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 Vella Cauliflower Mash-Up

1/2 Roma tomato
1/4 onion
1/2 c. button mushrooms
1/4 of a head of cauliflower
1/2 small lemon, squeezed for juice
grated fresh turmeric or couple of shakes of ground

Pulse in food processor until chopped into small pieces.

This from the vivacious Noami Vella - thank you mate!  

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. 

Curry in a Hurry

To Make Garlic Sauce:

1/2 head of garlic, unpeeled and broken apart into individual cloves

2 lemon, peeled and whole

Blend well and press through sieve leaving behind skins of garlic.  Add garlic sauce back into blender.

Add to Blender:
2 roma tomatoes
1 mango
1 celery stalks
1/2 red pepper
2 limes squeezed
3 oz. spinach
1 slice jalapeno
1/2 " grated ginger
1/4 inch fresh turmeric (optional)
1/4  tsp. curry powder

one shake of cumin powder (optional)

Blend in blender until desired consistency.  Top with avocado chunks.

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Put over noodles or rice.

For noodles - use cucumbers, daikon or zucchini and spiralize

For rice - use cauliflower, butternut squash or zucchini and pulse in food processor until rice sized bits

Asparagus Tomato Stew

3 ripe tomatoes
1 lb. asparagus, tops only
1/4 sweet onion
1 navel orange, squeezed

Put all in processor and blend until just chunky.  Can add diced serrano pepper, if want spicy.  Serve in bowl with a few cilantro leaves on top.

Spinach Cauliflower Stew

Broth:
4 tomatoes
2 navel oranges, squeezed
6 fresh oregano leaves
handful of dulse strips
1/4 red pepper
2 slices of serrano pepper, optional

Put all in food processor and blend until almost smooth.  Pour into large serving bowl and set aside.

Stew:
1 small tomato
1/4 sweet onion
4 oz. spinach
3-4 cauliflower florets, core included
1/4 red pepper

Pulse until chopped.  Pour into serving bowl with the broth.  Use a spoon:)

Plantain Hash with Sweet Gravy

GRAVY

Juiced org. grapes, about 4 oz.
1 mango, without seed or peel
1/3 pint of blackberry
few slices of serrano, optional
5 leaves of mint

Put all ingredients in blender and blend until smooth.

HASH

Slice up plantains thinly and on the diagonal.

Pour gravy over hash.  Enjoy!

Mushroom Broccoli Stew with Mango Gravy

Stew Fixins':

1 persian cuke, quartered
3 or 4 small sunchokes, sliced and halved
2 or 3 broccoli stalks, sliced (remove harder outer stalk to expose light green inner stalk)
15 grape tomatoes, halved
4 crimini mushrooms, well washed, diced
1/2 in. slice of ginger, diced
1/2 jalapeno, diced

Gravy:

1 lb. mango
1 red pepper
handful of cilantro leaves

Very tasty and satisfying.

Sprouted Lentil Stew

1/4 cup sprouted lentils
10 chunks mango
4 dates, deglet noor
grape tomatoes

Puree 1st 3 ingredients until chunky or desired consistency.  Top with tomatoes. 

Carrot Ginger Stew

1 carrot
ginger, 1/2 length of thumb (or to taste)
cilantro, small handful
1 valencia orange, peeled

Put all in food processor.  Cut up ginger into smaller bits.  Puree until desired consistency.  Might be nice with mint next time.