Low-Fat Creamy Sweet Potato Rice

1 sweet potato, peeled and rough chopped

Put in food processor and make sweet potato rice or leave chunkier.  :)  

Dressing:

1/2 zucchini

1 stalk of celery

1 lemon, peeled and whole 

4 scallions, white and greens

1 garlic clove

slice of jalapeno

1/3rd of an avocado

Blend in blender until smooth.  

Stir into sauce :

1 sprig of dill (or more to taste) - chopped 

Pour sauce over sweet potato rice.  

No-Fat Raw Aguilar Mexican Rice

1 cauliflower head 
1/2 teaspoon of chili
1-2 teaspoon cumin
Pulse these ingredients to desired texture 
Add 1 chopped tomato
3/4 red onion 
Handful of cilantro 
Lime 
Salt **optional***
Avocado ***optional but recommended****


Created by the vivacious and talented Maria Aguilar.  

No-Fat Raw Veggie Sushi by Stefanie...with Shultz-y Variations

Stefanie's sushi:

1/2 head of cauliflower, to make rice in food processor
3 dates
3 scallions 
1 Roma tomato (optional)

Put all in food processor and puree until rice sized cauliflower.  

On top of rice is - layer in order:

5 green onions, sliced lengthwise then add 
shredded/grated sweet potato, marinated in lemon and/or lime

*Daniel adds shredded carrot, red pepper, and sliced mushrooms

*optional - strips of cucumbers, spinach leaves, basil, jalapeno bits, avocado, shaved broccoli stalk - julienned, asparagus, grated ginger

Roll up in raw nori sheets and cut into pieces (with a sharp knife) or eat it like a burrito.  :) 

Lowfat Raw Spicy Mexican Tabbouleh

Red Rice (food processor):

1/2 lb. cauliflower florets, stems removed

Pulse until in smaller bits but not tiny rice bits yet. 

Add into food processor: 

2 -3 Roma tomatoes, rough cut into smaller pieces

Pulse in food processor until cauliflower is small rice-like bits and tomatoes are small bits of red mixed  but not completely liquified.  

Sauce for rice (blender): 

1/2 jalapeno
1/2 small avocado
1/2 zucchini
2-3 limes, peeled and whole
1 orange, juiced
1 garlic clove
few shakes of cumin
few shakes of coriander
shake of smoked paprika (optional) 

Blend well and pour over rice and mix in. 

Veggie toppings:  

1 red pepper, diced 
1 - 2 carrots, shaved peels
3 -4 roma tomatoes, diced
1/2 sweet onion, diced
1/2 small avocado diced

2 handful cilantro leaves (some stems are fine), chopped

2 - 3 limes, squeezed over veg

2-3 slices of jalapeno, diced into tiny pieces

Gently mix in veg and avocado cubes into red rice.  Buen provecho!  :)  

Lowfat Raw Fried Rice

Fried Rice* (a Janis Padilla reviewed and approved recipe ;)

1/2 a head of cauliflower, broken into florets
1/2 cup of raw fresh green peas
1/2 cup of organic raw fresh corn (or sub cubes of zucchini)
1/4 cup finely chopped carrots into little cubes

Nama Sesame Sauce

1/4 cup sesame seeds
1/2 med. zucchini
1/4 small eggplant, peeled and cut into chunks
1 garlic clove
3 sundried tomatoes soaked in 1/4 cup water - save liquid for sauce
4 dates

Pulse cauliflower in food processor until the size of rice grains.  Put in bowl.

Put all sauce ingredients into blender, including water from soaking the sun dried tomatoes into blender.  Make sauce in blender until smooth.   Mix seeds into the rice and toss well until the sauce evenly coats all the rice.  Add peas, corn kernels (or zucchini cubes), and carrots into bowl with saucy "rice."

Thanks Janis Padilla for idea!  :)  Untried recipe...make at your own risk.  ;)

No-Fat Raw Vegan Saag Paneer

1 head of garlic, separate cloves from base but leave peels on the cloves

1 lime, peeled and left whole
1 lemon, peeled and left whole

Put all in blender.  Blend until smooth.  Push through strainer for garlic paste. Put strained garlic paste back in blender. Add into blender:

1 Roma tomato

1/2 small zucchini

1/3rd of a cup of sprouted mung beans

handful of cilantro

grated ginger, to taste
tiny bit of grated turmeric (optional)

5 oz. spinach (or more)

less than 1/4th of a sweet onion

slice of jalapeno

Blend tomato and zucchini in garlic paste first and then add beans and blend just a bit; then add rest and leave chunky. Put in serving bowl. Add a shake or two of cumin and stir well.

Put squares of jicama to mimic the paneer (optional). Put over cauliflower rice or jicama noodles.

No-Fat Raw Dal

1 head of garlic, separate cloves from base but leave peels on the cloves
1 lime, peeled and left whole
1 lemon, peeled and left whole

Put all in blender.  Blend until smooth.  Push through strainer for garlic paste.

Garlic paste
handful of cilantro
1/3 rd of a cup sprouted mung beans
1/2 small zucchini
1/2 red pepper
few shakes of cumin
1 Roma tomato

Blend until slightly chunky. Pour over cauliflower rice or jicama noodles (pic below over jicama noodles).

No-Fat Raw Channa Masala for Marisa Young

• 1/4 sweet onion
• 6 roma tomatoes
• 1/2 red bell pepper
• 1 mango
• 4 dates, take out pits
• handful of cilantro leaves
• 2 limes juiced
• slice of jalapeno
• 1/2 in fresh ginger
• 1/2 tsp. grated fresh turmeric
• 1/2 tsp garam masala
• 1 clove garlic 

Blend until slightly chunky.  Put over cauliflower rice (put 6 cauliflower florets in food processor and blend until rice like).  Enjoy!

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.  

Tabouli

 2 cups cauliflower
• 3 tomatoes, chopped
• 1 yellow bell pepper, chopped
• 1 red bell pepper, chopped
• 1 orange bell pepper, chopped
• 1 medium cucumber, chopped
• 1/4 jalapeño, finely chopped (or more as desired)
• 3 cloves garlic, minced
• 1 tsp fresh thyme 
• juice of 1 lemon
• 1 tsp lemon zest
• 1/4 tsp ground cumin


Directions:
1.  Put cauliflower into food processor and pulse until size of rice grains. 
2. Chop the other ingredients and toss with the cauliflower. Taste and adjust seasonings and flavor as desired.
3. Tastes better if left to marinate overnight in fridge. 

No-Fat Raw Mango Curry with Cauliflower Rice

6 large cauliflower florets
2 limes, squeezed
1 mango
1 roma tomato
1/4 red onion
small slice of serrano pepper
1 tsp. freshly dried oregano
1/2 sweet red pepper

Pulse cauliflower and lime juice in blender until well blended.  Add rest of items and blend until slightly chunky veg.  Put cilantro leaves over the top.   

No-fat Raw Cauliflower Okra Rice

1/2 head of cauliflower
10 raw okra with tops and bottoms cut off

Put in food processor and process until cauliflower is in small rice sized pieces. Some okra may be in slices.  Adds a nice viscous dimension to the cauliflower "rice."  Add any veg and put over lettuce or in a collard burrito or in endive boats.  

Cauliflower Tabbouleh (no overt fat version)

Tabbouleh with Cauliflower Rice

1/2 lb. cauliflower florets, stems removed
2 small limes, juice of (or lemon)

Can serve in romaine heart leaves.  

2 oranges, juiced

1 fistful parsley leaves (some stems are fine)

6 fistfuls cilantro leaves (some stems are fine)

15 small mint leaves

2 stalks celery

2 med. cucumber

1 med. red pepper

4 thin slices serrano pepper, diced - optional

1 tbsp. dulse flakes, or to taste
8 green onions, whites and pale green, sliced
4 tomatoes, cubed


Put everything into food processor except dulse, tomatoes, and green onions.  Pulse for about 1 minute until cauliflower looks like tiny bits of rice.  Squeeze lime over it and add freshly squeezed orange juice.  Add serrano, dulse flakes, and green onions.  Put microgreens or sprouts on top.  Put tomatoes on top.  

* Cinnamon is traditional in dish.  Might be nice addition - freshly grated from cinnamon stick.  

Tabbouleh with Cauliflower Rice

1/2 lb. cauliflower florets, stems removed
1/2 avocado
4 small limes, juice of (or lemon)
4 fistfuls parsley leaves (some stems are fine)
3 fistfuls cilantro leaves (some stems are fine)
15 small mint leaves
2 stalks celery, diced
2 med. cucumber, diced
1 med. red pepper, diced
4 thin slices serrano pepper, diced - optional
8 green onions, whites and some pale green, sliced


Put cauliflower, parsley, cilantro and mint into food processor.  Pulse for about 1 minute until cauliflower looks like tiny bits of rice.  Squeeze lime over it.  Mash in avocado.  Add rest of veggies and stir.  Can serve in romaine heart leaves.
* Tomatoes might be nice addition.  Cinnamon is traditional in dish.

Tabbouleh with Sunchoke Rice

Ingredients:
The salad:
8 sunchokes
1 seedless cucumber, diced
 2 ripe tomatoes, diced
 1 bunch parsley leaves, chop with a knife
1/2 cup fresh mint leaves, chop with a knife 

Dressing: 1/4 cup lime juice (about 2 limes)
Use a food processor to "rice" the cauliflower or sunchokes with the parsley and mint.  About 10-15 one second pulses.   Add tomatoes and cuke.  Put everything in a bowl and add lime juice.  Let marinate for about 10 mins.

*Add fruit - optional:  Pomegranate seeds with either mango or soaked figs (soak for 1 - 4 hours)

Risotto Caprese (sunchoke rice and tomatoes)

8 sunchokes the size of large golfballs
2 medium tomatoes, diced
2 limes, juiced
1/2 inch turmeric, grated
1 basil leaf, optional
2 slices jalapeno, cut into bits, optional
Romaine leaves, about 4 per person

Dice tomatoes and put lime juice and salt over them.  Peel sunchokes. Cut into large chunks and put in food processor.  Process into small bits like rice.  Add to marinated tomatoes and mix.  Add grated turmeric and bits of jalapeno.  Put into romaine leaves and serve.  Lots of nice flavors. (might try basil and garlic next time....)

Spicy Parsnip Rice

This is from Chef Sabali's recipe with a few changes.

• 4 - 6 fresh parsnips
• 1/2 lime
• 1/4 cup of chopped cilantro
• 2 - 3 garlic cloves (minced)
• 2 tbsp of chopped mixed peppers
(jalapeno and sweet peppers)
• 1/2 cup grape tomatoes, sliced in half
• 1/8 of a sweet onion (minced or cubed)
• endive leaves, to place rice into (optional)

Thoroughly clean parsnips and remove all skin. Using a food processor, mince down parsnips by pulsing  down until small pieces, that should resemble something like rice. Remove and place parsnip rice into a bowl.  Add lime.  Add all the remaining vegetables and mix well.  Fold over a few times to ensure the lime juice has coated the vegetables.  Place in endive leaves for delish appetizer or use as cold side dish.  Serve immediately. However, will refrigerate well for 2 days. Best at room temperature. 

Butternut Squash Rice

6 oz. Butternut Squash
10 Dates
1 Leek
Handful of cilantro
Lime juice

Put in food processor.

Parsnip Rice and Okra

Creating new recipes to help get myself back on track.  These are done very much on the fly.  Sorry about iffy measurements.  Here's latest:


Serves 1

2 parsnip, peeled and cut
5 okra, each end cut off
1/2 of an avocado
oregano, 1/8th of tsp.
1 lime, juiced
dulse flakes, light sprinkle over top, to taste

Directions:

1. Put pieces of parsnip in food processor.  Process until small and looks like rice.  
2. Slice okra.  Not too thin and not too thick.  (how's that for vague?)
3. Place okra on top of parsnip rice.  
4. Sprinkle dried oregano (I dry fresh in my kitchen in a cup) over rice and okra.
5. Add cubes of avocado to dish.  
6. Squeeze lime. 
7. Lightly sprinkle dulse flakes over top.  Taste a little section first.  Add more as desired.