raw enchiladas…

The great yogi-saint, Ramana Maharshi, once said, “When you eat a pure diet, the thoughts of the mind become pure; they become quite, and the knots of the heart become untied.” Ultimately, our body and the expressions that our minds and mouths produce is a reflection of our inner-self, our inner body-ecology. So in honor of the health of our body, mind, and spirit as well as the health of the planet, Himat and I choose to consume a plant-sourced only diet.

With a passion for vegan, live (raw) foods – meaning only live, organic greens, veggies, spouts, nuts, seeds, fruit and superfoods – that haven’t been heating above 120 degrees in order to preserve all the beautiful nutrients, minerals, enzymes and life-energy that exists within them – most of these recipes will feature fun, happy, healthy, organic, vegan, no sugar (and low glycemic), live / raw food.

So without further adieu, here’s a raw-food recipe ready to satisfy the “Tex-Mex craving” in anyone: raw, vegan organic ENCHILADAS!

Sun-dried Tomato, Chile, and Pumpkin Seed Pate ‘Enchiladas’ with Salsa Verde

Salsa Verde

2 cups avocado

½ chopped jalapeno

½ bunch of cilantro

6 T lime juice

4 green onions

1 t celtic sea salt

½ t freshly ground black pepper

Directions: I like salsa verde “chunky” so I cut Avocados into “chucks” and food process all other (non-spice) ingredients. Then, add food process fun to avocados, squeeze the lime juice and add spices and mash with fork. Trick to salsa verde is enough salt and lime juice.

Spinach Tortillas

2 C fresh spinach

½ t celtic sea salt

2 T of grounded flax seed

2 T of lemon.

Process spinach in food processor with “S” blade – then slowly add flax then other ingredients. Spread on teflex sheet (one BIG square), super thin – and place in dehydrator for 1.5 hours at 115. Then flip tortillas and dehydrate until dry yet pliable.

Sun-dried tomato chile and pumpkin seed pate

1 C pumpkin seeds (soaked for 4 hours, minimum)

8 sun-dried tomato halves (soaked for 4 hours)

¼ t garlic

2 T lime juice

1 T azuki bean miso

1 date (helps to cut acidity of tomatoes.)

½ jalapeno pepper

2 scallions

Rinse and drain seeds and tomatoes. Place all (expect scallions) in food processor with “S” blade. Puree into semi smooth pate. Then, in a bowl fold in the chopped scallions. Place pate in the middle of spinach tortillas and roll-up and top with salsa verde and / or seed cheese. If you don’t want to make the tortillas – the get a big lettuce leaf (butter lettuce or romaine), chard leaf (remove the steam), or endive leaf – and use that as your “wrap.” Super yummy!