As I mentioned in my last post, I’m heading increasingly in the raw direction again. I had a brief love affair with it last summer, but I’m opting to go a little more head strong this year.
Last night, I made raw fajitas – nut meat, marinated veggies and tomatoes stuffed in collard greens. I had a couple left over to enjoy today.
Raw Fajitas
nut meat:
pecans (I would have used walnuts, but I’m out)
chili powder
cumin
cayenne
salt
juice of half a lime
marinated veggies:
red peppers, thinly sliced
carrots, thinly sliced
red onion, thinly sliced
a few cremini mushrooms
a couple cloves of garlic
chili powder
cayenne
cumin
coriander
salt
juice of a lime
bit of olive oil
collard greens, for wrapping
sliced tomato
Pulse together the nut meat ingredients and toss together the veggies. Let both sit for a few hours. When ready to enjoy, trim the stalky ends of the collards, and distribute the ingredients and a slice of tomato in each. If you have a raw sour “cream”, it’s a perfect topping.
Mexican Bean Sprouts
about 3 handfuls of mung bean sprouts
1/2 small onion, thinly sliced
1/2 carrot, grated in long strips with a vegetable peeler
1/2 lime, juiced
chili powder
garlic powder
salt
Toss all ingredients together and distribute in an even layer in your dehydrator. Dehydrate at 115 degrees F for about 1 1/2 hours.
