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.