Purple Tacos With Salad

Purple tacos with salad.  Unbelievable!

Note: this is a recipe that is best for those who are accustomed to juicing, as it uses the pulp left over from juicing a large quantity of vegetables.  A Green Star juicer is recommended, but most juicers will work.  You may want to have a pitcher handy for storing the vegetable juices that will be made from this recipe.  You will also need a dehydrator for making the taco shells.  This recipe should be started ahead of time, as it will take a whole day to dehydrate the taco shells.

Serves 2-3 people

Ingredients: 12 beets, 12 purple cabbages, 1 onion, 2 bunches of greens of your choice, 2 avocados, 1/2 zucchini, 1/4 cup raw sunflower seeds, 1/4 cup organic flax seeds, 1 lemon, 1/4 cup cilantro, 1/4 cup cashews, 1/4 cup garbanzo beans, 1/4 cup pumpkin seeds, water as needed

Taco shells:

Juice the beets and purple cabbage, and combine the pulp with  sunflower seeds, and flax seeds in a food processor, adding water as needed.  The mixture should be soft and pliable, but not runny.  Flatten with a rolling pin and dehydrate at 104 degrees for 6  hours, then flip and dehydrate another 6 hours. Keep an eye on the texture so that it doesn’t become hard and brittle.  Cut the dough into circles and fold the sides to create a taco shape, and dehydrate for 8 more hours.

Taco filling:

Soak cashews and garbanzo beans; combine with onion in food processor, adding a tiny bit of water as needed.  Use this as a base, and top with avocado, cilantro, cabbage, tomatoes, and greens, as desired.  May add lemon juice for flavor.

Salad: beets, greens, zucchini, tomatoes, pumpkin seeds, avocado, purple cabbage, cilantro, lemon juice

 

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