

 

Stomach Soother

7 oz Celery Juice, freshly made
1 oz. Aloe Vera Juice
3 oz. Cabbage juice, freshly made
1/2 oz. Fennel Juice, freshly made
1 clove Garlic
1/2 slice Ginger root
1 Parsley Juice, freshly made

Alternate the parsley and fennel with the celery when pushing through the hopper of the juicer. Place all the ingredients in a blender. Mix well and drink slowly and mindfully.

Other recipes like this from Dorit can be found at:

Dorit’s book: Celebrating Our Raw Nature

 

Tortillas

1/2 cup Flaxseeds, soaked
1 tsp. Habanero chili, chopped
3 Cups Corn Kernels
1 tsp. Ginger, minced
1/2 Cup Cilantro, chopped
1 tsp. Garlic, minced (optional)
1/2 Cup Orange Juice, freshly squeezed
1 tsp. Cumin, ground
1 T. Celtic Sea salt 1 tsp. Lime, juice and pulp

Blend all ingredients in a food processor. Spoon onto unbleached wax or parchment paper and form 3″-6″ circles. Make them approximately 1/4″ thick to firmly hold veggies. Dehydrate at 115 degrees F for about five hours or until cheese assumes a chewy texture. Do not dry until brittle, unless you desire to make them into “chips”. You can also cut into strips for cheese.

Other recipes like this can be found at:

Dorit’s book: Celebrating Our Raw Nature

 

Popsicle

[children love this popsicle]

1 Macintosh or Fuji Apple
Water
1/4 Lime
1 T. Agave (optional)

Juice apple and lime. Put in a blender with water. Blend on low speed. Taste for flavor. If a sweeter taste is desired, add agave, mix on low speed, and pour into ice cube trays. Freeze and serve straight from ice cube tray on a hot summer’s day. If available, put a stick in each ice cube tray before freezing.

Other recipes like this from Dorit can be found at:

Dorit’s book: Celebrating Our Raw Nature

 

Walnut Vinaigrette

2 T. Walnuts, minced
1 Shallot, finely chopped
1/4 Cup Walnut Oil
3 T. Apple Cider Vinegar
1/4 Cup Grapeseed Oil
dash Flower of the Ocean sea minerals
1/3 Cup Orange juice, freshly made
Cayenne pepper, to taste
2 T. Mustard
2-4 T. Celery Juice, to taste

Combine all ingredients and beat with a whisk until thoroughly blended.

Other recipes like this from Dorit can be found at:

Dorit’s book: Celebrating Our Raw Nature

 

Teff

Teff is a highly nutritious Ethopian grain.

1/2 Cup Teff
1/4 tsp. Celtic Sea Salt
2 Cups Water

Bring teff and water to the boiling point. Reduce heat and simmer for about 15-20 minutes. (It is best to use a rice steamer or slow cooker). Remove from heat and cover . Let sit for 5 minutes before using. Flavor with Celtic Sea Salt. Add teff to salads or soup, after the soup is made.

Dorit’s book: Celebrating Our Raw Nature