(also see Live Taco Salad Below)
Taco Shells
You will need a food processor and a dehydrator with teflex sheets. Or you can make a nearly live version by placing parchment-paper lined cookie sheets in a low-heat oven (170 degrees with the door propped open).Adding whole sprouted flax seeds and chopped cilantro gives the shells texture and character. However, you can skip that if you are in “get-er-done” mode. (The recipe works without these garnishes.)
All or part of these steps can be made in advance. You will want to allow 1/2-day for the "shells." Humidity is unpredictable. Have a back-up plan or make them a day ahead.
Ingredients:
Instructions:
- 1 cup zucchini meat, diced
- ½ cup sprouted golden flax (wet)
- plus 2 TBS (wet), divided (optional)
- ½ a small onion, diced
- 1 small clove garlic, minced or pressed
- 1 tablespoon cold-pressed olive oil or sunflower oil
- 1 tsp of Grade B maple syrup
- 1/2 teaspoon ground cumin (I use fresh whole cumin seed and grind it fresh with ¼ tsp Sicilian course-grind natural sea salt in a clean coffee grinder or spice mill)
- Pinch of chili powder, cayenne or taco seasoning (optional)
- 1/4 teaspoon raw apple cider vinegar or a squirt fresh lemon juice (about 1/4 teaspoon) (optional)
- ¼ cup fresh chopped cilantro (optional)
Instructions:Reserve 2 TBS or golden flax and ¼ cup of fresh chopped cilantro. Process all other ingredients until smooth, add ing clean-source water, 1 TBS at a time, to form a batter that can be poured but is not too watery.* Stir in whole sprouted flax seeds and cilantro. Use a ladle to form taco-shell sized puddles on teflex sheets. Dehydrate at 115 degrees until you can flip them over (2 to 4 hours), Then, lower the heat to 105 until pliable, but not dry. Store in single layers or stacked with parchment paper dividers until ready to use. You can re-warm at 105 degrees in 10 minutes just prior to use.
*If you screw it up, and it's too watery, don't panic! Add 1 or 2 TBs of dry ground flax seed and wait 15 minutes or until wateriness subsides.
The Taco “Meat”
You will need a food processor. This part is SUPER EASY! You can make this and serve on "Taco Salad" or in lettuce wraps when you don't want to bother with the zucchinni shells.
Ingredients:
You will need a food processor. This part is SUPER EASY! You can make this and serve on "Taco Salad" or in lettuce wraps when you don't want to bother with the zucchinni shells.
Ingredients:
- 1/2 cup raw activated walnuts, washed
- ½ cup sprouted pumpkin seeds, washed
- 5 or 6 soaked unsulferated apricots (or substitute 5 or 6 thick slices of dehydrated plantain meat plus 1 tsp of Grade B maple syrup) Reserve soaking liquids for another recipe to sweeten a smoothy or nut mylk
- 1/2 a small jalapeño pepper, diced
- ½ a small onion, diced
- 1 or 2 cloves garlic, minced or pressed
- 1 tablespoon cold-pressed olive oil or walnut oil
- 1/2 teaspoon ground cumin (I use fresh whole cumin seed and grind it fresh with ¼ teaspoon of Himalayan pink salt, fine ground
- ½ to 1 tsp chili powder or taco seasoning
- ¼ tsp smoky paprika (optional)
- 1/4 teaspoon raw apple cider vinegar or a squirt fresh lemon juice (about 1/4 teaspoon) (optional)
- 1 tsp carob powder (optional)
- 1 TBS of organic Catsup or 1 medium sun-dried tomato soaked in oil (optional
Instructions:
Process ingredients to a course grind in the food processor – think, "crumbly meat” texture. Refrigerate for use later or spread out on the dehydrator tray and warm it at 115 degrees for 10 to 20 minutes while you prepare “Not-cho-chez” and toppings of choice like: shredded lettuce; sliced avocados, sprouts; chopped onion, peppers and cilantro; home-made salsa; and cashew sour cream.
Process ingredients to a course grind in the food processor – think, "crumbly meat” texture. Refrigerate for use later or spread out on the dehydrator tray and warm it at 115 degrees for 10 to 20 minutes while you prepare “Not-cho-chez” and toppings of choice like: shredded lettuce; sliced avocados, sprouts; chopped onion, peppers and cilantro; home-made salsa; and cashew sour cream.
Not-Cho-Chez Sauce
You will need a food processor or a high-speed blender.
Golden, gooey and wondefuly "cheesy". If you use a red bell pepper you won't need the tumeric powder. It turns and unmistakable cheese-wiz gold! (I learned this from sweet Gretchen of the low lands, my Costa-Rica livin' gal pal. Missin' you!)
Ingredients:
Use a high-speed blender.
- ½ cup sprouted sunflower seeds, washed
- ½ a small red or golden bell pepper
- ¼ cup raw sunflower oil (Cold-pressed oil can be substituted)
- 1 Tsp Namu Soyu
- ¼ cup nutritional yeast (optional)
- 1 to 2 tsps turmeric powder (optional)
- A pinch of chili powder (optional)
Use a high-speed blender.
Blend ingredients until smooth. Refrigerate until ready to use.
Cashew or Sunflower Seed Sour “cream”
You will need a food processor or a high-speed blender
Ingredients:
Use a high-speed blender. Blend ingredients until smooth. Refrigerate until ready to use.
Cashew or Sunflower Seed Sour “cream”
You will need a food processor or a high-speed blender
Ingredients:
- ½ cup soaked cashews or sprouted sunflower seeds, washed
- ½ a small white onion
- 1 TBS of fresh squeezed lemon juice
- ½ tsp raw clear agavi
- Pinch of sea salt
- Clean source water added 1 TBS at a time.
Use a high-speed blender. Blend ingredients until smooth. Refrigerate until ready to use.
Put it all together and you have: Live Taco Night! I swear, my family gobbles these up! No complaints. No, "What-ever-happened to the good old days of meat and cheese?" They love this recipe!
Live Taco Salad Bowl or Wrap!
with fun and versatile
Spiral Zucchini Noodles!
If you want a quick and easy meal? Use the Taco "Meat" recipe above to make a hearty salad or wrap. Skip the zucchini shells. Spiralize them fresh instead. (This is optional to the toco salad or wrap, of course. But it adds a nice texture and "toothiness" missing from winter and spring lettuce.) Stuff about 1/3 of a cup of the "noodles" into a lettuce leaf and fill the rest of the space with taco "meat," cooked or sprouted beans (optional) and dressing, salsa and toppings of choice.
A Spiralize is a fun kitchen gadget that costs $30 or less, is easy and fun to use. Kids dig it. So, you wont have any problem involving them in Spiralized salads. You can spiralize any firm veggie: carrots, turnips, beats, radishes, sweet potatoes, betternut squash, pumpkins...
I make extra "noodles" and serve as a side dish with orange ginger vinaigrette. The oil inthe dressing helps stop oxidation of the thinnly sliced veggies. (If you spiralized a whole bunch of zucchini noodles you can make angle-hair "spaghetti" by coating with extra vergin olive oil and adding your favorite raw tomatoe sauce. Or, creat a chopped vggie and Spiralized "Pasta Salad" by marinated zucchini "noodles" with chooped vegitables and Itallian seasons. Toss in some garbonzo beans for variety. Yum!)
You will need a food processor and a dehydrator with teflex sheets. Or you can make a nearly live version by placing parchment-paper lined cookie sheets in a low-heat oven (170 degrees with the door propped open).
Adding whole sprouted flax seeds and chopped cilantro gives the shells texture and character. However, you can skip that if you are in “get-er-done” mode. (The recipe works without these garnishes.)
All or part of these steps can be made in advance. You will want to allow 1/2-day for the "shells." Humidity is unpredictable. Have a back-up plan or make them a day ahead.
Ingredients:
Instructions:
Reserve 2 TBS or golden flax and ¼ cup of fresh chopped cilantro. Process all other ingredients until smooth, add ing clean-source water, 1 TBS at a time, to form a batter that can be poured but is not too watery.* Stir in whole sprouted flax seeds and cilantro. Use a ladle to form taco-shell sized puddles on teflex sheets. Dehydrate at 115 degrees until you can flip them over (2 to 4 hours), Then, lower the heat to 105 until pliable, but not dry. Store in single layers or stacked with parchment paper dividers until ready to use. You can re-warm at 105 degrees in 10 minutes just prior to use.
*If you screw it up, and it's too watery, don't panic! Add 1 or 2 TBs of dry ground flax seed and wait 15 minutes or until wateriness subsides.
Instructions:
Process ingredients to a course grind in the food processor – think, "crumbly meat” texture. Refrigerate for use later or spread out on the dehydrator tray and warm it at 115 degrees for 10 to 20 minutes while you prepare “Not-cho-chez” and toppings of choice like: shredded lettuce; sliced avocados, sprouts; chopped onion, peppers and cilantro; home-made salsa; and cashew sour cream.
Golden, gooey and wondefuly "cheesy". If you use a red bell pepper you won't need the tumeric powder. It turns and unmistakable cheese-wiz gold! (I learned this from sweet Gretchen of the low lands, my Costa-Rica livin' gal pal. Missin' you!)
Ingredients:
- 1 cup zucchini meat, diced
- ½ cup sprouted golden flax (wet)
- plus 2 TBS (wet), divided (optional)
- ½ a small onion, diced
- 1 small clove garlic, minced or pressed
- 1 tablespoon cold-pressed olive oil or sunflower oil
- 1 tsp of Grade B maple syrup
- 1/2 teaspoon ground cumin (I use fresh whole cumin seed and grind it fresh with ¼ tsp Sicilian course-grind natural sea salt in a clean coffee grinder or spice mill)
- Pinch of chili powder, cayenne or taco seasoning (optional)
- 1/4 teaspoon raw apple cider vinegar or a squirt fresh lemon juice (about 1/4 teaspoon) (optional)
- ¼ cup fresh chopped cilantro (optional)
Instructions:
Reserve 2 TBS or golden flax and ¼ cup of fresh chopped cilantro. Process all other ingredients until smooth, add ing clean-source water, 1 TBS at a time, to form a batter that can be poured but is not too watery.* Stir in whole sprouted flax seeds and cilantro. Use a ladle to form taco-shell sized puddles on teflex sheets. Dehydrate at 115 degrees until you can flip them over (2 to 4 hours), Then, lower the heat to 105 until pliable, but not dry. Store in single layers or stacked with parchment paper dividers until ready to use. You can re-warm at 105 degrees in 10 minutes just prior to use.
*If you screw it up, and it's too watery, don't panic! Add 1 or 2 TBs of dry ground flax seed and wait 15 minutes or until wateriness subsides.
The Taco “Meat”
You will need a food processor. This part is SUPER EASY! You can make this and serve on "Taco Salad" or in lettuce wraps when you don't want to bother with the zucchinni shells.
Ingredients:
You will need a food processor. This part is SUPER EASY! You can make this and serve on "Taco Salad" or in lettuce wraps when you don't want to bother with the zucchinni shells.
Ingredients:
- 1/2 cup raw activated walnuts, washed
- ½ cup sprouted pumpkin seeds, washed
- 5 or 6 soaked unsulferated apricots (or substitute 5 or 6 thick slices of dehydrated plantain meat plus 1 tsp of Grade B maple syrup) Reserve soaking liquids for another recipe to sweeten a smoothy or nut mylk
- 1/2 a small jalapeño pepper, diced
- ½ a small onion, diced
- 1 or 2 cloves garlic, minced or pressed
- 1 tablespoon cold-pressed olive oil or walnut oil
- 1/2 teaspoon ground cumin (I use fresh whole cumin seed and grind it fresh with ¼ teaspoon of Himalayan pink salt, fine ground
- ½ to 1 tsp chili powder or taco seasoning
- ¼ tsp smoky paprika (optional)
- 1/4 teaspoon raw apple cider vinegar or a squirt fresh lemon juice (about 1/4 teaspoon) (optional)
- 1 tsp carob powder (optional)
- 1 TBS of organic Katsup (optional)
Instructions:
Process ingredients to a course grind in the food processor – think, "crumbly meat” texture. Refrigerate for use later or spread out on the dehydrator tray and warm it at 115 degrees for 10 to 20 minutes while you prepare “Not-cho-chez” and toppings of choice like: shredded lettuce; sliced avocados, sprouts; chopped onion, peppers and cilantro; home-made salsa; and cashew sour cream.
Leaving the mixture in the dehydrator for an hour or two will produce "loose meat" crumbles that can be refrigerated and used on taco salads. I try to make enough to eat for dinner and have left over for wraps or salads the next day.
Not-Cho-Chez
You will need a food processor or a high-speed blender.
Not-Cho-Chez
You will need a food processor or a high-speed blender.
Golden, gooey and wondefuly "cheesy". If you use a red bell pepper you won't need the tumeric powder. It turns and unmistakable cheese-wiz gold! (I learned this from sweet Gretchen of the low lands, my Costa-Rica livin' gal pal. Missin' you!)
Ingredients:
Use a high-speed blender. Blend ingredients until smooth. Refrigerate until ready to use.
Cashew or Sunflower Seed Sour “cream”
You will need a food processor or a high-speed blender
Ingredients:
Instructions:
Use a high-speed blender. Blend ingredients until smooth. Refrigerate until ready to use.
- ½ cup sprouted sunflower seeds, washed
- ½ a small red or golden bell pepper
- ¼ cup raw sunflower oil (Cold-pressed oil can be substituted)
- 1 Tsp Namu Soyu
- ¼ cup nutritional yeast (optional)
- 1 to 2 tsps turmeric powder (optional)
- A pinch of chili powder (optional)
Use a high-speed blender. Blend ingredients until smooth. Refrigerate until ready to use.
Cashew or Sunflower Seed Sour “cream”
You will need a food processor or a high-speed blender
Ingredients:
- ½ cup soaked cashews or sprouted sunflower seeds, washed
- ½ a small white onion
- 1 TBS of fresh squeezed lemon juice
- ½ tsp raw clear agavi
- Pinch of sea salt
- Clean source water added 1 TBS at a time.
Instructions:
Use a high-speed blender. Blend ingredients until smooth. Refrigerate until ready to use.
Put it all together and you have: Live Taco Night! I swear, my family gobbles these up! No complaints. No, "What-ever-happened to the good old days of meat and cheese?" They love this recipe!
Live Taco Salad! (with fun and versatile Spiral Zucchini Noodles)
If you want a quick and easy meal? Use the Taco "Meat" recipe above to make a hearty salad or wrap. Skip the zucchini shells. Spiralize them fresh instead. (This is optional to the toco salad or wrap, of course. But it adds a nice texture and "toothiness" missing from winter and spring lettuce.) Stuff about 1/3 of a cup of the "noodles" into a lettuce leaf and fill the rest of the space with taco "meat," cooked or sprouted beans (optional) and dressing, salsa and toppings of choice.
A Spiralize is a fun kitchen gadget that costs $30 or less, is easy and fun to use. Kids dig it. So, you wont have any problem involving them in Spiralized salads. You can spiralize any firm veggie: carrots, turnips, beats, radishes, sweet potatoes, betternut squash, pumpkins...
I make extra "noodles" and serve as a side dish with orange ginger vinaigrette. The oil inthe dressing helps stop oxidation of the thinnly sliced veggies. (If you spiralized a whole bunch of zucchini noodles you can make angle-hair "spaghetti" by coating with extra vergin olive oil and adding your favorite raw tomatoe sauce. Or, creat a chopped vggie and Spiralized "Pasta Salad" by marinated zucchini "noodles" with chooped vegetables and Itallian seasons. Toss in some garbonzo beans for variety. Yum!)
