Mexican Bur-raw-tos

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…

Why Walnuts?

  • 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.

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

Directions

– 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

Toppings

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

Directions

– wash collard leaves, scoop walnut meat onto each leaf and top with pico de gallo, sour cream, and avocado. Roll up and munch.

Advertisements

5 thoughts on “Mexican Bur-raw-tos

  1. Looks great, sounds even better, can hardly wait to try, I never thought of walnuts this way, thanks Lexi.

  2. Yummmm-azing! These look so lovely to eat, alongside a warm, spicy Mexican soup and you’ve got a meal fit for this coooold weather. I have never made my own “walnut meat”…thanks for inspiring me!

Leave a Reply

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out / Change )

Twitter picture

You are commenting using your Twitter account. Log Out / Change )

Facebook photo

You are commenting using your Facebook account. Log Out / Change )

Google+ photo

You are commenting using your Google+ account. Log Out / Change )

Connecting to %s