This morning I had a blast showing folks on WCAX Channel 3 how to create a healthy spin on a family favorite: taco night! Watch the clip here and grab the recipe below!
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Walnut Taco Mix
1 cup raw walnuts
1 Tbsp. nama shoyu (raw, unpasteurized soy sauce)
1/8 tsp. ground chipotle pepper (or more if you like it spicy!)
1 tsp. ground cumin
1 tsp. extra virgin olive oil
Put all ingredients in a food processor and pulse just to mix. Don’t over-blend, you want to keep it crumbly!
Cashew “Sour Cream”
½ cup raw cashews
juice of ½ lemon
1 tsp. apple cider vinegar
5 Tbsp. water (approx.)
Put all ingredients except water in a high speed blender or food processor and blend, adding water at little bit at a time until the desired consistency is reached. If you want a thicker cream, use less water, for a thinner sauce, use more. (You will not achieve a perfectly smooth sauce with a food processor, but it is still delicious!)
1 cup chopped tomatoes
½ red bell pepper, chopped fine
½ orange or yellow bell pepper, chopped fine
½ red onion, minced
¼ cup chopped cilantro
½ clove garlic, minced
juice of ½ lime
1 tsp. raw honey (optional)
1 Tbsp. extra virgin olive oil
salt and pepper to taste
Whisk the garlic, lime juice, honey, olive oil in a small bowl and set aside. Cut up the veggies into small pieces, chop the cilantro and add everything to the bowl. Mix to combine, add a touch of salt and pepper to taste and let sit for at least 10 minutes to allow the flavors to meld – also tastes great when left to marinate overnight!
Other Raw Taco elements
ripe avocados (about ½ per person)
cabbage, collard, kale, romaine, or spinach leaves instead of tortillas
limes for squeezing
extra cilantro for sprinkling
roasted sweet potatoes
fresh sliced mango
Can’t wait to try it!
I love seeing these clips of you! Yet another reason to move to Vermont – so I can see them live! Thanks for the great recipe!