No-Fat Raw Vitamin C Salad

6 navel oranges, cut into 6 sections, skin removed and cut in half
6 roma tomatoes, cut in slices, and quartered
1 red pepper, diced
1 small cucumber, diced
1/4 sweet onion, diced
1 slice jalapeno, diced
handful of cilantro, diced
6 basil pieces, cut into pieces
2 lime, squeezed over all

Mix in bowl and serve. 

No-Fat Raw Wrapalicious with Tamarind Spread and Greens

Spread
6 or 7 med. cauliflower florets
5 tamarind pods, deseeded and soaked in lime or lemon juice
handful of parsley
handful of dill
handful of cilantro
1 slice of jalapeno
1 lime, juiced

Puree all in food processor until little pieces.

Salad
1 med. cucumber, diced
4 oz. spinach, cut up
1 orange, juiced

Wrap
Collard Green Leaves - shave down center rib with knife

Place spread on leaf down center of rib - generous amount.  Put salad on top and fold over to center so a long cigar shape. 

No-Fat Raw Marinated Mushrooms over Cauliflower Mash

6 large cauliflower florets
1 roma tomato
1 small eggplant, pulp only (juice first and keep pulp)
1 slice of jalapeno
1/2 avocado (optional)

Put all in food processor and puree until smooth.

4 oz. cremini mushrooms
1/4 sweet onion
freshly dried oregano, to taste

Soak in lemon juice for 1 hour.

Spread pureed cauliflower mixture into bowl and put marinated mushrooms and onion over it. 

No-Fat Tangy Salad with Tamarind, Cauliflower and Eggplant

Dressing:
1 eggplant, juiced for pulp
5 cauliflower florets
3 tamarind pods, soaked in lime juice for 1/2 hr.
1 lime (use to soak tamarind.
1 orange
freshly dried oregano
1 jalapeno slice

Salad:
Spinach
Cilantro
Cucumber
Red Pepper
Tomato slices

Put all dressing, including soaking juice into food processor.  Process until combined.  Mix into chopped salad and eat.

No-Fat Raw Chutney Wrap

Mango chutney

• 1 mango, cubed
• ¼ cup packed chopped mint
• ¼ cup packed cilantro
• slice of jalapeno
• 4 dates
• 1 garlic clove
• 1 lemon, squeezed
• 
  
• Date Tamarind chutney

• 7 to 8 soft medjool dates
• 4 tamarind pods, without shell or seeds
• few shakes of ground cumin
• 1 lemon, squeezed
• 5 cauliflower florets
• 
  

Bowl ingredients:

• Spinach
• Onions
• Tomatoes
• Cucumber
• Red Pepper
• Apple
• Carrot
• Etc.

Instructions:

1. Put mango chutney ingredients into food processor. Process until blended. Remove and put in small bowl.
2. Soak tamarind (without seeds) for 1/2 hour. Place in food processor (make sure no seeds) with rest of date tamarind chutney ingredients. Process until blended
3. Add chopped spinach, chopped onions, tomatoes, chopped cucumber, diced red pepper, apple or other veggies to a large salad bowl.  Mix in date tamarind chutney until well mixed. 
4. Put mixture into romaine hearts and put a generous dollop of mango chutney over the entire filling.  

Low-Fat Raw Eggplant Salad

Dressing:

1 eggplant, pulp only (juice the eggplant and use only pulp - pour juice on garden)
1/3 rd of an avocado
1 slice jalapeno
handful of cilantro, chopped
1/2 small cucumber, diced
1/4 sweet onion, diced
healthy pinch of freshly dried oregano, well ground between fingers
sprinkle of freshly ground cumin seeds (or cumin powder)
2 limes, squeezed for juice

Salad:
3 oz spinach, chopped
handful of sorrel, chopped
1 turnip shavings, use vegetable peeler

Mix all dressing ingredients and mix in with the greens and turnip.  Can put in a collard green leaf to eat.  

No-Fat Raw Cumin Tomato Boats

In Food Processor:

3 oz. spinach
1/4 sweet onion
handful of cilantro
slice of jalapeno
1/2 of navel orange, including flesh (not just juice)
1 lime, squeezed for juice

Blend up until well soaked with orange and lime juice.  Put in whole cabbage leaves.

Topping:

1 small cucumber, diced
3 roma tomatoes, sliced in half
sprinkle of cumin on top of tomatoes