Food4Thought is a commentary on the ethics of eating, food justice and contemporary ideas on food democracy as well as recipes. Did I just say the same thing three different ways?

Saturday, February 12, 2011

Taco Rawco Salad

Taco Rawco Salad (I double it)

We recently made this version of a popular Mexican salad in a class I taught. It's light but filling - but then most live food is!

1 ½ cups raw walnuts

1 teaspoon taco seasoning

½ teaspoon coriander

1-2 tablespoons soy sauce (Namu Shoyu or Braggs)

blend in the food processor

A head of lettuce, dried and torn into small pieces

Avocado or guacamole (I bought it Whole Foods) – smooth onto the lettuce

Pumpkin seed oil sprinkled on lettuce and guac

1 ½ cupos chopped tomatoes (I used cherry)

3 grated carrots

crinkle tortilla chips on top and grated raw goat cheddar

1 container mango salsa (or chop your own and add cilantro and red onion)

sprinkle taco rawco on top and toss

Tuesday, February 1, 2011

Chocolate YoYo Muffin

What to do when you're snowed in? Come up with a cream filled cup cake alternative! It was my husband's idea to call it a YoYo - a joke after the Hostess Ding Dong! But this little muffin is packed with great stuff:
* 1/2 cup almond meal (I save mine from making almond milk - it's what's left over in the nut milk bag when you strain it)
* 2 organic eggs
* 1/3 cup coconut milk (or water)
* 1/2 avocado oil (or canola or walnut)
* 1/2 maple syrup
* 2 cups freshly ground flour (I use spelt)
* 1/2 cup raw cacao poder (or any)
* 1 teaspoon cassia cinnamon
* 1 tablespoon baking powder
* 1/2 teaspoon baking soda
* organic cream cheese

After mixing, let rise for 5-7 min. Put one large spoonful in the bottom of each muffin tin and then add a teaspoon or more cream cheese (whipped works best) and then cover with another large spoonful batter. Bake at 375 for about 12 min or until tops crack.