Author: manabunnow4zph

Minestrone Soup

2 Cups Sprouted Lentils
1 Tbs Turmeric
1 Cup Sprouted peas (optional)
1-2 tsp Cayenne Powder or crushed red pepper
2 Cups Fresh Corn (optional)
1 Cup Sprouted Garbanzo Beans (chickpeas)
2-3 Cups Fresh Parsley, finely chopped
2 Cups Cilantro, finely chopped
1 Sweet Yam, cubed
1 Cup Fresh Basil, finely chopped
1 Yellow Squash, cubed
1/2 Cup Fresh Tarragon, finely chopped
3-4 Cups Granny Smith Apples, chopped
2 Tbs Fresh Rosemary, finely chopped
2 Red bell Peppers. chopped
2-3 Tbs Celtic Sea Salt
5 Cups Celery, chopped
2-5 Tbs Nama Shoyu (or adjust to your taste)
6-8 Tomatoes, chopped (if in season)
3 Cups Onions, chopped
2 Tbs Lemon Juice
2-3 Cloves Garlic
4-7 Cups Purified or Distilled Water
2 Cups Carrot Juice or Vegetable broth
2 tsp Ground Ginger
1 tsp. Saffron
4 Tbs Curry Powder

In powerful blender, add Tomatoes, Water, Carrot Juice or Vegetable Broth along with garlic, half of the Onions, Lemon Juice, Salt, Nama Shoyu, Cayenne Pepper, Curry Powder, Turmeric, Ginger, Saffron, half of the Basil and Tarragon and blend really well. Allow to sit and marinate while you chop the other ingredients really fine and add in large soup tureen or bowl.

Best if left to marinate overnight or put in an Excalibur Dehydrator at 106 degrees for 3 -5 hours for additional warming energy. If using a Dehydrator, be sure to add an extra cup or 2 of the water before putting the soup in the dehydrator.

Dorit’s book: Celebrating Our Raw Nature

 

Veggie Balls

2 Cups Sunflower seeds, ground
3 bunches Chopped Scallion
2 Cups Shredded carrots
2 T. Nutritional Yeast (not a raw product)
1 Cup Chopped Courgettes (Zucchini) or other squash
1 T. Curry powder
2 T. wheat free tamari
1 Cup Shredded Beets
1-2 T. Herbamare
1/2 Cup Finely chopped Onion

Use a food processor to make a moist dough with all the ingredients. Roll into one inch balls (wet your hands or dip them in some olive oil). Put in a dehydrator on tray (no teflex,sheets) at 108-110 degrees F for 12-24 hours, turning them over at least once.

Will keep for a long time if dehydrated. May also be served without dehydrating. Serve with Marinara, cheese or curry sauce.

Dorit’s book: Celebrating Our Raw Nature

 

Breakfast 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 Watercress 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

 

Chicory and Bean Soup

2 Cups Fava Beans, presoaked the night before
1 dozen cherry tomatoes
6-8 Cups Purified or Distilled water
2 Onions, cubed
4-6 Tbs Dr. Bonner’s Liquid Mineral
2 Cloves Garlic, minced Bouillon or Nama Shoyu
4-5 Cups Chicory Greens, cut in small pieces
2 Vegetable Bouillon Cubes
1 tsp Cayenne Pepper
4 Carrots, chopped
Dash Chili Pepper
5-6 Stalks Celery, chopped
1 cup Extra Virgin Olive Oil
4-5 red, baby potatoes
1 T. Tumeric

In a saucepan, place presoaked Fava Beans with water and Bouillon cubes and cook at very low heat for about an hour, or cook in a slow cooker until the beans become tender. Add carrots, potatoes, and Chicory Greens and return to low heat for about 10 minutes. Remove from heat and add celery, liquid Bouillon , cayenne and chile pepper, tumeric, oil and celery and serve with garnishing of chopped cherry tomatoes.

Dorit’s book: Celebrating Our Raw Nature

 

White Beans Salad

2 cups Great Northern White Beans, cooked
1 T. Apple Cider vinegar
2 tsp. Sage, chopped
1/2 lb Brussels Sprouts, ends removed
1 1/2 T. Lemon zest halved
2 T. Mustard Oil or olive oil
2/3 Cup Italian Olives halved
1/2 tsp. Celtic Sea Salt
3-4 T. Celery Juice
pinch Cayenne pepper
1 Cup Red Onions, sliced in to thin strips
1 tsp. Maple Syrup
1/2 tsp. Garlic, minced

Steam Brussels sprouts for a very short time so they remain crispy with most of the enzymes intact. In a large salad bowl, add the sprouts, beans and the remaining ingredients. Toss and serve, or allow to marinate for 1-3 hours before serving.

For other recipes by Dorit, see

Dorit’s book: Celebrating Our Raw Nature

Zucchi Ghetti

2 med. Zucchinis
1/4 cup Nama Shoyu or Celtic Sea salt
2 cups Tomatoes
3/4 cup Hemp Oil
1 tsp. Peeled Ginger
5 Pitted sundried Olives
1 T. Garlic
1/2 cup Sun dried tomatoes (presoakd)
1 Hot pepper
2 T. Hemp seed nuts
1/4 cup Fresh basil leaves
1/2 Lemon, juiced
1/4 cup Fresh Oregano leaves

For angel hair Zucchi-Ghetti, finely shred the zucchinis in the Spiral Slicer. For the sauce, blend the tomatoes, ginger and the rest of the ingredients in a blender until well liquefied. For garnish, top with spearmint leaves and cubed red bell peppers and tomatoes and side dress with cress leaves

Other recipes like this from Dorit can be found at:

Dorit’s book: Celebrating Our Raw Nature

 

Banana Cherry Milk Shake

1 Very ripe, frozen banana
1/2 c. Macadamia nuts
1 c. Cherries, pitted
2-3 Cups Almond Milk
6-8 Honey dates, piths removed

Place all ingredients in a Blendtec Total Blender (or other powerful blender) and mix until desired texture is achieved. For a thicker shake use only two cups of the Almond Milk.

Other recipes like this from Dorit can be found at:

Dorit’s book: Celebrating Our Raw Nature