Eating an All Raw Diet

 

by Yuri Elkaim, BPHE, CK, RHN
Author, Eating for Energy

If you want to eat healthier, you might have thought about switching to an all raw diet. A lot of people consider it, but before they even begin to research it, many will discard the idea because it seems too outrageous, difficult, or boring. But with a little research, you’ll find that all three of those assumptions are false.

Eating an all raw diet can be even simpler than preparing cooked foods; it won’t require you to switch supermarkets or alienate your friends and family; and you will be able to find so many recipes for raw dishes, you’ll never have to eat the same thing twice until you find the dishes that you really love and want to make a habit of. Here is one simple recipe that will have you thinking “I can’t believe it’s not cooked” for years to come.

Raw Tacos is one of those word combinations you probably never thought you would hear, but when filled with a spicy bean substitute, guacamole and a citrus salsa, this seemingly contradictory combination melds into a taste fiesta.

For the contents of the tacos, combine 1 cup each of sunflower seeds and fresh diced tomatoes, a tablespoon each of miso, cumin, chilli powder, extra virgin olive oil, and natural sea salt in a food processor. Blend well, adding five tablespoons of water, one at a time, as you blend. Once it is well blended, toss in a half cup each of jalapenos and green onions, and a full sprig of cilantro, well chopped. Blend again for a short period of time to cut up these last ingredients, but leave some larger chunks behind. Spread the mixture thickly onto trays, and dehydrate overnight.

For the soft taco shells, you will need three cups of fresh corn, a cup of red pepper, 1 cup of ground flax, a squeeze of lime, a tablespoon each of ground cumin and chilli powder, and a teaspoon of natural sea salt. Chop the corn and bell pepper, then combine all the ingredients in a food processor, and mix until smooth, wet dough is produced. Spread the mixture thinly onto trays, and place in a dehydrator for three and a half hours. Flip, and continue for another two hours. Be sure never to exceed the 118-degree threshold, or you will be killing valuable enzymes. At this point, the dough should be flexible but dry to the touch. Cut the tortilla shapes out with a 3-4 inch cardboard template.

For the guacamole, mash three ripe avocados with a fork, and mix in a full sprig of finely chopped cilantro, the juice of half of a lime, and a whole jalapeno pepper, chopped. Leave somewhat chunky. The citrus salsa can be made by combining two cups of finely cubed tomatoes, the juice of a whole lime, and the same amount of cilantro and jalapeno as went into the guacamole. Allow both the salsa and guacamole to rest for a few hours in the fridge to meld flavours.

To serve, simply spoon a large dollop of the filling onto the middle of a tortilla, along with some guacamole and salsa. Fold up like a regular taco, and enjoy.

 

 

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