Mango Chutney Salad a la Emma's Dad

Handful of frozen mango, diced into smaller pieces (thawed slightly)
1/4 cup red onion, diced into small pieces
1/4 celery stalk, diced into small pieces
1/4 red pepper, diced small
handful of cilantro, diced
1 slice of freshly dried serrano, diced into tiny pieces
handful of spinach, chopped

Mix together and enjoy!

Low-Fat Raw Eggplant and Turnip Melange

1/4 red pepper, long strips cut in half
15 asparagus tops, and 1" below tops, cut in small pieces
eggplant pulp, from juicing one eggplant
turnip, spiralized on spiralizer by hand
1/4 of a sweet onion, cut in thin strips horizontally
handful of cilantro
1/4 of an avocado
5 plum tomatoes, cut into 1/4ths
1 navel orange
1 large lime
1 small slice of jalapeno

Put whole turnip onto spiralizer and crank (very carefully) by hand.  Just use 1/2 of it.  As you turn, be certain not to drag your fingers along the cutting blade.

Put all ingredient into bowl, except tomatoes, and mash avocado into it all evenly.  Then add orange and lime juice and jalapeno.  Mix and eat!

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!