I love to eat dishes prepared with raw food
6-8 Fresh Ripe Figs
1 pinch Shredded Dried Coconut
1-2 Very Ripe Bananas
Chop top off figs and let stand on flat, thick bottom part of fruit.Scoop out insides of the fruit and in a bowl, add with Bananas and mash together with a fork. Add this mixture back to fig and sprinkle dried , shredded Coconut flakes on top. Refrigerate for a very refreshing yet filling appetizer.
Dorit’s book: Celebrating Our Raw Nature
2 Bananas, peeled and frozen in a plastic chopped bag
2 Mangoes, fresh
3-6 T. Frozen Strawberries
Blend or homogenize the frozen fruits. Pour directly into chilled serving bowls. Add mango and its syrup and serve immediately.
4-5 Carrots
1 handful Parsley
2 Turnip leaves
1 T. E3LIVE
1 Kale leaf
1/8 tsp. Ultimate Mega H
Roll up parsley in turnip and kale leaves and push through hopper of a juicer with carrots. Pour into a glass. Add E3LIVE and Ultimate Mega H. Mix well. Drink immediately and slowly.
Dorit’s book: Celebrating Our Raw Nature
12 oz. Organic Kamut spirals
2 tsp. Umeboshi Vinegar
1 Cup Scallions, sliced
1 T. Garlic, crushed
1 Cup Red Bell peppers, chopped
1 tsp. Celtic sea salt
1/4 Cup Parsley, finely minced
2 tsp. Maple Syrup, optional
1 Cup Black Olives, pitted and chopped
1 tsp. Fresh Oregano, finely minced fine
1/2 tsp. Thyme, finely minced
4 T. Capers
2 T. Chives, chopped
1/3 Cup Olive Oil
1 Cup Raw peas or pea sprouts
2 T. Mustard
Cook pasta for a very short time until it is al dente. Drain, wash and put in a salad or mixing bowl. Add olives, capers, peas, scallions, bell pepper and parsley. In a blender, add garlic, olive oil, mustard, vinegar, sea salt,oregano, thyme and maple syrup. Blend well and pour into the bowl with the pasta, Mix well and garnish with chives.
Dorit’s book: Celebrating Our Raw Nature
1 Carrot
1 sprig Parsley
1 Red Bell Pepper
Dash Celtic Sea salt
1 Cup Lettuce
1/2 tsp. Chili Oil or Olive Oil
dash of Cayenne Pepper
1-2 Beefsteak Tomatoes
Push vegetables and parsley through the hopper of a juicer, using the carrot to push the tomatoes through. Or mix everything in a blender on high speed. Add the sea salt and oil. Mix and serve chilled.
2 Cups Cashew Nuts
1 Cup Red Pepper, chopped
2 Cups Water
4 Tbs Purple Onions, minced
1/2 Cup Lemon Juice
2 Cloves Garlic
4 Tbs Germinated Sesame Seeds
3 tsp Herbamare or Trocomare
8 Tbs Dietary Yeast (might not be a “raw” product)
4 tsp Paprika Powder
1/2 Cup Olive Oil
2 Cups Tomatoes, chopped
In a very powerful blender mix everything except for the oil, going gradually from low, to medium to high speed until it forms a cheese-like texture. (If using a Vitamix Blender, use the plunger to facilitate this process.) Drizzle in Olive oil mixing at low speed until everything blends together. May be made and refrigerated a day or two beforehand
Dorit’s book: Celebrating Our Raw Nature
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
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
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
2 Cups Tomato, chopped
1/2 tsp. Fresh oregano
1 Cup Sun dried Tomatoes, soaked and chopped
dash Celtic Sea salt
Dash Fresh mint
1/2 tsp. Basil
2-4 Cups Water
Put all ingredients in a Blendtec blender, mix well and serve.
Other recipes like this from Dorit can be found at:
Dorit’s book: Celebrating Our Raw Nature