Raw Taco Wraps with Mango Chutney – Recipe

rax mex feast best flowerIt has become tradition for me to serve Raw Taco Wraps whenever there is a new beginning of something. Since this was our first feast together at our first Honey Haven retreat, I naturally put these on the menu. Judd switched out my usual walnut meat for a seed meat and I loved it so much more! 

 

We topped them with my traditional Mango Chutney – that tastes like dessert to me. I could seriously eat it with a spoon all by itself! We then decorated the plates with edible flowers. It was almost too pretty to eat.

FOR DIRECTIONS ON USING A COLLARD WRAP, CLICK HERE!

collard leaf

RAW TACO MEAT
Yield 2 cups

1.5 c sunflower and pumpkin seeds – soaked
½ c diced zucchini
2 sundried tomatoes – soaked
1T  Chili Powder
2T  Limejuice
2T   Tamari or Braggs Amino acids
2t  Cumin
2t  Coriander
1t  Oregano
½ c Cilantro leaves
Pinch Himalayan pink salt
Pinch Black pepper

-Add all ingredients to a food processor. Blend until a course paste like consistency. Leave some texture.
-Adjust seasoning if necessary.

MANGO CHUTNEY
2 cups chopped mango
1/4 teaspoon sea salt
2 cloves garlic, peeled and crushed by a garlic press
1 1/2 teaspoon local raw honey
1 bunch chopped fresh cilantro
1/4 cup finely chopped red bell pepper
1/4 finely chopped red onions or scallions
1/4 teaspoon cayenne

In a mixing bowl, mix all of these ingredients.

This is how you fine dine in a yome! Yumminess all around. Join us at our next Juicy Wilderness Retreat. 

dinner yomeCLICK HERE for schedule. 

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