Cucumber wraps

This is similar to another recipe I have, but simpler and better! Again, no pictures...I've lost the little adapter thing for my camera card to go in the computer...:(

Ingredients:

- cucumber
- Spring mix
- Sprouts of choice (my favorite is homegrown sunflower sprouts)
- Cilantro, green onion, or basil or all three

Directions:

1. With a vegetable peeler, peel the cucumber

2. With the veggie peeler, create long strips with the cucumber until you get down to the seeds.

3. Eat the seeds

4. Lay 2 strips next to each other overlapping on the long side

5. Place a bit of greens and herbs on the side of strips closest to you.

6. Roll them up and eat.

Tahini Zucchini (say that 5x fast!)

Ingredients:

- 2 medium zucchinis
- 1 tsp tahini
- juice of 1 juicy orange

Directions:

1. Shred zucchini into a bowl
2. In a small bowl, mix zucchini and orange juice
3. Pour orange tahini dressing over zucchini and mix.
4. Eat as is or serve over lettuce and veggies. Or use it as a filling for lettuce wraps.

** If you don't want the fat, you can just use the orange juice...still yummy!

Strawberry Red Pepper Dressing

This is a recipe from The 80/10/10 Diet by Dr. Doug Graham. It's really simple and really delicious!

Ingredients

- 1 part strawberries
- 1 part red bell pepper
- a little hot pepper if you want some heat
- a little basil or cilantro to taste if you wish

Directions

1. Blend everything in blender
2. Use as a sauce or salad dressing.

I ate it on a salad made of arugula, sunflower sprouts, alfalfa sprouts, and raw sweet corn. VERY YUMMY!

Sorry for the lack of pictures...for some reason I can't upload any lately...I'll keep trying.

Fruity Salsa

Ingredients:

- 1 large bell pepper
- any amount of hot pepper, if you want some heat
- 1 medium size orange
- 1 big ole tomato
- small handful of cilantro, more or less to taste
- 1 stalk celery

Directions:

1. Chop all ingredients
2. Mash them up in a mocahete if you have one or just mix them in a bowl.
3. Serve with sliced veggies for dipping or use as a dressing for zucchini noodles or salad.

I'll add a picture soon. I've moved and don't have internet at my house and don't have my camera with me at the moment.

Enjoy!

Tomato Wraps

Sorry I haven't posted in so long. I've been very anti computer lately. Mostly enjoying the nice weather. Anyway...here's my latest recipe. Super simple yet super delicious. My computer is being very temperamental lately and won't let me upload the picture, so I'll get it up as soon as I can.

Ingredients

- 3 medium size tomatoes
- 1/2 head iceberg lettuce (or any other green will work)

Directions

1. Slice the tomatoes about 1/4" thick. Cut the slices in half.
2. Wrap up a few slices in each lettuce leaf.

Italian Veggie Medley 3 ways

Ingredients:

- 2 medium tomatoes
- 1 zucchini
- 1 ataulfo mango
- 1 stalk celery
- Any pepper, sweet or hot, to taste
- 1 handful basil, or more to taste

Directions:

- Dice tomato, zucchini, mango, celery, and pepper, very small
- Chop basil
- Combine all together
- Pound in a large mortar and pestle, optional

Eat as is, in lettuce wraps, over zucchini noodles, or on a salad.

Best smoothie ever!

I wasn't able to eat solid food at all yesterday and it doesn't look like I'll be able to today either due to a wisdom tooth that's acting up and not allowing me to open my mouth very much. It's a good thing that I LOOOVVE smoothies!



Ingredients:

- 2 bananas
- 1 nectarine or peach
- 1 ataulfo mango
- 1/2 - 3/4 c strawberries (I use frozen)

Directions:

1. Blend everything together until smooth.
2. Add a little water if you want it to be a little thinner.

Total Calories: 444, 92/5/3

Banana Stuffed Nectarines

Ingredients:

- 1 nectarine, or more depending on how much you want.
- 2 medium bananas

Directions:

1. Cut nectarines in half and remove pit.
2. Scoop out a little of each half to make the indention where the pit was larger.
3. Blend up what you scooped out of nectarines with bananas
4. Fill nectarine halves with banana cream!

Blackberry Banana Freeze

****FYI: It's not recommended to eat frozen fruit on a regular basis b/c eating too much very cold stuff can eventually damage the vital flora of your digestive system. So it's better to just eat cold stuff occasionally if you eat it at all.

Ingredients:

- 2 c frozen blackberries
- 2 medium bananas
- fresh fruit to top, optional

Directions:

1. Blend bananas and blackberries in high speed blender until smooth
2. Put in bowl and top with fresh sliced bananas and/or other fruity goodness!

Total calories with no fruity toppings: 403, 91/5/4

Mexican Cauliflower Rice

Ingredients:

- 1 head cauliflower
- 3 medium size tomatoes
- 1 cucumber
- 3 stalks celery
- handful cilantro, or more to taste
- juice of 1/2 lemon

Directions:

1. Pulse cauliflower in food processor until it's the size of rice. Or chop finely if you don't have a processor. Place in large bowl.

2. Pulse remaining ingredients in processor until still slightly chunky.

3. Mix the tomato mixture into the cauliflower mixture. And voila - Mexican cauliflower rice!

* I think this would be even better with some red sweet peppers, but I didn't have any. :)

Tomato Mango Zucch-etti Sauce

This is a very versatile recipe. It can be used as a sauce for your zucchini noodles or other veggies as well as a dip, soup, or salad dressing. I ate the left overs as a soup after I finished my zucchini noodles.

And by the way, I just bought several boxes of champagne mangoes and I absolutely love them, so forgive me if I have mangoes in EVERY recipe for a little while! My recipes will be using champagne aka ataulfo mangoes, but any will work. They just aren't as absolutely amazing as champagne...lol, in my opinion that is.

Ingredients:

- 2 large tomatoes
- 1 stalk celery, optional, makes it a little saltier
- 1 champagnge/ataulfo mango
- handful of fresh cilantro, or more to taste.
- 1 large zucchini or 2 small, spiralized or sliced into noodles.*

Directions:

1. Place zucchini noodles in a bowl.

2. Blend tomatoes and celery in blender or food processor until smooth.

3. Add cilantro and mango to blender and pulse until almost smooth. I like it a little chunky.

4. Pour sauce over noodles. Garnish with other vegetables and greens.



*note about making noodles out of zucchini:

- You can use a regular ole vegetable peeler to make wide fettuccine type noodles.
- You can use a julienne vegetable peeler with little teeth to make skinnier noodles:



- Or if you want to invest a little more you can buy a saladacco or spirooli. I have a spirooli (I found it in someone's throw away pile!), but mostly use my julienne vegetable peeler b/c it's smaller and easier clean up.

Spirooli:



Saladacco:



Total Calories: 243 (makes 1 lg 811 size portion, or 2 regular size portions of you add another zucchini) 83/10/7

Mango Nanna Pudding

Ingredients:

- 1 ataulfo (aka champagne mango), preferably, but any mango will work
- 2-3 medium bananas

Directions:

1. Peel mango.
2. Blend mango and bananas together in blender until desired consistency is reached. I blended it until completely smooth but you could leave it chunky if you wish.
3. Garnish with other fruits if desired.

Calories: 314, 93/4/3

New Recipe Coming Soon

Hey there,

I've been out of town for the past few days and haven't had a chance to post a new recipe. I'm home now and plan to post one either this evening or tomorrow morning so stay tuned.


Hope everyone had a great weekend!

Blue-Necta-Nanna Salad

Ingredients:

- 6 oz blueberries
- 3 nectarines
- 3 baby bananas

How to:

1. Blend up 1 nectarine in blender till sauce-ay
2. Slice bananas, and 2 remaining nectarines
3. Pour nectarine sauce over blueberries, bananas, and nectarines in a bowl.
4. Devour graciously!

Calories: 493, 90/6/4

Blueberry Nectarine Soup

Ingredients:

- 12 oz blueberries
- 1 nectarine
- any fruity toppings you'd like

How to:

1. Blend blueberries and nectarine.
2. Pour over fruity toppings, I used 10 oz blackberries.

Calories: 435, 89/6/5

Fruity tip: If you find yourself with more ripe fruit than you can eat before it goes bad...freeze it! One of the hardest things for me about eating a high fruit diet is keeping enough ripe fruit in the house. And occasionally I'll find myself with too much. So I freeze it and save it for later when I don't have enough.

Here's how I do it: If your fruits need peeling, seeding, etc. do that. Then lay them out on a baking pan in the freezer (this helps them from sticking together). When they're frozen, put them in a container.

Cucumber Rolls with Green Sauce

Ingredients:

- 1 large cucumber
- 1 medium tomato, sliced
- couple handfuls of baby greens

- handful parsley (or other herb of choice - cilantro, basil, etc)
- 1 zucchini, peeled
- 1/2 small red bell pepper
- juice of 1 lemon

How to:

1. Cut cucumber into thin strips using a vegetable peeler.
2. Lay 3-4 cucumber slices on work surface being sure to overlap long edges (making a rectangular shape)
3. lay greens and tomatoes on edge of cucumber rectangle closest to you.
4. Roll the greens and tomatoes up in cucumber wrap.

5. For the sauce, blend parsley, pepper, zucchini, and lemon juice in blender.

6. Arrange rolls on plate and top with sauce.


I liked the parsley sauce, but think this would be even better with cilantro. I planned to use cilantro, but realized we didn't have any once I started making it.

Recipe of the Day: Berry Banana Soup/Cereal

Ingredients:

- Banana milk (2-3 bananas blended with enough water to make thin milkshake consistency)
- Berries of your choice, amount of your choice
- Date sauce (5 medjool dates blended with enough water to make caramel sauce consistency)

How to:

1. Put berries in bowl.
2. Pour banana milk and date sauce over them.
3. Enjoy!

Total Calories: (using 8 oz each blueberries and raspberries & 2 med. bananas) 790, 93/4/3

Introduction and lfrv Hummus Recipe

Hello Everyone!

I've decided to create this blog for those people who are embarking on a low fat raw vegan journey (including me) and need a little inspiration.

I know monomeals are ideal and strive for this most of the time. However, I feel that while I'm feeling my way through this new way of eating, I need something a little more complex than a monomeal. The recipes I will share with you are recipes that I use myself when I am wanting a little something more. And instead of eating cooked food or too much fat, I make a tantalizing lfrv dish. My goal is to create and share recipes with you that are interesting but at the same time simple and properly combined. This being the case, I do encourage you to work towards eating more and more monomeals and I will do the same!

My meals during the day are almost always monomeals of sweet fruit. My dinner meal is usually a vegetable meal with some fat if I'm eating any for that day. I'm still very new to this way of eating, however I'm not new to getting creative with new foods. So I thought I could offer some help to people who are in my same shoes and need new ideas. I've found that there is a lack of lfrv recipes on the internet so I thought I'd share mine.

A note about the recipes...if they have overt fat in them, the amount of fat I use is under 10% calories from fat for the day (that being your only overt fat) if you are eating around 2000 calories/day unless noted otherwise.

So let's cut to the chase...recipe #1

Zucchini Hummus

- 8 oz zucchini, about 2 small, peeled*
- 2.5 Tbsp sesame seeds, or tahini, I grind them to a paste in my mortar and pestle
- juice of 1/2 lemon, or to taste
- cumin to taste, optional

1. Blend all in blender or food processor
2. Serve with sliced veggies and lettuce
3. Enjoy!

Yields about 1 c

Ratios according to Nutridiary.com (hummus only) - 167 calories (30/14/56)

*I made this hummus again after making this post and used same amount of sesame, 12 oz zucchini, and a little more lemon juice. Came out great. So more volume with same amount of fat...good!

*Another note - I posted this recipe on goneraw.com and a member there, daniefon, said that she grates the zucchini and squeezes out the water to make the hummus thicker. Haven't tried it, but if you want a thicker hummus I think this would work really well.

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