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.