Raw Tacos, aka Rawcos, aka tawcos... whatever, it tastes good :)

Right now I'm teaching a raw foods class at Sky Hill Institute. I am not a raw foodist, but I have experienced the benefits that raw foods can add to your life. No, we aren't eating raw meat or eggs or anything else taboo. It's simple really, just eating foods from the earth at their highest nutrient potential.

Let me explain. Fruits, vegetables, nuts, grains, seeds, etc. are jam-packed with nutrients that are vital to a healthy life. They also have digestive enzymes that help break them down and assimilate the nutrients so they can be used by the body. When foods are cooked above a certain temperature (104°F - 118°F) these enzymes are destroyed and we diminish its nutritive value because the nutrients aren't as easy to absorb. So, basically adding raw foods into your daily diet is a great way to get the vitamins and minerals your body needs.

Adding raw foods to your diet can be really simple. Have fresh fruit for breakfast, eat healthy salads, have an avocado for a snack, grab a handful of nuts when you need a boost, and so on. Raw foods can also be exciting and can satisfy your taste for your favorite foods and snacks. I will show this to you by posting the recipes I use in my raw foods class. Last week we had raw tacos which were delicious. Mexican food is fairly easy and cheap to prepare and can be very healthy. So, here are the recipes for the tacos: Enjoy!

Classic Salsa: yields 2 cups

4-5 plum tomatoes, cored and rougly chopped
1/4 medum red onion, finely chopped
1 jalapeno, minced (use less for milder salsa)
1/4 cup chopped cilantro
Juice of 1/2 lime (or to taste)
Sea salt and cayenne powder, to taste

Mix ingredients together in a bowl or blend in a food processor or blender for a smoother consistency. Cover and set aside for an hour.

Mango Salsa: yields 1-2 cups (this is one of my favorites)

1 ripe mango, pitted, peeled, and cut into 1/4-inch cubes (roughly)

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2 tbsp finely chopped red onion
1/4 tsp lime zest
1 tbsp fresh lime juice
2 tbsp chopped cilantro
Sea salt to taste

Mix ingredients together in a bowl. Let stand covered at room temperature for up to 2 hours.

Guacamole: Serves 4
Recipe courtesy of Sky Hill Institute's Recipe Book (can be ordered through the school)

2 large ripe avocados, pitted, and mashed into small chunks
1 medium bell pepper, finely chopped
1 clove garlic, minced
3 tbsp freshly squeezed lime juice
Sea salt and cayenne pepper, to taste
Cilantro as garnish, optional

Mix ingredients together in a bowl. Chill and serve.

Taco "Meat"

1 Portabella mushroom cap, rinsed and chopped medium-fine (nearly 2 cups finished)
1/2 cup raw walnuts, chopped (not too fine… leave some texture)
1 clove garlic
1 tablespoon cold-pressed olive oil
1/2 teaspoon raw apple cider vinegar (ACV)
1 tablespoon raw cacao powder
1/4 teaspoon ground cumin
1/2 teaspoon raw sweetener (honey, maple syrup, agave nectar...)
squirt fresh lemon juice (about 1/4 teaspoon)
Sea salt and cayenne pepper to taste

Mix all ingredients well.

Spread on dehydrator sheet at 105 degrees for one hour. You could also put on plate and stick in the oven on “warm.” The oven would achieve the desired effect quicker so be sure to check on it every ten minutes or so.

So, now that you have prepped all the wonderful fillings for your taco the next part is really easy. Just take a large leaf of lettuce or cabbage and stuff it with your taco fillings and enjoy! Also, any of these recipes are great to use separately as well.

Lastly, dessert!

Carob Almond Balls

(Make approx. 30 balls)

1 cup raw sunflower seeds

1 cup raisins

2 tbsp. raw honey

2 tbsp. carob power

1 cup chunky raw or roasted almond butter, substitute peanut butter for a cheaper version

½ cup raw sesame seeds (you could substitute coconut)

Finely chop sunflower seeds in a food processor. Continue to chop while adding raisins until mixed into a thick paste. Add honey, carob powder, and chunky almond butter and blend. Take a small amount of the carob mixture to form into balls. Pour ½ cup of sesame seeds into a bowl. Roll the carob balls into the bowl of sesame seeds to coat the surface. Serve chilled or at room temperature.

So, there you have it. These tacos were a hit with my class, hope you enjoy. Stay tuned for more recipes!