Rawsome Mexican Munchies!

I'm a big fan of a Mexican munch out, but I can't handle the beans the way I used to; my body metabolises uncooked foods far better these days. This dish gives you all the flavour and satisfaction of a night at the cantina in a more readily digestible form! 

Before we get on with the recipe, have I told you before how much I LOVE sprouting! All that amazing life potential sitting inside a boring little seed in your pantry. A couple of days of soaking and watering and voila, you have unlocked LIFE!! (the above is 3 days growth - I love the little green shoots!) Sunflower sprouts have to be one of the easiest to get started with, just grab a mason jar, a chux cloth and a rubber band (I buy special sprouting jars with a steel mesh lid but you really don’t have to) soak overnight, then drain and rinse 2-3 x a day for 2-3 days, easy peasy! The nutritional benefits of sprouting are a thousand fold, and way easier on your digestive system too. If ‘sprouts’ make you think of flavourless alfalfa or mung beans tossed on watery salads, well HELLO, here’s a recipe where you won’t even see a sprout by the time you’re done, and the flavours will BLOW YOUR MIND!

And how much protein is in this kick ass raw vegan dish?

S**tloads, that’s how much.

Nut Meat

3 Cups sprouted Sunflower seeds (see chart at back)

1 cup Sundried Tomatoes – soaked for 1 hour

4 Spring Onions

3 Cloves Garlic

1 Teaspoon Chipotle Pepper

1 Teaspoon Paprika

1 Teaspoon Cayenne

1 Teaspoon Cumin

1 Teaspoon Salt

Plus:

Large lettuce leaves

Guacamole *

Tomato Nectarine Salsa*

Yoghurt*

Pulse all ingredients in food processor until combined but still with some texture. If the  mixture seems a little dry, add some of the tomato soaking liquid to achieve a firm but spoonable consistency.

Once combined, take your lettuce leaves and fill them with the nut mix , topped

with guacamole, salsa and yoghurt and wrap like a burrito.

Guacamole

3 Ripe Avocados

1 Lime

1/2 Teaspoon Cumin

½ Red Onion

1 Clove Garlic

Jalapeno Peppers to taste (try 3 or four slices to start with)

Kernels from 1 Fresh Corn Cob

2 Tomatoes, De-Seeded And Chopped

¼ Cup Coriander

Tomato Nectarine Salsa

2 Large Tomatoes

2 Large Nectarines

½ Red Onion

1 Tablespoon Coriander

1 Tablespoon Basil

1 Tablespoon Mint

½-1 Lime

3-4 Jalapeno Slices

Yoghurt

1 cup cashews (soaked min 2 hours ideally longer)

Meat from two young coconuts

¾ cup coconut water

1/3 cup fresh lemon juice

¼ teaspoon salt

1 probiotic capsule

Using a high-speed blender, mix till smooth and creamy- the longer you soak the cashews, the creamier it will be. Make sure there are no lumps and be careful that the blender doesn’t overheat.

Leave in a warm spot for 5-6 hours then refrigerate; use within 7 days.