Quasi-Raw: 3 Bean Tacos with Tomatillo Salsa and Avocado Mousse

I have not posted here in over a MONTH!  Have you missed me?  I have missed you, my two readers.  Anyway… On to business and blogging!  Pictures are coming tomorrow… I forgot to bring my camera with me to work 😦  where I am currently blogging… and sipping coffee…and surfing the internet… I love my job.

My absolutely nutty parents watched a documentary about 5 days ago about the benefits of raw food.  Since watching this (where a man stated that eating over 50% of your food cooked can cause auto-immune diseases and so on and so forth), they have decided to only eat about 20% of their food cooked, so it has been a week of museli, salad, and tomato and avocado cubes…

Mostly delicious!  The real highlight so far, though, has been last night’s meal.  My mom was ill, so I sort of grabbed the reins and made dinner for the fam.  Since we are going by the 20% rule, dinner is the only meal in which we eat cooked items. 

For the main course, I used store-bought corn tortillas and made the filling a cooked bean mixture.  Other than that, I topped it with fresh shredded romaine, cilantro, and home-made tomatillo salsa.  The tomatillos lend a crisp sweetness to the mix and also have a lot of naturally-occurring pectin in them.  They will keep your salsa tasting like it was just made. 

It’s a very bright and fresh spring dish.  You should definitely try it at home.  I would order this meal even if I weren’t eating raw.  It was filling, flavourful, and hearty.

Tomatillo Salsa
makes about 2 cups

1 tomatillo, quartered
5 tomatoes, quartered
1 large shallot (about 1/2 cup of diced product)
1 jalapeno with seeds removed
large handful of cilantro

Place ingredients in blender.  Blend until smooth.  Enjoy!

3 Bean Tacos
makes about 12 tacos

For this recipe, you can use any beans or lentils that you would like.  I just used what I had on hand.

1/2 onion, diced
1/2 14 oz. can Rotel tomatoes (or any blend that has tomatoes and green chiles)
1 15 0z. can Pinto Beans
1 15 oz. can Black Beans
1 15 oz. can Red Kidney Beans
1/2 tsp ground cumin
1/2 tsp oregano (preferably Mexican oregano, but the Italian kind works just as well…)
1/2 tsp thyme
1/2 tsp ground red pepper
1/2 tsp minced garlic
1 tsp chili powder
Salt and pepper to taste
Store-bought corn tortillas

Start by sauteeing the onions in a little bit of cooking spray.  When the onions are golden brown, drain and add the beans and tomatoes.  Add the seasonings and combine.  The spices soak up a lot of moisture, so if the mixture looks dry, add a little water. 
Simmer for 4-5 minutes.

Top corn tortillas with bean mixture, fresh lettuce, cilantro, and salsa. 

I know this sounds totally weird, but avocados are delicious for desserts!  Since their flavour is so subdued, they lend a creamy base for any fruits you want to add to create either a raw fruit pudding or sorbet.  Since it is so creamy and has healthy fats in it, it has the texture of pudding when it first comes together and, when frozen, comes out like silky ice cream.  Yummy.

Avocado Mousse
4 servings, about 1/2 cup each

1 avocado, quartered
2 kiwis, cut into thirds
1 cup fresh pineapple, cubed
1 mango, quartered
1/4 cup honey or agave nectar
(If you are keeping the mixture overnight-add 1/2 tsp fruit pectin to keep it bright green)

Blend the ingredients together until smooth.  For mousse, spoon mixture into cups (if you’re not too strictly raw, a little bit of graham cracker crumbs in the bottom makes for a delicious textural contrast) and serve.  For “ice cream”: Pour mixture into bottom of 9 x 13 baking dish.  Freeze for 2 hours.  To keep the mixture from getting rock hard, you should drag a fork through it to “fluff” it every fifteen to twenty minutes.

Delectable, light, filling, and refreshing, this makes for the perfect spring-time meal… 

SERIOUSLY.  EAT THIS SHIT.  Your body will love you…


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