Low-Fat Raw Collard Green Burrito with Asparagus and Eggplant

1/3rd head of cabbage
handful of cilantro
slice of jalapeno
1/4 sweet onion
1 lime, squeezed
1 tsp. freshly dried oregano
small amt. of cumin powder (2 shakes from bottle)

Blend all in food processor until mixed but chunky.

1 bunch asparagus, tops only
eggplant pulp, from one small eggplant juiced
3 oz. spinach, chopped
1 lemon, squeezed
1 navel orange, squeezed

Put in bowl and squeeze juice over and mix.  Add veg from food processor and mix.

5 Collard green leaves, ribs trimmed
1 avocado
3 roma tomatoes

Spread thin layer of avocado along center of leaf.  Add salad mixture and top with slices of tomato.  fold in half and eat like a burrito.

No-Fat Raw Arugula and Sunchoke Salad with Sun-Dried Dressing

Dressing:

2 sun dried tomatoes
4 Roma tomatoes
1/2 mango, slices
1/2 red pepper, chunks
1 garlic clove
sprig of rosemary
slice of jalapeno
1/4 tsp. oregano
1 leaf basil
handful of cilantro

Salad:

4 oz arugula and spinach blend, sliced up into smaller piecesun
2 sunchokes, peeled and diced
1 shallot, diced
2 small zucchini, spiralized

Put all dressing ingredients in blender.  Blend well but leave a little chunky.  Pour over salad ingredients.

No-Fat Raw Cabbage Rolls with Tomato Sauce

Ingredients

SAUCE

• 1/2 medium onion, chopped
• 1/2 c. shredded cabbage
• 2 cloves garlic clove, minced
• 5 roma tomatoes, diced
• 5 roma tomatoes, pureed in blender
• 2 tamarind beans (pods and seeds removed), soaked
• 2 sun dried tomato
• 2 dates

CABBAGE AND FILLING

• 1 large cabbage
• 5 sunchokes, pureed into little pieces
• 8 asparagus tops, chopped
• large handful of spinach
• carrot shaving
• 1/4 red onion, minced
• 1 cloves garlic, minced
• 2 tablespoons minced fresh cilantro
• 2 teaspoons lemon juice
• slice of jalapeno, optional
• 1/4 tsp. oregano

Instructions

1. Sauce: Combine all in food processor.  Leave chunky.
2. Remove all torn or ragged outer leaves from the cabbage. Use a paring knife to cut at an angle around the core and remove as much of it as you can. Trim the thick rib near the stem end of each leaf.
3. Put a cabbage leaf on your work surface with the concave side up, like a cup, and the stem end toward you. Smear some sauce on bottom of leaf. Place about 1/3 cup of the stuffing mixture near the stem end (a little more for large leaves, less for smaller ones) and mold it into an oblong shape. 
4. Fold the stem up over the filling and then fold each of the sides toward the middle. Roll the filling up the rest of the leaf.  Place it on a plate and repeat with remaining leaves. (If you have some filling left over, it makes a delicious salad.)
5. To serve, place cabbage rolls on a plate and cover with sauce.

Low-Fat Raw Butternut Squash with Cilantro Cream

• 1 pound butternut squash—peeled, seeded and place cubes in food processor
• 1 large garlic clove, minced
• 1/4  red onions, finely diced
• 4 large scallions, coarsely chopped
• 3/4 cup diced tomatoes
• Cilantro Sour Cream:
• Handful of raw pumpkin seeds
• 1/4 c. lime juice
• 1/8th tsp ground cumin
• 1/8th tsp hot paprika
• dash of cinnamon
• 1/4 cup finely chopped cilantro
• 2 teaspoons fresh lime juice

Put butternut squash in food processor and chop until desired size (I do about 2x size of rice).  Put in bowl and add rest of ingredients.  Put seeds in blender with water, lime juice, cilantro and spices.  Blend until well mixed.  Drizzle the cilantro cream over squash.  Serve with sprigs of cilantro on top.   Put into romaine hearts. 

No-Fat Raw Beets with Beet Green Salsa and Pomegranate Seeds

1. • 2 1/4 pounds small or medium beets, peeled (ripen on counter for a week) 
   Salsa:
   • 1/4 cup lemon juice
   • 2 cups beet greens, halved lengthwise and very thinly sliced crosswise into ribbons
   • 1/2 cup minced beet green stems 
   • 1/2 red onion, finely chopped
   • 1/2 cup chopped dill, plus sprigs for garnish
   • 1/2 cup pomegranate seeds
2. 
   
3. Peel beets and then use mandoline slicer or vegetable peeler to make thin strips.  
4. 
   
5. In a medium bowl, mix lemon juice, dill and onion. Add the beet greens and stems and mix well. Spoon the salsa verde over the beets. Scatter the pomegranate seeds on top, garnish with dill sprigs and serve.

No-Fat Raw Shaved Butternut Squash and Arugula Salad

• 2 tablespoons lemon juice
• 1/8 tsp. mustard powder
• 2 teaspoons minced shallot (from 1 shallot)
• 4 ounces butternut squash (from 1 small squash), peeled
• 3 small carrots, peeled
• 2 ounces dates, thinly sliced (about 1/2 cup)
• 1 Tbsp. raw sunflower seeds
• 4 ounces baby arugula (6 cups)

1. Combine lemon juice, mustard powder, shallot, and seeds in a small bowl. 
2. Using a mandoline or vegetable peeler, shave squash and carrots into a large bowl. Add dates, arugula, and dressing. Toss thoroughly to coat. Serve immediately.

No-Fat Raw Butternut Squash Spread

3 oz. cubes of butternut squash
2 tamarind pods, seeds and outer pods removed, soaked for 2 hrs. in water (keep soaking water)
2 green onions, white and dark parts
1 sprig fresh rosemary
1/2" ginger, minced
slice of jalapeno, optional

Blend all in food processor, including soaking water, until very small pieces.  Spread on lettuce leaves, tomato or cucumber slices.