No-Fat Raw Fattoush

DRESSING
1 large lemon for juice
4 dates

FATTOUSH

1 small fennel bulb, sliced thinly
½ head radicchio, chopped finely
1 watermelon radish, sliced thinly, regular radish is fine too
1 Persian cucumber sliced thinly
½ honey crisp apple, sliced thinly
1 small carrot, peeled for shavings
Maldon salt
cilantro leaves for garnish

Blend dressing in blender and pour over salad. 

Low-Fat Raw Root Veg Pasta with Spicy Sauce

• The Pasta
  1 Beet, peeled and spiralized (let soften on counter a few days before using)
• 2 Large Carrots, peeled and spiralized
• 1 Daikon Radish, peeled and spiralized

The Sauce

• 2 Tbs Tahini
• ½ Tbs Sriracha
• Juice from 1 Lime

To Serve

• Fresh Cilantro

Spiralize veg and put in bowl. Mix salad dressing in a container. Pour over veg. Add cilantro leaves on top.  Serve. 

Low-Fat Raw Creamy Green Dressing with Cuke Noodles

Dressing Ingredients

• ⅓ cup raw watermelon butter
• ½ cup water
• 1 small garlic clove, chopped
• 3 tablespoons lemon juice
• ½ cup spinach, leaves only, packed
• ¼ cup parsley, leaves and stems

Noodles 

2 medium cucumbers, spiralized

Instructions

1. Blend all dressing ingredients in a high speed blender or a food processor till smooth. Pour over cucumber noodles. 

Low-Fat Raw Basil and Mint Zoodles

• 2 large zucchini, organic - spirlalized to create noodles
• 1/2 avocado
• 1 large celery stalk, thinly sliced
• 1 tablespoon finely chopped fresh basil
• 1 tbsp. freshly squeezed lemon juice
• 1 teaspoon finely chopped fresh mint
• 1/2 teaspoon freshly grated lemon zest
• shake of ground cumin
• slice of jalapeno, diced

Mash avocado into the lemon juice and mix in basil and mint, jalapeno, zest and cumin. Mix with zoodles and serve. 

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No-Fat Raw Stuffed Leaves with "Rice" and Dipping Sauce

Stuffed Grape Leaves

3 Parsnip, peeled and cut in rough chunks (or 1/2 small cauliflower), in food processor
2 med. tomatoes, to puree in food processor
2 med. tomatoes, diced
1/2 red onion, diced
handful of mint, chopped
handful of dill, chopped

10 large butter lettuce leaves remove thickest part of rib at bottom of leaf

Puree parsnip (or cauliflower) until rice sized and put in bowl. Puree tomatoes until liquid and add to "rice." Add diced tomatoes and onion, mint and dill.

Put 1 heaping tsp. into leaves and roll up from bottom on other side and roll closed.  Can have raw tahini dipping sauce (see below) on side - optional.

Tahini Sauce (will make more than you use)*

1 cup soaked sesame seeds
2 lemons, squeezed for juice
1 zucchini
1/2 small peeled eggplant
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.  

No-Fat Raw Pom-Eggplant Melange

INGREDIENTS

• 1 large eggplant - juiced for pulp
• 1 lemon, squeezed
• 1 clove garlic, finely chopped
• 1 teaspoon finely grated ginger
• sprinkle of cumin
• sprinkle of coriander
• small amt. of grated fresh turmeric
• pinch of cinnamon
• 3 large tomatoes, finely diced
• Seeds from 1 pomegranate
• Handful of fresh mint, chopped
• Handful of cilantro leaves, chopped

Mix all ingredients and top with more pomegranate seeds. 

No-Fat Raw Vegan Kimchi

• 1 head napa cabbage, outermost leaves removed, well rinsed

• 1/4 cup pineapple juice, fresh
• 1/4 cup, lime juice
• 3 Tbsp fresh ginger, peeled and chopped

• 3 - 5 cloves garlic 
• 1 small sweet onion 
• 1/2 jalapeno, cut in thin slices

• 1 whole carrots, thinly shaved with potato peeler
• optional: 3 green onions, roughly chopped

Instructions

1. Quarter napa cabbage and carefully removing the bottom core (hard white section) with a sharp knife. Discard bottom core.
2. Chiffonade the cabbage into thin slices.
3. Pour pineapple and lime juice over cabbage in bowl and set aside. 
4. Next add lime and pineapple, fresh ginger, garlic, onion and jalapeno to a food processor or blender. Blend until smooth. 
5. Add this sauce to cabbage. Set aside.
6. In the meantime, add your chopped carrots and green onion (optional) to the cabbage. Stir to combine, then cover and set aside.
7. Mix frequently over next hour or two.  
8. Then serve with a main dish. 

No-Fat Raw Vitamin C Salad

6 navel oranges, cut into 6 sections, skin removed and cut in half
6 roma tomatoes, cut in slices, and quartered
1 red pepper, diced
1 small cucumber, diced
1/4 sweet onion, diced
1 slice jalapeno, diced
handful of cilantro, diced
6 basil pieces, cut into pieces
2 lime, squeezed over all

Mix in bowl and serve. 

No-Fat Raw Wrapalicious with Tamarind Spread and Greens

Spread
6 or 7 med. cauliflower florets
5 tamarind pods, deseeded and soaked in lime or lemon juice
handful of parsley
handful of dill
handful of cilantro
1 slice of jalapeno
1 lime, juiced

Puree all in food processor until little pieces.

Salad
1 med. cucumber, diced
4 oz. spinach, cut up
1 orange, juiced

Wrap
Collard Green Leaves - shave down center rib with knife

Place spread on leaf down center of rib - generous amount.  Put salad on top and fold over to center so a long cigar shape. 

No-Fat Raw Marinated Mushrooms over Cauliflower Mash

6 large cauliflower florets
1 roma tomato
1 small eggplant, pulp only (juice first and keep pulp)
1 slice of jalapeno
1/2 avocado (optional)

Put all in food processor and puree until smooth.

4 oz. cremini mushrooms
1/4 sweet onion
freshly dried oregano, to taste

Soak in lemon juice for 1 hour.

Spread pureed cauliflower mixture into bowl and put marinated mushrooms and onion over it.