I love to eat dishes prepared with raw food
1 T. Chili Oil
1 T. Mustard
2 T. Olive Oil
Pinch Flower of the Ocean Sea Minerals
1/2 clove Garlic, crushed to taste
1 tsp. Agave or Stevia (optional)
Dash Finely ground cinnamon
In a blender make the chili dressing by mixing the oil. garlic, sweetener and mustard. Pour over salad and toss. Season with sea minerals and cinnamon to taste and serve.
6 oz Watercress, chopped
1/4 pint (150 ml) Cashew Nut Milk
2 small Shallots
1 Stalk Celery
75 mil. Vegetable broth or Celery Juice
1 oz Udo’s Choice Oil Blend
1/2 Cup Dry White wine (optional)
1 Bay Leaf
Put all the ingredients in a blender and liquefy. Use as a salad dressing or as a dipping sauce
Other recipes like this from Dorit can be found at:
4 Carrots
3 Beet tops
1 Apple
1-2 T. E3LIVE
1 handful Spinach
1/8 tsp. Ultimate Mega H
1 handful Parsley
Bunch up beet tops, parsley and spinach and push through hopper with carrots and apple. Pour into serving glass. Add E3LIVE and Ultimate Mega H. Mix well and drink immediately.
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.