So as many of the readers of this little blog know I have been experimenting with raw foods the last couple weeks, doing a 21 day raw food jumpstart. It has been an interesting, and exciting journey.  I love experimenting with new flavors and that has been one of my favorite parts. When I am done with the experiment I will be writing a post to tell you what I think.

The following is one of my new favorite foods and I will be making it often, in fact I will be making it tonight for my hubby and the little vegan to try.

If you don’t want to make it into a taco you could use all the ingredients for a salad. I did that with the left overs.

Taco’s
walnut & sunflower filling (recipe below)
Beet Jicama slaw (recipe below)
8 Romaine leaves (cut out white hard part)

The following are optional:
tomatoes diced
onions diced
jalapeno sliced
cilantro
avocado slices/ guacamole
whatever ever fixings you prefer on tacos

To assemble tacos:
Put a tablespoon of filling on  center leaves, top with slaw and any other ingredients you choose. Eat like a taco.

Walnut and Sunflower Taco Filling
1 cup raw walnuts (soaked for one hour)
1/2 cup raw sunflower seeds (soaked for one hour)
1 clove garlic
1 tsp lime juice
2 tbsp orange juice
1 tbsp red onion
1 tsp apple cider vinegar
1/2 tsp cumin*
1/4 tsp corriander*
1/4 tsp smoked paprika*
1/4 tsp ancho powder (or other chili powder)*
1/2 tsp sea salt

*not technically raw but many raw foodies use them anyway

Put all ingredients in food processor and pulse until crumbly. Eat on taco’s, burritos, salad or by itself.

Southwestern Beet Jicama Salad
1 beet peeled and grated
1 cup grated jicama
1 carrot shredded
2 cups cabbage shredded
1 cup frozen corn defrosted

Dressing:
1 tbsp red onion diced
1/2 cup cashew cream
1 date
1/4 cup apple cider vinegar
1 tbsp olive oil
1/4 cup water
juice of one lime
1 tbs Braggs aminos
1/4 tsp cumin
1 handful cilantro (about 3/4 cup) use as much as you like

I used a cheese grater on the largest whole to grate my beets, jicama and cabbage. For the carrots I used a potato peeler. Mix ingredients from beet to corn in a bowl.

For the dressing, throw all ingredients in a blender or food processor and pulverize. Pour over beet mixture and blend well. The longer it has to marinate the better it is.