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

 

Green Smoothie

1 large Pineapple
50 grams Watercress
100 grams Blueberries

Peel and cut the pineapple and push through the hopper of a juicer. Pour the juice in a blender. Add the blueberries and watercress. Or put the pineapple, blueberries and watercress with some water in a Blendtec Total Blender and mix on high speed. Chill if desired and serve with a sprig of watercress on top.

Other recipes like this from Dorit can be found at:

Dorit’s book: Celebrating Our Raw Nature

 

Green Monster

A Great folic acid booster…

2 Carrots
1 tsp. Nama Shoyu
1 c. Spinach
Dash Cayenne pepper (optional)
1-2 leaves Kale
1 T. Lemon Juice
bunch Beet greens
2 Cups Water (only if using a blender)
1 c. Cabbage
1 Clove Garlic

Put all ingredients in a Blendtec Total Blender or very high powered blender. Add additional water if necessary and serve. If using a juicer, juice all the vegetables, put into a blender, add the other ingredients and serve.

Dorit’s book: Celebrating Our Raw Nature

 

Coconut Ice Cream

1 Cup Frozen Coconut flesh
2-3 Dates, frozen, and chopped
2 Frozen (peeled) Bananas

In a Blendtec or Vitamix Blender mix all ingredients adding a tiny amount of coconut water, if necessary, and using a plunger. Serve in a chilled bowl.

Or alternating each ingredient, push through the hopper of a Green Star or Champion Juicer making sure the ice cream goes directly into a chilled bowl.

Serve immediately.

Other recipes like this from Dorit can be found at:

Dorit’s book: Celebrating Our Raw Nature

 

Marinated Goodies

4 zucchinis, 2 yellow, 2 green, finely sliced
2 T. Pine Nuts
4 T. Olive Oil
1 Lemon juiced, and zest finely grated
Celtic sea salt to taste
1 T. Chives, chopped
Cayenne pepper to taste
2 (85 grams) Watercress
Dash Nutmeg

Place the zucchinis in a bowl with the lemon juice and zest, chives and olive oil. Season with Celtic salt, nutmeg and cayenne pepper. Mix well.

Allow to marinate for 2-3 hours. Add the watercress and pine nuts. Mix again. Let sit for 15-20 minutes before serving.

Dorit’s book: Celebrating Our Raw Nature

 

Thai Coconut Curry

1 Medium Zucchini, shredded
2 Medium Celery sticks, sliced fine
1 Medium Carrot, shredded
1-2 Medium Green onions, sliced thin
1 Medium Red pepper, sliced fine
1/2 Cup Mushrooms, sliced thin
1 Medium Bok Choy, Napa

Sauce

1 Medium Young Coconut, all innards
1 T. Ginger, pressed
1/2-1/3 Cup Pine Nuts
1 T. Lemon Grass, diced thin
2 medium Cloves Garlic, (optional)
2-3 tsp. Thai Chili Paste (optional)
1 T. Curry powder
1/4-1/2 tsp. Mustard powder

Mix salad ingredients in a bowl. Blend all sauce ingredients until creamy. Add the sauce to the bowl of vegetables, reserving some of the sauce as a

condiment.. Serves 2-4

Other recipes like this from Dorit can be found at:

Dorit’s book: Celebrating Our Raw Nature

 

Pineapple Paradise

1/2 Pineapple with skin, chopped
2 Cups Coconut water
2 Red Delicious or Granny Smith apples
1/2 tsp. Lime juice

Mix in a Blendtec Total Blender or in a Vitamix, or other very powerful blender. Chill and serve in a tall glass with a little paper umbrella decorating the glass.

Other recipes like this from Dorit can be found at:

Dorit’s book: Celebrating Our Raw Nature