Raw Mexican Nut Free “TACOS”!

Mexican style raw tacos are a favourite in our home for our special treat meal . . .you will love them too…great messy finger food for the kids and packed full of flavour while being healthy and low in fat and the option to make them starch free too. Dress them up with toppings or just eat them simply . . .

IMG_9994.JPG

 

What you will need:

Makes for 4-6 serves.

The “Taco” mixture:

  • 2 corn on the cobs kernels removed (optional if you are no starches at present)
  • 6 semi dried tomatoes soaked
  • 2 dates soaked and pitted
  • 4 fresh large tomatoes halved
  • 1/2 punnet cherry tomatoes quartered
  • 2 sticks celery one for the blender and 1 finally diced
  • 1/2 tsp smoky paprika
  • 1/2 tsp sweet paprika
  • 1/2 tsp cumin powder
  • 8 brown mushrooms
  • 1 finally diced zucchini
  • 1/2 red capsicum diced
  • juice of 1 lime and zest
  • 1 loose cup coriander chopped
  • 1/2 loose cup mint chopped
  • 1/4 loose cup parsley chopped
  • soaking water (about 2-3 tbs)

To serve:

  • Iceberg lettuce or coz lettuce to serve as tacos
  • 1 cup finally shredded red cabbage
  • Sprouts or micro herbs
  • Sliced avocado
  • Pesto or dip (optional)

 

How to make these:

  1. Soak the dates and tomatoes in very little water till soft (you use the water in the mixture so only use a little, so you keep all the flavour.
  2. In a blender add the 4 large tomatoes, 1/2 the mushrooms, celery, dates, semi dried tomatoes, cumin, paprika’s and soaking water and blend till smooth but still with texture. Then add the remaining mushrooms and pulse till textured.
  3. In a medium bowl add the corn kernels, 1 stick of diced celery, diced capsicum, diced zucchini, lime zest and juice, chopped herbs, quartered cherry tomatoes and stir together.
  4. Add the tomato sauce from step 2. and stir again.
  5. Spoon the mixture into the lettuce cups which I would suggest lining with shredded red cabbage…and top with your favourite toppings!

This mixture gets more flavoursome with time, so I suggest making it in the morning. This will also allow the mixture to set and the liquid to drain off allowing the “tacos” or lettuce cups not to get wet…

Finish with micro herbs or sprouts and slices of avocado or vegan chipotle mayonnaise or vegan sour cream….I used coriander pesto! Dairy and soy free sour cream.

IMG_9991.JPG

Advertisements

Vegan Nori Rolls.

Sushi night!! Well rice less, fish less sushi.

13516547_1808474519439101_7852185701806777694_n.jpg
Nori sheets with a tomato and flaxseed dehydrated wraps and filled with avocado and crunchy salad with a cashew and coconut amino dipping sauce.

Cashew dipping sauce:
1/4 cashews
1/2 water
1/2 lime juice
1 tbs coconut aminos
1 small clove garlic
1 inch grated ginger
1/2 semi dried tomato
Blended till smooth

.13466460_1808473899439163_4976402364998361254_n.jpg

Get creative and fill these with any combo you like!

Raw bolognese with zoodles.

My go to quick and easy dinner!

🍜 Zoodles with 3 chopped mushrooms, 1 stick chopped celery, 1 cup spinach, 1/4 cup fresh basil torn, 4 cherry tomatoes.

🍅 Sauce; 3 organic semi dried tomatoes, 1 peeled zucchini, 1/2 red capsicum, 1/4 cup fresh basil, 1/4 cup walnuts, squeeze lemon juice, 1 tsp dried thyme, 1/2 tsp dried oregano.

Blended till smooth or chunky which ever you prefer. Then tossed through the noodles.

You can add raw or fermented garlic if that’s your likening 😋

13895198_1832440183709201_6756020550481384313_n.jpg

Asian Style Soy-free Coleslaw.

10444652_1561445487475340_6034008053478269327_n

This sale goes down a treat at BBQs or parties and is perfect for picnics. But laos a great salad to make up and have in the fridge to snack on.

  • What you will need:
    1/2 cup homemade mayonnaise https://nourishtohealth.com.au/2014/10/05/making-homemade-mayonnaise/
  • 2 cooked chicken breast sliced (optional if you want to keep it as a side salad)
  • 1/2 small red cabbage shredded
  • 2 large carrots grated
  • 6 radishes or daikon grated
  • 1 cup of chopped fresh mint parsley and basil
  • 1/4 cup sesame seeds
  • 1 inch finely grated ginger
  • 1 tbs of apple cider vinegar
  • 1 tsp honey
  • 1 tbs coconut aminos
  • Juice of 1 lime and zest
  • Salt and pepper to taste
  • 2 tbs macadamia nut oil
  • 1 cup beetroot sauerkraut (optional)

How to make it:

Combine all the ingredients together and serve with greens, boiled eggs, a Paleo bread or dips and seed crackers for a great summer dish. By adding the chicken it makes it a complete meal or add more nuts or seeds to keep it balanced.