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Raw and Whole-Foods Recipes

Serves 3 as a whole meal

Salad ingredients:
3-6 c mixed greens or lettuce
2 avocados
3 ears corn, uncooked
1 red bell pepper
2-3 Roma tomatoes
Dressing ingredients:
1/2 c olive oil
1/4 c lemon juice
1 T honey
1 clove of garlic, pressed or minced
1/2 t oregano
1 t parsley
1/2 t basil
Pinch of cayenne
Pinch of salt

In small bowl, whisk all dressing ingredients together till creamy. Place bed of greens in each bowl. Husk corn and slice down sides to cut kernels off. Scrape sides with back of knife to get juice and remains of kernels too. Chop avocados, pepper and tomatoes. Arrange ingredients on top of greens and drizzle with dressing. (If this is your whole meal, use all of it. If just a side, use 1 avocado and less dressing.)

Serves 2-3

3 medium tomatoes
1 avocado
1/4 cup sundried tomatoes, soaked until soft
1 clove garlic
2 handfuls of cilantro
1 T chili powder
1 t cumin
1/2 t salt
1/2 red pepper, diced small
1/2 green pepper, diced small
1/4 cup green onion, chopped
1 T olive oil
1 t lime juice
Pinch of salt

Puree 2 tomatoes, half an avocado, sundried tomatoes, garlic and 1 handful of cilantro in a blender or food processor until pretty smooth. Blend in spices. Taste and add cayenne or crushed red pepper if you want more heat. Put red and green peppers and green onion in a big bowl. Add in puree and give it a good stir to blend. Chop the other half of the avocado, remaining tomato and another handful of cilantro, and mix this in to the chili. Add olive oil and lime juice, stir, and add a little more salt to taste, if needed.

Serves 2 as a main dish

Salad ingredients:
Several cups of lettuce or salad greens
2 large ears of raw corn
2 large ripe tomatoes
6 T fresh parsley, minced (optional)
2 celery stalk (or another crunchy veggie)
1/2 cup sweet red onion
Dressing ingredients:
1 avocado
1 T lemon or lime juice
1 T onion, chopped fine
1 garlic clove, crushed
2 oz green chilis, diced (or 1/2 a fresh jalapeno)
1/2 t salt
1 small tomato, peeled and chopped

Wash all salad ingredients. Remove kernels of corn from cob. Dice tomato, celery, red pepper and onion. Combine all salad ingredients except lettuce/greens in a large bowl. Put all dressing ingredients except tomato in blender or food processor, and blend until well mixed. Stir in tomato.
Stir dressing into salad ingredients until they're all coated. Put a bed of lettuce/greens into each bowl and mound the salad/dressing mixture on top.

Serves 3-4 as side dish

6 medium zucchini, shredded, spiral sliced or thinly sliced with a mandoline
8 ripe roma tomatoes, chopped
1/2 cup sun-dried tomatoes, soaked 2 hours (reserve soak water)
1/4 cup chopped fresh parsley
2 scallions, chopped
3 T cold-pressed olive oil
2 T Italian seasoning
2 t fresh lemon juice
2 cloves garlic, minced
1 t salt
Pepper to taste

Blend sundried tomatoes in a blender or food processer, using soak water to thin if desired. For a smooth sauce, add all other ingredients (except zucchini) and blend. For chunky sauce, just stir ingredients together. Pour over zucchini. (Note: For a light meal, top each serving with a whole chopped avocado.)

MARINATED ASIAN TOFU (serve with 2 sides)
Serves 4

1 lb. extra-firm tofu, drained
1/2 c mirin (white wine would prob. work too, or more rice wine vinegar than listed below)
3 T tamari or soy sauce
2 T rice wine vinegar
1 T sesame oil
2 t Asian chili sauce (Sriracha is good but HOT, so maybe use less)
1-inch chunk of ginger, peeled and chopped coarsely
2 cloves garlic, smashed or minced

Combine all ingredients but tofu in shallow bowl and set aside. Cut tofu into eight equal pieces. Marinate for an hour, flipping halfway through. Place tofu on a baking sheet and bake 20 min. Flip and bake another 10 min. Test texture with fork; place in broiler for about 3 min. for extra chewiness, if needed.

Serves 4 as side dish

2 lbs potatoes
2 t salt
2-3 T margarine (optional)
1/2 c soymilk (or reserved potato water for low-fat)
1 t wasabi powder

Bring large pot of water with salt to boil. Wash and peel potatoes, cut into 1-inch chunks and add. Bring to boil, then reduce heat and cook till tender (10-20 min). Drain. Put drained potatoes back in pot, add margarine and mash, or use ricer for extra-smooth texture. Whisk wasabi powder into soymilk or water, add to potatoes and mash.

Makes 4-6 servings

4 chopped tomatoes
2 chopped red bell peppers
2 chopped avocados
1 handful chopped fresh parsley
1 cup chopped cauliflower
1/2 c sunflower seeds, (if raw, soaked overnight & drained)
1/4 c lemon juice
1/4 c olive oil
2 cloves garlic
4 pitted dates
1 t salt
1 t paprika
2 t curry powder
1/2 t cumin
1/2 t coriander
1/2 t pepper
1 t onion powder
1 fresh jalapeno pepper

Put about half of the tomatoes, red bell peppers, avocados and parsley in a blender and blend together with the lemon juice, olive oil, garlic, dates, salt, spices and the jalapeno pepper. Mix together the blended ingredients with the rest of the ingredients. Refrigerate overnight for best blending of flavors and for cauliflower to soften. (Note: If not eating totally raw, this would be delicious on a bed of rice.)