Salsify Salad

To me, raw salsify root tastes like chestnuts.

4 oz. spinach, chopped
1/2 red pepper, diced
20 grape tomatoes
5 in. salsify root, peeled and sliced
1 orange, squeezed
1 lime, squeezed
slice of serrano pepper (optional)

Put all salad fixings together.  Squeeze orange and lime over it.  Mix and enjoy.  

Orange Pear Juice

4 navel oranges, peeled
4 ripe pears, washed
1 inch piece of fresh ginger

Put pear, then ginger then orange through juicer.  

No-fat Raw Stuffed Enchilada with Cherry Beet Sauce

15 cherries, pitted
3 dates, without seeds
6 basil leaves
5 mint leaves
serrano pepper sliver
1 slice red onion
2 slices turnip, peeled
small beet, ripened on counter until slightly soft, peeled

Puree in food processor until well mixed.  Pour over chopped spinach leaves.  Put entire mixture in collard leaf (rib removed) and fold over.

Low-Fat Raw Vegan Root Veg Stuffing

1/2 turnip
4 in. leek
1/3 avocado
4 sunchokes, peeled
1 in. piece of fresh ginger root
1 small carrot
1/2 parsnip
1/2 celery stalk (and leaves)
6-7 cauliflower florets
1/8 tsp. thyme
1/8 tsp. oregano
1/8 tsp. rosemary
3 small sage leaves
small slice of serrano - optional
lime, squeezed
1 navel orange, squeezed

Put all chunks of ingredients into food processor.  Pulse until desired consistency for a stuffing.  Serve over spinach and cilantro in scoops.

No-fat Raw Vegan Butternut Squash Salad

1/2 cup raspberries

3 dates, remove pits

3/4 cup orange juice

1 lb. squash, peeled with no seeds

Put squash into food processor until broken up into smaller pieces (or grate).  Put other ingredients over top and let marinate for 15 mins.  

No-Fat Raw Raspberry Sauce Wrap (Dedicated to Tracy - Purple Cauli Goddless)

Sauce:

15 fresh raspberries
1/4" in. fresh ginger piece
small slice of serrano pepper
4 in. leek, white part only
5 florets of purple cauliflower (or white, orange or green) 
1 orange, squeezed for juice
1 lime, squeezed for juice

4 dates, seeds removed
5 small basil leaves

Put in food processor and blend until everything in small pieces.

Stuffing:
Spinach
Cilantro
Red Pepper
Grape Tomatoes

Chop up stuffing fixings and mix together.  Pour dressing over stuffing and mix well.  Put into a collard green leaf and fold and eat.  

Spicy Bloody Mary

3 large tomatoes
1 lime, peeled
4 celery stalks
1/2 in. jalapeño
1 garlic clove

Put all through juicer.   Make sure to put the jalapeño and garlic through between the other items which produced more juice, like celery or tomatoes.  Yum!

No-fat Raw Tamarindo Wraps

Sauce:

6 pods of tamarindo beans, soaked without shells (deseed BEFORE soaking)
1/4" in. fresh ginger piece
small slice of serrano pepper - optional
4 in. leek, white part only
5 florets of cauliflower
1 orange, squeezed for juice
1 lemon, squeezed for juice
5 small basil leaves
3 mint leaves

Stuffing:

5 oz. spinach, chopped with knife
large handful cilantro, chopped with knife
2 oz. arugula, chopped with knife
1/2 red bell pepper, diced
sprouts

On top: 20 grape tomatoes, cut in half

Wraps:

3 med. Collard Green Leaves

Put sauce ingredients in food processor and process until mixed well.  Drain in a sieve.  Put drained sauce over stuffing ingredients. Mix well.  Place into collard green leaves, top with tomato halves, and fold over...and eat!   One of my absolute favorites:)

Low-Fat Raw Falafel

2 cauliflower florets
4 small celery stalks
1 carrot, peels - not center
2 large handfuls cilantro
less than 1/8 tsp. of each, cumin & coriander seeds
4 green onions
1 lime
1/3rd avocado
eggplant pulp, from 1 med. eggplant, juiced

Put all in blender.  Puree until small chunks.  Use ice cream scooper.  Place in bowl for 1/2 hr in fridge.  Place on salad of spinach, red pepper, mushroom, asparagus, and serrano.  Put lime and orange juice over salad.  Place falafel over salad.

Low-Fat Raw Pizza Sauce

2 med. tomatoes

tops of 7 green onions

1 dime size freshly dried oregano

1 clove garlic

1 stalk celery

juice of 1/2 lemon

3 pitted medjool dates

5 leaves basil

2 slices of serrano, diced 

1/2 tbsp. fresh rosemary

few pieces of dulse

Put in blender and blend until smooth.  Place into sieve and let drain for 10 mins.  Drink juice!  Use sauce for pizza.  

Ideas for Toppings:

Marinate cut button mushrooms in other 1/2 of lemon with dulse flakes.
Cut up spinach and cilantro.
Red pepper pieces
Cherry Tomatoes - cut in 1/2

Low Fat Raw "Ground Beef"

1/3 med. head of cauliflower
1/4 cup raw walnuts, unsalted
1 med. tomato
less than 1/8th tsp. dried sage
2 slices serrano pepper, optional

Put all in food processor and pulse until all is minced.

Use in tacos or salads.  

Low-Fat Raw Vichyssoise

1 leek, washed, ends trimmed, and all dark green sections discarded, whites only
2 handfuls of cauliflower florets
1/2 avocado

Freshly chopped chives for garnish

Put all in blender except for chives.  Puree until desired consistency.  Add chives to top for garnish

No-fat Raw Strawberry Brownies

2 cups dates

2 cups frozen strawberries

1. Place all of filling ingredients in food processor and process until slightly chunk but well mixed.  Transfer mixture to a 8-inch square baking pan or any pan you would use to bake brownies. Using your hands, press mixture evenly over bottom until an even layer is formed at the bottom. Place in refrigerator and allow to chill for 20 to 30 minutes or until firm.
2. Decorate brownies with crushed walnuts or shredded coconut or sliced fresh strawberries.   

Raspberry Coulis Fruit Parfait

1 cup raspberries, pureed
2 small ripe peaches, peeled and thinly sliced
1 cup blackberries
1/2 tbsp. fresh lemon juice

In glass parfait dish, alternate layers of peaches, purred raspberry, and blackberries.

Ginger, Apple and Orange Juice

2 oranges, peeled
2 apples, cores removed
4 celery stalks
1/2 in. ginger, peeled
handful of cilantro

Put cilantro into a ball and feed it into chute in between oranges.  It will help push it through.  Same with ginger root.  Add all and enjoy!

Okra Salad

7 raw okra, sliced (take off each end)
4 small tomatoes, in small chunks
1/4 vidalia onion, diced
handful of dulse
2 small slices, serrano chile pepper
1 lime, squeezed

Mix together and enjoy.  

No-fat Raw Cauliflower Okra Rice

1/2 head of cauliflower
10 raw okra with tops and bottoms cut off

Put in food processor and process until cauliflower is in small rice sized pieces. Some okra may be in slices.  Adds a nice viscous dimension to the cauliflower "rice."  Add any veg and put over lettuce or in a collard burrito or in endive boats.  

Low-fat Raw Pasta with Chunky Marinara

Chunky Marinara

4-5 plum tomatoes
1/2 avocado
6 white mushroom caps
small piece of serrano pepper
pinch of oregano and 1/2 tbsp. rosemary
1 lemon, squeezed
10 -14 small leaves of basil
few strips of dulse
eggplant pulp, optional

Put all ingredients except avocado in food processor. Blend until slightly smooth.  Strain until most of liquid is out.

Mash avocado in bowl and add the marinara left in strainer into bowl with avocado.

Spiralize 1 yellow squash and 1 zucchini.  Pour sauce over noodles.  Enjoy!

Low-Fat Raw Borscht Burrito

"Borscht" - there are no beets but it looks like borscht:)

1 plum
20 cherries, pits removed
4 large basil leaves
1 in. serrano pepper
1 lime, squeezed
1 valencia orange (small), squeezed

Put all in food processor.  Process until just slightly chunky.  Drain juice in strainer and put over filling below.


Filling:

6 oz. spinach
1/2 vidalia onion, cut in slices
6 plum tomatoes, halved and sliced

Put spinach in food processor and chop.  Put in bowl and pour juice from "borscht" over top.  Stir.  Put in collard greens (leave juice behind in bowl), top with onions and tomatoes, put chunky sauce over the top.  Roll closed.  Eat up!

Low -Fat Raw Collard Sushi with Cilantro Rice

1/2 of a small cauliflower head
1 very large handful of cilantro
2 large handfuls of spinach
1/2 vidalia onion
4-5 small celery stalks
1/2 large cucumber, cut in spears
1 small avocado, sliced
1/2 chunk of serrano
1 med. lemon juiced
handful of dulse
5-6 med. collard green leaves

Put cauliflower, cilantro, spinach, celery, dulse, and onion in food processor and 1/2 of the lemon juice.  Pulse until cauliflower is in small pieces like rice kernels.

Cut rib down on collard.  Lay collard with rib parallel to you and fill with rice.  Put avocado and cuke slices on top.  Add more lemon juice and roll away from you to close.  Eat up!

Low-Fat Raw Chunky Avocado Cream Sauce with Pasta and Arugula

Pasta:
Spiralize one large zucchini or calabasita (Mexican zucchini - lighter in color)
Save bottom end that isn't able to be spiralized.

Sauce:
1 small avocado
2 celery stalks
small handful of dulse
slice of jalapeno
1 garlic clove
1 pinch dried oregano
4 basil leaves
large handful of cilantro
1 lime, squeezed
Bottom end of zucchini

Throw into food processor and process until smooth.

Topping:
6 Baby bella mushrooms
1/2 vidalia onion

Throw into food processor and process until slightly chunky.

Salad:
4 oz. of arugula, cut with knife
1 lime squeezed over top

DIRECTIONS:

Mix mushroom mix and avocado sauce and zucchini pasta together.  Place on top of arugula.

Black and Blue Sorbet

1 cup blackberries
1 cup blueberries
1/3 cup orange juice
1/2 tbsp. lemon juice
4 oz. coconut water

Blend until smooth.  Can freeze for 8 hour to make a sorbet. 

Low-Fat Raw Endive Nectarine Salad

Salad:
5 oz. spinach, chiffonaded
1 belgian endive stalk, sliced
5 small tomatoes, diced
2 nectarines, chopped
1/4 cucumber, diced
5 stalks of chive, chopped
1 small piece of jalapeño

Dressing:
1 orange, squeezed
1 lime, squeezed

Cutting up spinach allows for it take up less space and also drink up the juices more easily and wilt.  Put spinach in bowl and add juice.  Let wilt while adding rest of salad fixings.  

Super Low-fat Raw Pumped Up Guacamole

for 1 person:

1/4 zucchini
1 green onion
1 handful cilantro
1 small celery stalk
1/4 red pepper
1 lime
1 small piece of serrano pepper
1/8 tsp oregano
1 basil leaf

1/4 avocado

Blend all ingredients except avocado.  Blend well and stir.  Add avocado and blend until smooth.  Put on salads, use as spread on burritos, use as dip, etc.  

Super Low-fat Raw Avocado Cream Burrito

Collard Leaf

1 red pepper -slices and diced
big handful sprouts
3 small tomatoes - slices
1 head cilantro
handful of arugula
3 oz. spinach
1/2 carrot - shred
1/4 small onion - slices

SAUCE
1/4 avocado
2 green onion, whole thing (green and white)
1/4 zucchini
1/4 red pepper
1 small chunk serrano
2 limes, juiced

Blend sauce with avocado, then mash in avocado.  Spread on big collard leaf and add filling.

Coconut Strawberry Date Banana Smoothie (Banberry Cocodate)

4 ripe bananas
5 medjool dates
8 strawberries
16 oz. coconut water

Blend until smooth.  Yum!

Pineapple Gazpacho with Chunks of Veg

1 lb. pineapple
5 oz. spinach
4 stalks of celery
handful of cilantro leaves
5 mint leaves
2 basil leaves
small slice of serrano pepper
-----------
7 small vine tomatoes, diced
1/2 red pepper, diced
1/4 med. cucumber, diced
handful of diced celery

Puree pineapple, spinach, celery, cilantro, and serrano.  Pour puree into bowl and add diced tomatoes, celery, red pepper, and cukes.  

Low-Fat Raw Collard Burrito with Spicy Tomato Dressing

FILLING:
Asparagus tops  - one bunch
1 small endive- cut in sections
handful of sprouts
handful of cilantro, cut up
1/4 sweet onion, diced

SAUCE (for 2 med. burritos):
6 small tomatoes
6 medjool dates
handful of freshly dried rosemary
small piece of serrano

Put filling in a bowl.  Put all sauce ingredients into a blender.  Blend until smooth.  Drain through strainer.  Only use the thick paste from the strainer and dollop it on each burrito.  Can use liquid to marinate filling or use for something else.  

Mango Grapefruit Celery Smoothie

1 lb. sliced mango
3 inner stalks of celery hearts
3 grapefruit, squeezed into blender
1 thin slice of serrano pepper (optional)

Put all ingredients in blender.  Blend until smooth.  

Low-Fat Raw Artichoke Rice Salad with Mango and Tomato

1 artichoke heart (difficult to get off all of the leaves and fuzz), puree until in small bits
2 mangos, diced into chunks
4 oz. spinach, chiffonade
handful of cilantro, cut up
handful of Italian parsley, cut up
4 leaves of mint, cut up
5 small tomatoes, diced
1 red pepper, diced
2 valencia oranges, juiced
1 lime, juiced
Optional:
dulse
sweet onion

Throw all into bowl and squeeze oranges and lime over salad.  Mix and eat.  

Low-Fat Raw Apricot Mint Dressing and Salad

DRESSING
2 apricots
2 plums
3 medjool dates
3 basil leaves
5 mint leaves
1 lime, squeezed
1/2 in. ginger
1/4 in. serrano pepper

Put all ingredients above in blender and blend until smooth.  Pour over salad - see ingredients below.

SALAD
4 oz. spinach, chiffonaded
4 green onions, sliced
3 large cauliflower florets
1/2 red pepper, diced
5 small tomatoes

Put cauliflower into food processor and puree until small bits.  Chiffonade spinach.  Add all ingredients in large salad bowl.  Pour dressing over top and stir.

Strawberry Mango Swirl

1 pint strawberries
1 mango, skin and seed removed
4 medjool dates

Put all in food processor and blend until slightly chunky.  Serve with mint leaves on top.  

Low-Fat Raw Red, White and Green Salad with Turmeric

1 head of asparagus, top 1/3rd cut into pieces
4 oz. spinach, chiffonade the leaves
5 small tomatoes, cut into large chunks
1/2 in. fresh turmeric, grated
1/4 sweet onion, diced
handful of dulse
3 small slices of serrano, diced
1 small red pepper, diced
1 grapefruit, squeezed for juice
1 lime, squeezed for juice

Put all veg into bowl.  Spinach is better cut up because will absorb the dressing better.  And when the spinach is cut up it fits better in a bowl and you can fit more in.  Squeeze grapefruit and lime over salad.  Let it soak for 10 mins.

Pomegranate Orange Dressing over Greens

2 navel oranges, hand juiced (I don't like juicer juiced oranges over greens...just me)
5 oz. pomegranate seeds, put through juicer
1/2 in. serrano pepper
1/2 red pepper
5 oz spinach
2 oz arugula
5 small tomatoes, diced
1/4 sweet onion, diced

Put o.j. and pomegranate juice with red pepper and serrano pepper in blender.  Blend well.  Pour over cut spinach and arugula and sweet onion.  Top with cut tomatoes and mix.  

Garlicky Mango Dressing (tangy and sweet)

1 mango
3 dates
1 garlic clove
1 small tomato
small piece of serrano pepper, diced first


Throw in blender and blend until smooth.  Pour over salad.  I put it over an arugula/spinach/onion/tomato/sprout salad.

No-fat Raw "Squid Ink" Pasta

Squid Ink Sauce:
2 oranges, juiced
handful of dulse strips or 1 tsp. of dulse flakes
5 mint leaves

Pasta:
2 handfuls of parsley or cilantro, chopped
20 grape tomatoes, cut in half

1 leek, chopped
1 carrot, use potato peeler to make strips

2 small zucchini spiralized into noodles

Put all pasta ingredients in bowl and mix together.  Put sauce ingredients in blender and blend until smooth.  Dulse will turn the liquid black and look like squid ink;)  

No-fat Raw Smoky Marinara Pasta

Sauce:
3 sundried tomatoes, soaked in water for 2 hrs. (save water)
1 mango
1/2 red pepper

Pasta:
2 zucchini, spiralized (used green/white calabasita)
1/2 red pepper
1 garlic clove, well diced with knife
3 thin slices serrano pepper, diced

Put pasta ingredients in bowl and mix well.  Slice up noodles to make smaller.  Put all sauce ingredients (inc. water from soaked tomatoes) and blend until smooth.  Pour over pasta bowl.  

Tamarind Chutney over Veggies

Sauce:
Soak 4 tamarind beans in H20 (remove shell and seeds)
1/4 in. ginger root, grated
6 mint leaves
1/2 cup apple juice
2 dates, pitted

Veggies:
1 red pepper, in strips
1 carrot, use potato peeler for shreds
handful of cilantro leaves, chopped
1 zucchini, spiralized
1/4 cabbage, strips
5 green onions, green and white parts
5 button mushrooms, sliced

Drain water from tamarind after 1 hour.  Put all sauce ingredients into blender and blend on high until smooth.  Taste and see what it needs.

Pile veggies in a serving bowl and pour sauce over and mix.  Put into serving bowls with a few mint leaves on top for garnish. 

Low-Fat Raw Pasta Alfredo

Alfredo Sauce:
3/4 cup seed or nut milk*  - recipe below
Juice 1 large russet potato- throw out liquid but keep thick paste at bottom of glass (trust me on this one;)
1/2 zucchini

Puree in blender with zucchini. And add herbs below (don't blend herbs because can make bitter)

1/4 tsp. oregano, freshly dried and crumbled through fingers
5 leaves basil, cut into little pieces

For the Pasta:
4 sun dried tomatoes - soaked for 2 hours and drained
10 asparagus tops
5 button mushrooms cut into small chunks
2 zucchini spiralized into noodles

Make zucchini noodles in spiralizer or with potato peeler.  Juice potato and keep thick starch/paste at bottom of glass (discard thin liquid).  Add potato starch to 1/2 cup strained nut milk until thick.  Add more milk or potato starch as needed to get the right consistency.  Add oregano and chopped basil to milk.  Pour over noodles.  Add sundried tomatoes, mushrooms, and asparagus.  Stir and serve.  Can add fresh grape tomatoes, sliced in half to top.   Or more fresh basil leaves for decoration.


*Recipe for Nut Milk - soak 1/2 cup seeds or nuts in spring water overnight; drain and put in blender and add 1 1/2 cups spring water.  Blend well and strain over bowl.  Use nut remains from strainer to make dehydrated crackers.  Use 3/4 cup of milk for recipe and put rest in glass jar in fridge.  

Çoban Salatasi (Shepherd's Salad)

tomatoes
cucumbers
onion
lemon
pomegranate juice

No-fat Raw Sundried Tomato Israeli Salad

4 chopped tomatoes
2 sundried tomatoes, diced
2 oranges, squeezed for juice
small pieces of serrano

Put in bowl and eat.  

Salad-e Shirazi

5 chopped tomatoes
1 chopped cucumber
1/4 onion
1 lime juice
6 leaves fresh mint, chopped

Put in bowl with lime juice and eat.

Asparagus Tomato Stew

3 ripe tomatoes
1 lb. asparagus, tops only
1/4 sweet onion
1 navel orange, squeezed

Put all in processor and blend until just chunky.  Can add diced serrano pepper, if want spicy.  Serve in bowl with a few cilantro leaves on top.

Spinach Cauliflower Stew

Broth:
4 tomatoes
2 navel oranges, squeezed
6 fresh oregano leaves
handful of dulse strips
1/4 red pepper
2 slices of serrano pepper, optional

Put all in food processor and blend until almost smooth.  Pour into large serving bowl and set aside.

Stew:
1 small tomato
1/4 sweet onion
4 oz. spinach
3-4 cauliflower florets, core included
1/4 red pepper

Pulse until chopped.  Pour into serving bowl with the broth.  Use a spoon:)

Minty Mango Mushroom Dressing over Salad Greens

Dressing:
4 smaller tomatoes
1 mango
1/2 red pepper
8 mint leaves
serrano
8 white button mushrooms
1 navel orange, squeezed

Salad:
4 oz. Spinach
2 oz. Romaine
1/2 Red pepper
handful sprouts
thick slice red onion
6 fresh oregano leaves

Put salad in processor and pulse until chopped.

Add all dressing ingredients, except mushrooms, to blender.  Blend until smooth and then add mushrooms and pulse until chunky.  

Lotsa Greens & Stuff Salad

8 asparagus spears, top 1/3rd only
4 large cauliflower florets, core included
handful of cilantro
4 inner stalks of celery
2 oz. broccoli sprouts and/or microgreens
4 oz. spinach
1/2 red pepper
3 button mushrooms, well washed
5 green onions, white and dark green parts (basically whole thing)
handful of dulse
1/2 avocado
5 leaves of fresh oregano (1/4 tsp. dried oregano)

--------------------------

small piece of serrano pepper, diced into small pieces

25 grape tomatoes, cut or 5 small tomatoes, diced
2 navel oranges, squeezed

Put all of the ingredients - from asparagus to oregano - in food processor.  Put in bowl and add serrano, tomatoes, and orange juice for dressing.

No-fat Raw Pureed Pea Soup

8 oz coconut water
5 oz English peas
6 mint leaves

Put all in blender and blend until smooth.  

Easy Peas-y Salad

One small tomato, on soft side and cut in half
1/2 red pepper, rough chunks
3 oz arugula
3 oz spinach
1/4 small sweet onion, chunks
1 basil leaf
broccoli sprouts or microgreens

Put all in food processor.  If can't fit all at once, use one 1/2 of tomato for one batch and the other half of the tomato for the 2nd batch of greens and veg.  Pulse until chopped to desired size.  I like mine on chunky side.  Put in bowl and add:

handful of raw English peas
small slice of serrano pepper, diced (optional)
handful of dulse
one whole lime, hand squeezed for juice
one whole orange, hand squeezed for juice

Mix together and enjoy!

Confetti Rice Boats

4 large cauliflower florets.
1 red endive stalk
1 small ripe mango, skin removed
1/4th small red onion OR 3 green onions if you want to add more colors
4 small slices of serrano, diced before put into processor

Throw all above ingredients into food processor and process until cauliflower looks like little bits of rice.  Dice serrano before you put in because will leave in big chunks.

1 lime, squeezed

1 navel orange, squeezed

10 romaine lettuce heart leaves

Squeeze lime and orange juice over processed veg.  Put into romaine lettuce leaves.  Optional - add dulse or sea lettuce leaves on top.  

No-Fat Raw Sweet Chili Sauce over Jicama Noodles

5 dates soaked in lemon or lime juice (save juice and use in recipe)
1 whole jalapeno, seeds removed and finely chopped
1 clove garlic finely grated or chopped
2 cm piece of fresh ginger finely grated or chopped
6 tbsp. lemon or lime juice

Blend and pour over jicama noodles. :) 

No-Fat Raw "Honey" Mustard Salad Dressing

1 navel oranges, peeled by hand
1 lemon, peeled by hand
1/8th tsp mustard seeds, ground in mortar and pestle (or few shakes of mustard powder to taste)
4 medjool dates
1 celery stalk
1 small slice of jalapeno

Throw in blender.  Pour over salad.  

Turmeric Ginger Smoothie - Anti-Inflammatory Goodness

TO BE JUICED:

1 inch slice of fresh turmeric, skin removed

1 inch slice of fresh ginger, skin removed

3 valencia oranges, juiced

2 celery ribs, juiced

------------------
IN BLENDER:

1 lb. pineapple

2 celery ribs

Put turmeric, ginger, orane and celery juice into blender.  Add pineapple and other 2 celery ribs.  Blend together.  

Low-fat Dehydrated Bread (not technically purely raw)*

Juice carrots, sweet potato, eggplant, and head of cilantro (other greens like parsley and kale are great too) in between* eggplant pieces.  

*Tip - Juicing green veg in between fruit (eggplant is a fruit) will help it to go through 

the juicer more efficiently.   

Optional - raw black olives (this will add overt fat - check cronometer.com)


DIRECTIONS: Take pulp out of juicer and put into food processor.  Add diced tomatoes (without seeds), green onions and herbs like rosemary and garlic and blend everything together.  Spread on a baking dish and bake in oven at 110 for about 4 hours and flip and then 4 hours on other side.  Check often to see when done.

*If you want it to be fully raw and still dehydrated, put out in mesh clothes bag on a flat plate and hang from clothesline on a sunny, dry day.  May take more than one day of sun.   

Raw Pickled Radish

1 white radish (sometimes called daikon or Chinese white radish)
1/8 cup lemon juice
1/8 cup orange juice
1 tablespoon honey
1/2 teaspoon freshly grated turmeric
Cut radish into half moon slices.  Place all ingredients in bowl.  Let sit for 20 mins.  Garnish with mint leaves.  Serve with noodle dish.  

Low-fat Raw Taco Salad

2 handfuls cauliflower (can include core as well), processed into small bits = bits of white cheese

8 button mushrooms, processed into smaller pieces = ground beef

6 green onions, cut up mostly white with some pale green
1/4th of a red onion
1/2 clove garlic, minced
1/2 inch chunk of jalapeno
handful of cilantro, without stems
6-8 fresh oregano leaves
3 limes, squeezed for juice
1/4 avocado, diced into cubes (optional)

3 oz. spinach, cut up

20 cherry tomatoes, halved

Throw all in food processor except spinach and tomatoes.  Put spinach into large bowl.  Put taco mix over top.  Or do individual bowls with the spinach on bottom and using ice cream scoop to put dollop of taco mix on top.  Spread halved cherry tomatoes over the top.  Can also put into romaine hearts or butter lettuce leaves.  

Blackberry Orange Smoothie

1/2 lb blackberries
4-5 navel or valencia oranges squeezed, by hand or with juicer

Put in blender and blend until smooth.  

Low-Fat Raw Raw Eggplant Caponata

• 1 large eggplant, peeled and juiced - use pulp from inside of juicer and discard juice
• 1 red pepper
• 2 handfuls of shallot or sweet onion
• 1/2 clove garlic, minced
• 3 tablespoons minced cilantro or parsley
• 2 tablespoons freshly squeezed lemon juice
• slice of jalapeno, optional
• 10 fresh oregano leaves
• 6 fresh basil leaves
• 1/4 tsp. rosemary, freshly dried
•  5 small tomato, in quarters or chopped
• 2 oranges, squeezed for juice

Throw all in food processor, except tomato and orange juice, and pulse until coarsely chopped.  Put over a bed of sliced up spinach with orange juice over top of spinach.  Add chopped caponata.   Put tomatoes over top.   

Pink Lady O.J.

2 Pink Lady apples, sliced
5 Moro oranges, juiced in a juicer

Juice oranges in a juicer.  Place apple slices in blender with orange juice.  Blend until smooth.  Will be a lovely peachy-pink.  

Low-Fat Raw Blackberry Cream Cake

Ingredients:

• 1 cup dates, soaked for a couple of hours
• 3 bananas, peeled and frozen for 3-4 hours
• 1 cup blackberries
• 3 handfuls of walnuts, optional 

Blend dates (and walnuts if adding) together in a food processor until the mixture is finely chopped and becomes sticky. Transfer the mixture into a 7” removable bottom cake pan and press with your fingers into the bottom and sides to make the crust. Blend frozen bananas in a food processor until they become smooth and resemble ice-cream in consistency. Place on top of the crust and level off with a spoon. Place blackberries on top of the cake. Remove the mold and serve at once.

Walnut Pate

1 cup watercress

1 cup basil leaves

1 handful walnuts, pre-soaked for a few hours

1 tsp. Jalapeno pepper, finely chopped

2-3 cloves garlic, minced

1 Tbs. lime juice

½ red bell pepper, cut into slices

green onions and cilantro to garnish

6 collard leaves, rib shaved flat with knife

Prepare the filling: combine watercress, basil, walnuts, Jalapeno pepper, garlic and lime juice in a food processor, and blend to achieve a pate-like consistency. Place a heaping teaspoon of filling onto the a collard leaf, add a slice of bell pepper, a sprig of cilantro and roll. Tie with green onions to help hold the shape.  Chow down.  

Simple Sweet, Spicy and Salty Salad

4 oz. spinach, cut up into pieces
5 pearl tomatoes, cut into 1/4ths
handful of dulse strips or flakes
2 slices of jalapeno, some rib removed
2 small navel oranges, squeezed for juice

Put orange juice over spinach leaves to let wilt.  Mix in dulse.  Cut up tomatoes and jalapeno.  Stir and eat.  

Mango Piña Smoothie

1 lb. pineapple, skin and core removed
1 lb. mango, pit and skin removed

Blend until smooth.  Tropical tastiness!

Strawberry Piña Smoothie

1 lb. of pineapple, skin and core removed
1 lb. of fresh strawberries, green tops removed (a few left are fine)

Blend together in blender until fairly smooth.  Leave a little chunky and chew.  Good to get digestion going.  

No-Fat Raw Vegan Mu Shu Wrap

Ingredients:

• lettuce, collard, or savoy cabbage leaves for wrapping
• 2 plums
• 1 dragonfruit 
• 3 medjool dates, pits removed
• 1/2 inch fresh ginger root, peeled (I like gingery)
• 2 basil leaves
• small piece of serrano pepper
• 1 lemon to squeeze over salad greens
• vegetables and herbs to fill the leaves, such as bell peppers, celery, and cucumbers cut into strips, cauliflower rice, spinach, carrot shavings, basil, green onions, asparagus, watercress, cilantro, parsley, etc.

Prepare sauce by blending together plums, dates, ginger, serrano and basil. Set aside. Fill each leaf with any veggies, drizzle sauce on top, and serve.
* I usually do spinach, cilantro, red bell pepper, broccoli sprouts, green onions, 1 small tomato and put all in food processor to chop into smaller pieces.  Much easier to fit in leaves that way.   The sauce is incredible.  Use less ginger or serrano to make less spicy.  

Low-fat Raw Sweet Potato Leek Soup

1 ½ cup fresh coconut water (from 1 young Thai coconut)

1 cup sweet potatoes, peeled and cubed

½ of an avocado, peeled

¼ cup chopped leeks plus a little more for garnishing

1/4 inch fresh ginger

cilantro leaves for garnish

Put all in blender and blend until smooth.  Put a few bits of leeks and cilantro leaves on top.  

No-fat Raw Seaweed Salad

2 handfuls spinach
1 handful dulse
1 lime, squeezed
5 tops of green onions, just dark green
small piece of serrano

5 pearl tomatoes, sliced in wedges

Throw everything but tomatoes into food processor.  Pulse until in shreds.  Place on plate.  Place wedges of tomato around side and on top.  Can eat as is or place inside butter or romaine lettuce leaves.  

Low-fat Raw Fakon Wrapped Stuffed Dates (not dehydrated)

10 thin slices of eggplant, skin removed
10 medjool dates
 2 blood oranges, juiced
10 little cubes of fresh ginger
10 toothpicks

Peel eggplant with potato peeler.  Use potato peeler to get thin slices from the outside.  Work your way around and avoid the seeds.  Blend dates and orange juice in a bowl.  Add eggplant slices.  Let marinate for one hour.  The blood orange juice will make it reddish like bacon.  :-o  Gently open date and remove pit.  Replace with one almond or walnut piece.

After 1 hr., pour eggplant slices into wire mesh sieve and drain.  Wrap dates with slices.  Put toothpick into it.

No-fat Raw Thousand Island Dressing

3 small tomatoes
1/3 lb. mango
small slice serrano pepper
1/4 tsp. rosemary, freshly dried and crushed between fingers
3 small basil leaves
1 lime, squeezed for juice
1 celery stalk, optional

Blend at low speed and leave a little chunky.  Pour over cut spinach leaves.  Add more cut tomatoes.  Very rich.  

No-fat Raw After-Workout Smoothie

1/2 lb. mango, no skin or pit
2 ripe bananas
4 medjool dates, no pits

Throw in mango first, then banana and then dates into blender.  Blend until smooth.  Good to build muscle and replenish glucose after a workout.

No-Fat Raw Root Veggie Puree*

1 small parsnip
1 small carrot
1/3 cup butternut squash
1/2 small turnip
1/2 small yellow beet
3 apples, juiced
6 medjool dates

Leave beets out on counter until a little softer and ripened.  Put all in blender and blend until very smooth, like mashed potatoes.

* Inspired by Alissa Cohen's Raw Food for Everyone

Mango Orange Smoothie

3 valencia oranges, juiced
1 lb. mango, without skin or pit
Handful of cilantro, optional
1 celery stalk, sliced

Put orange juice in first and then mango and rest.  Blend until smooth. 

Cauliflower Tabbouleh (no overt fat version)

Tabbouleh with Cauliflower Rice

1/2 lb. cauliflower florets, stems removed
2 small limes, juice of (or lemon)

Can serve in romaine heart leaves.  

2 oranges, juiced

1 fistful parsley leaves (some stems are fine)

6 fistfuls cilantro leaves (some stems are fine)

15 small mint leaves

2 stalks celery

2 med. cucumber

1 med. red pepper

4 thin slices serrano pepper, diced - optional

1 tbsp. dulse flakes, or to taste
8 green onions, whites and pale green, sliced
4 tomatoes, cubed


Put everything into food processor except dulse, tomatoes, and green onions.  Pulse for about 1 minute until cauliflower looks like tiny bits of rice.  Squeeze lime over it and add freshly squeezed orange juice.  Add serrano, dulse flakes, and green onions.  Put microgreens or sprouts on top.  Put tomatoes on top.  

* Cinnamon is traditional in dish.  Might be nice addition - freshly grated from cinnamon stick.  

Cherry Mango Banana Smoothie

25 fresh cherries, remove pit
1 banana
1/2 lb mango

Put all in blender and blend until smooth.  Yum!

Umami Pasta

NOODLES:
Sweet potato, skin removed

SAUCE:

1 small carrot

10 button mushrooms
3 med. tomatoes
2 sun-dried tomatoes (soaked in water for 2 hours)
3 basil leaves
1 tbsp. dulse flakes or strips (add more to taste)

Spiralize sweet potato.  Use potato peeler for carrot and place carrot strips into blender.  Save a few carrot strips for garnish.

Blend rest of ingredients (except mushrooms) with carrot strips until smooth.  Blend until smooth and add mushrooms and leave a bit chinky. (OR if like smooth can blend all together)   Let drain over mesh colander until sauce is thick.  Pour sauce in colander over spiralized sweet potato noodles.  (Can drink the watery part or blend with something else)  Put a few cut grape tomatoes, carrot strips, and sprouts for garnish.  

Lowfat Raw Mushroom Pate

5 button mushrooms, including stems
1/4 red pepper
1/4 avocado
1/2 tsp. rosemary
1 tbsp. dulse strips or flakes
handful of cilantro
1 small lemon, juiced
1/2 small shallot
small piece of serrano pepper (optional)

(options for next time - garlic, ginger, basil)

Put all in food processor and blend for quite a bit until creamy - the creamier the better:)  Put some watercress leaves or microgreens on top.  Spread in butter lettuce and radicchio leaves.  Bon Appetit!

Tabbouleh with Cauliflower Rice

1/2 lb. cauliflower florets, stems removed
1/2 avocado
4 small limes, juice of (or lemon)
4 fistfuls parsley leaves (some stems are fine)
3 fistfuls cilantro leaves (some stems are fine)
15 small mint leaves
2 stalks celery, diced
2 med. cucumber, diced
1 med. red pepper, diced
4 thin slices serrano pepper, diced - optional
8 green onions, whites and some pale green, sliced


Put cauliflower, parsley, cilantro and mint into food processor.  Pulse for about 1 minute until cauliflower looks like tiny bits of rice.  Squeeze lime over it.  Mash in avocado.  Add rest of veggies and stir.  Can serve in romaine heart leaves.
* Tomatoes might be nice addition.  Cinnamon is traditional in dish.

Tomato Noodle Soup

3 med. tomatoes, diced
3 thin slices serrano or jalapeno, diced
1/2 red pepper, diced (optional)

SOUP
2 oranges, juiced

NOODLES:

2 zucchini, peeled with potato peeler

Place all in bowl and eat!