Baja Fresh Taco Boats Filled with Cilantro Cashew Cheeze, Fresh Corn and Tomato Salsa, and a Ground Almond Taco Meat
Mango Breakfast Cobbler
adapted from p 215 of Ani’s Raw Food Kitchen
1 1/4 cup almonds
1 vanilla bean, scraped
1/2 teaspoon sea salt
1 cup pitted and packed medjool dates
2 Tablespoons coconut oil or butter
4 cups Mango, pitted and diced
1/4 cup agave syrup
To make crust, place almonds, vanilla, and salt into food processor. Lightly process into small pieces. Add dates and coconut butter, process to mix well.
Sprinkle half of the crust onto bottom of a loaf pan.
To make filling, toss together all ingredients. Scoop onto crust. Top with remaining crust.
Thai Spring Rolls with Almond Dipping Sauce
(makes 4 servings)
Thai Dipping Sauce
1/4 cup olive oil
4 kaffir lime leaves
1 Tablespoon Nama Shoyu
2 Thai red chilies, to taste
1/2 cup + 2 Tablespoons raw almonds
1 lemon’s juice
1 cup water, as needed
1 zucchini, julienne
1 cup mung bean sprouts
1/2 bunch basil, de-stem
1/2 bunch cilantro, de-stem
1/4 bunch mint, de-stem
1-2 Thai chili, finely chop
3 large collard green leaves, de-stem and half
To make dipping sauce, place sauce ingredients into your blender, adding water as needed. Blend smooth.
To wrap, place leaves onto flat surface. Layer with fillings, and roll.
Serve with dipping sauce.