No rigid rules, labels or dogmas.... just REAL food, for your body, mind & soul!
I'm really excited that it's DAY 7 of "Raw Food Recipes with Excalibur® Food Dehydrators" & my good friend Tess Masters of Healthy Blender Recipes is sharing my recipe today for Chile Rellenos with Mole Sauce & Mango Chipotle Salsa! You can get the full recipe here and I hope you'll also leave a comment on the post! Be sure that you've registered to win the Excalibur 9 Tray Dehydrator she's giving away at the end of the month!
I recently made the above mentioned recipe when Paul Risse (Mr. Cleanse America) and I were teaching a Mexican Fiesta Uncooking Class at the Barefoot Market in Texas. For our class I added a super yummy Chipotle Cream Cheese Sauce and I wanted to share that additional recipe with my Raw Food Rehab family today!
Chipotle Cream Cheese
2 cups your favorite nuts or seeds
¼ cup fresh lemon juice (about 2 lemons)
1 teaspoon coarsely chopped fresh garlic
1 teaspoon powdered chipotle pepper
½ teaspoon sea salt
¼ cup water, only as needed
Place the garlic and salt into a food processor to create small pieces. Add the nuts or seeds and also process into small pieces. Add the lemon juice and water; processing until fully combined. Add water as necessary to achieve desired consistency. This can also be done in a high speed blender.
To check out all the amazing FREE recipes - see this post about August's Big Dehydrator Event with Haalthy Blender Recipes & Ex...
Oh what's that? It's the sound of me drooling ;)
you got me good with this one!
I entered the drawing - and I am eagerly anticipating the good news ;-)
Very cool. I just thought of other things that I can add this Chipotle Cream Cheese Sauce to. Thank you
Penny...you are a wonder! Colorful, great texture...and definitely making this for dinner!
Thank you so much Penni. This journey would not be complete without you helping us along. :-)
MMMMMMMMM!!! Looks so delicious.