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>>Raw Taco shells with fillings

Taco shells with fillings

Makes about 30-40 small taco shells

Taco Shells
2 cups golden flax seeds (ground very fine)
1 cup brown flax seeds (ground very fine)
1 cup sprouted sunflower seeds
2 tbs. minced sweet onion
3 tsp. minced garlic (with the skin)
1 tsp. chili powder
1 tsp. cayenne powder
1 tsp. cumin powder
2 tbs. poppy seeds
Celtic sea salt to taste

How to: Mix everything in a food processor, and process till smooth, add water to make it more like a batter. Once smooth, refrigerate this mixture for 8-12 hrs. Now, using a spatula spread a thin layer of the taco batter on Teflex sheets. Dehydrate at 105°F for 3-5 hours. Remove the taco sheets and using a round cookie cutter or a lid cut out rounds. Now place the rounds on the Teflex sheets and dehydrate them for 2 hours at the same temperature. After two hours pick the taco shells up and fold them onto each other making a taco shell and return them back in the dehydrator, placing them on dehydrator shelves for another 10-12 hours or until crisp.

Guacamole Salsa

1 avocado, diced
1 tbs. minced red onion
4 tbs. chopped fresh herbs (parsley, cilantro, marjoram)
1 tbs. lemon or lime juice
½ clove minced garlic
1 tsp. cayenne powder
1-2 pinch Celtic sea salt

How to: Combine everything together and put the avocado pit in the mixture to prevent oxidation.

Creamy Cream Cheeze or Sour Cream

1 cup truly raw cashews (soaked for 4 hrs)
1/2 cup pine nuts
2 tbs. lemon juice
2 pinches of Celtic sea salt
3/4 cup water or more if needed
4 tbs. of chopped fresh herbs (mint, basil, parsley, cilantro, etc.)

How to: Put everything in a high speed blender and blend till smooth and thick.

Mad Mango Salsa

2 ripe mangoes, peeled, and cut into 1/4 inch cubes
1 tbs. fresh hot pepper, minced(optional)
4 tbs. chopped cilantro
2 tbs. lime or lemon juice
1/2 tsp. Celtic sea salt
1 tbs. minced red onion

How to: Toss everything in a bowl and enjoy!

“Refried Beans”

1 cup sprouted sunflower seeds
3 tbs. tahini (sesame seed butter)
1 clove fresh garlic (with skin attached)
2 tsp. lemon juice
3 tsp. minced sweet onion
2 tsp. chili powder or 1 tsp. cayenne
1 tsp. cumin powder
1-2 dates
Celtic sea salt to taste

How to: Put everything in a blender and blend till smooth. Add more salt or spices if necessary.

To serve: Take the crisp taco shell and spoon 1-2 tbs. of the salsa or the “refried beans” into the shell. Eat right away. You can also add sliced tomatoes, cucumber, red bell pepper and lettuce to make the best taco ever!

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