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!