ecoPharmacist

Raw Vegan Hummus Tacos

Raw Vegan Hummus Tacos…my new favorite lunch! I was recently introduced to the art of sprouting, and it is easy, and oh so delicious! I eat the sprouts straight out of the jar, with just a spoon. However, they are very versatile. Below you will find an easy, raw, vegan, hummus taco that uses the sprouts in an amazing way too.

Just in case you needed a reason to try the recipe, besides the fact that these tacos are delicious… According to the RawFoodLife.com; “A raw food diet is not just good for you – it’s also good science! You don’t have to take our word for it, have ‘faith’ or trust the latest nutrition guru. Science now proves that cooking not only destroys nutrition and enzymes but chemically changes foods from the substances needed for health into acid-forming toxins, free-radicals and poisons that destroy our health!”

Dig into this raw food recipe and know you are doing good for your body.

Raw Vegan Hummus Tacos

1 head living bib lettuce

hummus

1 lemon

crushed garlic

cumin

chili powder

your favorite sprouts

Not a technical recipe. Make as many as you want, no measuring by me. You peel off the amount of lettuce leaves you are preparing to eat, and wash and dry them. Add a couple spoonfuls of hummus, spreading it down the middle of the lettuce, like you would the alternative taco meat. Squeeze fresh lemon on hummus, sprinkle crushed garlic, chili powder, and cumin on hummus. Top with sprouts and enjoy!

These are amazing, and they taste like a regular meat taco, but even better! These were kid tested and approved as well! Try it for lunch or dinner. You’ll love them!

Broccoli Cheddar Potato Soup

Broccoli Cheddar Potato Soup

Ingredients:

1 T olive oil

1 medium onion, chopped

2 large garlic cloves, minced

4 C bone broth

6 medium potatoes, cut into 1 inch pieces

4 medium to large broccoli crowns, stems and all, rough chopped

3 stalks celery, chopped

T fresh thyme

1/2 C half and half or heavy cream

1/2 C light sour cream

salt and pepper to taste

shredded cheddar cheese, for garnish

sourdough baguette, as an accompaniment

 Instructions:

1. Heat olive oil in dutch oven and add onions and garlic, cooking until opaque.

2. Add bone broth, celery and potatoes. Cook until potatoes are soft.

3. Add broccoli and thyme, cooking until broccoli just blanched.

4. Add creams and blend with an immersion blender until smooth. Salt and pepper to taste.

5. Serve with cheddar cheese garnish and sour dough baguette.

Craving a warm, smooth, broccoli cheddar potato soup? Try this version I created last night! It was a hit with the kids and was filling. The bone broth boosts the health benefits, and the smooth cream and cheese, add some comfort. It just tastes too good for the soul! Enjoy!