Salsa
2 Heirloom Tomatoes (1 and 1/2 Cup Chopped)
2 Cobs of Corn (1 and 1/2 Cup Frozen Corn)
1 Cup Basil Leaves, Packed
3 Tbsp Lime Juice (Juice from 1 lime)
1/4 Tsp Black Pepper
1/4 Tsp Salt
Chop the tomatoes as roughly or finely as you like. Slice the corn off the cob. Mince the basil and juice the lime. Throw everything together, including the pepper.
Nut Meat
1/3 Cup Pecans
1/3 Cup Sunflower Seeds
1/4 Tsp Turmeric Powder
1/4 Tsp Chili Powder
3/4 Tsp Cumin Powder
1 Tsp Coconut Amino
Process all the above in food processor.
Taco Shells
1 Small Savoy Cabbage
Tear off the cabbage leaves gently: instant taco shells.
Taste Note: Tastes AWESOME
Serves: 2
Filling Enough for 6 Cabbage Leaves
Source: RawFoodRecipes
2 Heirloom Tomatoes (1 and 1/2 Cup Chopped)
2 Cobs of Corn (1 and 1/2 Cup Frozen Corn)
1 Cup Basil Leaves, Packed
3 Tbsp Lime Juice (Juice from 1 lime)
1/4 Tsp Black Pepper
1/4 Tsp Salt
Chop the tomatoes as roughly or finely as you like. Slice the corn off the cob. Mince the basil and juice the lime. Throw everything together, including the pepper.
Nut Meat
1/3 Cup Pecans
1/3 Cup Sunflower Seeds
1/4 Tsp Turmeric Powder
1/4 Tsp Chili Powder
3/4 Tsp Cumin Powder
1 Tsp Coconut Amino
Process all the above in food processor.
Taco Shells
1 Small Savoy Cabbage
Tear off the cabbage leaves gently: instant taco shells.
Fill your taco shells with the salsa and nut meat. Enjoy.
Serves: 2
Filling Enough for 6 Cabbage Leaves
Source: RawFoodRecipes
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