Raw Food Wednesday 4/04Burritos
(see below)
Jicama Slaw with Baby Kale and Radishes with a Lime Vinaigrette
Dessert
Mint and Cacao Nib Ice Cream
For the ice cream, we took mint from the backyard, and added it to a cashew base (from "Vice Cream") along with some cacao nibs for that chocolate hit. Oh, yes -- we'll be making this again ;)
The burritos shells (from Gabriel Cousens) are simply 1/2 cup of soaked flax seeds mixed with 1/2 of an avocado, pureed in the vita-mix, dehydrated for 3-4 hours in the dehydrator at 115F.
step-by-step -- the filling:
Walnut taco filling from RAWvolution -- walnuts, cumin seed, corriander, nama shoyu all ground up in the vita-mix
second layer: guacamole (avocado, tomato, onion, fresh ground, cumin seed, salt, pepper)
third layer: cashew cheese (adapted from Trotter/Klein)
fourth layer: sour cream (cashew cheese, lemon juice, salt, white pepper)
fifth layer: shredded leaf lettuce (our local organic purveyor Bill Pennell just brought in the first batch of the year -- so soft you could sleep on it)
completed version
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