No-Fat Raw Bitter Greens Salad with Tarragon-Lemon Dressing

• 1 cups dandelion greens, thick stems trimmed
• 1 cups chicory leaves, outer ribs discarded, leaves torn into 2-inch pieces
• 1 cups baby arugula
• 1/2 medium Belgian endive, sliced into ½-inch-thick rings 
• 1/2 medium carrot, grated
• handful of asparagus tops
• 1/4 cup pomegranate seeds
• 15 grape tomatoes
• 1/4 small fennel bulb, thinly sliced 
• 2 Tbsp. thinly sliced celery
• 2 Tbsp. chopped parsley
• 1 slice jalapeno, chopped into very small pieces

Tarragon-Lemon Dressing

• 1/4 cup lemon juice
• 1/4 cup orange
• 1/2 Tbs. chopped fresh tarragon or basil
• 1 cloves garlic, minced 

Low-Fat Raw "Herring" Under a Fur Coat (Vegan Twist on Russian "Shuba")

To make "Herring":

2 organic zucchini, diced into very small cubes
1/2 raw sweet onion, diced
1/2 avocado
several sprigs of dill

Mix well.  

For Layers:

1 med. turnip, grated
2 med. carrots, grated
1 beet peeled and grated (after having ripened on counter for couple days)
5 cauliflower florets, grated into small bits)
turmeric fresh, grated

Mix half of the cauliflower with turmeric and leave the other half white.  

Bottom layer is grated turnip - to mimic the grated potatoes
2nd layer is "herring" mix
3rd layer is carrots
4th layer is beets
top layer is a ring of yellow cauliflower (cauliflower w/turmeric) and inside center is white cauliflower (has no turmeric) - this is to mimic the egg yolk and white that go on top.  

Optional: could add homemade tahini (see below) to some of beets to make a 5th layer of beets mixed with tahini.  This is to mimic the layer with beets mixed with mayonnaise.  

Tahini Sauce  (will make more than you will use for this recipe)
1 cup soaked sesame seeds
water, as needed

Soak sesame seeds for 4 hours.  Drain and put in fridge for 4 hours.  Put in high speed blender with 1 cup of water.  Keep adding water as needed to blend until smooth - up to 2 cups.  

Low-Fat Raw Collard Wraps with Pumped Up Tahini Paste

Tahini:
1 cup sesame seeds, soaked for 4 hours
1/3rd cup lemon juice
2/3rd cup water

Blend until smooth.

Tahini Paste:
3 tbsp. tahini
1 lemon, juiced
4 okra
1/4 tsp. cumin
6 cauliflower florets

Blended well until as smooth as possible.

Collard Wrap:
Make salad of greens, tomatoes, onions, sweet pepper, etc.  Spread thick layer of tahini paste on collard leaf.  Fill leaf with salad and wrap.

Low-Fat Raw Coconut Curry Soup

Soup Broth:

8 oz. raw coconut water and 1 cup of young flesh

1 garlic

1 tsp grated ginger 

1/4 tsp curry powder

slice of jalapeno

1-2 dates - optional

Blend in blender until smooth add the veggies listed below and eat!

Veg in Broth:

2 Tbsp green onion, chopped

2 Persian cucumbers, spiralized

2 okra, sliced 

handful of fresh peas

5 asparagus, tips only

1 sweet bell pepper, cut into matchsticks

1/2 carrot, shavings

1  handful cilantro - garnish

1/2 Tbsp lemon juice (optional

No-Fat Raw 50 Shades of Green Salad with Sunchokes

3 medium sunchokes
3 small bulb onions (or 6 green onions)
handful of cilantro
slice of jalapeno
few shakes of cumin

Put in food processor and blend until small bits.

3 oz. total of arugula, spinach and tiny bit of sorrel
1 small diced cucumber
8 small okra, sliced
4 roma tomatoes, half rounds
1 tsp. dried oregano
1 orange, squeezed
1 lime, squeezed
1 small lemon, squeezed
More green onion slices, if needed

Slice up greens in bowl and add rest of ingredients.  Spoon sunchoke mixture onto salad greens in bowl.  Mix and serve. 

No-Fat Raw Mango Lime Salad

Chop up in bowl:

3 oz. spinach
handful of sorrell
handful of cilantro
1 tsp. freshly dried oregano
3 basil leaves, chopped

Add to greens in bowl:

1/4 sweet onion, diced
7 asparagus, just tops
1 small cucumber, diced
4 roma tomatoes, half moons

Put all in blender and blend until smooth:

Dressing
1 mango
2 sun dried tomatoes, soaked in lime juice
slice of jalapeno
1 lime, squeezed
1 orange, squeezed

Pour dressing over salad and mix.

Low-Fat Raw Collard Green Burrito with Asparagus and Eggplant

1/3rd head of cabbage
handful of cilantro
slice of jalapeno
1/4 sweet onion
1 lime, squeezed
1 tsp. freshly dried oregano
small amt. of cumin powder (2 shakes from bottle)

Blend all in food processor until mixed but chunky.

1 bunch asparagus, tops only
eggplant pulp, from one small eggplant juiced
3 oz. spinach, chopped
1 lemon, squeezed
1 navel orange, squeezed

Put in bowl and squeeze juice over and mix.  Add veg from food processor and mix.

5 Collard green leaves, ribs trimmed
1 avocado
3 roma tomatoes

Spread thin layer of avocado along center of leaf.  Add salad mixture and top with slices of tomato.  fold in half and eat like a burrito.

No-Fat Raw Arugula and Sunchoke Salad with Sun-Dried Dressing

Dressing:

2 sun dried tomatoes
4 Roma tomatoes
1/2 mango, slices
1/2 red pepper, chunks
1 garlic clove
sprig of rosemary
slice of jalapeno
1/4 tsp. oregano
1 leaf basil
handful of cilantro

Salad:

4 oz arugula and spinach blend, sliced up into smaller piecesun
2 sunchokes, peeled and diced
1 shallot, diced
2 small zucchini, spiralized

Put all dressing ingredients in blender.  Blend well but leave a little chunky.  Pour over salad ingredients.

No-Fat Raw Cabbage Rolls with Tomato Sauce

Ingredients

SAUCE

• 1/2 medium onion, chopped
• 1/2 c. shredded cabbage
• 2 cloves garlic clove, minced
• 5 roma tomatoes, diced
• 5 roma tomatoes, pureed in blender
• 2 tamarind beans (pods and seeds removed), soaked
• 2 sun dried tomato
• 2 dates

CABBAGE AND FILLING

• 1 large cabbage
• 5 sunchokes, pureed into little pieces
• 8 asparagus tops, chopped
• large handful of spinach
• carrot shaving
• 1/4 red onion, minced
• 1 cloves garlic, minced
• 2 tablespoons minced fresh cilantro
• 2 teaspoons lemon juice
• slice of jalapeno, optional
• 1/4 tsp. oregano

Instructions

1. Sauce: Combine all in food processor.  Leave chunky.
2. Remove all torn or ragged outer leaves from the cabbage. Use a paring knife to cut at an angle around the core and remove as much of it as you can. Trim the thick rib near the stem end of each leaf.
3. Put a cabbage leaf on your work surface with the concave side up, like a cup, and the stem end toward you. Smear some sauce on bottom of leaf. Place about 1/3 cup of the stuffing mixture near the stem end (a little more for large leaves, less for smaller ones) and mold it into an oblong shape. 
4. Fold the stem up over the filling and then fold each of the sides toward the middle. Roll the filling up the rest of the leaf.  Place it on a plate and repeat with remaining leaves. (If you have some filling left over, it makes a delicious salad.)
5. To serve, place cabbage rolls on a plate and cover with sauce.

Low-Fat Raw Butternut Squash with Cilantro Cream

• 1 pound butternut squash—peeled, seeded and place cubes in food processor
• 1 large garlic clove, minced
• 1/4  red onions, finely diced
• 4 large scallions, coarsely chopped
• 3/4 cup diced tomatoes
• Cilantro Sour Cream:
• Handful of raw pumpkin seeds
• 1/4 c. lime juice
• 1/8th tsp ground cumin
• 1/8th tsp hot paprika
• dash of cinnamon
• 1/4 cup finely chopped cilantro
• 2 teaspoons fresh lime juice

Put butternut squash in food processor and chop until desired size (I do about 2x size of rice).  Put in bowl and add rest of ingredients.  Put seeds in blender with water, lime juice, cilantro and spices.  Blend until well mixed.  Drizzle the cilantro cream over squash.  Serve with sprigs of cilantro on top.   Put into romaine hearts. 

No-Fat Raw Beets with Beet Green Salsa and Pomegranate Seeds

1. • 2 1/4 pounds small or medium beets, peeled (ripen on counter for a week) 
   Salsa:
   • 1/4 cup lemon juice
   • 2 cups beet greens, halved lengthwise and very thinly sliced crosswise into ribbons
   • 1/2 cup minced beet green stems 
   • 1/2 red onion, finely chopped
   • 1/2 cup chopped dill, plus sprigs for garnish
   • 1/2 cup pomegranate seeds
2. 
   
3. Peel beets and then use mandoline slicer or vegetable peeler to make thin strips.  
4. 
   
5. In a medium bowl, mix lemon juice, dill and onion. Add the beet greens and stems and mix well. Spoon the salsa verde over the beets. Scatter the pomegranate seeds on top, garnish with dill sprigs and serve.

No-Fat Raw Shaved Butternut Squash and Arugula Salad

• 2 tablespoons lemon juice
• 1/8 tsp. mustard powder
• 2 teaspoons minced shallot (from 1 shallot)
• 4 ounces butternut squash (from 1 small squash), peeled
• 3 small carrots, peeled
• 2 ounces dates, thinly sliced (about 1/2 cup)
• 1 Tbsp. raw sunflower seeds
• 4 ounces baby arugula (6 cups)

1. Combine lemon juice, mustard powder, shallot, and seeds in a small bowl. 
2. Using a mandoline or vegetable peeler, shave squash and carrots into a large bowl. Add dates, arugula, and dressing. Toss thoroughly to coat. Serve immediately.

No-Fat Raw Butternut Squash Spread

3 oz. cubes of butternut squash
2 tamarind pods, seeds and outer pods removed, soaked for 2 hrs. in water (keep soaking water)
2 green onions, white and dark parts
1 sprig fresh rosemary
1/2" ginger, minced
slice of jalapeno, optional

Blend all in food processor, including soaking water, until very small pieces.  Spread on lettuce leaves, tomato or cucumber slices.

Mango Chutney Salad a la Emma's Dad

Handful of frozen mango, diced into smaller pieces (thawed slightly)
1/4 cup red onion, diced into small pieces
1/4 celery stalk, diced into small pieces
1/4 red pepper, diced small
handful of cilantro, diced
1 slice of freshly dried serrano, diced into tiny pieces
handful of spinach, chopped

Mix together and enjoy!

Low-Fat Raw Eggplant and Turnip Melange

1/4 red pepper, long strips cut in half
15 asparagus tops, and 1" below tops, cut in small pieces
eggplant pulp, from juicing one eggplant
turnip, spiralized on spiralizer by hand
1/4 of a sweet onion, cut in thin strips horizontally
handful of cilantro
1/4 of an avocado
5 plum tomatoes, cut into 1/4ths
1 navel orange
1 large lime
1 small slice of jalapeno

Put whole turnip onto spiralizer and crank (very carefully) by hand.  Just use 1/2 of it.  As you turn, be certain not to drag your fingers along the cutting blade.

Put all ingredient into bowl, except tomatoes, and mash avocado into it all evenly.  Then add orange and lime juice and jalapeno.  Mix and eat!

No-Fat Raw Mango Sun Dried Tomato Sauce over Zoodles

Sauce
1 mango, peel and seed removed
1 roma
2 sun dried tomatoes, soaked for a couple of hours in lemon juice
1 celery stalk
slice of jalapeno
1 garlic clove

Put in blender.  Puree very little and still chunky.  Drain in fine mesh sieve for a few minutes.  Don't drain all liquid.

Add to Sauce:
5 button mushrooms, rough cut diced
handful of fresh basil
1/4 tsp. freshly dried rosemary
1/4 tsp. freshly dried oregano
1/4 red onion, diced

Add to Sauce and pour over noodles.

Noodles:
2 zucchini, spiralized

Spiralize 2 zucchini.  Add sauce and diced onion over zoodles (zucchini noodles).  Enjoy!

Low Fat Raw Spreadable Faux Cheeze - Avocado/Cashew

1 tbsp. cashews, soaked overnight

1/2 medium avocado

2 tbsp lemon juice

1/4 tsp. oregano

1/4 tsp. thyme

1/2 garlic, crushed 

Drain cashews and add all ingredients to a blender.  Blend until smooth.  

Low-Fat Raw Zoodle Burritos

4 small zucchini, spiralized
1/2 avocado
Cilantro, chopped

Spiralize zucchini to make noodles and mash in the avocado.  Add cilantro

1 navel orange
2 limes
1 jalapeno slice, chopped into tiny bits
3 small shakes of cumin

Squeeze juice over zoodles and add jalapeno bits.

1 red pepper, diced
1/4 red onion, thin slices
2 roma tomatoes, half slices
10 asparagus tops
1/2 small cucumber, diced

Mix with zoodles.  Put into collard green leaves (ribs shaved down) and roll up and enjoy!

No-Fat Raw Tamarind Plum Burrito

For one med. burrito

1 plum
3 tamarind beans, soaked without seeds or pods
1/4 in. slice of ginger
5 basil leaves
1 lime, squeezed
1 orange, squeezed

Puree well in food processor.

Add 3 oz spinach leaves to food processor.  Blend until soggy with dressing.  Put in collard leaf.  Add asparagus, red pepper, and onion.  Roll up and eat.  

Low-Fat Raw Rich, Thick Marinara over Zoodles

3 medium tomatoes
1 stalk celery
1/4 sweet onion

Blend until no chunks.  Strain in fine sieve while preparing rest of meal.  Keep thick sauce in sieve.  Save or drink watery sauce.

3 basil leaves
1/4 tsp thyme
small pinch of rosemary
slice of serrano pepper
2 sun dried tomatoes, soaked for 1 hour in water
scant 1/8th tsp. chili powder (optional)
5 oz. spinach
thick sauce from sieve

Blend in blender until smooth.

1/2 avocado
2 organic zucchini

Use zucchini to make noodles in spiralizer.  Mash avocado into noodles.  Pour sauce over noodles.  Mix.

8 organic button or cremini mushrooms, diced into small chunks

Put mushrooms over tops of pasta and add sprouts.  Dig in!

No-Fat Raw Tinga Sauce over Zoodles

For sauce
1/2 medium white onion
4-5 cloves of garlic, cut in half
2 medium ripe tomatoes
slice of jalapeno
1/4 tsp oregano
1/4 tsp thyme
1-2 soaked sun dried tomatoes (soak for 1 -2 hours)
1/2 tsp chili powder 

Blend until very smooth.  Drain in fine strainer to make thicker.  Put sauce from strainer (no liquid that comes out) over zoodles (see below).  

To make zoodles

2 zucchini

Spiralize zucchini into a bowl.  Serve with sauce and sprouts on top.  

Low-Fat Raw Tahini Spinach Dressing

Dressing

1/3 c. tahini (see below)
3/4 c. water
1 clove garlic
1/2 zucchini
3 tbsp. lemon (to taste)
1/2 c. spinach
1/4 c. cilantro

Blend in high speed blender or food processor until smooth.  Drizzle over salad.  


Tahini  (will make more than you use)*

1 cup soaked sesame seeds
water, as needed

Soak sesame seeds for 4 hours.  Drain and put in fridge for 4 hours.  Put in high speed blender with 1/4 cup of water.  Keep adding water as needed to blend until smooth.  

Spaghetti with Tahini Sauce

Spaghetti

2 zucchini
2 roma tomatoes, cut in half and sliced
3 oz. arugula, chopped
1 shallot or 1/4 red onion, diced
4 tbsp. of tahini sauce (see below)
sprouts

Spiralize zucchini and add arugula, tomato and shallot to bowl.  Add tahini sauce (see below) and mix well.  Put sprouts on top.

Tahini Sauce (will make more than you use)*

1 cup soaked sesame seeds
2 lemons, squeezed for juice
1/8 tsp of cumin, or to taste
1 garlic clove
water, as needed

Soak sesame seeds for 4 hours.  Drain and put in fridge for 4 hours.  Put in high speed blender with lemon juice, cumin and garlic clove.  Add water as needed to blend it until creamy.  Will take some patience and about 6-8 minutes of blending.  Keep adding water as needed to keep it all moving.  Scrape down sides as needed.  \

*Have to use 5-8 oz. of seeds to have enough volume to be able to blend until smooth.  Keep extra in fridge for up to 3 days.  

No-Fat Raw Tamamey BBQ sauce

8 Tamarindo beans, outer pods and seeds removed
1 med. Mamey
4 dates
6 Roma tomatoes
1/4 tsp. freshly dried oregano
sprinkle of Thyme
thin slice of Serrano
6 green onions, white and 2 inches of green
1/2 lime, squeezed (add more if needed)
1 celery stalk
1/2 red pepper, roughly diced
1 garlic clove, crushed
for next time: maybe try 1/8 tsp. freshly grated ginger

Process in food processor until just creamy.  Put on a raw veggie burger.

Olive Tomato Salad Dressing

7 olives
4 roma tomatoes
1 stalk celery
1 garlic clove
1/4 tsp. oregano
2 basil leaves
1 small lemon
1 slice serrano
pinch of fresh rosemary

Blend all in blender until smooth.

Put over salad of spinach, onion and red pepper.

No-Fat Raw Berry Peach Salad

Ingredients

• 4 perfectly ripe peaches, pitted and sliced
• 1 cup (1/2 pint) blueberries
• 1/4 cup freshly squeezed lemon juice
• 2 tablespoons chopped fresh mint
• 1 cup (1/2 pint) raspberries
• 1 cup (1/2 pint) blackberries

Instructions

1. Combine peaches, blueberries, lemon juice, and mint in a serving bowl and toss.  Right before serving, add raspberries and blackberries and toss gently. Garnish with fresh mint.

No-Fat Raw Strawberry Orange Salad

Ingredients

• 1 pound strawberries, hulled and halved (or quartered if very large)
• 3 oranges
• 1 tablespoon fresh lemon juice, plus more to taste
• 1 tablespoon finely chopped fresh mint, plus a sprig for garnish

1. Place the strawberries into a serving bowl.
2. Cut a slice off the top and bottom of each orange so they sit flat on a cutting board. Using a sharp knife, work your way around the fruits to remove all the skin and pith. Cupping the orange in one hand and working over the serving bowl, carefully cut the segments out from between the membranes. (Be sure to cut only until you reach the middle of the fruit!) Over a separate small bowl, firmly squeeze the remaining membranes to release all the orange juice.
3. Squeeze the lemon juice and orange juice over the strawberries and orange segments and gently toss to combine. Sprinkle with fresh mint.  Refrigerate for 30 minutes.  Garnish with a sprig of fresh mint and serve in shallow bowls with spoons.

Low-Fat Raw Asparagus Soup with Mint

• 1 1/2 cups tomato juice or coconut water
• 1/4 cup fresh mature coconut (or 1/2 avocado)
• 1 slice of jalapeno
• 3 dates
• 1/3 cup chopped fresh mint, plus more for garnish
• 3 roma tomatoes, diced to go on top
• 1/2 medium yellow onions, diced
• 1 bunch (about 1 pound) asparagus, tops only
• 1 small fresh lemon, squeeze for juice

Juice tomatoes (or use raw coconut juice).   Put all of ingredients but diced tomato, onions and asparagus into blender.  Blend until smooth.  Put diced tomatoes, onion, asparagus, and squeeze lemon over top over top of soup.
*for next time: strips of bell pepper and bits of cilantro on top

No-Fat Raw Mint Cuke Salad

Ingredients

• 2 cucumbers, salad or hothouse or Persian
• 1/4 cup chopped red onions
• 1/4 cup lime juice

• 1/4 cup chopped fresh mint
• Optional: grated or bits of fresh ginger

Instructions

1. Cut the cucumbers in half lengthwise. Cut into thin slices. 
2. Dice  red onions.  In a medium bowl, combine the cucumbers, onions, lime juice, and mint. Taste and adjust seasoning if necessary. Cover and let sit out for 20 minutes to let flavors meld. 

No-Fat Raw Stone Fruit Mint Salad

• 1/2 cup sliced fresh ginger, left unpeeled
• 3 ripe peaches, sliced

• 3 ripe plums, sliced
• 3 ripe nectarines, sliced
• 1/4 cup fresh lime juice, from 2 limes
• 1 tablespoon chopped fresh mint

Chop up everything and squeeze lime juice over it.  Mix and serve.  

Low-Fat Raw NomNom Tacos

SERVES 2

Taco Meat

2 T pumpkin seeds
1 zucchini

1/4 red onion

1/4 tsp oregano

shake of cumin

handful of cilantro leaves

1 celery stalk
1 slice of jalapeno
1/2 zucchini

Throw all in food processor and pulse to leave chunky.

Guacamole

• 1/2 eggplant, peeled
• 1/4 c. chopped red pepper
• 1/4 c. diced sweet onion
• 1 c. chopped cilantro
• 1 garlic clove, crushed
• Juice of 2 limes

• Half an avocado

Put avocado in bowl and mash well.  Add rest of ingredients and mix together.  

Toppings

3-4 roma tomatoes, diced

arugula, chopped

spinach, chopped
asparagus tops

sprouts

Get romaine heart leaves and put a little strip of taco meat and guacamole and toppings and arrange on plate.  Enjoy.  

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Note: To bulk up the "meat" and guacamole without adding more walnuts and avocado, which contain the overt fat, I used other veg to add volume and flavor.  You can leave those off and add more nuts and avocado if preferred.  

Low-Fat Raw Curry Broth with Spaghetti and Veggies

6 button mushrooms, cut into chunks
1 roma tomato, diced
1/4 red onion, diced
1 zucchini, spiralized or julienned
handful of cilantro, chopped
3 oz. spinach, chopped
1/4 red pepper, diced
1/4 in. turmeric, grated
handful of carrot shavings
1 inch slice ginger, chopped
8 basil leaves, chopped

Put all in large bowl.

Broth
1 lime, squeezed
1/4 cup of chopped fresh coconut (in food processor - not juiced)
1 thin slice jalapeno
In juicer first and then into food processor:
Juice 5 roma tomatoes
Juice 1 in. ginger slice
Juice 1/4" in. turmeric
Juice 1 garlic
Juice 1 celery stalk

Use juicer and juice the last 5 ingredients.  Put juiced items in food processor with lime juice and fresh coconut pieces and jalapeno slice. Process for 2-3 minutes until coconut pieces are very small.  Don't blend basil because it gets basil gets bitter and less flavorful.  Pour over veggies.  Mix well and top with sprouts.

Low-Fat Raw Ceviche

1 orange
2 limes
2 oz mature coconut meat
put on top of young coconut meat and let marinate while chop up ingredients

2 roma tomatoes
large handful of cilantro
1/4 red onion
2 broccoli stems, outer skin removed, diced (or cucumber)
1/2 red bell pepper
5-6 crimini mushrooms, diced (optional)
1 slice of jalapeno
1/2 garlic, crushed
handful  of cilantro, chopped
3 oz. spinach, chopped
optional: avocado or slices of sun dried olives

Just keep adding cut up ingredients as you go to large bowl with marinating coconut and mix well.

Pina Grape Orange Smoothie

1 orange, squeezed

big bunch of grapes

1/2 pineapple

squeeze skin of pineapple

Put in blender and blend.  

Curried Lentil Dip

1/2 cup sprouted lentils
5 roma tomatoes
1 garlic, crushed
1/4 sweet onion
1/2 in. ginger, grated
1/3rd avocado, optional
1/8 tsp. cumin
1/8 tsp. coriander

Blend in blender to make creamy dip.

Low-Fat Raw Snippy Avocado Soup

1 large parsnip, grated
1/2 cup celery juice
1/4 avocado, cut-up
1 roma tomato, diced
Squeeze of lemon juice

 In a blender, blend parsnip and liquid until smooth.  Put in bowl and put diced tomatoes on top.  

Curry in a Hurry

To Make Garlic Sauce:

1/2 head of garlic, unpeeled and broken apart into individual cloves

2 lemon, peeled and whole

Blend well and press through sieve leaving behind skins of garlic.  Add garlic sauce back into blender.

Add to Blender:
2 roma tomatoes
1 mango
1 celery stalks
1/2 red pepper
2 limes squeezed
3 oz. spinach
1 slice jalapeno
1/2 " grated ginger
1/4 inch fresh turmeric (optional)
1/4  tsp. curry powder

one shake of cumin powder (optional)

Blend in blender until desired consistency.  Top with avocado chunks.

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Put over noodles or rice.

For noodles - use cucumbers, daikon or zucchini and spiralize

For rice - use cauliflower, butternut squash or zucchini and pulse in food processor until rice sized bits

All Around Smoothie

1 mango
1 pint blueberries
20 grapes
4 pineapple spears

Blend and drink.

Apple Pie

2 apples
3 dates
pinch of cinnamon

Blend in food processor. 

No-Fat Raw Cherry Mango Collard Wrap

Sauce/Dressing

1 plum
1 small mango
15 cherries without pits
2 medjool dates
5-8 basil leaves
1/2 inch ginger
1 lime, squeezed for juice
small sliver of serrano or jalapeno pepper

Blend in blender until smooth

Collard Wrap Stuffing

• spinach, cut up
• sweet onion, thin slices
• red pepper, in strips
• Roma tomato, slices

Place all in collard green leaf (shave down rib 1st) and put generous layer of sauce over top.  Roll up leaf and enjoy!

Berry Peachy Smoothie

2 oz frozen peaches
2 oz. frozen strawberries
1 small apple, organic
2 small lemons, squeezed for juice
1 oz. frozen wild blueberries
2 oz. pineapple
1 nectarine

Blend in a blender until smooth.  

Lowfat Cuke Roll Ups

Make a guacamole and add basil

Spread on mandolined cucumber - long and thin strips - from end to end and add julienned vegetables:

red pepper
zucchini
cilantro springs
asparagus tips
chiffonaded romaine
spinach leaves
tomato slices
onion slices

Roll up and stab with toothpick.  

Grapey Nectarine Smoothie

5 nectarines
1/2 lb. of organic grapes
handful of cilantro

Blend together.  Drink immediately.  

No-Fat Raw Spring Rolls with Pesto and Tamarind Dipping Sauce

Tamarind Dipping Sauce

1/2 zucchini
8 tamarind pods, deseeded and pods removed
2 tablespoons freshly squeezed lime juice
1 tablespoon fresh grated ginger
2 dates
slice of serrano pepper - deseeded and remove ribs

Remove outer pods from tamarind and also the seeds.  Soak in room temperature water for 30 mins while make rest of recipe.  After soaked in water, put in food processor without 2 tbsp. of the soaking water and combine with the rest of the ingredients in a food processor, and process until smooth. 

Rolls

about 15 large butter lettuce leaves

3 endive stalks– thinly sliced

2 mangoes, diced and peeled
2-3 medium carrots – finely shredded

1 cup chifonnaded spinach leaves
1 cup fresh basil leaves
large handful fresh mint leaves – optional

1. Spread a tbsp. of pesto (see below for recipe) in each butter leaf, followed by a handful of endive, spinach, mango, carrots and herbs (whatever can fit in leaf).
4. Fold leaves over the top and jab with toothpick to hold together.
5. Serve right away with the sauce (see above for recipe)

Pesto

• 1 bunch fresh cilantro (2 cups loosely packed)
• ½ cup cauliflower floret
• juice of 2 limes
• 1/2" section of fresh ginger, chopped
• 3 garlic cloves
• ¼ cup loosely packed mint leaves
• 2 dates
• ¼ jalapeño (seeds included for more spice)
• 
  
• Combine all ingredients in a food processor, and process until smooth. Add more oil and salt as needed.

• 
  

Blackberry Nectarine Smoothie

3 Nectarines
1 pint blackberries

Blend in blender until smooth.  

No-Fat Raw Mango Curry with Cauliflower Rice

6 large cauliflower florets
2 limes, squeezed
1 mango
1 roma tomato
1/4 red onion
small slice of serrano pepper
1 tsp. freshly dried oregano
1/2 sweet red pepper

Pulse cauliflower and lime juice in blender until well blended.  Add rest of items and blend until slightly chunky veg.  Put cilantro leaves over the top.   

Lemony Zucchini Ribbons

• 1 1/2 pounds (4 to 6) small zucchini
• 2 tablespoons fresh lemon juice
• 1/4 cup fresh mint leaves
• 1/4 cup thinly sliced red onion
• 20 grape tomatoes

1. Using a sharp-shaped vegetable peeler, peel zucchini lengthwise. To cut ribbons, hold the zucchini in one hand and peeler in the other, peel long, wide strips lengthwise. Once it becomes hard to handle, place zucchini, cut side down, on board; continue peeling. Place in large bowl
2. Meanwhile, in a small bowl, whisk together fresh lemon juice and mint. Pour mixture over zucchini. Add mint leaves, tomatoes, and red onion; toss gently, and serve immediately.

Blackberry Hoisin Sauce for Veggie Tacos

Hoisin Sauce

• 2 pint blackberries
• 5 button mushrooms
• 1 clove garlic, minced
• 1 teaspoon fresh ginger
• 1 teaspoon lemon juice

Throw all in food processor and process until thin for sauce consistency.  Drizzle sauce over tacos.  

Veggie Tacos (some ideas)

asparagus tips
onion
bell pepper
cauliflower rice
grape tomatoes
spinach
carrot shavings
cucumber
sprouts



Butter Lettuce (for taco shells)

Piña Yum Smoothie

1 lb. pineapple
3 navel oranges, squeezed
1 small cuke
2 stalks celery
handful of cilantro
small chunk of ginger (optional)

Blend in blender until smooth.  Or leave a few chunks to crunch on as you are sipping.  They say good to chew your smoothies.  

Curry in a Hurry Noodle Salad

Ingredients

• 1 cup green cabbage, cut into thin strips
• 1 red bell pepper, cut into thin strips
• 2 carrots, spiralized or julienned
• 2 medium zucchinis, spiralized or julienned
• ¼ cup green onions, chopped
• ¼ cup cilantro, chopped
• thin slice of jalapeno, chopped fine

Dressing

• ⅓ cup raw tahini (or 1/2 cup sesame seeds with enough water to get desired consistency - many thanks to Cara Hebert for idea) 
• 2 tbsp lime juice
• 1 medjool date
• 1 garlic clove
• 1 tsp cumin powder (optional)
• 1 tbsp fresh grated ginger
• 1/2 tsp grated fresh turmeric
• 2 tbsp water (as needed)

Instructions

1. Blend all dressing ingredients in blender, adding just enough water to thin it out to a thick dressing consistency.
2. Add veggies mix until well-coated with the dressing. 

Photo courtesy of Cara Hebert