May 2011 Raw Food Recipes

May 2nd, 2011 by Tonya Zavasta

May bestows its fruits and vegetable blessings on us with the season’s first harvesting of spicy and tempting greens such as arugula, collards, bok choy and spinach, as well as some tropical fruits like mangoes and pineapple that will lend a touch of variety and keep you well stocked with green smoothie options. My favorite dish these days is the Pasta Primavera made from zucchini. This is a great time of year to prepare it since zucchini is at its best between May and July.

Pasta Primavera with Marinara Sauce

Live Pasta:

3-4 large zucchinis

Cut off the ends and spiralize using a spiral slicer (saladacco).

Marinara sauce:

1 cup tomatoes

1/2 cup sundried tomatoes

1 avocado

1 clove garlic

1 tablespoon raw honey

celtic salt to taste

Mix all ingredients in a food processor or blender and toss with the live pasta.

Zesty May Morning Sipper

Ingredients:

3 stems of large bok choy, or 3 whole baby bok choy

½ a pineapple, peeled and cored

½ a medium beetroot

1 inch of ginger root

1 lemon, peeled

1 medium cucumber

Run all ingredients through your juicer and drink immediately.

Serves 1 generously

Green Smoothie Gone Greener

Ingredients:

3 ripe small champagne mangoes, peeled and pitted

1 navel orange, peeled

1 banana

2 small handfuls of fresh spinach

1 large collard leaf, stem removed

2 stalks celery

Blend all ingredients in a high speed blender until smooth and creamy.

Serves 2

Springtime Collard Wraps

Ingredients:

4 large collard leaves, stems removed

1 cup alfalfa or other sprouts

1 ripe avocado, sliced into thin strips

2 cups arugula, roughly chopped

2 carrots, peeled and grated

½ red pepper, sliced into thin strips

Lay the collard leaves flat on the counter and divide remaining ingredients evenly over the top of them. Roll up tightly starting from one small end and tucking ingredients in as you go and secure with toothpick. Serve with your favorite raw dipping sauce, such as my personal favorite “Tonya’s Coconut Dressing” as detailed in the March newsletter.

Comments are closed.