Fruity Rooty Herby "Bread"

1 med. eggplant, juiced, save pulp, toss or drink juice, remove hard cellulose bits
1 med. russet potato, juiced, save pulp, toss juice (save starchy bit on bottom of juice for another recipe)
1/2 med. sweet onion
1 garlic clove
1 tbsp. rosemary

Put onion, rosemary, and garlic into cuisinart.  Blend until in little pieces.  Add eggplant and potato pulp (pick through eggplant pulp and remove hard cellulose bits).  Blend until mixed well.

Spread on flat plate thinly.  Put in clean mesh white laundry bag and close top.  Hang on clothesline outside on sunny day - lower humidity is better.  Takes about 17 hrs. of sun.  Will need to put in fridge overnight and start process again the next day.

Eggplant is a fruit; potato is a root; onion and garlic and rosemary are herbs...hence the name of the bread:)

Still fairly soft but I love it!  You can of course dehydrate.  My body treats dehydrated food as dead food...just like it does with cooked.  The power of the sun is quite something.  Chacun a son gout!  

Kelp Noodles with Spicy Micro Greens/Mushroom/Tomato Dressing

1/2 package of raw kelp noodles

Dressing

1 lime squeezed
1/4 inch serrano, no seeds
6 or 7 white button mushroom
1/2 ripe med. sized tomato
handful of micro greens (mine were from Trader Joes)
pinch of dried oregano (freshly dried on my kitchen counter - just takes a few days)

Put the dressing ingredients in a cuisinart and blend until slight chunky.  Chop the other 1/2 of tomato and put on top of noodles.  Add dressing and stir.  

Plantain Pasta w/Spicy Sweet Marinara

Pasta 

Get a spotted black plantain - not too black or it will be too mushy to spiralize.

Spiralize to get noodles.  Put any remaining plantain - core and last bit that won't spiralize - into blender with rest of marinara ingredients.

Marinara

1 mango
2 dates
1/2 large red pepper, deribbed and seeded
4 leaves of mint
leftover plantain bits from spiralizing - core and bottom 1 inch of plantain
1/2 inch of serrano pepper, optional

Really nice flavors and just melts in the mouth.

Green Gingery Fruity Smoothie

5 romaine leaves
handful of spinach
1/2 a mango
1 cup cilantro leaves
1 cup pineapple
1 inch ginger
2 oranges, juiced

Put fruit and juice in first and then add ginger and greens.

No-Fat Raw Jicama French Fries with Spicy Ketchup

Cut jicama into strips for fries.  Can also use daikon.

Ketchup

1/2 mamey sapote*
5 dates
10 grape tomatoes
1/2 inch serrano pepper, optional
squeeze of 1/4th large lemon, to taste
quarter size of dried rosemary
pinch of dried oregano
(can add mango possibly)

Put ketchup ingredients in cuisinart (not blender).

* The mamey gives it a sweet creamy taste. 

Dip fries in scrumptious ketchup. 

Cherry Vinaigrette Dressing over Baby and Butter Lettuce

15 cherries, pits removed
1/4 cup basil leaves, fresh
4 oz. button mushroom, optional
little chunk of serrano or jalapeno, optional

Blend together...will be chunky.  Pour over lettuce.  I put over spinach and microgreens but would work with any lettuce.  Yumm!

Low-fat Raw Sweet Marinara with Spaghetti and Mushroom "Meat"

Marinara

2 dates

1/2 large red pepper

1 med. mango

basil (fresh)

rosemary (dried on counter)

oregano (dried on counter)

8 grape tomatoes

2 sun-dried tomatoes, hydrated in water

Put in blender and blend until smooth.

Mushroom Meat

8 White button mushrooms

1 garlic clove

rosemary

oregano

Spaghetti

2 yellow squash

1 large cucumber

Spiralize both and mix together.

Combine marinara and mushroom meat.  Pour over spaghetti.  Serve and enjoy!