No-fat Raw BBQ Sauce

5 plums, pitted and quartered
1 apple, cored and quartered
8 medjool dates, pitted
2 celery stalk
1 large beet, peeled and diced roughly (let ripen on counter until a little soft)
1 garlic clove
slice of jalapeno
1/2 cup lime juice
1/8th tsp hot smoked paprika

Blend until smooth.  Stopping to scrape down sides.  Use immediately in a collard wrap with greens or with jicama fries.  

Cleansing Pineapple Smoothie

16 oz. pineapple
6 oz. raspberries
3 celery stalks
2 large navel oranges, hand squeezed for juice

Put all in blender until smooth.  

Low-fat Raw Chunky Monkey Spaghetti

1/2 lb. tomatoes, sweet

1 broccoli stalk, peel outside
1/2 avocado
1 celery stalk
3 cauliflower florets
8 asparagus stalks, top 1/3rd
8 organic mushrooms
1 garlic clove
1/3rd red pepper
1 in. rosemary stalk
5 basil leaves
slice of jalapeno
handful of spinach
1/2 tsp. oregano
1/2 small lemon

Blend tomatoes and drain with a strainer.  Put thick stuff back into blender and thrown in rest of ingredients.  Blend until chunky.

Put over zucchini noodles.  Add diced fresh tomatoes.

Low-fat Raw Mushroom Dip

4 oz. organic cremini mushrooms
1/4 avocado
handful cilantro
handful of spinach
1 lime, squeezed for juice
slice of jalapeno - optional
1/2 garlic - optional

Blend in food processor.  Serve with diagonal slices of cucumber.  Would be good in a collard green wrap over greens.  

Salad with Cauli, R. Pepper, Asparagus and more!

3 oz. spinach, cut up with knife
1/4 red onion, diced
1/4 red pepper, diced
20 grape tomatoes
1 orange, squeezed for juice
1 lemon, squeezed for juice
1/2 lime, squeezed for juice
dulse strips (optional)

Put in bowl and stir.  Then add topping below.

In food processor place:

3 oz. cauliflower
10 tops of asparagus stalks
1/4 red pepper, in thick slices
1 slice of serrano pepper, optional
2 shakes of cumin, to taste
1/4 tsp. oregano
3 basil leaves
1/2 lime, squeezed for juice

1 orange, squeezed for juice

Blend until all are in little pieces.  Put over salad and stir.  

No-fat Raw Faux Tuna Salad - another twist

1 eggplant, peeled and juiced - reserve pulp and pull out any hard pieces

1 red pepper, diced
3 thin stalks celery, diced
1/4 red onion, diced
1 slice of serrano pepper, diced
big handful of cilantro, cut up
1/4 tsp. dried oregano,
shake of cumin
1 lime
1/2 lemon
dulse strips, 2 tbsp. (optional)

Put all in bowl and add juice and spices.  Mix well.  Can put over salad or add tomatoes.  Can use as a dip or spread inside a collard leaf to make a burrito.