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. 

Potent Power Shots for Health

bone broth veggies

WOW! We had more people sign up to receive this recipe than any other so far in the history of my healthy food business — a decade! I’m thrilled to see everyone so eager to support your health and vitality.

I hope I don’t fully disappoint my raw vegan following by saying this broth has both a vegan and a “very NOT” vegetarian option. I do what works best for my body and my family’s specific health needs.

Broths are a yummy, warm wholesome ways to simmer down potent ingredients that work wonders in the body. The main medicinal ingredients of my broths are always onion, garlic, — and turmeric (for inflammation). I pack as much in as my children’s taste buds will tolerate. It is mostly an onion/garlic tonic. Cayenne is also great to include but I can only get away with so much of this with my “littles”.

 

green basket

ROASTED VEGGIE BROTH

This broth is packed full of nutrients and minerals and tastes soooo freaking delicious that you’ll want to lick the pan!

Preheat oven to 400 degrees F (200 C)

Take your pick of veggies. Any combo will do as long as you have room for a single layer in your pan. Coat them well in olive oil and arrange them in a 9×13 baking dish. They can touch but not overlap. This will give you that coveted crispy roasted edge. MMmmmm…. I suggest carrots, celery, onion, golden beets and garlic — LOTS of garlic . Season with salt, pepper and thyme.

You’ll want to roast them until their all tender and slightly brown. This takes about an hour. You’ll need to turn them about every twenty minutes.

In a large stock pot over medium-high heat, bring 8 cups of water to a boil. Add in any herbs of seasonings that you love. I love adding turmeric for combatting inflammation.

Remove the veggies from the oven, add a cup of the hot water from your pot into the 9×13 baking dish with the veggies. This will clean up any remaining oil and flavor that would otherwise be lost in the pan. Pour everything, water and veggies into your pot of water.

Bring the water back to a boil; reduce heat to low, cover and simmer for 1 1/2 hours; strain and cool.

 

bone broth pot

BONE BROTH BENEFITS

I have been super impressed with the benefits of bone broth. I branched out and started making this a few years ago after some internal injuries resulting from the birth of my daughter. The restorative results for me have been incredible. I actually healed an injury that I was told would require surgery.  It was difficult for me to cook down “bones” at first so I get it if this isn’t your “thing”. For years I searched for gelatin-free everything and now I’m simmering down bones to get it. Never would I have predicted this for myself…. I do credit this fairly new addition of bone broth to my already high raw vegan diet as a winning combination for the issues I healed.

 

The Autism community is very supportive of bone broths due to the GAPS diet awareness of healing leaky gut.  You’ll find folks raving about this being a miracle cure for a myriad of health issues from digestion and joint pain, to even cellulite! CLICK HERE to learn more about HEALING THE GUT.

Below is how I make it…

Bones from 1 chicken carcass  (Organic is SUPER important!)

splash of Apple Cider Vinegar (From a glass bottle not plastic)

Gallon of water

*Add chicken bones and ACV to gallon of water in a stock pot and bring to a rapid boil. Then, lower heat and add the following:

2 onions, chopped

1 entire bulb of garlic, peeled and crushed

6 or so ribs of celery, cut in quarters

finger length nub of turmeric, peeled and chopped

3 or more carrots, chopped

Mineral salt

Fresh Cracked Pepper

Let simmer on med-low heat for several hours on stove top *or overnight in a crock pot on low.

Once the flavor is as savory and dark as you’d love it to be, strain off the broth. Sprinkle in mineral salt. You may save the bones for round two but fresh new veggies will be needed.

This broth can be consumed as is or as the base for soups or even rice dishes.

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Pad Thai

I’ve been serving and delighting people with this simple Pad Thai recipe for a few years now. Asha Allen turned me onto this recipe when we  taught a Raw Food Basics Class together.  She did a demo of this. MMmmm! We had a lot of happy people that day! The recipe has gone through a few twists and turns since then, mostly because of necessity. I rarely ever make a store run for a recipe. I just  use what is on hand. So, here is the version that I’ve been making recently at our events.

Sauce

1 cup raw almond butter
1/2+ cup orange juice (freshly juiced!)
1 T minced fresh ginger
2 – 4 T Coconut Aminos
1 t minced garlic
2 T honey
1/8 t cayenne pepper
a pinch of sea salt

Additional Ingredients

2 bags of Kelp Noodles

Cilantro

Basil

Scallions

Limes

Blend all of the sauce  ingredients in a food processor or blender until smooth. Pour over 2 bags of Kelp Noodles (you can find these refrigerated at Whole Foods) *Cut the noodles first otherwise you’ll get long stringy mouthfuls!

Allow to marinated for at least 10 minutes at room temperature. Stir often to toss/incorporate sauce and noodles well.

Add  chopped Basil and cilantro throughout.

Garnish with a bit of chopped basil, cilantro and scallions. *Chopped cashew nuts or jungle peanuts tastes great on top, too! Drizzle fresh lime juice.

Voila!! Soooooo yummmy …

 

Raw Taco Wraps with Mango Chutney

bee green raw taco wrapsI brought back an old Bee Green favorite recipe this past weekend for an event I hosted in Tucson, AZ. These were our daily best seller when I owned my Raw Food Deli and Juice Bar in Albany, Ga.  Luckily they are super fast to make! I was quite please to introduce SWGA to a healthier way to use collard greens. These make a nutritious “wrapper” for anything you would normally use a tortilla for ~ AND it is gluten free!

Frank's Finest Mexican Spice Blend

Frank’s Finest Mexican Spice Blend IS NOW AVAILABLE IN OUR ONLINE STORE! It will satisfy the palate, and nourish your body. The Medicine: Paprika is a pungent reddish spice derived from capsicum peppers, which are packed with vitamin C and high in anti-oxidants. Credited with many healing benefits, onions are reputed to be effective in fighting the common cold. Epazote is believed to prevent bean-induced gas in the digestive tract; another great reason to season your beans with Mexican Spice Blend! SHOP NOW!

THE FILLING:

2 cups pecans or walnuts

tablespoon of olive oil

tablespoon or more of Franks’ Finest Mexican Spice Blend

tablespoon of Coconut Aminos (optional)

Using the s-blade of the food processor, grind down the nuts until it resembles taco filling. If you go too long, the oils will separate and the mixture will become too mushy.

Transfer the “nut meat” to a mixing bowl and combine remaining ingredients.

mango chutney

 

 

 

 

 

 

 

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.

Chef Frank Giglio's Culinary Spices

VIEW OUR SELECTION OF SPICES BY FRANK’S FINEST by clicking HERE!

Click HERE to read my blog on yummy ways to use his Spirulina Gomasio.