Collard Wraps

Serves 2


Minerals in dark, leafy greens: iron, calcium, potassium, and magnesium  Vitamins in dark, leafy greens: vitamins K, C, E, and many of the B vitamins.  They are also full of phytonutrients, including Omega-3 fats, that help our cells and our eyes with aging problems.


Using 1 large collard leaf, cut in half, so as to carefully cut away the stem. Mix your choice of veggies, including sprouts, with a little hummus, salsa, or guacamole.  Fill each half and roll.

Cucumber Mint Smoothie
Serves 2


Blend 1/2 cup of peeled and diced cucumber, 2 drops peppermint, few ice cubes, 1 1/2 cups thick low-fat, vanilla, almond yogurt, and water to thin.

Stuffed Lettuce Leaves
Serves 2

Choose 4 large Romaine lettuce leaves.  Fill the center with guacamole.  Top with broccoli, cauliflower, radishes, green onions, celery, and shaved or shredded carrots.

Guacamole


Easy guacamole: mash a large, ripe avocado (peeled & seeded), then add squeezed lemon juice and salt and pepper.

Best guacamole: 1/8 green pepper, minced; 1/8 red pepper, minced; 1-2 cloves garlic, minced; 1/8 sweet onion, minced; 2 t. chili powder; salt & pepper to taste.  Add all of this to 2 mashed (seeded & peeled) av0cadoes.


Sweet Lettuce Wrap

Serves 4



2 large apples, cored and chunked

a bunch of red grapes, quartered

1/2 cup celery

1/2 cup walnuts, coarsely chopped

1/2 cup guacamole (or Vegennaise: soy mayonnaise)

8-16 lettuce large leaves

Mix all ingredients except lettuce leaves.  Scoop 1/4 of the apple mixture onto each lettuce leaf.  Roll.  Serve immediately.


Gazpacho Soup
Serves 4

4 large tomatoes, chopped

1 cucumber, diced

1 stalk celery, chopped

1/2 green pepper, diced

1 small yellow onion, minced

1 clove garlic, crushed

2 tablespoons lemon juice

2 tablespoons red wine vinegar

1 tablespoon raw agave

1 teaspoon tarragon

1 teaspoon basil

1/2 teaspoon chili powder

pinch of ground cumin

salt and pepper to taste


Mix tomatoes, cucumber, green pepper, celery, and onion together.  Reserve one cup, then place all remaining ingredients in a blender or food processor to liquify.  Add water, if needed.  Stir reserved vegetables into blended vegetables and store covered in the refrigerator 2 hours before serving.

Here's another method of soup preparation.

Taco Salad
Serves 4

Taco Shell

4 yellow bell peppers

2 cups corn, fresh or frozen

1 cup flax seed, ground

2 carrots, shredded (fresh, organic)

1/4 cup yellow onion, chopped

2 tablespoons lime juice

1/2 teaspoon salt

water

Combine all ingredients in a food processor with an S blade. Add water if needed to loosen mixture. Mixture should be loose like a tomato sauce. Spread thin over a dehydrator sheet, shaped into circles (about 1/3 cup of mix per circle), making 4 large circles. Heat at 110 degrees for 4 hours. Circles should peel off. Flip and place them over a bowl (to shape) on dehydrator screens for an additional 1-2 hours.

Filling

1 cup walnuts

1/2 cup sunflower seeds, hulled

1 tablespoon lemon juice

1/2 teaspoon garlic salt

2 tomatoes, chopped

4 cups lettuce, shredded

1 small yellow onion, chopped

cilantro leaves

Process walnuts, seeds, lemon juice, and garlic salt.  Place in the base of your taco shells.  Add remaining ingredients.

Lettuce Roll-Ups 

This is a quick and great way to have a sandwich without the carbs, calories and Omega-6’s of bread. Omega-3 can be found in wild, leafy greens. Too many grain products throws our omega’s out of balance.

2 c. vegetables of choice, chopped (like celery, pepper, onion, radish, cucumber, broccoli, carrot)

4 large lettuce leaves

2 T. hummus, guacamole, or salad dressing of choice

Mix vegetables (except lettuce leaves) in salad dressing; spread onto lettuce leaves. Roll. Serves 2

No Bread

Creamy Green Salad Dressing  


Green Goddess Dressing 

1 avocado, peeled and seeded

1/2 lemon, juiced (2 tablespoons)

1 teaspoon tamari

1 tablespoon raw agave

2-6 tablespoons almond milk

Combine all ingredients in a blender or food processor to reach desired consistency.   Add more liquid, if needed.  Increase or decrease sweetness according to taste.  Use as a spread or salad dressing.  Makes about 1 1/2 cups. 

 

Crust

1 cup almonds, ground

1 1/2 cups walnuts, ground

1 1/2 cups flax seed, ground

1/2 teaspoon salt

1/2 cup water

2 tablespoons virgin olive oil, cold pressed

Mix dry ingredients and place in food processor with an S blade. While processing, pour in water and oil until it forms a dough. Remove and place between two sheets of waxed paper to flatten. Shape into a round and place on a dehydrator sheet.

Cheeze

1/2 cup almonds, ground

2 tablespoons nutritional yeast

Mix and sprinkle over the sauce.
Pizza
Serves 4-6

Sauce

2 medium tomatoes, seeded, chopped

1 tablespoon green olives, chopped

1 clove garlic, minced

1 tablespoon raw agave

1/4 teaspoon dry oregano, basil, and salt, each

dash of pepper

Blend all ingredients to a sauce. Spread over the pizza.

Toppings

Choose your favorite toppings, such as mushrooms, onions, spinach, peppers, tomatoes, black olives, pineapple, artichoke, or cabbage. Place over cheeze. Put the pizza onto a dehydrator sheet and heat at 110 degrees for 3 hours. Remove and top with sprouts.


The video shows a different version of the raw pizza.
Broccoli Soup

Serves 4


cups broccoli, chopped

1 cup cucumber, chopped

1/2 cup raw cashews

1/2 large avocado

2 tablespoons onions, chopped

3 cups almond milk

salt & pepper to taste

Blend all ingredients until creamy.


2 cups spring salad mix


1/2 cup pumpkin seeds

1/2 cup sesame seeds

1/2 cup mung bean sprouts

1/2 cup alfalfa sprouts

1/2 cup cut fresh veggies of choice

Divide into 2 bowls, add a squeeze of lemon or salad dressing and eat.


Seeds and Greens

Serves 2



Simple Salad Dressing


Serves 2

2 tablespoons organic, cold-pressed, extra virgin olive oil

1 teaspoon lemon juice

2 tablespoons nutritional yeast

1 teaspoon garlic powder

1 teaspoon onion powder

a few drops tamari


Tortilla

4 Roma tomatoes

2 cups corn, fresh or frozen

1 cup golden flax seed, ground

2 carrots, shredded (fresh, organic)

1/4 cup yellow onion, chopped

2 tablespoons lime juice

1/2 teaspoon salt

water

Combine all ingredients in a food processor with an S blade. Add water if needed to loosen mixture. Mixture should be loose like a tomato sauce. Spread over a dehydrator sheet, shaped into circles. Heat at 110 degrees for 4 hours. Circles should peel off. Flip and place on dehydrator screens for an additional 1-2 hours.

Pinwheels

Serves 4


Cheese

Blend: 1 cup pine nuts, soaked 2 hours

1 tablespoon lemon juice


1/4 cup water


1/4 teaspoon salt


Spread cheese over dehydrated tortillas. Top with lettuce and chopped vegetables of your choice.  Roll and slice into pinwheels.

Caesar Salad

(Use Romaine lettuce.)

Recipe makes 3/4 cup.  Serving size is 2 tablespoons.  Serves 6

 Caesar Dressing

2 tablespoons fresh lemon juice (from 1 lemon)

1/4 cup Better than Sour Cream (Tofutti)

1/4 cup parmesan flavored vegetable grated topping

1/2 teaspoon onion salt

1 small garlic clove, minced

In a blender, combine lemon juice, Better than Sour Cream, grated topping, onion salt, and garlic.  Blend until very smooth.  Refrigerate extra in a tightly sealed container.  


1 medium apple, chopped

1/2 cup celery, chopped

1/4 cup raisins

1/4 cup walnuts, broken

dash of cinnamon

2/3 cup Green Goddess Dressing (raw)

Mix all ingredients.  Serve in a desert bowl or on a leaf of lettuce on a plate.  Serves 2.


Waldorf Salad

Green Bean Wrap     Serves 4

 Use the raw hummus recipe in the video for the hummus spread.

Tortilla

4 Roma tomatoes

2 cups corn, fresh or frozen

1 cup golden flax seed, ground

2 carrots, shredded (fresh, organic)

1/4 cup yellow onion, chopped

2 tablespoons lime juice

1/2 teaspoon salt

water

Filling

1/2 pound of green beans

8-oz. button mushrooms, sliced

4 leaves of Romaine lettuce

8 raw tortillas

raw hummus

Tortilla: Combine all ingredients in a food processor with an S blade. Add water if needed to loosen mixture. Mixture should be loose like a tomato sauce. Spread over a dehydrator sheet, shaped into circles. Heat at 110 degrees for 4 hours. Circles should peel off. Flip and place on dehydrator screens for an additional 1-2 hours.

Filling: Marinate mushrooms for 30 minutes in your favorite Italian dressing (or, 3 parts oil to 1 part vinegar) plus tamari.  Spread hummus over dehydrated tortillas. Top with lettuce, mushrooms and beans and roll. 



Carrot Slaw

Serves 8

8-10 carrots, peeled, shredded
1 cup pineapple, finely chopped
2/3 cup raisins
1/2-2/3 cup mayo* (Vegennaise--not raw)

Mix all ingredients.  Chill for 2 hours before serving.

*Raw mayo: 1 avocado, mashed; 2 t. lemon juice; 1 T. raw agave; 1 t. vinegar; 1 t. tamari.  Mix.

 Greek Salad

Serves 2

Greek Salad ingredients do not need to include cook foods or cheese.  For the appearance of goat cheese, chop up some tofu. 

The dressing can be as simple as 3 parts extra virgin, cold pressed, organic olive oil to 1 part apple cider vinegar, and salt & pepper.  For a sweeter dressing, see the video below.
Greek Salads can include these ingredients:

tomatoes, lettuce, spinach, artichoke, olives, cucumbers, hulled sunflower seeds, onions, garlic, radishes, broccoli, cauliflower, chick peas, zucchini, peppers, or any other vegetable you might like to include.


Cucumber Wrap

Cut a long in half lengthwise. Using a slicer or a potato peeler, cut off strips of cucumber from the center. Thinly spread hummus or guacamole on each strip. Lay 3 strips together and place chopped, shredded, or julienned vegetable across all three. Chop into 3 sections between each strip of cucumber. Roll each strip to make individual wraps.

Raw Hummus
Soak 1 cup of dry chick peas (garbanzo beans) for 2-3 days, rinsing and draining after first day about 3 times a day, until just sprouted.  Blend with the juice of one large lemon, 2 tablespoons of the juice of one large lemon; 3 tablespoons of cold pressed, extra virgin olive oil; 1/2 cup dried tomatoes, minced; one small clove of garlic, crushed; and sea salt to taste to a creamy texture.

Stuffed Cucumbers
Serves 2

1 cucumber

4 radishes

2 green onions

Peel cucumbers and slice in half, lengthwise.  Scrape out center seeds.  Chop radishes and the whites of the onions and fill cucumbers.  Garnish by drizzling your favorite dressing over radishes or by topping with guacamole.

Simple and Delicious!!

Easy Guacamole: Peel and mash ripe avocado with a fork.  Add squeezed lemon juice and salt to taste.


Simple Salad Dressing: Mix 3 parts olive oil to 1 part cider vinegar.  Add salt and pepper to taste.
Stuffed Tomato

1 tomato per person

Stuffing can be anything you choose: corn, beans, torn spinach, rice, sprouts, onions, peppers, celery, avocado, mushrooms, lentils, carrots, squash.

Cut off the top of each tomato and scoop out the center. Fill the tomato.

To keep it raw: choose chopped raw veggies and mix with guacamole and stuff.

1 large onion, sliced
1/2 cup tamari (wheat-free soy sauce)
1/4 cup extra virgin olive oil, cold pressed
1 tablespoon lemon juice
3/4 cup walnuts, ground
3/4 cup flaxseed (golden), ground
1 tablespoon garlic salt
1/4 teaspoon pepper
salt

Separate onion rings and soak in a mixture of the tamari, olive oil, and lemon juice for 15 minutes. Mix dry ingredients, except salt. Remove onion rings from soaking and coat by dragging them through the dry ingredients. Place on a dehydrator sheet. Sprinkle with salt. Dry at 110 degrees for 8 hours or until crispy.

Onion Rings

Ranch Dressing

Makes 3/4 cup.  Serving Size 2 tables.  Servings 6


 1/3 cup vanilla soy yogurt (not raw)

1/3 cup better than sour cream (Tofutti) (not raw)

1 Tablespoon almond "milk"

1 teaspoon apple cider vinegar

1/4 teaspoon garlic powder

1/2 teaspoon onion salt

dash of Mrs. Dash seasoning

In a medium bowl, whisk together yogurt, better than sour cream, almond "milk", and vinegar. Stir in remaining ingredients. Test taste for sweetness and saltiness.  Refrigerate extra in a tightly sealed container. 


Kabobs
Skewer cut-up vegetables of your choice and place on individual dishes.  Brush with your favorite dressing or with this sweet sauce.
Sauce

2 tablespoons brown sugar

2 tablespoons tamari

2 tablespoons orange juice

2 tablespoons ketchup

  2 tablespoons Vegenaise (vegan mayonnaise)

1 teaspoon white wine vinegar

2 tablespoons raw honey or raw agave

2 teaspoons Dijon mustard

1/2 teaspoon garlic salt

1/4 teaspoon turmeric

1/8 teaspoon dry basil

dash of pepper

Whisk together all ingredients until well blended.  Refrigerate extra in a tightly sealed container.

Honey Mustard

Servings 2

lisa
Veggie Trays

At home Veggie Buffets are great for allowing those people who share your life to choose what vegetables they want to eat.  It is also a great way to nibble through lunch.  Dips are not required, but you can choose your favorite or hummus or guacamole.


Antipasto Tray with Marinated Vegetables

Basic Vegetable Marinade
(mushrooms, cauliflower, black olives, & cherry tomatoes)
for 3 cups of vegetables:
1 cup olive oil
1 cup cider vinegar
1 clove garlic, minced
1 tablespoon raw agave
2 teaspoons salt
1 teaspoon Italian seasoning
1 teaspoon pepper

The day before serving: Mix all ingredients.  Pierce the tomatoes with a toothpick.  Place vegetables to be marinated in separate bowls, then add marinade, mixing to cover all of the vegetables.  Refrigerate.  The next day, drain and serve.  

This veggie tray contains marinated mushrooms, cherry tomatoes, cauliflower, and black olives.  It also contains veggie sausage, green onions, and zucchini The green pepper strips are stuffed with a mixture of ground walnuts, sage, tamari, onion salt, and a dash of pepper.


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