No-Fat Raw Open-Faced Reuben Sandwich

Cut zucchini in half
Scrape out seeds and hollow it out like a canoe

Put in tupperware and squeeze lemon juice into each half - fill up the hollowed out space with lemon juice. (optional: can also use this Tomato Dressing (link2left) + lemon juice for zucchini)
Let marinate overnight.

4 oz. mushrooms
4 large collard leaves - cut leaves into strips vertically

Put each into separate ziplocs with the following marinade:

1 grapefruit, peeled and whole
2 tangerines, peeled and whole
1 date soaked in blended citrus for 15 mins.
Scraped out seeds from zucchini
1 garlic clove
1 slice of serrano or jalapeno

Blend well...pour over mushrooms...squeeze out air and close well. Put flat on plate in fridge overnight.  In a separate ziploc, put in collard strips and freeze overnight.  

Take out collards the next day to thaw. Will wilt them and make them taste dehydrated. 

Next day, take out zucchini and use lemon juice on tomatoes and mushrooms below.  

Cut up Roma tomatoes and mix with mushrooms and 1 tsp. Menschy Mustard (link2left) mustard and a some of the lemon juice from marinating zucchini.  Put them into zucchini half and top with marinated collard strips.