In the warmer months, I make it a goal to eat as many raw foods as possible to increase nutrient consumption, lower inflammation, and support healthy digestion. Eating raw foods in a balanced way works best for me – if I have a raw lunch, I will go with a warm nourishing dinner (or vice versa).
This raw taco salad is a perfect example of a delicious raw recipe. The dish’s simplicity and flavor cannot be beaten. Mushrooms are full of trace minerals while walnuts provide healthy fat, omegas, and antioxidants.
1 cup walnuts
1 cup organic crimini or button mushrooms
1 T. coconut aminos
2 tsp. cumin
1/2 tsp. chili powder
1/4 tsp. garlic powder
1/4 tsp. smoked paprika
Place ingredients in food processor and pulse until coarse and chunky, don’t over blend or it will become a spread, pate like consistency.
I serve this on romaine lettue and top it with a selection of: olives, guacamole, avocado and tomatoes, jalapeno and then drizzle with a generous spoonful of this cilantro lime dressing….
Cilantro Lime Dressing
1/2 cup cashews, soaked in hot water
1/4 cup water, plus additional if needed
Juice and zest of 1 lime
1 clove garlic
1/2 cup fresh cilantro, loosely chopped
pinch or two of sea salt
Soak cashews in cup hot water for minimum 2 hours. Drain well and pat dry.
Add all ingredients to blender or food processor, blend/process, scraping down the sides every now and then until smooth. Add extra spoonful of water if needed. For thicker cream use less water, for thinner use more.