Grapey Nectarine Smoothie

5 nectarines
1/2 lb. of organic grapes
handful of cilantro

Blend together.  Drink immediately.  

No-Fat Raw Spring Rolls with Pesto and Tamarind Dipping Sauce

Tamarind Dipping Sauce

1/2 zucchini
8 tamarind pods, deseeded and pods removed
2 tablespoons freshly squeezed lime juice
1 tablespoon fresh grated ginger
2 dates
slice of serrano pepper - deseeded and remove ribs

Remove outer pods from tamarind and also the seeds.  Soak in room temperature water for 30 mins while make rest of recipe.  After soaked in water, put in food processor without 2 tbsp. of the soaking water and combine with the rest of the ingredients in a food processor, and process until smooth. 

Rolls

about 15 large butter lettuce leaves

3 endive stalks– thinly sliced

2 mangoes, diced and peeled
2-3 medium carrots – finely shredded

1 cup chifonnaded spinach leaves
1 cup fresh basil leaves
large handful fresh mint leaves – optional

1. Spread a tbsp. of pesto (see below for recipe) in each butter leaf, followed by a handful of endive, spinach, mango, carrots and herbs (whatever can fit in leaf).
4. Fold leaves over the top and jab with toothpick to hold together.
5. Serve right away with the sauce (see above for recipe)

Pesto

• 1 bunch fresh cilantro (2 cups loosely packed)
• ½ cup cauliflower floret
• juice of 2 limes
• 1/2" section of fresh ginger, chopped
• 3 garlic cloves
• ¼ cup loosely packed mint leaves
• 2 dates
• ¼ jalapeño (seeds included for more spice)
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• Combine all ingredients in a food processor, and process until smooth. Add more oil and salt as needed.

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Blackberry Nectarine Smoothie

3 Nectarines
1 pint blackberries

Blend in blender until smooth.  

No-Fat Raw Mango Curry with Cauliflower Rice

6 large cauliflower florets
2 limes, squeezed
1 mango
1 roma tomato
1/4 red onion
small slice of serrano pepper
1 tsp. freshly dried oregano
1/2 sweet red pepper

Pulse cauliflower and lime juice in blender until well blended.  Add rest of items and blend until slightly chunky veg.  Put cilantro leaves over the top.   

Lemony Zucchini Ribbons

• 1 1/2 pounds (4 to 6) small zucchini
• 2 tablespoons fresh lemon juice
• 1/4 cup fresh mint leaves
• 1/4 cup thinly sliced red onion
• 20 grape tomatoes

1. Using a sharp-shaped vegetable peeler, peel zucchini lengthwise. To cut ribbons, hold the zucchini in one hand and peeler in the other, peel long, wide strips lengthwise. Once it becomes hard to handle, place zucchini, cut side down, on board; continue peeling. Place in large bowl
2. Meanwhile, in a small bowl, whisk together fresh lemon juice and mint. Pour mixture over zucchini. Add mint leaves, tomatoes, and red onion; toss gently, and serve immediately.

Blackberry Hoisin Sauce for Veggie Tacos

Hoisin Sauce

• 2 pint blackberries
• 5 button mushrooms
• 1 clove garlic, minced
• 1 teaspoon fresh ginger
• 1 teaspoon lemon juice

Throw all in food processor and process until thin for sauce consistency.  Drizzle sauce over tacos.  

Veggie Tacos (some ideas)

asparagus tips
onion
bell pepper
cauliflower rice
grape tomatoes
spinach
carrot shavings
cucumber
sprouts



Butter Lettuce (for taco shells)

Piña Yum Smoothie

1 lb. pineapple
3 navel oranges, squeezed
1 small cuke
2 stalks celery
handful of cilantro
small chunk of ginger (optional)

Blend in blender until smooth.  Or leave a few chunks to crunch on as you are sipping.  They say good to chew your smoothies.