Eggplant & Walnut Tomato Cups

1 Eggplant, cut in one inch chunks
1 T. Capers
1 Red bell pepper, chopped and seeded
Celtic sea salt, to taste
1 Onion, chopped
1 Jalapeno pepper (optional) seeds removed
1  lb. Large cherry tomatoes
1/4 Cup Apple Cider Vinegar
Dash Lemon Juice
2 T. Fresh basil, chopped

In a food processor, place the eggplant (remove skin if too bitter), red bell pepper, jalapeno pepper and onions along with the vinegar and basil. Process until roughly chopped. Add the walnuts and capers and process until the mixture is thick and coarsely blended.

Season with Celtic sea salt and the lemon juice to taste. Use a knife point to loosen the insides of each tomato (or use a tomato scooper). Scoop out the seeds and juices, leaving only the tomato shells.

Mix the seeds and juices in the mixture still in the food processor and process some more until well mixed together. With a small spoon, fill each tomato with this mixture, or use a pastry bag to do so. Another method, is to place the mixture in a zip -seal plastic bag . Seal the bag, then make a small diagonal cut on one of the lower corners. Press the mixture through the hole into the tomatoes.

Place in a dish, sprinkle with some organic mustard oil (optional) and serve as is or place in a dehydrator at 105-108 degrees F until desired taste and texture is achieved.

Dorit’s book: Celebrating Our Raw Nature

 

Apple Sauce

Apple Sauce

6-8 Apples
2 Tbs Water or freshly squeezed Apple
1/2 tsp Cinnamon Juice
2 Tbs Raw Honey or Agave Nectar or 1/4 tsp Lemon Juice
2-3 Honey Dates

Dice Apples and sprinkle with lemon juice (up to 1/2 tsp may be added according to desired taste). Put in a Blendtec or Vitamix Blender with the other ingredients and blend slowly on low setting. If using dates as sweetener, more water might be necessary depending on the firmness of the dates.

For other recipes by Dorit, see

Dorit’s book: Celebrating Our Raw Nature

 

Turnip Watercress Juice

[This is an anemia/low blood pressure aid]

4-6 Carrots
1 handful Watercress
1 handful Spinach leaves
2-5 leaves Lettuce
1 handful Turnip leaves
2 Green Apples

Push leaves through hopper of a juicer with carrots and apples. Serve immediately.

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.

Dorit’s book: Celebrating Our Raw Nature

 

Super Sprout Spread

2 Cups Sunflower seeds, sprouted
1 bunch Parsley, chopped fine
1 Cup Pea Sprouts
1 bunch Basil, chopped fine
1 1/2 Medium Lemons, juiced (rind optional)
1 small red/orange pepper, diced
1 T. Cumin, freshly ground
1 medium clove Garlic
Pinch Cayenne pepper

Blend all ingredients in a food processor until even consistency is achieved. Yields about 3-4 cups

Other recipes like this from Dorit can be found at:

Dorit’s book: Celebrating Our Raw Nature

 

Spicy Corn Salad

2 Cups Raw corn kernels
2 T. Lemon Juice
3/4 Cup Chopped Red Bell Pepper
2 T. Organic Mustard Oil
1/2 Cup Chopped Scallion
1-2 tsp. Celtic Sea Salt Salad Seasoning
1/4 Cup Chopped Cilantro
1/2 tsp. Ground Cumin
5-8 Green Olives, pits removed, chopped
1 Red Jalapeno, seeds removed, minced fine

Cut corn off the stalk. Combine all the ingredients in a bowl and toss together. Serve as is or on a bed of raw green leaves or in half an avocado with the pit removed.

For other recipes by Dorit see

Dorit’s book: Celebrating Our Raw Nature

 

Rich Curry Sauce

1 Cup Raw Cashews
1 T. Sambal Olek (optional)
1 Cup Celery Juice, freshly made
2 Cloves Garlic
2 slices Ginger
1/2 Cup Onions
1 tsp. Curry Powder
3/4 Cup Cilantro
1 tsp. Cumin powder
pinch Cinnamon
1/2 tsp. Tumeric
3 T. Organic Mustard Oil (optional)

Mix all ingredients in a blender, adding the celery juice gradually until desired texture is achieved. Keep in an air tight jar until ready to use.

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