Juice of 1 blood orange
1 cup of club soda (more or less to taste)
1 teaspoon raw honey (more or less to taste)
Pour blood orange juice in pretty glass, add honey and stir until dissolved, add ice and soda water. Garnish with slice of orange.
1 cup soaked almonds
3 cups filtered water
Optional: 1/4 teaspoon rock or sea salt and 1/2 teaspoon vanilla extract (or 1 vanilla bean, scrapped)
Soak almonds in 3 cups of water for 6-8 hours (overnight usually does the trick). Drain almonds, rinse them, and then peel. Discard skins. Add almonds to blender with 3 cups fresh filtered water. Blend on high until a milky consistency (about 1 minute). Pour liquid through a nut bag, cheese cloth, or mesh strainer into a small bowl. Squeeze all the liquid so you are just left with the pulp (which you can save for baking or other treats). Optional: add 1/4 teaspoon sea or rock salt and 1/2 teaspoon vanilla extract. Keep in fridge for up to 5 days. If it separates that's ok, just shake it baby!
Walnut Taco Mix
1 cup raw walnuts
1 Tbsp. nama shoyu (raw, unpasteurized soy sauce)
1/8 tsp. ground chipotle pepper (or more if you like it spicy!)
1 tsp. ground cumin
1 tsp. extra virgin olive oil
1. Put all ingredients in a food processor and pulse just to mix. Don’t over-blend, or you will end up with walnut butter!
Cashew “Sour Cream”
½ cup raw cashews
juice of ½ lemon
1 tsp. apple cider vinegar
5 Tbsp. water (approx.)
1. 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!)
1 cup chopped cherry tomatoes
½ red bell pepper, chopped fine
½ orange or yellow bell pepper, chopped fine
½ red onion or 4 green onions, minced
¼ cup chopped cilantro
½ clove garlic, minced
juice of ½ lime
1 tsp. raw honey
1 Tbsp. extra virgin olive oil
pinch of sea salt
1. Whisk the garlic, lime juice, honey, olive oil and sea salt in the bottom of a bowl and set aside.
2. Cut up the veggies into rather small pieces, chop the cilantro and add everything to the dressing bowl. Fold to combine and let sit for at least 10 minutes to allow the flavours to meld.
Other Raw Taco elements:
ripe avocados (about ½ per person)
cabbage, collard, kale, romaine, or spinach leaves
limes for squeezing
extra cilantro for sprinkling