Friday, September 4, 2009

Raw fajita feast: Mexico meets Italy

I can't believe I'm posting AGAIN today. This has started out sort of as a hobby for both me and my husband - I get a kick out of preparing the food and he enjoys photographing. Naturally, we both enjoy eating the food. I want to share my knowledge (albeit still limited, there is so much to learn!) and show people, that eating healthy can be fun, tasty and full of variety. Raw food doesn't mean an endless array of salads, cold soups and smoothies! There is really no limit to what can be accomplished without killing the nutrients and enzymes that are so vital for our digestion and overall well-being.

The Italian-style tortillas:
1 C flax meal
½ C sunflower seeds
few sundried tomatoes + one fresh one
1 red bell pepper
some good, cold pressed olive oil
some sprigs of fresh thyme and at least a handful of fresh basil
Himalayan salt & pepper

Blend all and pat into thin round shells on a non-stick or Teflex sheet. Dehydrate until desired consistency, longer for tacos and shorter for softer tortillas. We left them fairly soft, roughly 2-3 hours in less than 110F. The idea is loosely based on the crackers Yaelian made in her blog.

Perilla guacamole:
1 soft, lusciously ripe avocado
handful of perilla (purple mint)
juice of ½ lemon
1 clove garlic
Himalayan salt & freshly ground black pepper, cayanne powder (or fresh chili!)

Blend in a blender but leave some chunks. Alternatively crush with a spoon or fork.

Sprouted aduki/adzuki (which??) beans
Lemon juice
Himalayan salt & ground black pepper

Other toppings:
Mango cubes, Red bell pepper cubes, Half-moon shaped zucchini, thinly sliced red onion rings (which I forgot..)

Oh-boy, were these good or what! Ok, shouldn't brag... Let's just say that in our opinion, these were pretty darn tasty. Feel free to play around with the recipe, add your own twists and remember to enjoy! Finger food can be so much fun.


Yaelian said...

Lovely pictures! Tosi kauniilta ja herkullisilta näyttävät annokset...

Aletheia said...

Thank you, Yaelian! Almost all photos are taken by my husband, I don't still know quite how he does it. When I try to take any in that lousy (but cosy) lighting, they all just turn out blurry no matter what. Btw, I just had a piece of korvapuusti after they had been in the fridge overnight. They had gotten even better.. T: melkein söin kaksi

~heidi said...

Amazing recipe! Tiedän, että bloggaukseen jää koukkuun:) Se on niin kivaa jakaa tietoa ja samalla oppia itsekin. Kokeillaan just sun raakoja korvapuusteja:)

Anderburf said...

This all looks so yummy! I just got some Himalayan sea salt from Sustainable Sourcing and I think I'll try it out in this recipe. Thanks for sharing!

Aletheia said...

You're more than welcome, Anderburf! Himalayan salt is such a good purchase, the flavor is awesome and it is completely natural & naturally packed with minerals.

Heidi, how did the korvapuustis turn out? I'm still excited about this, and you are so right about how educating others can be such a learning process for yourself too.