Real Food Rehab

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Since Cinco De Mayo is today, I wanted to bump this Foodie Friday episode up from last year:


Earlier this week many of us celebrated Cinco de Mayo which I just learned this week is actually the holiday held on May 5 that commemorates the Mexican army's victory over French forces at the Battle of Puebla on May 5, 1862, NOT Mexico's Independence Day, as I had originally thought. While Cinco de Mayo sees limited significance and celebration nationwide in Mexico, the date is observed nationwide in the United States and other locations around the world as a celebration of Mexican heritage and pride. For me and my family, it's another great opportunity  celebrate by enjoying the brilliance of Mexican cuisine!

So we decided to have a fun little fiesta dinner at the Casa de Shelton this past Wednesday evening and I wanted to share all of the recipes we made with you here on this episode of Foodie Friday. I hope today's video and recipes will inspire you to get your Mexican Fiesta on!!


Simple Celebration Salsa

2 cups fresh, ripe tomatoes
1 chile, seeded & diced (use Serrano or jalapeño)
2 limes, juiced
1/4 cup fresh cilantro, chopped
1/4 cup red onion, diced
a generous pinch of sea salt
freshly cracked pepper to taste

You can either chop all ingredients by hand, or use a food processor if you prefer your salsa less chunky. If you like a sweeter salsa, add 1/4 cup chopped mango for a wonderful addition.


The Best Guacamole
from my book, Raw Food Cleanse

While vacationing in San Fransisco back in 1998, I had the pleasure of dining at the hottest new Mexican restaurant in town. It was the freshest, most delicious guacamole I ever had and I was able to talk the waitress into having the chef write down the ingredients for this little Oklahoma girl. I still have the napkin this recipe is scribbled on.

2 large ripe avocados
fresh cilantro
Serrano chiles
diced tomatoes
fresh lime juice, be generous
red onions, diced
fresh garlic, minced
sea salt

Amounts....you'll just have to guess like I do! Mash the avocados i a bowl first and then add the other ingredients to taste.

 

 


Super Sour Cream

1 cup soft nuts or seeds, soaked & drained (I use macadamia, cashew or sunflower seeds)
3 tbsp fresh lemon juice
1 clove garlic, minced
1/2 tsp onion powder
1/2 tsp sea salt
1 capsule of probiotic powder, just the powder
1 cup water

Put all ingredients except the water into a blender and slowly add water to reach the desired consistency. If you have sour cream left over you can dehydrate it to a firm texture and use like feta or Parmesan cheese. This will keep well in an airtight container in your refrigerator for weeks.


Corn & Tomato Salad
also from Raw Food Cleanse

3 ears fresh corn, kernels cut from the cob
2 roma tomatoes, diced
1 small red bell pepper, diced
1/4 cup red onion, diced
2 cloves garlic, minced
1/4 cup fresh cilantro, chopped
1 lime, juiced
drizzle of cold pressed olive oil (optional)
sea salt & freshly cracked pepper to taste

Combine all ingredients in a bowl and chill before serving. You can also add a pinch of cayenne powder if you like to amp up the heat!

Marinated Fiesta Fajitas


For the Marinade:
1/3 cup cold pressed olive oil
1/3 cup Nama Shoyu or Tamari
1/3 cup apple cider vinegar
2 limes, juiced
2 cloves garlic, minced
1/4 cup fresh cilantro, chopped
1/2 tsp freshly cracked pepper

Combine all ingredients in a bowl and whisk together until well incorporated.

For the Vegetables:

1 large sweet yellow onion, sliced in fine rings
1 large bell pepper, sliced thinly (use any color you prefer)
1 pint baby bella mushrooms, sliced
(the addition of any other seasonal veggie is encouraged)

Put all the veggies into a bowl and pour the marinade over, stirring well to coat each piece well. Cover and let this sit on your counter top for at least an hour to allow the flavors to richen and for the veggies to soften and wilt.


For the Fajita Wrap:
Large leaves of bibb lettuce
Dehydrated Corn Tortillas or
Sprouted Corn or Multi-grain tortillas (not raw, but a healthy alternative)


To build your fajita, layer the marinated veggies, corn salad, salsa, a dollop of guacamole & sour cream inside your wrap.....ENJOY!

Frozen but Still Alive Margaritas
adapted from BlueLotusLiving.com

3 Green Apples, juiced
2 Limes, juiced
1 orange, juiced
1 cup rejuvelac or plain kombucha
Agave nectar, honey or other sweetener of choice
Ice cubes/crushed ice
Sliced limes

Juice apples, limes & the orange. Transfer juices, rejuvelac (if you are using kombucha, stir in last by hand) and agave nectar to a high speed blender. Add ice cubes. Process until mixture is well blended and ice is slightly crushed. Garnish glass with sliced limes.

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Oh, soooo luscious looking....yum!! :-)
Great....love it!! :-)

KickinItRaw TheHealthyWay said:
Very cute!

Veganforlife said:
Well? I looked and looked (on google) and could not find what that fuzzy/spikey green fruit (veggie?) is. So, I've come to the conclusion - they are hedgehogs! Green hedgehogs! LOL!

I can't do hot stuff like cilantro or peppers. Can I leave them out or sub them with something?
FANTASTICO! VIVA LA FOODIE FRIDAY!
Well done Penni! Okay, so I decided I'd like to see you on the Food Network with your own living foods home show. You could do just what you did today, go in your house and uncook up a storm, and show the creative little accents people can do to dress up the meal, in total Penni fashion! I would definitely be a fan, and watch religiously!!! So think about that for your future!!! =)
HAhhahhaaaahhaaaa! This is almost exactly what they looked like without the little squishy face! Good Work Lucy!

Veganforlife said:
Well? I looked and looked (on google) and could not find what that fuzzy/spikey green fruit (veggie?) is. So, I've come to the conclusion - they are hedgehogs! Green hedgehogs! LOL!

Well cilantro isn't hot, but lots of people don't care for it. I think all of these dishes would be absolutely fine with the cilantro or the peppers left out.
Jean said:
I can't do hot stuff like cilantro or peppers. Can I leave them out or sub them with something?
Debbie....LOL - I'd be a nervous wreck. I still think Ani Phyo needs to be on Food Network! Now I do have a fantasy that I host a show that has a different raw food chef as a guest each week & I would interview, talk to and crack jokes w/ them while they made food. I think people would watch a raw food show that offered all the different perspectives of how to incorporate more raw & living food into their diets!

Debbie said:
Well done Penni! Okay, so I decided I'd like to see you on the Food Network with your own living foods home show. You could do just what you did today, go in your house and uncook up a storm, and show the creative little accents people can do to dress up the meal, in total Penni fashion! I would definitely be a fan, and watch religiously!!! So think about that for your future!!! =)
Everything looks so good! I love Mexican food!! I was really in the mood today for Mexican flavor and made myself a lunch feast of raw veggies with mexican spices. Must be the Cinco de Mayo video that got me in the mood for Mexican. Thanks for posting all the yummy Mexican recipes!! Love the fun video today!! You rock girl!!
wow! this is *so* impressive! Thank you!
What is rejuvilac? Where is it available? That Marguarita sure looks good!
Hi Jean,
For cilantro you can substitute flat leaf parsley. For the peppers, you could substitute red or orange bell peppers, to give the same texture, or add onions if you want a bit of a "strong flavor without the spicy bite" or omit them all together.

Jean said:
I can't do hot stuff like cilantro or peppers. Can I leave them out or sub them with something?

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