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.