This recipe is definitely Ani Phyo inspired! If you haven’t gotten the book already, I sincerely recommend you purchase Ani Phyo’s latest book, Raw Food Essentials. This book totally RAWKS!!!
I watched her new Youtube video, Ani Phyo’s Raw Food Essentials: Tomato Chili and Taco Nut Meat and it gave me a great idea for my own recipe, to use up all the produce I had in the fridge. Now that’s it hot out, veggies don’t last as long, so I had to make something that could use up all the veggies I had. So I came up with this hot, spicy, corn salad, and incorporated Ani’s idea of the sauce and taco meat. Check it out for yourself. Before starting my recipe, view Ani’s video clip to see how she makes her own recipe. Here it is:
Here’s my recipe:
For the Salad.
4 ears of fresh corn on the cob – remove cob
2 med. zucchinis stemmed and chopped
1 cucumber, peeled and chopped
1 jalapeno (seeded and chopped)
1 green chili (seeded and chopped)
1 red bell pepper (seeded and chopped)
1/2 red onion peeled and chopped fine
1 handful fresh cilantro lightly chopped
1 tomato chopped
Nama shoyu to taste
Combine all ingredients and mix well. Place about 1/2 to 2/3 of prepared mixture in a high-speed blender or food processor and blend until creamy. Add more Nama shoyu to taste and blend again. Add back into salad mixture and toss well. Set aside.
1 to 1 1/2 cups walnuts
Nama shoyu to taste
Place walnuts and cumin inside a food processor and blend until crumbly. Add Nama shoyu to taste and blend again. Add a little EVOO for texture. Blend again. Scoop out and place in salad bowl. Toss well.
Avocado (stoned, peeled and chopped)
Toss in avocado and serve. Serve as a wrap, salsa, dip, or however you please. This is a great meal for a non-raw foodie too. Just add chips, and tortillas (flourless, sprouted tortillas) and serve. Enjoy, and Happy 4th!!!
Note to self:
My hands are on fire from seeding the hot peppers. Be sure to wear gloves when you do this, or your hands will be on fire too!!! =) Wow!!!