Mango Basil Sauce

1 mango
6 basil leaves
1 green onion with mostly the white part
1 lime squeezed for juice*

Blend and serve over greens or use as a dipping sauce (use less lime juice for dipping sauce to make it thicker). 

1 mango
1/4 cup water or nondairy milk
2 tablespoons fresh basil
1 large green onion
salt, to taste - See more at: http://vegweb.com/recipes/jicama-recipe-mango-basil-sauce#sthash.K8iq1hTc.dpuf

1 jicama, peeled and grated
1 mango
1/4 cup water or nondairy milk
2 tablespoons fresh basil
1 large green onion
salt, to taste
1 1/2 tablespoons tahini, optional - See more at: http://vegweb.com/recipes/jicama-recipe-mango-basil-sauce#sthash.K8iq1hTc.dpuf

1 jicama, peeled and grated
1 mango
1/4 cup water or nondairy milk
2 tablespoons fresh basil
1 large green onion
salt, to taste
1 1/2 tablespoons tahini, optional - See more at: http://vegweb.com/recipes/jicama-recipe-mango-basil-sauce#sthash.K8iq1hTc.dpuf

Tomato Basil Salad

3 medium tomatoes, diced
5-7 med. basil leaves, chopped
few slices serrano pepper
2 large oranges, juiced

Cut up basil and oranges and serrano.  Combine in bowl.  Add orange juice and let sit for a few minutes.  Enjoy!

Lowfat Raw Lasagna with Avocado Marinara and Walnut Pesto

This was inspired by Dan the Regenerator.  I keep trying the raw vegan high-fast food when in new cities.  I always get a rash on my face and feel sluggish afterwards.  I thought I would try my own version at home because the restaurants often use olive oil and usually an enormous quantity of nuts.  The amount of fat is very high for me.  Many times the majority of the dish is nuts with veggies being a garnish.  There is also often nutritional yeast which I avoid because of the strong evidence it is a neurotoxin (see Dr. Blaylock's work).  For me, there is also way too much salt.

Tomato Sauce

4-5 tomatoes
1 date

1 celery stalk

1/2 avocado
6 white mushroom caps
oregano and rosemary

Pesto Sauce

10 -14 small leaves of basil
handful of walnuts
1 lime, juiced
1 date
*eggplant pulp, optional

Mash avocado separately in a bowl.  Put tomatoes and date into blender and blend until smooth.  Add mushrooms and spices and leave chunky.  Drain the sauce slightly by putting into wire mesh sieve and letting drip for a minute.  It will make the sauce slightly thicker. Stir in the mashed avocado.

While food processor is running, add basil leaves and garlic.  Add date and walnut  and lime juice and pulse until slightly chunky.

Mix the 2 sauces together.

Slice zucchini thinly with a knife or mandolin.

Place one layer of zucchini slices on the bottom of a dish that you would normally back lasagna in.  The next layer is the tomato and pesto sauce.  Keep layering zucchini and sauce.  The top layer should be covered with the sauce and also with thin strips of basil and slices of grape tomatoes.  Add the watery sauce around the outer edges of the lasagna if you feel like you need more sauce.  I added no salt and I felt it was so tasty it didn't need it.

Scrumptious!

* I may add eggplant pulp next time to the pesto.  I really like the texture and it doesn't have much of a flavor and would probably meld well with the basil and garlic and stretch it even further.

Cranberry Walnut Tart

Crust

1. 1/2 cups dates, pitted and soaked in water for 30 minutes
2. handful of walnuts
3. Filling

1. 3/4 cup fresh cranberries
2. 1/4 cup freshly squeezed orange juice
3. 2 bananas, mashed
4. 12 oz medjool dates (20-24 large dates), pitted and soaked in water for 30 minutes

Topping

1. 4 dates
2. 1 tbsp water
3. 
   

Instructions

1. To make crust, place walnuts in a food processor and blend into a fine meal. Drain dates and add to walnut meal and blend until well combined. A stiff dough will form. Evenly spread the dough along the bottom and sides of a tart pan and place in freezer while making the filling.
2. Place 1 cup of fresh cranberries in freshly squeezed orange juice and let sit for at least 30 minutes.
3. Drain dates (for filling) transfer to a food processor along with mashed bananas. Blend until very smooth and creamy. Place in a bowl and fold in soaked 3/4 cup soaked cranberries and.  Spread the filling evenly into chilled tart shell.
4. Top with thin slices of oranges with peel.  Blend and water and drizzle over a cut piece.  

Low-fat Raw "Meat" Sauce over Spaghetti

SAUCE
5 Dates
5 mint leaves
1/3 cup butternut squash
big handful of spinach

Process in food processor.  Can leave chunky or make smooth.  I like fairly smooth.

PASTA

1 cucumber, spiralized
1 yellow squash, spiralized
Squeeze lime over pasta and sprinkle freshly dried oregano over the top of pasta and mix.

Mix in sauce with pasta and top with microgreens.

Bruschetta Mushroom Stacks

Base layer:

• 4 portobello mushrooms, washed, stems removed and caps intact

2nd layer:

• handful of baby spinach leaves

3rd layer:

• 1 clove minced garlic
• 1/4 cup sundried tomatoes, reconstituted by soaking in water for 10-15 mins
• 1/2 cup red peppers
• 2 tbsp packed fresh basil

4th layer (bruschetta):

• 3/4 cup diced plum tomatoes (use a mix of colors to make them look pretty), remove seeds to make less watery (of course eat the seeds because very flavorful)
• 1 tbsp freshly minced basil leaves, plus more to garnish
• 1 tbsp freshly chopped parsley or cilantro
• 1/2 lemon, squeezed over mixture
• 1/4 sweet onion, optional

1. Clean the 4 mushrooms.
2. Meanwhile, prepare all other layers. Wash the spinach and set it aside. In a food processor, combine all ingredients for the 3rd layer and blend until a smooth dip-like mixture forms.  For the 4th layer (brushcetta), combine all ingredients in a bowl and stir to combine.
3. Line each mushroom with a few baby spinach leaves.
4. Put a few teaspoons of the pureed layer on top of the spinach, and follow with some of the bruschetta mixture.
5. Garnish with a little extra basil, if desired, and serve immediately.
6. You may have some of the pureed mixture and the bruschetta left over.  Use on raw crackers or in a romaine leaf. 

Kumato (tomato) with O.J. Soup

5 Kumato tomatoes
1 celery stalk
1 small handful of freshly dried rosemary leaves, ground up in palm of hand
1 orange, squeezed
1 slice of jalapeno

Puree in high speed blender until smooth.  Slight sweetness from oranges and zesty from the jalapeno.  

Avocado Mushroom Marinara with Squash Pasta

PASTA
Spiralize one yellow squash pasta.  Cut the strands a few times.

SAUCE
1/2 avocado
5 button mushrooms
1 tsp. oregano
1/4 inch slice jalapeno pepper
small hunk of onion
2 lime squeezed
1 garlic clove
1/2 celery stalk
handful of dulse
big handful of cilantro

Blend the sauce ingredients in a food processor until slightly chunky.  Dollop onto spiralized pasta.  Place a handful of sprouts on top.

Mushroom Ravioli

PASTA
thinly sliced turnip for ravioli
Using a quality Mandolin or counter top deli slicer, slice paper thin slices of turnip to be used for your ravioli skins.

FILLING
button mushrooms for filling
walnuts
spinach
eggplant pulp
dulse flakes
sweet onion
oregano
Puree all ingredients in a blender and leave slightly chunky.   Toss and set aside.

Spoon about 1 to 1 1/2 tsp mushrooms into the center of each turnip slice and fold in half, keeping the mushroom mixture in the center. OR place one slice of turnip down and put mushroom mix in middle and place another turnip slice on top.

SAUCE
Tomatoes
garlic
basil
jalapeno
lemon
rosemary

Place your raviolis on a bed of spinach or arugula leaves, drizzle lightly w/tomato sauce.

V-8 plus a few more

5 small tomatoes
1/2 inch piece of jalapeno
1/2 inch piece of ginger
1/2 tbsp. rosemary leaves, ground up in palm until small pieces
1/2 tbsp. oregano leaves, ground up in palm into powder
2 cloves garlic*
5 button mushrooms, well washed
2 lime, peeled
1/4 of a cucumber
5 celery stalks
big handful of spinach
1 tbsp. dulse strips

Put tomatoes and lime at the bottom of blender and blend for 10 seconds.  Add rest and blend another 30 secs.  Can mix and match these and leave off some.  Really quite flexible.

*optional - 1/4 of a mango (omit garlic)

Tomato Basil Soup

2 large tomatoes
3 celery stalks
2 garlic cloves
1 small slice jalapeno
1/4th small sweet onion
1 peeled lime, whole w/out skin
5 medium basil leaves
handful of dulse strips

Put all in blender on high setting for about 30 seconds.  Comes out like a gazpacho.  Very flavorful w/a little spiciness.  

Max Flavor Salad

3 oz. spinach
3 oz. arugula
1 package of microgreens
4 small tomatoes, cut 1/8ths
1/2 small sweet onion, half spirals
1/2 small serrano, chopped finely
1 tsp. freshly dried rosemary
1 tbsp shredded dulse (or flakes)
1 large garlic, diced into very tiny pieces
1/4 inch fresh ginger root, cut into small bits
2 limes, squeezed
1 valencia orange, squeezed
cucumber, diced (optional)
red pepper, diced (optional)

Key to this salad is to put spinach and arugula into bowl and cut up until the amount looks far less.  Add lime and orange juice.  Mix well and let sit while cutting up the rest of the salad.  Add each item as it is ready and mix.  The spinach and arugula will wilt and soak up the dressing.  It is very flavorful and drink the dressing when the salad is finished:)

Gingery Pumpkin Pudding

1/3rd small sugar pie pumpkin, seeds and skin removed
1 nectarine
2 red plantains
1 lb. mango juiced, about 2 mangos
1 inch fresh ginger, peel removed
5 medjool dates, pits removed

Put all in blender and blend until smooth.  Or put dates in last and leave them slightly chunky.  Very filling and sweet!

Stuffed Mushrooms Hors D'oeuvres

6 white button mushrooms, large, well washed and stem removed
dulse strips
1 lime, for juice
tiny bits of serrano pepper, optional
sprouts or microgreens
10 grape tomatoes

1. Place small amount of dulse at bottom of mushroom.
2. Place small serrano bit on top.
3. Stuff microgreens into mushroom.
4. Squeeze lime over and let juice sit in hollow. 
5. Slice of tomato on top. 

Enjoy!

No-fat Raw Noodles with Mango Marinara

MARINARA

1 heirloom tomato
5 basil leaves
6 mango chunks
1 sun dried tomato - soaked for 2 hours
1/4 of a sweet red pepper
1 heirloom tomato, cut up into chunks
Pinch of dried oregano

NOODLES

6 small Persian cucumbers, skin on and ends cut off

Spiralize the sweet potato* (I like the white) or cucumber into noodles.  Blend all ingredients except for 1 tomato.  Pour over noodles and add chopped up tomato.  Put a pinch of dried oregano (work well through fingers) onto noodles. Add a handful of microgreens on top.

Variation: Can do sweet potato and apple noodles mixed together in same bowl.

Wild Blueberry Smoothie - Super Easy and Tasty

1/2 cup of frozen wild blueberries (or fresh if you have!)

2 oranges, cut in half and juiced in a hand held juicer

Put blueberries and orange juice into blender.  Blend on high until smooth - about 20 seconds.  Put in straw and enjoy!

Sundried Tomato Dressing over Spinach & Arugula

SALAD

1/4 lb baby spinach, chopped
2 handfuls of arugula (aka rocket leaves), chopped
2 limes, squeezed over greens (allow to sit while make dressing)
cut up 3 small tomatoes or use 20 grape tomatoes
handful of microgreens

DRESSING

1 ripe mango
1/2 red pepper, deseeded and deribbed, cut into big strips
2 sun dried tomatoes, soaked for a couple of hours in water, chopped into pieces
1/2 serrano, I like mine red and ripe
5 basil leaves, rinsed and whole
5 button (white) mushrooms, rinsed well

Salad of arugula and spinach sits with lime juice while cutting up tomatoes and making dressing.  Will wilt the leaves and give them loads of flavor.  Especially needed when not using oil or salt.

Blend the mango, red pepper, serrano and basil on HIGH.  When smooth add the whole mushrooms and blend on LOW until slightly chopped up.  I like to leave it chunky.  Can cut up mushrooms by hand too...but more work.

Taste dressing and see if it needs anything.  Pour over salad.  Mix well. Add microgreens to the top.  Yum-yum!!!

Nanner Milk

1 Banana
1/4 cup water

Blend in high speed blender on medium for 30 secs.  Voila - banana milk.  Great for granola or young children to use as milk sub.  Also yummy to pour over dates and eat like a chunky date soup. 

Super Fast and Easy Nut Milk

Soak 1/4 cup of nuts (almonds, walnuts, pecans, pine nuts) for 1/2 an hour
Drain and rinse the nuts
Put nuts into blender
Add 1 cup of water

Blend on low (I used 3) for 3 minutes in a high speed blender.  I used a HealthTech.

Strain through cheese cloth or tight mesh.  Voila - creamy and frothy!   Makes about 1 cup of nut milk.*

*You can double or triple recipe.  

Collard Burrito with Butternut Squash/Date filling

FILLING

3 dates, pit removed
1/2 cup butternut squash, diced
1 large button mushroom, well washed
1/2 sweet bell pepper, any color, seeds and ribs removed
1 med. mango, seed and skin removed
1/2 small serrano, with seeds will make it more spicy
5 mint leaves

Put all in cuisinart and blend until slightly chunky.

---------------------------------------------------------
BURRITO

3 Collard Leaves, shave down back of rib.

Put the filling inside and roll up like a burrito.

No-fat Raw Cucumber & Yellow Squash Pasta with Tomato Dulse Herb Dressing

1 yellow squash, peeled and ends cut off
1 greenhouse cuke, peeled

Spiralize both.  Cut up the noodles a bit.

3 med. tomatoes
1/4 cup dulse
1/2 tsp of dried oregano
1/2 tsp of dried rosemary
1/2 serrano, cut into pieces
2 limes, juiced

Put over pasta.  Will be juicy.

Tamarind Banana Date Smoothie

3 tamarind beans, no pods or seeds
2 bananas
2 dates, no seeds
12 red grapes

Put grapes in bottom of blender and add rest.  Blend until smooth.  Thick, creamy and sweet.  

No-Fat Piñon: Plantain Lasagna

LASAGNA NOODLES

2 large yellow plantains, ripe
1 tbsp. rosemary
1 tsp. dried oregano

Slice plantains thinly lengthwise and lay on bottom of pie plate.   Press herbs well through fingers to crumble over plantain slices.

SAUCE - TWO LAYERS

2 med. tomatoes
1 small serrano, seeds removed
4 dates, pitted
7 basil leaves, small to medium

5 button mushrooms, well washed
2 basil leaves

1. Blend 1st four ingredients together at high setting until smooth.  Strain sauce through a mesh strainer.  Press some of the sauce with a spoon.  
2. Take watery sauce and put back in blender with mushrooms with another couple of basil leaves.  Put mushroom sauce over first layers of long plantain slices.  
3. Add another layer of plantain slices.  
4. Put thick gooey sauce over the top and carefully spread evenly with a spoon.  
5. Cut up a basil leaf into little pieces and sprinkle over the top.  Add a few microgreens as well.  

Lovely and satisfying and flavorful.  Yummm!!

Ginormous Green Juice Drink

5 Valencia oranges, peeled
1 small cucumber
1 bunch cilantro, washed and stem ends cut off
1 big handful of spinach
2  big handfuls of kale
(maybe lemons next time....)

Juice all.  Use cucumber and oranges to push through the greens.  I needed 3 oranges to push through cilantro alone.  Very satisfying and nice citrus finish.

No-Fat Asian Daikon Noodle Salad

NOODLES

6" peeled daikon radish, make ends flat

Put into spiralizer and make noodles.

SALAD

5 oz. spinach, chopped
10 grape tomatoes, sliced lengthwise
2 limes
3 green onions, finely chopped (more green than white)

Fill large pasta bowl with spinach and chop.  Add sliced grapes tomatoes, and chopped green onions.  Squeeze limes over salad.

DRESSING

1/2 red pepper
few slices serrano (optional)
1 reg. sized mango, no peel and no seed
5-7 basil leaves
2 med. tomatoes, whole
rest of daikon end left in spiralizer

Put all in blender and blend until smooth.  Pour dressing over noodles and salad.*

*Sprinkle sesame seeds over top (optional - will add overt fat).

Mango/Kiwi/Spinach Smoothie - Thick and Rich

2 kiwi, peeled 
1 small mango or ½ mango, no seed and no peel
2 handfuls of fresh baby spinach
4 small mint leaves

Put kiwi and mango in blender first and pile on rest.  Will help blend when liquidy fruit is on the bottom.  Will be very thick.*  Will need to eat with spoon. 

*I don't like to add water or ice to my smoothies or juices because it dilutes my stomach acid (HCL) and I need all I can get.  May not apply to others.  

Plantain Hash with Sweet Gravy

GRAVY

Juiced org. grapes, about 4 oz.
1 mango, without seed or peel
1/3 pint of blackberry
few slices of serrano, optional
5 leaves of mint

Put all ingredients in blender and blend until smooth.

HASH

Slice up plantains thinly and on the diagonal.

Pour gravy over hash.  Enjoy!

Blackberry "Vinaigrette" over Baby Spinach Salad

Dressing

1/2 pint blackberries
1 small mango (I used Ataulfo)
2 small oranges, squeezed (I used Valencia)
5 basil leaves
few chopped slices of serrano, optional (I'm addicted!)

Put everything but the serrano in blender (I have Montell Williams HealthMaster) and blend until smooth.  Taste and see if it needs anything, like more basil.

Salad

Baby Spinach
10 grape tomatoes, halved lengthwise
5 white button mushrooms (preferably organic), well washed and cut into pieces

Pour Dressing over Salad and add serrano if desired.  Very flavorful...!

No-Fat Raw Horseradish BBQ Sauce with Mushroom Meat & Plantain Slices

BBQ SAUCE

1 mamey sapote, scooped out
1 mango, peeled and chopped
1/2 tsp. thyme
1 garlic clove, sliced
few slices of sweet onion (to taste) - optional
8 grape tomatoes
1/4 inch ginger, grated
1/4 inch horseradish, grated (start slow and keep tasting)
few squeezes of lemon
handful of washed cilantro leaves
slice of serrano (optional - if want some heat)

Place all ingredients in cuisinart and blend into creamy.*

PUT OVER:
Ripe red plantains, sliced at an angle
Button Mushrooms, preferably organic, well washed, sliced

Very meaty and satisfying!

* Sauce actually tastes much better with just 4 hours of being in the fridge because the bold flavors all melded together.

Grape, Banana and Date Smoothie

About 30 red seedless grapes (sorry just a rough estimate)
2 bananas
2 dates

Blend in high speed blender.  I blended at highest speed for about 20 seconds.  I like to find a few chunks.  Makes it interesting.  Some like it completely smooth.  Blend according to your tastes.  

Cream of Plantain Pineapple Soup

One russet potato, juiced, throw out juice and keep starchy bit found under juice in the glass
3 spears pineapple
1 plantain

Use the starch from the juiced potato (found at bottom of glass- quite thick).  Puree in cuisinart the pineapple, plantain and starch.  Thick creamy soup.  Very filling:) 

Fruity Rooty Herby "Bread"

1 med. eggplant, juiced, save pulp, toss or drink juice, remove hard cellulose bits
1 med. russet potato, juiced, save pulp, toss juice (save starchy bit on bottom of juice for another recipe)
1/2 med. sweet onion
1 garlic clove
1 tbsp. rosemary

Put onion, rosemary, and garlic into cuisinart.  Blend until in little pieces.  Add eggplant and potato pulp (pick through eggplant pulp and remove hard cellulose bits).  Blend until mixed well.

Spread on flat plate thinly.  Put in clean mesh white laundry bag and close top.  Hang on clothesline outside on sunny day - lower humidity is better.  Takes about 17 hrs. of sun.  Will need to put in fridge overnight and start process again the next day.

Eggplant is a fruit; potato is a root; onion and garlic and rosemary are herbs...hence the name of the bread:)

Still fairly soft but I love it!  You can of course dehydrate.  My body treats dehydrated food as dead food...just like it does with cooked.  The power of the sun is quite something.  Chacun a son gout!  

Kelp Noodles with Spicy Micro Greens/Mushroom/Tomato Dressing

1/2 package of raw kelp noodles

Dressing

1 lime squeezed
1/4 inch serrano, no seeds
6 or 7 white button mushroom
1/2 ripe med. sized tomato
handful of micro greens (mine were from Trader Joes)
pinch of dried oregano (freshly dried on my kitchen counter - just takes a few days)

Put the dressing ingredients in a cuisinart and blend until slight chunky.  Chop the other 1/2 of tomato and put on top of noodles.  Add dressing and stir.  

Plantain Pasta w/Spicy Sweet Marinara

Pasta 

Get a spotted black plantain - not too black or it will be too mushy to spiralize.

Spiralize to get noodles.  Put any remaining plantain - core and last bit that won't spiralize - into blender with rest of marinara ingredients.

Marinara

1 mango
2 dates
1/2 large red pepper, deribbed and seeded
4 leaves of mint
leftover plantain bits from spiralizing - core and bottom 1 inch of plantain
1/2 inch of serrano pepper, optional

Really nice flavors and just melts in the mouth.

Green Gingery Fruity Smoothie

5 romaine leaves
handful of spinach
1/2 a mango
1 cup cilantro leaves
1 cup pineapple
1 inch ginger
2 oranges, juiced

Put fruit and juice in first and then add ginger and greens.

No-Fat Raw Jicama French Fries with Spicy Ketchup

Cut jicama into strips for fries.  Can also use daikon.

Ketchup

1/2 mamey sapote*
5 dates
10 grape tomatoes
1/2 inch serrano pepper, optional
squeeze of 1/4th large lemon, to taste
quarter size of dried rosemary
pinch of dried oregano
(can add mango possibly)

Put ketchup ingredients in cuisinart (not blender).

* The mamey gives it a sweet creamy taste. 

Dip fries in scrumptious ketchup. 

Cherry Vinaigrette Dressing over Baby and Butter Lettuce

15 cherries, pits removed
1/4 cup basil leaves, fresh
4 oz. button mushroom, optional
little chunk of serrano or jalapeno, optional

Blend together...will be chunky.  Pour over lettuce.  I put over spinach and microgreens but would work with any lettuce.  Yumm!

Low-fat Raw Sweet Marinara with Spaghetti and Mushroom "Meat"

Marinara

2 dates

1/2 large red pepper

1 med. mango

basil (fresh)

rosemary (dried on counter)

oregano (dried on counter)

8 grape tomatoes

2 sun-dried tomatoes, hydrated in water

Put in blender and blend until smooth.

Mushroom Meat

8 White button mushrooms

1 garlic clove

rosemary

oregano

Spaghetti

2 yellow squash

1 large cucumber

Spiralize both and mix together.

Combine marinara and mushroom meat.  Pour over spaghetti.  Serve and enjoy!

Spicy Mushroom Asparagus Tomato Salad

*6 thin asparagus, chopped into 1/4" pieces
5 crimini mushrooms, diced
5 button mushrooms, diced
2 tomatoes, cubed
2-3 slices serrano pepper (or jalapeno) or to taste
1 lime, juiced

Mix all together and let marinate for about 5 mins.  Enjoy!

*raw (uncooked) asparagus appears to have little to no smell (caused by asparagine when cooked possibly) from the urine

Mushroom Broccoli Stew with Mango Gravy

Stew Fixins':

1 persian cuke, quartered
3 or 4 small sunchokes, sliced and halved
2 or 3 broccoli stalks, sliced (remove harder outer stalk to expose light green inner stalk)
15 grape tomatoes, halved
4 crimini mushrooms, well washed, diced
1/2 in. slice of ginger, diced
1/2 jalapeno, diced

Gravy:

1 lb. mango
1 red pepper
handful of cilantro leaves

Very tasty and satisfying.

Spinach Salad with Mango/Garlic/Jalapeno Dressing

1/3 lb. spinach, cut up leaves a bit
30 grape tomatoes
pinch of dried oregano*
pinch of dried rosemary*

Dressing:
1 mango, no seed and no skin
1/2 jalapeno, no seeds
1 garlic clove, take out green growing stem
1 lime, peeled, keep white pith on
small handful of cilantro

Put dressing ingredients in high speed blender.  Pour over cut up spinach and tomatoes.

* I get fresh and put in glass on kitchen counter and let dry naturally.

Tabbouleh with Sunchoke Rice

Ingredients:
The salad:
8 sunchokes
1 seedless cucumber, diced
 2 ripe tomatoes, diced
 1 bunch parsley leaves, chop with a knife
1/2 cup fresh mint leaves, chop with a knife 

Dressing: 1/4 cup lime juice (about 2 limes)
Use a food processor to "rice" the cauliflower or sunchokes with the parsley and mint.  About 10-15 one second pulses.   Add tomatoes and cuke.  Put everything in a bowl and add lime juice.  Let marinate for about 10 mins.

*Add fruit - optional:  Pomegranate seeds with either mango or soaked figs (soak for 1 - 4 hours)

Mango Ginger Dressing

1 cup mango
4 dates
1/4 jalapeno
1 inch ginger
a splash or two of water
1/4 cup microgreens, optional (or can put over salad whole)

Put in high speed blender.  Blend.  Very creamy and tasty.

I put it over a spinach, cucumber, sweet onion and broccoli stalk salad.  yum!

Risotto Caprese (sunchoke rice and tomatoes)

8 sunchokes the size of large golfballs
2 medium tomatoes, diced
2 limes, juiced
1/2 inch turmeric, grated
1 basil leaf, optional
2 slices jalapeno, cut into bits, optional
Romaine leaves, about 4 per person

Dice tomatoes and put lime juice and salt over them.  Peel sunchokes. Cut into large chunks and put in food processor.  Process into small bits like rice.  Add to marinated tomatoes and mix.  Add grated turmeric and bits of jalapeno.  Put into romaine leaves and serve.  Lots of nice flavors. (might try basil and garlic next time....)

V-8 "Juice"

2 large tomatoes
1 bunch of celery hearts
1 small bunch of cilantro or spinach or both
1 lime
1/2 jalapeno

Put celery through juicer.  Then add wadded up bunch of greens and put tomatoes on top before tamping down to blade.  Secret to juicing greens is to make sure there is something that provides a lot of juice, like a tomato, on top.  Mash that into blade that way and you will get more from the greens.  Then juice the jalapeno and squeeze the lime in.  Can juice the whole lime if you like rather than squeeze it in.  Very tasty!  

Raw Beet Salad - 2 Ways

1/2 large beet, left to sit on counter until slightly soft, use potato peeler to slice
1-2 limes, squeezed over to soften beet slices
large handful cilantro, just leaves and no stems

----------------------
Salad 1 - with overt fat

Add to beets with lime juice and cilantro:
1/2 avocado, cubed
1/2 small sweet onion, diced
1-2 garlic cloves, hand minced (I like minced flavor better than from garlic press)
 jalapeno (optional), few small slices cut into small bits

-----------------------
Salad 2 - no overt fat

Add to beets with lime juice and cilantro:

horseradish, 1/4-1/2 inch grated (let sit on beets for 5 mins. or so)
1/2 cucumber, cubed
 (I tried red pepper in this one...didn't like.  I tried sweet onion...didn't like.)
--------------------

The secret to raw beet salad - especially without fat or salt - is to let the unpeeled beet soften (and sweeten) on the counter for a few days.  And then to slice it very thin.  A potato peeler works great and do does a mandoline.  Also to put some acid over the beet slices and let that marinate and soften the beets a bit.  I thought it was colorful and delicious and would be nice as a cold side dish/salad to a potluck.

Sprouted Quinoa Salad (and how to sprout it)

 big handful spinach, chopped
2 lime, squeezed for juice
1/4 cup sprouted quinoa - link to left about how to sprout
1/4 cup mango
1 endive head, sliced
1/2 jalapeno, cut into bits
1/2 a pint of grape tomatoes, cut in half
1/2 red pepper, cut into bits
1 Persian cuke (cut into quarters)
1/8 tsp. dried oregano, ground up in palm of hand
microgreens to decorate top of salad

Put lime juice over spinach and let soak while add rest of ingredients.  Mix and eat!

Potassium Powerhouse Smoothie

3 bananas**, ripe but not overripe
10 deglet noor dates (smaller than Medjool)
1 cup of beet greens*, small part of stems are fine

Put bananas in first into high speed blender then dates and then greens.  Blend on high until smooth.  Fine to have some chunks of dates.  I prefer actually. 

*Top 5 list of potassium rich foods are tomatoes, o.j., beet greens, beans and dates - in that order. 

** Keeping sweet fruit away from acid fruit like tomatoes and oranges.  Seems that sub-acid (like blueberries and mango) goes with all.  Melons should be on their own.

Spicy Parsnip Rice

This is from Chef Sabali's recipe with a few changes.

• 4 - 6 fresh parsnips
• 1/2 lime
• 1/4 cup of chopped cilantro
• 2 - 3 garlic cloves (minced)
• 2 tbsp of chopped mixed peppers
(jalapeno and sweet peppers)
• 1/2 cup grape tomatoes, sliced in half
• 1/8 of a sweet onion (minced or cubed)
• endive leaves, to place rice into (optional)

Thoroughly clean parsnips and remove all skin. Using a food processor, mince down parsnips by pulsing  down until small pieces, that should resemble something like rice. Remove and place parsnip rice into a bowl.  Add lime.  Add all the remaining vegetables and mix well.  Fold over a few times to ensure the lime juice has coated the vegetables.  Place in endive leaves for delish appetizer or use as cold side dish.  Serve immediately. However, will refrigerate well for 2 days. Best at room temperature. 

Tomatillo Dressing

3 medium tomatillos
1/4th of small sweet onion
1 inch of bottom of jalapeno
1 lime
1 garlic clove
big handful of cilantro, some stems are fine

Put in high speed blender.  Blend until completely liquid. Put over spinach and add cut grape tomatoes on top. 

Banana Smoothie

2 ripe bananas
5 deglet noor dates (smaller than medjool)
1 apple, juiced (or whole)

Put in high speed blender.  Very tasty and thick.  If want thinner, add more apple juice.   I have also done whole apple and it is equally as tasty but doesn't thin it out.