>>Raw Taco shells with fillings
Taco shells with fillings
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.
How to: Combine everything together and put the avocado pit in the mixture to prevent oxidation.
Creamy Cream Cheeze or Sour Cream
cup truly raw cashews (soaked for 4 hrs)
How to: Put everything in a high speed blender and blend till smooth and thick.
Mad Mango Salsa
ripe mangoes, peeled, and cut into 1/4 inch cubes
How to: Toss everything in a bowl and enjoy!
cup sprouted sunflower seeds
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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