No-Fat Raw Mango Sun Dried Tomato Sauce over Zoodles

Sauce
1 mango, peel and seed removed
1 roma
2 sun dried tomatoes, soaked for a couple of hours in lemon juice
1 celery stalk
slice of jalapeno
1 garlic clove

Put in blender.  Puree very little and still chunky.  Drain in fine mesh sieve for a few minutes.  Don't drain all liquid.

Add to Sauce:
5 button mushrooms, rough cut diced
handful of fresh basil
1/4 tsp. freshly dried rosemary
1/4 tsp. freshly dried oregano
1/4 red onion, diced

Add to Sauce and pour over noodles.

Noodles:
2 zucchini, spiralized

Spiralize 2 zucchini.  Add sauce and diced onion over zoodles (zucchini noodles).  Enjoy!

Low Fat Raw Spreadable Faux Cheeze - Avocado/Cashew

1 tbsp. cashews, soaked overnight

1/2 medium avocado

2 tbsp lemon juice

1/4 tsp. oregano

1/4 tsp. thyme

1/2 garlic, crushed 

Drain cashews and add all ingredients to a blender.  Blend until smooth.  

Low-Fat Raw Zoodle Burritos

4 small zucchini, spiralized
1/2 avocado
Cilantro, chopped

Spiralize zucchini to make noodles and mash in the avocado.  Add cilantro

1 navel orange
2 limes
1 jalapeno slice, chopped into tiny bits
3 small shakes of cumin

Squeeze juice over zoodles and add jalapeno bits.

1 red pepper, diced
1/4 red onion, thin slices
2 roma tomatoes, half slices
10 asparagus tops
1/2 small cucumber, diced

Mix with zoodles.  Put into collard green leaves (ribs shaved down) and roll up and enjoy!

No-Fat Raw Tamarind Plum Burrito

For one med. burrito

1 plum
3 tamarind beans, soaked without seeds or pods
1/4 in. slice of ginger
5 basil leaves
1 lime, squeezed
1 orange, squeezed

Puree well in food processor.

Add 3 oz spinach leaves to food processor.  Blend until soggy with dressing.  Put in collard leaf.  Add asparagus, red pepper, and onion.  Roll up and eat.  

Low-Fat Raw Rich, Thick Marinara over Zoodles

3 medium tomatoes
1 stalk celery
1/4 sweet onion

Blend until no chunks.  Strain in fine sieve while preparing rest of meal.  Keep thick sauce in sieve.  Save or drink watery sauce.

3 basil leaves
1/4 tsp thyme
small pinch of rosemary
slice of serrano pepper
2 sun dried tomatoes, soaked for 1 hour in water
scant 1/8th tsp. chili powder (optional)
5 oz. spinach
thick sauce from sieve

Blend in blender until smooth.

1/2 avocado
2 organic zucchini

Use zucchini to make noodles in spiralizer.  Mash avocado into noodles.  Pour sauce over noodles.  Mix.

8 organic button or cremini mushrooms, diced into small chunks

Put mushrooms over tops of pasta and add sprouts.  Dig in!

No-Fat Raw Tinga Sauce over Zoodles

For sauce
1/2 medium white onion
4-5 cloves of garlic, cut in half
2 medium ripe tomatoes
slice of jalapeno
1/4 tsp oregano
1/4 tsp thyme
1-2 soaked sun dried tomatoes (soak for 1 -2 hours)
1/2 tsp chili powder 

Blend until very smooth.  Drain in fine strainer to make thicker.  Put sauce from strainer (no liquid that comes out) over zoodles (see below).  

To make zoodles

2 zucchini

Spiralize zucchini into a bowl.  Serve with sauce and sprouts on top.  

Low-Fat Raw Tahini Spinach Dressing

Dressing

1/3 c. tahini (see below)
3/4 c. water
1 clove garlic
1/2 zucchini
3 tbsp. lemon (to taste)
1/2 c. spinach
1/4 c. cilantro

Blend in high speed blender or food processor until smooth.  Drizzle over salad.  


Tahini  (will make more than you use)*

1 cup soaked sesame seeds
water, as needed

Soak sesame seeds for 4 hours.  Drain and put in fridge for 4 hours.  Put in high speed blender with 1/4 cup of water.  Keep adding water as needed to blend until smooth.