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Are you looking for an amazing meal option that is a real crowd pleaser? Sarah from TheSeasonalDiet.com is sharing an amazing recipe for raw tacos with us this week. You're going to love serving this healthy, wholesome, and delicious dish to guests on your patio this summer.

The fresh, robust flavor of these tacos is the perfect way to enjoy a satisfying and healthy meal in a pinch.  

Raw Tacos (Serves 2-4)

Ingredients:

Taco Shells
1 cup soaked and drained sunflower seeds
1 cup flax meal
2 small zucchinis, shredded
½ -1 cup water (will depend on how juicy your zucchinis are)
2 Tbsp. nutritional yeast
1 tsp. oregano
1-2 dashes salt

Raw Nut Meat
1½ cups walnuts
2 Tbsp. olive oil
1.5 Tbsp. cumin
3 tsp. coriander
1 dash sea salt
2 tsp. braggs liquid aminos or tamari

Fillings
2 cups cabbage, chopped ½ cup green onion, chopped 1 tomato, sliced 1 cup cilantro, chopped

Salsa

Guacamole  

Directions:

Taco Shells: Place all ingredients in a high speed blender (start with ½ cup water) and blend until smooth. Add more water until consistency is a thick spreadable batter. Pour batter onto dehydrator sheets, in small circular shapes, about the size of your palm. Once batter is used up, place sheets in the dehydrator at 115 degrees for 6- 8 hours. I suggest making these the night before and storing them in a zip lock bag in the refrigerator.

Assembling the tacos: When ready to make, start with the nut meat, place all ingredients in a food processor. Process until walnut mixture looks like meat. You don't want to run it too long or it will turn into walnut butter. You may have to scrape down sides once before it's done, then pulse a couple more times. Place mixture in a bowl and set aside.

Add a little meat to the shells and then carry on with desired toppings.

Serve right away!

[Tip- If you do not have a dehydrator but want to eat these raw, use a leafy green vegetable like collard greens or romaine lettuce. Or if raw is not important use tortillas.]

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