We want raw: Raw Mexican Recipes

Raw Mexican Recipes

On my last post we were doing our raw food training class. I mentioned we made a Mexican feast but did not post the recipes. I always like to post recipes with some great photos, but I figured you might enjoy these recipes regardless. Note: We did get videos of our class, but they will need to be edited to see if there is any usable footage. Nathan did a great job (for only being 10!), but it was our first teaching class and his first time video taping an event.

Here are the recipes and some snap shots of the class.

Raw Margaritas:
1 Cup Fresh Pinapple (or frozen if necessary)
1 Cup Organic Apple Juice (as fresh as possible)
3 - 4 Tbs Lime Juice
2-3 Cups Ice

Blend all in Blender.

We were very lucky to have fresh pineapples!

The Vita Mix is a wonderful blender. In no time at all we had frothy, cold drinks without the use of any artificial flavors or sweeteners.

Very tasty drinks!

Golden TortillaChips: recipe by Matthew Kenney

1 ¾ Cup Flax meal (ground in blender or coffee grinder) (or 1 cup ground flax seed)

4 cups of frozen corn, thawed

1 1/3 C water

2 ½ Tbs Olive Oil

1 Tbs Cumin

¾ small red onion

1 clove Garlic

¼ Tbs sea salt, plus more for sprinkling

1 Tbs + 1 tsp lime juice

2 tsp Chili powder

Place flax meal in large bowl, blend all remaining ingredients except chili powder in Vita Mix until smooth. Stir in the flax meal and chili powder.

Spread one cup of batter over the entire Teflex sheet to no more than 1/8 inch thickness and place in dehydrator. Sprinkle with salt (lots) before placing in dehydrator. Approx 30 minutes later the chips will be ready to be removed and marked with a paring knife into the size and shape you desire. Sprinkle with salt and dehydrate 12 – 24 hours until completely crispy. Yield 4 trays.

Grind the flax seeds in a coffee grinder 1/4 Cup at a time. They double in size when ground.

The recipe says to keep the flax in a separate bowl, but I put all the ingredients into the food processor (instead of Vita-Mix) Obviously either piece of equipment works!

1 Cup of mix per sheet spread out perfectly. Spread them as thin as possible, if it's too thick you'll get crackers and not chips! Believe me, I've done it.

Don't forget to sprinkle with lots of salt before putting in dehydrator. These were the best batch of chips yet!!!

Tastes justlike a Rice and Bean Burrito!! Recipe by Elaina Love

Rice and Beans:

1 Cup sprouted flax seeds (1/2 Cup flax with 2 cups water, soaked for 24 to 48 hours)

1/8 Onion, chunked

1 clove garlic

1/4 C sun-dried tomatoes, soaked (or marinated brand in jar)

1/4 tsp Sea salt

1 tsp Bragg’s Amino Acids (or Nama Shoyu)

1/4 tsp Cumin

Pinch of cayenne or minced jalapeno.

Squeeze of Lime

Puree everything except the flax in a food process or until very well pureed.

Mix seeds and pureed ingredients in a bowl.

May be heated at 105 degrees in a dehydrator if desired.

Yields approx. 2 cups

Add everything to the food processor except the flax. You don't want the flax to get too ground up. (it's the rice substitute).

The finished product resembles the texture of re-fried beans! We warmed in the dehydrator for approx 1 1/2 hours and then made into burritos. Just like you would any burrito you make now with all the additions.