When I catered for David Wolfe (last Feb.) we made alotta mexican food. It was the best food ever! Here are a few of the recipes.
Taco shells and fillings
Makes about 30-40 small 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 105F 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
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!
Mexican Rice
serves 3
2 tbs. chopped red onion
1/4 cup chopped red bell pepper
1 large clove garlic, minced
2 teaspoons olive oil
1 cup parsnip rice (3/4 cup parsnips processed in a food processor til rice-like with 2 tbs. pine nuts)
4 tbs. minced sun dried tomtatoes (soaked for 6 hrs)
1 teaspoon chili powder
1/4 teaspoon ground cumin
1/2 teaspoon celtic sea salt
3 tbs. of the sun dried tomato soak liquid
Put the onion, bell pepper and garlic on a telfex sheet and dehydrate it for 4 hrs. It will get rid of some of the bitterness of the raw vegetable.
Next, mix the dehydrated veggies with the parsnip rice, add tomatoes, chili powder, salt, and the soak liquid from the tomatoes. Stir this mixture until well combined. Taste and add more salt if needed. Let this mixture marinate for the flavors to develope, about 3-6 hrs in the fridge.) Enjoy!
The secret to the perfect nut meat is to add alotta seasoning and minced burdock root (it has a meat texture and taste)
Here is my recipe!
~Veggie Burgers~
3/4 cup burdock (puree, you can grate it on a very fine grater, or blend it with the water); The burdock root CAN NOT be substituted, this is what gives the burger a meaty flavor
1/2 cup sunflower seeds (soaked)
1/2 cup cashews or pine nuts
1 cup almonds (soaked)
1 cup walnuts (soaked)
3 tbs. olive oil
1/2 cup celery juice or water
1/2 carrot (finely minced)
1 celery stick (minced)
2 tbs. dried basil
1 tbs. dried sage
1 tsp. fresh ginger (minced)
2 tbs. fresh ciliantro
pinch of turmeric (keeps the mixture from spoiling)
1 tsp. cayanne or 1 tsp. of fresh diced ripe jalapeno
pinch of freshly ground black pepper (optional)
1 tsp. celitc sea salt
Blend the nuts with the oil and celery juice or water. Mix in the everything else. Put this is the fridge to marinate for 1 hour. Lay a piece of parchment paper on the table, put your burger mixture on top, get another piece of parchement and put it on top of the mixture, using a rolling pin or the palms of your hand, roll the dough to 1/2 inch thickness. Then using a cookie cutter or a cup cut out pattie shapes, and place the patties on teflex sheets, dehydrate for 2 hours at 145 degrees (only in the excalibur at this temperture). You can make these into little meat balls and serve them with pasta, or make em even smaller and top your pizza. Yummy!
"As I said to alex in an email this morning, these burgers are incredible! Absolutely delicious. I eat them between 2 slices of ultra-thin flax seed crackers which are still a little pliable, and add lots of tomato slices, some romaine, and sometimes some macadamia nut "cheese". What a great sammich!!
Alex, your recipes are astounding. I definitely have to stay away from your newest, the chocolate chip cookie recipe But tonight I'm buying the ingredients for the calzones, and am going to try the corn tortillas, too. I don't know what I would do without you and your yummy, creative, inventive recipes!"
Joanie
Have the best day ever!
Alex
www.rawguru.com
Taco shells and fillings
Makes about 30-40 small 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 105F 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
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!
Mexican Rice
serves 3
2 tbs. chopped red onion
1/4 cup chopped red bell pepper
1 large clove garlic, minced
2 teaspoons olive oil
1 cup parsnip rice (3/4 cup parsnips processed in a food processor til rice-like with 2 tbs. pine nuts)
4 tbs. minced sun dried tomtatoes (soaked for 6 hrs)
1 teaspoon chili powder
1/4 teaspoon ground cumin
1/2 teaspoon celtic sea salt
3 tbs. of the sun dried tomato soak liquid
Put the onion, bell pepper and garlic on a telfex sheet and dehydrate it for 4 hrs. It will get rid of some of the bitterness of the raw vegetable.
Next, mix the dehydrated veggies with the parsnip rice, add tomatoes, chili powder, salt, and the soak liquid from the tomatoes. Stir this mixture until well combined. Taste and add more salt if needed. Let this mixture marinate for the flavors to develope, about 3-6 hrs in the fridge.) Enjoy!
The secret to the perfect nut meat is to add alotta seasoning and minced burdock root (it has a meat texture and taste)
Here is my recipe!
~Veggie Burgers~
3/4 cup burdock (puree, you can grate it on a very fine grater, or blend it with the water); The burdock root CAN NOT be substituted, this is what gives the burger a meaty flavor
1/2 cup sunflower seeds (soaked)
1/2 cup cashews or pine nuts
1 cup almonds (soaked)
1 cup walnuts (soaked)
3 tbs. olive oil
1/2 cup celery juice or water
1/2 carrot (finely minced)
1 celery stick (minced)
2 tbs. dried basil
1 tbs. dried sage
1 tsp. fresh ginger (minced)
2 tbs. fresh ciliantro
pinch of turmeric (keeps the mixture from spoiling)
1 tsp. cayanne or 1 tsp. of fresh diced ripe jalapeno
pinch of freshly ground black pepper (optional)
1 tsp. celitc sea salt
Blend the nuts with the oil and celery juice or water. Mix in the everything else. Put this is the fridge to marinate for 1 hour. Lay a piece of parchment paper on the table, put your burger mixture on top, get another piece of parchement and put it on top of the mixture, using a rolling pin or the palms of your hand, roll the dough to 1/2 inch thickness. Then using a cookie cutter or a cup cut out pattie shapes, and place the patties on teflex sheets, dehydrate for 2 hours at 145 degrees (only in the excalibur at this temperture). You can make these into little meat balls and serve them with pasta, or make em even smaller and top your pizza. Yummy!
"As I said to alex in an email this morning, these burgers are incredible! Absolutely delicious. I eat them between 2 slices of ultra-thin flax seed crackers which are still a little pliable, and add lots of tomato slices, some romaine, and sometimes some macadamia nut "cheese". What a great sammich!!
Alex, your recipes are astounding. I definitely have to stay away from your newest, the chocolate chip cookie recipe But tonight I'm buying the ingredients for the calzones, and am going to try the corn tortillas, too. I don't know what I would do without you and your yummy, creative, inventive recipes!"
Joanie
Have the best day ever!
Alex
www.rawguru.com
I enjoy seeing all the people that try my recipes and love em! It's all worth it! Let me know how the lasagna comes out. 
so i used romaine as 'wraps' and it was still phenomenol.