GreenChef Sarma Melngailis | Soft Corn Raw Tacos

sarma taco01 GreenChef Sarma Melngailis |  Soft Corn Raw Tacos

Soft Corn Tortillas
with spicy “beans,” avocado-corn guacamole and tomato-lime salsa (raw)

Make this dish as spicy as you like. Don’t cut too deep into the corncobs or you’ll end up with those hard little pieces that get stuck in your teeth. When making the “beans,” keep in mind that they will be tossed with a mild tomato sauce, so the spiciness will be mellowed out. If you want to make them ahead of time, keep all the components separate and assemble at the last minute, as the tortillas will get soggy if left to sit too long. The flaxseed can be ground in a coffee or spice grinder or Vita-Mix with dry blade (it will yield about 1 cup ground flaxseed).

“We sometimes get large, skeptical men in the restaurant who may have been dragged in by a girlfriend or family member and who proudly insist ‘I’m a meat and potatoes guy!’ For them, I always recommend this particular dish. It’s very filling and hearty. Then I smile graciously as the same guys later inevitably tell me something like, ‘I thought I was going to have to go for a burger after this, but I’m really full!’ I’ve had so many variations of this conversation, and it’s always the tortillas that get the best response from the self-proclaimed ‘carnivores.” – SM

Recipe by Sarma Mengailis | Raw Food Real World (Harper Collins, 2005)

Serves 6

For the corn tortillas::

3 cups fresh corn kernels, cut from 2-3 ears, or thawed frozen corn

1 1/2 cups chopped yellow or red bell pepper

3/4 cup golden flaxseed, finely ground

1 tablespoon lime juice

1 tablespoon ground chili powder

1 1/2 teaspoons sea salt

2 teaspoons ground cumin

Continue Reading / See Additional Photos

GreenChef Sarma Melngailis | White Corn Tamales

sarma whitecorntamales 01 GreenChef Sarma Melngailis |  White Corn Tamales

White Corn Tamales
with raw cacao mole, marinated portobello, and green tomato salsa (raw)

Traditionally, Mexican mole sauce is made like curry: ground chili peppers, spices, and flavorings are combined according to a cook’s taste and intention. In this recipe, we use raw cacao beans, the unadultured seeds of the cacao tree that are extremely rich in antioxidant flavenols, significantly more so than even red wine and green tea. We use both raw cacao and organic cocoa powder for a more balanced flavor. Green & Black’s organic cocoa from the United Kingdom is the best brand to use but is not easy to find.
Making the mole sauce can be hard on your blender, so it is best to use a via-Mix or one with a strong motor.

“This is an impressive dish to serve guests — its presentation in the corn husk is rustic and fun.” – MK

Recipe by Sarma Mengailis | Raw Food Real World (Harper Collins, 2005)

Serves 4 to 6 (makes 12 tamales)

For the portobellos:

3 medium or 2 large portobello mushroom caps,

sliced into sticks about 2 inches long and 1/4-inch thick

1/2 cup pumpkin seed oil

1 clove garlic, minced

1 tablespoon mince fresh oregano

1 teaspoon sea salt

Continue Reading / See Additional Photos

G Living1
Find us on Google+