Low-Fat Raw Cauliflower Rice Stuffed Peppers

Cauliflower Rice

• 1/2 head cauliflower, made into ‘rice’ 
• 1 clove garlic
• big slice of jalapeno
• 1 lime, squeezed for juice

Add to Cauliflower Rice:

• 4 roma tomatoes, diced
• 4 oz. mushrooms, diced
• 1 cup (160 g) diced red, white, yellow or green onion
• handful of cilantro, chopped 
• 3 oz. chopped spinach
• 1 tsp. freshly dried oregano (or fresh)
• shake of cumin
• 2 limes, squeezed for juice

Prepare Peppers:

• 4 large red, yellow or orange bell peppers, halved, seeds removed

Dressing:

• 1/2 small ripe avocado
• 1 cup chopped cilantro
• 3-4 small limes, juiced
• 1/2 zuchhini
• 1 small slice of jalapeno
• Shake of Cumin

Make cauliflower rice in food processor with all ingredients listed.  Blend until small bits.  Then prepare all of the additions to the cauliflower rice and mix it in.  Put all in halved peppers.  Drizzle with dressing.  

Elise's Butternutty Burrito

FILLING

3 dates, pit removed
1/2 cup butternut squash, diced
4 oz. button mushrooms, well washed
1/2 sweet bell pepper, any color, seeds and ribs removed
5 tamarind beans, pods and seeds removed
7 cauliflower florets
Handful of cilantro
1/2 small jalapeno, with seeds will make it more spicy
basil
oregano
1 garlic
1/2 inch ginger

Put all in cuisinart and blend until slightly chunky. Put over cucumber noodles and greens with green onions over the top.

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BURRITO

3 Collard Leaves, shave down back of rib.

Put the filling inside with greens and cucumber noodles and roll up like a burrito.

No-Fat Mu Shu Wrap with Jackfruit and Plums

To make Sauce:

2 cups of fresh sweet jackfruit

2 plums (or 1 dragonfruit if available) 

2 spears pineapple

chunk of ginger

slice of jalapeno

2 limes, squeezed for juice

1 orange, squeezed for juice

handful of cilantro

2 mint leaves

Puree all in food processor until just slightly chunky.  

To make Wrap:

4 oz. arugula

3 zucchini, spiralized to make noodles

4 roma tomatoes, cut into slices

6 collard leaves, with ribs shaved down and bottom of stems cut off

Place greens into leaf then noodles then sauce and then tomatoes on top.  

Low-Fat Raw Falafel Wrap with Tahini Spread

To make Falafel:

1 carrot, peels only - not center

2 large handfuls cilantro
less than 1/8 tsp. of each, cumin & coriander seeds, grind them with mortar and pestle
slab of sweet onion 

juice of 2 limes

1/4 cup of sprouted beans (I used moth beans from Indian market that I sprouted myself in 36 hrs.)

4 oz. white button mushrooms

eggplant pulp, from 1 med. eggplant, juiced (toss juice into garden)

slice of jalapeno

Put all in blender.  Puree until small chunks.  Use ice cream scooper.  Place in bowl for 1/2 hr in fridge.  

To make Tahini:

1st place whole head of garlic (cloves removed but skins left on) into blender with juice of two lemons - blend until well ground up and then push it through a sieve to remove skins and chunks.  Then add liquid back to blender with:

1/2 c. sesame seeds, soaked in water for 4 hours

1/2 zucchini
1/4 cup eggplant pulp

1 celery stalk

juice from 1 lemon

juice from 1 lime

To make the Wrap:

5 persian cucumbers, spiralized (made into noodles) 

4 oz. spinach

6 collard leaves (end of stems removed and shaved down)

4 roma tomatoes, sliced in half moons

Place generous schmear of tahini in center of leaf from end to end, put greens/spinach in leaf on top, place noodles on top, then falafal balls and then tomato slices.  Roll up like a taco (or burrito) and enjoy!