Authors: Ani Phyo

Ani's Raw Food Essentials (48 page)

BOOK: Ani's Raw Food Essentials

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2 recipes Soft Corn Tortilla (page 172)
1 recipe Cheddar Cheeze Sauce (page 105)
1 large tomato, sliced
Â¼ cup pitted, sliced black olives
1 recipe Heirloom Tomato Salsa (page 81)
1 recipe Mango Cucumber Salsa (page 178)
1 recipe Sour Kream (page 178)

Place one tortilla on each of four serving dishes. Top each with cheeze, then tomatoes and olives, and then more cheeze. Place another tortilla on top. Slice into two or four wedges, and serve with the salsas and sour kream.

Will keep for 1 day in the fridge.

MANGO-CUCUMBER SALSA

MAKES ABOUT 2 CUPS

A cool change from traditional tomato salsa. Try this in the summertime when beautiful orange mangoes and crispy, cool cucumbers are in season.

1 cup diced mango
Â½ cup chopped cucumber
Â½ cup seeded and diced tomato
2 tablespoons chopped red onion
2 tablespoons chopped fresh cilantro
1 tablespoon fresh lime juice
A pinch of sea salt

Place all the ingredients in a mixing bowl. Toss to mix well.

Will keep for 1 day in the fridge.

SOUR KREAM

MAKES 1 CUP

Cashews are blended with lemon juice and water to make a white, tart kream that tastes and looks like dairy sour cream, but without the guilt or karma load.

If you don't have a high-speed blender, grind your cashews into a powder first with the grinding attachment on a Personal Blender, or in a food processor. This will help you get a smoother texture when you blend.

1 cup cashews
Â¼ cup fresh lemon juice
1/3 cup filtered water, or as needed

Place all the ingredients in a high-speed blender and blend until smooth, adding enough water to produce your desired consistency.

SOUTH-OF-THE-BORDER WRAPS

MAKES 4 SERVINGS

Fresh tomatoes, onion, cilantro, and avocado top a spicy Chipotle Cheeze. Drizzle with delicious, rich Chocolate Mole Sauce. Enjoy in a romaine leaf boat for a low-carb delight.

4 large romaine lettuce leaves
1 recipe Chipotle Cheeze (page 104)
1 cup seeded and chopped tomato
2 tablespoons chopped red onion
2 tablespoons chopped fresh cilantro
1 cup diced ripe avocado (about 1 avocado)
Â½ recipe Chocolate Mole Sauce (page 177)

Begin by spooning about 2 tablespoons of your Chipotle Cheeze along the inside spine of your lettuce leaf. Next, sprinkle with your tomato, onion, cilantro, and avocado.

To serve, drizzle on about 1 tablespoon of Chocolate Mole Sauce.

Will keep for 1 day in the fridge.

For a cooked add-on, wrap everything up inside your favorite whole-grain or wheat-free tortilla.

GARDEN WRAP

MAKES 4 WRAPS

Your favorite vegetables are wrapped up inside a collard green leaf, with Avocado-Pistachio Pesto. These wraps travel and keep well and make for a great on the go handheld snack.

2 large collard leaves
1 recipe Avocado-Pistachio Pesto (page 216)
Â½ cup peeled, chopped cucumber
Â½ cup seeded and chopped red bell pepper
Â½ cup sliced mushrooms
Â½ cup sprouts

Cut the leaves away from the thick center stem of each collard leaf to make a total of four flat pieces. Spoon the Avocado-Pistachio Pesto across the bottom edge of the shorter width of each leaf. Top with cucumbers, bell peppers, mushrooms, and sprouts. Roll up into a wrap, and serve.

Will keep for up to 1 day at room temperature, or store for a day or two in the fridge.

I love the taste of fresh raw collards. To soften, sometimes I'll prepare the leaves, then leave out at room temperature to wilt for about 30 minutes. But if you prefer using a softer leaf or even a cooked tortilla, you can either substitute it for the collard, or add it. Do what suits your fancy. Either way, you'll still be eating super healthy and living eco green.