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.  

--------
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.