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.  

Spaghetti with Tahini Sauce

Spaghetti

2 zucchini
2 roma tomatoes, cut in half and sliced
3 oz. arugula, chopped
1 shallot or 1/4 red onion, diced
4 tbsp. of tahini sauce (see below)
sprouts

Spiralize zucchini and add arugula, tomato and shallot to bowl.  Add tahini sauce (see below) and mix well.  Put sprouts on top.

Tahini Sauce (will make more than you use)*

1 cup soaked sesame seeds
2 lemons, squeezed for juice
1/8 tsp of cumin, or to taste
1 garlic clove
water, as needed

Soak sesame seeds for 4 hours.  Drain and put in fridge for 4 hours.  Put in high speed blender with lemon juice, cumin and garlic clove.  Add water as needed to blend it until creamy.  Will take some patience and about 6-8 minutes of blending.  Keep adding water as needed to keep it all moving.  Scrape down sides as needed.  \

*Have to use 5-8 oz. of seeds to have enough volume to be able to blend until smooth.  Keep extra in fridge for up to 3 days.  

No-Fat Raw Tamamey BBQ sauce

8 Tamarindo beans, outer pods and seeds removed
1 med. Mamey
4 dates
6 Roma tomatoes
1/4 tsp. freshly dried oregano
sprinkle of Thyme
thin slice of Serrano
6 green onions, white and 2 inches of green
1/2 lime, squeezed (add more if needed)
1 celery stalk
1/2 red pepper, roughly diced
1 garlic clove, crushed
for next time: maybe try 1/8 tsp. freshly grated ginger

Process in food processor until just creamy.  Put on a raw veggie burger.