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Wednesday, June 4, 2014

Layered Taco Salad


I’m continuing to push through on my 30 Days of Food (#30DaysofFood) challenge. There’s plenty of motivation to keep going since I’m on this 6-week body makeover plan (#SixWeekGrind).  During the challenge, I am cooking from recipes that are my own and lots that belong to others. Undoubtedly, there will be failures along the way. I decided this morning, while trying to power my way through a Chia Seed Breakfast Bowl that I would share my failures and how I salvaged the food (if I could). Also, while I’m cooking 3 meals a day most days, everything won’t make the cut for the 30 Days of Food challenge.  That said, if you want to see a specific recipe that didn’t make the cut, let me know and I’ll post it.

Now, let’s get on to today’s recipe. Last night I made a version of Oh She Glows’ Layered Raw Taco Salad (which is inspired by TheNaked Sprout’s Taco Salad).  My salad wasn’t completely raw because I used heated TVP instead of walnuts for the taco “meat.” I also skipped the cashew cream, which I think was a mistake. The salad felt a little dry without it.

Layered Taco Salad
1 ½ tsp chili powder
½ tsp cumin powder
1 teaspoon fine grain sea salt
Pinch of cayenne pepper
1 large ripe avocado
1/4  small red onion
2/3 cup of cherry tomatoes
1/2 tsp ground cumin
1 tbsp + 1 tsp fresh lime juice
About 4 cups of greens of choice
¼ cup salsa of your choice

Directions
Start by making the guacamole. Put avocado, cherry tomatoes, onion lime juice and seasonings into a food processor and pulse 2-4 times until it is at your preferred consistency. If you don’ t have a food processor, you can mash the avocado with a fork. Chop the tomatoes and then mix everything together. Set the guacamole aside. Heat a teaspoon of olive oil in a skillet on medium heat. Saute the Smart Grounds for about 4 minutes.

Rinse and dry greens. Break into bite sized pieces and place on a large plate or into a large bowl. Top the greens with guacamole. Spoon salsa over the greens followed by half of the taco meat. Top with cheese or cashew cream if desired. Find the original (which contains the cashew cream recipe) here.

*I really liked this recipe but I think I will do the cashew cream next time. I found it a little dry (except in the middle where all the toppings were concentrated) without it.

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I also made a Chia Seed Breakfast Bowl and the Ultimate Vegan Sandwich. You can find the Chia Seed Breakfast Bowl recipe here. Sadly, it was a fail for me. It looked like a bowl of gruel and the texture didn’t sit right with me (admittedly, I have an issue with mushy textures). Even with the addition of nuts, oats, and raisins, it’s not something I could have a whole bowl of. 


Fortunately, it wasn’t a complete waste because I made it into a smoothie. The flavor profile is actually delicious. I love bananas, cinnamon and vanilla together. Chia seeds don't have a taste to me but I use them in my morning smoothies all the time. To turn my porridge into a smoothie, I added a little agave and some more almond milk to thin it out. The smoothie was yummy and I figure I got the nutritional benefits anyway.


As for the Ultimate Vegan Sandwich, I made some changes to the recipe and I LOVED the end result. It will be in a 30 Days of Food post tomorrow. 

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