The internship I did this past Fall really took my healthy cooking skills to the next level. I thought I knew a lot before heading off to Toronto, but when I came back, I was a whole new plant-based, chocolate-y raw, business savvy woman. A little trick I learned along the way was using walnuts in replace of ground beef…
- walnuts are a good source of monounsaturated fats which promote cardiovascular health and lower cholesterol
- they are rich in Omega 3 (high in ALA which is the pre-cursor to EPA & DHA), providing anti-inflammatory benefits
- excellent source of phytonutrients and powerful antioxidant activity
- concentrated source of the sleep-promoting amino acid l-tryptophan
When you grind walnuts they resemble the meaty texture of ground beef, without all the saturated animal fats. Spice them up however you like, whether it be parsley and basil for spaghetti and walnut balls or chili powder and cumin for a raw home style chili.
But for me, nothing beats authentic Mexican food. Except for this recipe 😉 Take out the freaky hormonal ground meat and the salty melted cheese and you’ve got yourself some raw burritos.
Ground Walnut Meat
1 1/2 cup walnuts, soaked
1/2 onion, chopped
2 tbsp cilantro, minced
2 clove garlic, minced
1 tbsp extra virgin olive oil
1 tbsp lemon juice
1 tsp chili powder
1/2 tsp paprika
1/2 tsp cumin
1/2 tsp cayenne pepper
1/2 tsp sea salt
– rinse soaked walnuts and pulse in food processor until crumbly in texture.
– add all other ingredients and pulse until well mixed, scrape sides a couple of times.
8 collard leaves
1 cup fresh pico de gallo (diced tomatoes, onion, garlic, cilantro, lime, s&p)
1/2 cup sour cream, which is my red pepper mayo minus the red pepper
1 small avocado, sliced
– wash collard leaves, scoop walnut meat onto each leaf and top with pico de gallo, sour cream, and avocado. Roll up and munch.