Thursday, April 25, 2013

Raw Tacos with Spicy Sunflower Walnut Meat, Jicama Rice & Cashew Sour Cream

Raw food isn't all 12 hour dehydration episodes and 2 day nut soaks. It can be just as quick and easy as any cooked meal, if not faster because're not cooking it! These raw tacos will satisfy even the biggest cooked food snob you know. They are packed with flavorful ingredients that add crunch, substance and spice to each bite.

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Sunflower seeds and walnuts ground together with jalapeno and spices make the 'meat' for these tacos and are accompanied by jicama 'rice', fresh pico de gallo, avocado, cilantro, corn and raw sour cream.

Raw Tacos
serves 3
1 head romaine, spears separated
jicama rice
spicy sunflower walnut meat
1 avocado, small dice
1 cup fresh corn kernels
2 radishes, thinly sliced
3 tbl cilantro leaves, roughly chopped
fresh pico de gallo

Layer each romaine spear with some jicama rice, walnut meat, avocado, corn, radish slices, cilantro, pico and drizzle with sour cream.

Spicy Sunflower Walnut Meat
yields 2 cups
1 1/2 cups raw walnuts
1/2 cup raw sunflower seeds
1 jalapeno, seeded, roughly chopped
2 tbl extra virgin olive oil
1 tsp cumin
1 tsp chili powder
1/2 tsp paprika
1/2 tsp salt

Combine all of the ingredients in a food processor and pulse into fine pieces. Make sure not to overmix or you will end up with nut butter.

Cashew Sour Cream
1/2 cup raw cashews, soaked for 1 hour
1/4 cup water
1 tsp lemon juice
1/2 tsp apple cider vinegar
pinch of salt

Drain the cashews and combine in a blender with the remaining ingredients. Blend until thick and creamy, adding more water if necessary to thin out the sauce.

Jicama Rice
1 small jicama, roughly chopped

Pulse in a food processor into fine rice-sized bits.

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