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.