From the category archives:

Southwest & Mexican

Poblanos Stuffed with Mexican Confetti "Rice", Cilantro Crema, & Spicy Tomato-Chipotle Salsa Cruda

October 2, 2008

vegan, semi-raw, gluten-free
Another recent craving for Mexican food got me experimenting again, and just like other similar dishes such as tacos and enchiladas, it works incredibly well with raw. I believe it’s a combination of both the seasonings and the ingredients to which they are applied compliment each other famously. Best of all, this deceivingly [...]

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Raw Favorites: Sprouted Corn Tacos with Mexi-Paté, Rainbow Pico, & Guacamole

August 22, 2008

(raw vegan, gluten-free*)
Thursday night taco night…
Mexican food is among my favorite in the world, especially tacos! But we all know it’s not the healthiest cuisine…and that’s what’s so fabulous about raw tacos! They are authentically tasty, easy-breezy to make, satisfying, and SO good for you! What’s more is that they’re on the [...]

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Olé-Olé Pepper Party Salad with Lime & Avocado

July 15, 2008

(raw vegan, gluten-free)
The hot weather calls for refreshing dishes, and this salad includes a sensational way to incorporate citrus in your salad. In fact, it’s my new thing…paper thin slices of citrus like lime, lemons, and oranges lend a unique “pop” in flavor. And the entire slice is edible, peel and all, so [...]

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Enchiladas Two Ways

December 6, 2007

(raw vegan, gluten-free*)
Enchiladas Two Ways:

To Begin:
Either use your own raw tortilla recipe, or you will need 24 (2 pkgs.) Ezekial sprouted corn tortillas. They come frozen, so let them thaw in plenty of time. They can then be gently warmed in a dehydrator at 115 degrees for 20 to 30 minutes if desired.
Garnishes:

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