Smoothie - Banana, Pineapple, Orange, Spinach

2 small bananas
2 pineapple stalks
1 orange
large handful of spinach

Very tasty and can't taste spinach at all. 

Sprouted Lentil Stew

1/4 cup sprouted lentils
10 chunks mango
4 dates, deglet noor
grape tomatoes

Puree 1st 3 ingredients until chunky or desired consistency.  Top with tomatoes. 

Pineapple Cilantro Smoothie

Plop a bunch of pineapple
1/4 of a cuke
1 celery stick
handful of cilantro
1 inch of ginger
1 lime for juice (or dump in whole but skinned)


Put in blender. 

How to Sprout Lentils

I like to get the bigger flatter brown kind.  I put them in clean spring water overnight.  Dump out water with lentils over strainer in the morning.  Rinse the lentils and then put back in glass bowl (with no H2O) with cloth napkin over it on kitchen counter.  Every 6 hrs. I drain and rinse.  In about 1 day and 1/2 they have little sprouts.  I let them go another couple of days or so.  When sprouts are at desired length (about 4 days), you can put in indirect light and let the little sprouted ends turn green.  Should last in fridge for about a week.  But check for yourself on that....

Sprouted Lentil Pesto - High Protein

Ingredients:

1/3 cup sprouted lentils (see different post for how to make)
1 mango (about 1 cup cut up mango)
handful of spinach
3 inches of a fat leek (white and light green part only)
2/3rd of med. celery stalk (to taste)
1/2 lime

Put all in food processor.  Puree until smooth.  Put into romaine hearts or over zucchini or cuke noodles. 

No-fat Raw Mango/Spinach Pesto

Ingredients:

1 mango
handful of spinach
2 dates
3 small leaves of mint*
1 yellow squash or 1 small cucumber, spiralized into noodles (I like the combo taste)
1/2 a lime
Grape tomatoes, about 10 or so

Squeeze lime over noodles.  Will soften them and bring out some flavor.  Puree dates, mint and spinach until clumpy and broken up.  Then add mango and puree until desired pesto consistency.  Put over noodles of any kind. Add tomatoes.

* Can work with basil too.  Just made me want to add fat and salt.  :)

Carrot Ginger Stew

1 carrot
ginger, 1/2 length of thumb (or to taste)
cilantro, small handful
1 valencia orange, peeled

Put all in food processor.  Cut up ginger into smaller bits.  Puree until desired consistency.  Might be nice with mint next time.

Cuke Noodles with Chunky Topping

1 cucumber, spiralized into noodles
10 deglet noor dates
1/2 yellow squash
1 fat leek, white and just a bit of pale green only
1/2 a lemon
20 grape tomatoes
Microgreens

Squeeze 1/2 a lemon over the cuke noodles.  Puree dates, squash and leek.  Add to noodles and mix.  Put grape tomatoes over the top.  Top with microgreens.  Let sit in fridge for 1 hour.  It softens noodles and the flavors meld.  Delish!

Aqua Fresca with Watermelon Juice

Watermelon Juice
 Fresh Basil leaves
Fresh Mint leaves

Put in pitcher with basil leaves and mint leaves.  Let steep for an hour.  Very yummy.  Can put over ice. 

Sweet Slaw with Broccoli Stalks

2 handfuls broccoli slaw from Trader Joe's (broccoli stalks and carrots in julienne strips)
1 apple

8 mint leaves
1/2 lemon, juiced


Puree apple and banana and mint.  Until lumpy and mixed.  Add slaw.  Mix until desired consistency.  I like it so you can still see the strips of slaw.  Squeeze lemon juice over to taste. 

* Was not a hit at potluck.  If you are a hardcore low fat raw vegan, you will like.  Otherwise you may want to add nuts:)