There’s a gal at work who will jokingly proclaim “My body is a temple!” before predictably reaching for something that may or may not promote one’s health (brownie scraps are my favourite example for many reasons). I always laugh because I totally say that kind of hippie BS all the time, but like half seriously. Actually, mostly seriously… Maybe all the way serious with a shot of E3 Live and a ginger juice chaser too.
It’s true that at any given time, there are multiple jars of coconut oil open in my house for any and all uses (I get the big value-sized Nutiva one because it’s my fave). It’s also true that I use the all natural sandalwood conditioner that donates 47% of its revenue to environmental relief organizations, even though it tangles the hell out of my curly ass hair. My mum randomly picked me up a bottle of coconut aminos while she was out because she knew I would freak (“Whoooooaa It’s like non-allergenic soy sauce!!!!”). Ninety-eight percent of my wardrobe can be described as “flow-y.” I talk about vibes a lot.
All of that is just silly superficial stuff though. I find summertime is when my good habits kind of slip a bit. There are all the obvious reasons and occasions. My entire being is about a million times more in the moment in a general sense. I’ve never been much of a calorie counter, but I’ve never been one to say no to a patio beer and a salty snack once the sun starts setting either. Anyway, a lot of moment-vibing (there it is again) has had me feeling kind of tired if I’m being honest. I seem to be craving coffee with a touch more sincerity in the mornings, which is a mighty tip-off that things are out of balance for me. Not so temple-like.
So when I get to a point like this, I make myself a really deluxe + mostly raw meal as a bit of a “reset” maneuver. Just everything fresh on a plate, lots of chewing and savouring. I’ll feel full and light at the same time, which is always ideal.
Giving tacos the raw treatment isn’t anything new. Almost any raw restaurant will have a version on its menu, and I will ALWAYS order it. So good. Whether they make a dehydrated tortilla to encase the goodness in or it’s just a simple lettuce wrap job, the combination is fierce. There’s some nuts ground into a chunky mixture with spices, some kind of salsa, an avocado component, cashew sour cream, other veg sometimes, lots of lime and flavour. If you have a food processor or blender, it couldn’t be easier to replicate at home either. I decided to make a corn ceviche-ish salsa for mine just to shake things up a bit and add a little sweetness. Don’t regret that move one bit. Also, my measurements are kind of ambiguous in this recipe because hey, it’s summer and you gotta keep it so vibe-y.
RAW & VEGAN TACOS WITH SWEET CORN SALSA & CASHEW SOUR CREAM
Print the recipe here!
NOTES: You could probably swing the cashew sour cream in a food processor instead of a blender. Just might be a touch more chunky–still so tasty though.
sweet corn ceviche salsa ingredients:
2 cobs of corn, kernels removed
juice of 1-2 limes
salt and pepper
1/4 cup diced red onion
1/2 pint grape tomatoes, quartered
small handful chopped cilantro
spicy nut + seed crumble ingredients:
1 heaped cup of mixed, raw nuts + seeds (I used walnuts, almonds + sunflower seeds)
sea salt + pepper
1 tablespoon taco seasoning
1 teaspoon avocado oil
1 teaspoon coconut aminos
cashew sour cream ingredients:
3/4 cup raw cashews, soaked for 3 hours or more
juice of 1/2 a lemon
tiny splash of apple cider vinegar
fat pinch of sea salt
2-3 tbsp of filtered water
1 cabbage, leaves removed and cut into respectable taco shells
6-8 swiss chard leaves, de-veined and cut into palm-size pieces
1 ripe avocado, cut into slices
extra taco seasoning
extra chopped cilantro
Make the corn salsa: in a medium bowl, combine the corn kernels, lime juice, salt + pepper and red onion. Toss to combine. Let this sit for a while, about 15 minutes, stirring here and there. Add the tomatoes and cilantro and stir to combine. Check the mixture for seasoning and set aside.
Make the spicy nut + seed crumble: throw all of the ingredients in a food processor and pulse the mixture until a chunky paste forms. Season it to your liking, scrape into a bowl and set aside.
Make the cashew sour cream: drain the cashews and place them in a blender pitcher. Add all of the other ingredients and blend on high until a smooth paste is achieved. You may have to scrape down the sides a couple times and add some extra water. Once the mixture is smooth and tasting creamy + sour, store it in a bowl or squeeze bottle in the fridge.
To serve: lay the cabbage leaves on a platter. Line them with the swiss chard pieces. Divide the spicy nut + seed mixture among the shells. Then, scoop some corn salsa into each shell as well (there will probably be extra). Garnish each taco with some sliced avocado, cashew sour cream, a little dusting of chili and some extra cilantro. Enjoy!