Green Surprise

1 large Kale Leaf
Lime wedge
2-3 Green apples

Bunch up kale leaf and push through hopper with apples. Pour in glass and squeeze in lime juice. Mix and serve. Or place all the ingredients along with one to two cups of water in the Blendtec Total Blender or Vitamix and blend until desired consistency is achieved. Drink immediately.

Dorit’s book: Celebrating our Raw Nature

 

Lentil Stew

1 1/2 Quarts Stock or Water
2 Cups Lentils, washed
1 Large Onion (Chopped)
1/2 lb. Mushrooms (Sliced)
1 tsp. Basil
1/2 tsp. Salt
2 Stalks Celery and Tops (Chopped)
2 or more Carrots (Sliced)
1 Can Stewed Tomatoes
1/3 Cup Oil (olive oil is good)
2 Tbsp. Vinegar

Bring water to a boil and slowly add lentils. Reduce to a simmer and cook 1 hour. Meanwhile, saute onion, mushrooms and basil in oil. Set aside.

Combine all ingredients except vinegar and seasonings and cook at least 1 hour or more until lentils are tender. Add vinegar before serving. Add salt and pepper to taste. Serves 4 – 8. Stew is good served over brown rice.

Cooking with Conscience: 52 [fifty-two] simple healthful meals based on vegetable protein, milk, and eggs. A book for people concerned about world hunger

Dorit’s book: Celebrating our Raw Nature

 

Yummy Millet

1/2 c. Millet
1/2 tsp. Cinnamon, freshly ground
1 c. Water
1/2 tsp. Cardamon powder (optional)
1 Banana, sliced thin
1 T. Agave or Honey, to taste
1 T. Pine Nuts
1 cup Almond milk or cashew milk

Put millet and water in a pot or a steamer and cook until the grain is tender. In a serving bowl pour the cooked millet and add the raw nut milk and stir.

Slice the banana directly into the bowl, sprinkle the pine nuts and cinnamon and mix well. After tasting, add cardamon and agave.

Dorit’s book: Celebrating our Raw Nature

 

Avocado Salad

2 avocados, piths removed, and cut in half
1 tablespoon mustard
1 tsp. apple cider vinegar
1 T. raw mayonnaise
1 Cox’s Apple, cored and diced
T 2 (3-oz.) (85 grams) Watercress
1 tsp. Rapadura or Agave or Stevia
1 Red bell pepper, seeded and sliced

Mix the raw mayonnaise, sweetener, mustard and vinegar together. Chop watercress and put in a salad bowl, adding the apple and bell pepper.

Add the mayonnaise mixture. Mix everything together. Put this mixture in each half of an avocado and serve.

Dorit’s book: Celebrating our Raw Nature

 

Coconut Milk

(Use for any occasion you would desire milk)

Coconut flesh, scooped out of the insides Coconut Water of Coconuts

Use a heavy duty juicer such as the Green Star or Samson juicer and put coconut meat through the hopper. If necessary, add a wee bit of coconut water. Refrigerate immediately.

Other recipes like this from Dorit can be found at:

Dorit’s book: Celebrating our Raw Nature

 

Pie Crust

1 Cup Ground almonds (previously soaked and dehydrated)
1/2 tsp. Cinnamon
2 tsp. Raw honey or Agave
1/2 Cup Ground Hazelnuts (previously soaked and dehydrated)
2-4 T. Dates, pitted
1 Coconut butter (optional)

Combine all ingredients in a food processor, mixing until a dough like consistency is reached. Transfer to a pie plate. Flatten mixture with your fingers (use food handling gloves) to fill the entire plate. Store in the freezer if not used right away.

Other recipes like this from Dorit can be found at:

Dorit’s book: Celebrating our Raw Nature

 

 

 

 

 

 

 

Velvety Vegan Pumpkin Pie

1 1/2 Cups Coconut Meat
3/4 tsp Ground Ginger
2 Cups pumpkin, already blended in a food processor
1/4 tsp Ground Nutmeg
1/8 tsp Ground Cloves
3/4 Cup Stevia or Agave or Maple Syrup
1 9″ Unbaked Pie Crust
1 1/2 tsp Ground Cinnamon

Put the coconut meat along with some of the coconut water in a K-Tec or Vitamix Blender or in a food processor and blend on high speed until smooth. Add all the remaining ingredients and blend well. Pour the mixture into a 9″ unbaked pie crust and freeze for 2-3 hours. If filling is too soft after blending put in refrigerator to chill, before putting it in the pie crust, then serve immediately.

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