I love to eat dishes prepared with raw food
13 oz Watercress
1 Pink Grapefruit, peeled, piths removed
1 Orange,peeled, piths removed
1 Cox’s Apple, cored and diced
1 Grapefruit, peeled, piths removed
2 oz Sultanas
Carefully slice the citrus fruit thinly onto four plates. Arrange the watercress on top of the fruit. Mix the apple and sultanas together, and scatter over the watercress. Serve fresh and crisp with a dressing of choice.
SPROUTS FIESTA
2-3 Cups Clover sprouts
1 Red Jalapeno Pepper diced fine
1 Cup Daikon or other Sprout (optional)
1 Cup Sunflower Sprouts
1/2 Purple Onion, diced fine
1 Cup Mung Bean Sprouts
2-4 Stalks Scallions, diced fine
1 Cup Bean Sprouts
1 Shallot, diced fine
4-5 Avocados, cubed
1/2 tsp Jamaican Curry Spice Powder
1 Avocado, mashed for Dressing
1-2 Tbs Nama Shoyu
1/2 Cup Olive Oil
1/4 tsp Curry Powder
1/4 Cup Lemon Juice
1/4 tsp Italian Seasoning
1/2 Tbs Lime Juice
Put all Sprouts and the cubed Avocados in a bowl. In a blender, mix Nama Shoyu, Oil, Lemon Juice, Shallot, Lime Juice and mix with the curry and Italian spices, on light speed. Pour over sprouts, add diced scallion, purple onions and mashed avocado. Mix thoroughly and allow it to marinate for about 1/2 an hour prior to serving
Dorit’s Website: https://elegantlyrawdoreet.com/about-doreet/
1 Cup Apple Cider Vinegar
Sea Salt
3-5 T. Mustard seeds
1 Onion, chopped
1-3 T. Mustard Oil
1 clove Garlic, smashed
Put everything in a Blendtec Total Blender or Vitamix until desired consistency is reached. (It might be necessary to use a plunger). Adjust ingredients according to taste.
Other recipes like this from Dorit can be found at:
Dorit’s Website: https://elegantlyrawdoreet.com/about-doreet/
1 Sweet Potato or Yam
dash Herbamare (to taste)
1/2 T. High Lignan Flax seed Oil
Cut Yam or sweet potato in small chunks. Add Oil and a dash of Herbamare. Allow to sit for about an hour and serve.
Dorit’s Website: https://elegantlyrawdoreet.com/about-doreet/
1 Avocado, very ripe
1 T. Lemon Juice
1 Cucumber, diced
1/2 Red Chile, finely chopped
Just before serving, make the avocado salsa. Halve the avocado and remove the pit, then peel and dice the flesh. Toss the avocado in the lemon juice to prevent it from browning (or simply cut the avocado with a ceramic knife) then mix with the cucumber and chili.
2 Portobello mushrooms, chopped
Dash Cayenne pepper
2 T. Olive Oil
Dash Lemon juice
1 tsp. Herbamare or 1/2 tsp Celtic Sea Salt
Place the ingredients in a bowl and mix well. Allow to marinate overnight and serve
Dorit’s Website: https://elegantlyrawdoreet.com/about-doreet/
1-2 Eggplants
1/4 tsp. Celtic Sea salt
2 level T. Raw tahini
dash Cayenne pepper
4 Cloves Garlic, peeled and crushed with 1 T. Olive Oil
sea salt
2 Cups Water
1/2 Cup Onion
sliced 1 tsp. Mint
1 Cup Tomatoes
chopped Curly Parsley for garnishing
3 T. Fresh Lemon Juice
Use a toothpick, barbecue stick or or a fork to pierce holes along the entire length of the eggplant. Soak in water and salt overnight to remove bitterness. Then put in the sun or in a dehydrator for 4-5 hours. If the eggplant is still bitter, then remove the skin. Squeeze the pulp to remove bitter juices and cut the eggplant into small pieces.
Put the eggplant in a food processor and mash to a puree. Then add tahini, garlic, onion, tomatoes and lemon juice until the mixture contracts. Place in a serving bowl and add salt, pepper, mint and olive oil. Mix thoroughly. Adjust seasoning to taste Garnish with parsley and allow the dish to sit for awhile before serving.
For other recipes by Dorit, see