Guest guest Posted August 27, 2004 Report Share Posted August 27, 2004 Hey y'all- Does anyone have recommendations for raw mexican food recipes? If so, please e-mail me charlie_brush at Thanks! Charlie Quote Link to comment Share on other sites More sharing options...
Guest guest Posted August 28, 2004 Report Share Posted August 28, 2004 Matt's Taco Recipe, on my web page, at http://www.rawfoodwiki.org/index.php/Tacos On Fri, 27 Aug 2004, charlie_brush wrote: > > Hey y'all- > > Does anyone have recommendations for raw mexican food recipes? If > so, please e-mail me charlie_brush at > > Thanks! > > Charlie Quote Link to comment Share on other sites More sharing options...
Guest guest Posted August 29, 2004 Report Share Posted August 29, 2004 Check my recipes out Taco shells and fillings Makes about 30-40 small taco shells 2 cups golden flax seeds (ground very fine) 1 cup brown flax seeds (ground very fine) 1 cup sprouted sunflower seeds 2 tbs. minced sweet onion 3 tsp. minced garlic (with the skin) 1 tsp. chili powder 1 tsp. cayenne powder 1 tsp. cumin powder 2 tbs. poppy seeds Celtic sea salt to taste How to: Mix everything in a food processor, and process till smooth, add water to make it more like a batter. Once smooth, refrigerate this mixture for 8-12 hrs. Now, using a spatula spread a thin layer of the taco batter on Teflex sheets. Dehydrate at 105°F for 3-5 hours. Remove the taco sheets and using a round cookie cutter or a lid cut out rounds. Now place the rounds on the Teflex sheets and dehydrate them for 2 hours at the same temperature. After two hours pick the taco shells up and fold them onto each other making a taco shell and return them back in the dehydrator, placing them on dehydrator shelves for another 10-12 hours or until crisp. Guacamole Salsa 1 avocado, diced 1 tbs. minced red onion 4 tbs. chopped fresh herbs (parsley, cilantro, marjoram) 1 tbs. lemon or lime juice ½ clove minced garlic 1 tsp. cayenne powder 1-2 pinch Celtic sea salt How to: Combine everything together and put the avocado pit in the mixture to prevent oxidation. Creamy Cream Cheeze or Sour Cream 1 cup truly raw cashews (soaked for 4 hrs) 1/2 cup pine nuts 2 tbs. lemon juice 2 pinches of Celtic sea salt 3/4 cup water or more if needed 4 tbs. of chopped fresh herbs (mint, basil, parsley, cilantro, etc.) How to: Put everything in a high speed blender and blend till smooth and thick. Mad Mango Salsa 2 ripe mangoes, peeled, and cut into 1/4 inch cubes 1 tbs. fresh hot pepper, minced(optional) 4 tbs. chopped cilantro 2 tbs. lime or lemon juice 1/2 tsp. Celtic sea salt 1 tbs. minced red onion How to: Toss everything in a bowl and enjoy! “Refried Beans” 1 cup sprouted sunflower seeds 3 tbs. tahini (sesame seed butter) 1 clove fresh garlic (with skin attached) 2 tsp. lemon juice 3 tsp. minced sweet onion 2 tsp. chili powder or 1 tsp. cayenne 1 tsp. cumin powder 1-2 dates Celtic sea salt to taste How to: Put everything in a blender and blend till smooth. Add more salt or spices if necessary. To serve: Take the crisp taco shell and spoon 1-2 tbs. of the salsa or the “refried beans” into the shell. Eat right away. You can also add sliced tomatoes, cucumber, red bell pepper and lettuce to make the best taco ever! Mexican Rice serves 3 2 tbs. chopped red onion 1/4 cup chopped red bell pepper 1 large clove garlic, minced 2 teaspoons olive oil 1 cup parsnip rice (3/4 cup parsnips processed in a food processor til rice-like with 2 tbs. pine nuts) 4 tbs. minced sun dried tomtatoes (soaked for 6 hrs) 1 teaspoon chili powder 1/4 teaspoon ground cumin 1/2 teaspoon celtic sea salt 3 tbs. of the sun dried tomato soak liquid Put the onion, bell pepper and garlic on a telfex sheet and dehydrate it for 4 hrs. It will get rid of some of the bitterness of the raw vegetable. Next, mix the dehydrated veggies with the parsnip rice, add tomatoes, chili powder, salt, and the soak liquid from the tomatoes. Stir this mixture until well combined. Taste and add more salt if needed. Let this mixture marinate for the flavors to develope, about 3-6 hrs in the fridge.) Enjoy! Have the best day ever! Alex www.rawguru.com www.rawfoodchat.com Margie Roswell <mroswell wrote: Matt's Taco Recipe, on my web page, at http://www.rawfoodwiki.org/index.php/Tacos On Fri, 27 Aug 2004, charlie_brush wrote: > > Hey y'all- > > Does anyone have recommendations for raw mexican food recipes? If > so, please e-mail me charlie_brush at > > Thanks! > > Charlie Quote Link to comment Share on other sites More sharing options...
Guest guest Posted August 29, 2004 Report Share Posted August 29, 2004 > There are 4 or 5 mexican recipes on the from sad to raw site. http://www.fromsadtoraw.com/RawRecipes.htm Alan > Message: 4 > Sat, 28 Aug 2004 16:11:38 -0400 (EDT) > Margie Roswell <mroswell > Re: Raw Mexican potluck suggestions > > Matt's Taco Recipe, on my web page, at > http://www.rawfoodwiki.org/index.php/Tacos > > > On Fri, 27 Aug 2004, charlie_brush wrote: > >> >> Hey y'all- >> >> Does anyone have recommendations for raw mexican food recipes? If >> so, please e-mail me charlie_brush at >> >> Thanks! >> >> Charlie >> >> >> >> >> >> >> Quote Link to comment Share on other sites More sharing options...
Guest guest Posted August 30, 2004 Report Share Posted August 30, 2004 Hey - these recipes sound great! Love Mexican flavored food! I have a dehydrator so I'll try the taco shells too.--- In rawfood , Alex Malinsky <alexmalinsky> wrote: > Check my recipes out > > Taco shells and fillings > Makes about 30-40 small taco shells > > 2 cups golden flax seeds (ground very fine) > 1 cup brown flax seeds (ground very fine) > 1 cup sprouted sunflower seeds > 2 tbs. minced sweet onion > 3 tsp. minced garlic (with the skin) > 1 tsp. chili powder > 1 tsp. cayenne powder > 1 tsp. cumin powder > 2 tbs. poppy seeds > Celtic sea salt to taste > > How to: Mix everything in a food processor, and process till smooth, add water to make it more like a batter. Once smooth, refrigerate this mixture for 8-12 hrs. Now, using a spatula spread a thin layer of the taco batter on Teflex sheets. Dehydrate at 105°F for 3-5 hours. Remove the taco sheets and using a round cookie cutter or a lid cut out rounds. Now place the rounds on the Teflex sheets and dehydrate them for 2 hours at the same temperature. After two hours pick the taco shells up and fold them onto each other making a taco shell and return them back in the dehydrator, placing them on dehydrator shelves for another 10-12 hours or until crisp. > > Guacamole Salsa > > 1 avocado, diced > 1 tbs. minced red onion > 4 tbs. chopped fresh herbs (parsley, cilantro, marjoram) > 1 tbs. lemon or lime juice > ½ clove minced garlic > 1 tsp. cayenne powder > 1-2 pinch Celtic sea salt > > How to: Combine everything together and put the avocado pit in the mixture to prevent oxidation. > > Creamy Cream Cheeze or Sour Cream > > 1 cup truly raw cashews (soaked for 4 hrs) > 1/2 cup pine nuts > 2 tbs. lemon juice > 2 pinches of Celtic sea salt > 3/4 cup water or more if needed > 4 tbs. of chopped fresh herbs (mint, basil, parsley, cilantro, etc.) > > How to: Put everything in a high speed blender and blend till smooth and thick. > > Mad Mango Salsa > > 2 ripe mangoes, peeled, and cut into 1/4 inch cubes > 1 tbs. fresh hot pepper, minced(optional) > 4 tbs. chopped cilantro > 2 tbs. lime or lemon juice > 1/2 tsp. Celtic sea salt > 1 tbs. minced red onion > > How to: Toss everything in a bowl and enjoy! > > " Refried Beans " > > 1 cup sprouted sunflower seeds > 3 tbs. tahini (sesame seed butter) > 1 clove fresh garlic (with skin attached) > 2 tsp. lemon juice > 3 tsp. minced sweet onion > 2 tsp. chili powder or 1 tsp. cayenne > 1 tsp. cumin powder > 1-2 dates > Celtic sea salt to taste > > How to: Put everything in a blender and blend till smooth. Add more salt or spices if necessary. > > To serve: Take the crisp taco shell and spoon 1-2 tbs. of the salsa or the " refried beans " into the shell. Eat right away. You can also add sliced tomatoes, cucumber, red bell pepper and lettuce to make the best taco ever! > > Mexican Rice > serves 3 > > 2 tbs. chopped red onion > 1/4 cup chopped red bell pepper > 1 large clove garlic, minced > 2 teaspoons olive oil > 1 cup parsnip rice (3/4 cup parsnips processed in a food processor til rice-like with 2 tbs. pine nuts) > 4 tbs. minced sun dried tomtatoes (soaked for 6 hrs) > 1 teaspoon chili powder > 1/4 teaspoon ground cumin > 1/2 teaspoon celtic sea salt > 3 tbs. of the sun dried tomato soak liquid > > Put the onion, bell pepper and garlic on a telfex sheet and dehydrate it for 4 hrs. It will get rid of some of the bitterness of the raw vegetable. > Next, mix the dehydrated veggies with the parsnip rice, add tomatoes, chili powder, salt, and the soak liquid from the tomatoes. Stir this mixture until well combined. Taste and add more salt if needed. Let this mixture marinate for the flavors to develope, about 3-6 hrs in the fridge.) Enjoy! > > Have the best day ever! > Alex > www.rawguru.com > www.rawfoodchat.com > > > Margie Roswell <mroswell@f...> wrote: > Matt's Taco Recipe, on my web page, at > http://www.rawfoodwiki.org/index.php/Tacos > > > On Fri, 27 Aug 2004, charlie_brush wrote: > > > > > Hey y'all- > > > > Does anyone have recommendations for raw mexican food recipes? If > > so, please e-mail me charlie_brush at > > > > Thanks! > > > > Charlie > > > > > > > > > > > > > > Quote Link to comment Share on other sites More sharing options...
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