To live vigorously and luxuriantly, to flourish



Love this time of year when gardens over flow with tomatoes, peppers, cucumbers and herbs. A client brought me fresh food from her garden and I knew I had to make RAW TACOS!

The word RAW usually strikes FEAR in most of my clients. To most it means a lot of work or “no one in MY FAMILY is going to eat that”. I wish I could say their concerns are unfounded with this recipe but I can’t completely promise that. There is some work involved but most can be done days ahead of time. As for their Taco Bell loving family, it’s a gamble! However, I believe it’s worth a try considering the difference in nutrient values!

I had just thawed a half portion of my zucchini red pepper hummus and realized it could be the perfect base for a great tortilla!  I just added a few extra ingredients, including my newly obtained, home grown jalapeno peppers and voila – rawmazing tortillas!



Start with half of the Zucchini Red Pepper Hummus Recipe and add:
1-2 green onions roughly chopped
1 jalapeno pepper or to taste
¼ cup golden ground flax seed
2-4 sundried tomato slices ( I dehydrate sliced tomatoes and store in fridge)
Juice from half a lime


Put all ingredients is a food processor and blend until smooth.


Spoon approximately ½ cup of mixture onto a paraflex dehydrator sheet and spread into a circle. This should make 4 medium sized tortillas. Dehydrate on 115 for about 3 hours or until set. Flip over onto a dehydrator screen, peel off paraflex and dehydrate for another hour or until set. Can freeze or refrigerate (5 days) until ready to eat.


Walnut Taco Mix

2 cups raw walnuts
2 Tbs. Coconut aminos
1/8 tsp. chili flakes
1 tsp ground cumin
1 tsp extra virgin olive oil
Put all ingredients in a food processor and pulse just to mix.
Don’t over-blend, or you will end up with walnut butter!

IMG_1413-2 IMG_1412


Add your own guacamole, greens, tomatoes and/or onions.  Top with one of these amazing sauces:

Cashew “Sour Cream”
1/2 cup raw cashews, soaked overnight or at least 2 hours
juice of 1/2 lemon
1 tsp apple cider vinegar
5 Tbsp water (approx.)
Put all ingredients except water in a high speed blender or food processor and blend, adding water one tablespoon at a time until the desired consistency is reached. If you want a thick cream, use less water, for a thinner sauce, use more. (You will not achieve a perfectly smooth sauce with a food processor, but it is still delicious!)
Use lettuce boats as your shell and fill with your own guacamole, tomatoes, onions etc.
Raw Cheese Sauce
2 cups cashews (soaked)
3/4 cup water
1 Tbl. lemon juice
1 tsp. Himalayan salt
1/3 cup nutritional yeast
2 Tbl. more water if needed to facilitate blending
Blend until smooth. Refrigerate and drizzle over ANYTHING!
Make Ahead for the Next Day
I had left over walnut mix and guacamole so I rolled into organic wraps, sealed in foil and stored in fridge until lunch the next day.

Print Friendly VersionFaulkner Recipe Template

Leave a Reply

Fill in your details below or click an icon to log in: Logo

You are commenting using your account. Log Out /  Change )

Twitter picture

You are commenting using your Twitter account. Log Out /  Change )

Facebook photo

You are commenting using your Facebook account. Log Out /  Change )

Connecting to %s


This entry was posted on May 8, 2015 by in Other-Main Dish.

Contact Information

(618) 210-0803


This information is for educational purposes only and is not meant in any way to diagnose, treat or interfere with prescribed medical care.
Follow thrivecoach12 on
%d bloggers like this: