This recipe is from a lovely young woman who went through a phase where she could not even get out of bed. Turns out she had Hashimoto’s disease, an autoimmune disorder that affects the thyroid. Her hair was falling out, she was beyond fatigued and she had tons of digestive issues. After going to a naturopath, she went gluten-free – veggies, salads, corn tortillas, fruits and lots of quinoa! Within nine months she had reversed her disease through eating clean. This is one of her favourite recipes – and now it’s one of mine too. —From Scared Wheatless by Mary Jo Eustace.
Walnut tacos with avocado foam
Makes 8-12 tacos
- 2 cups (500 ml) organic walnuts, pre-soaked (see note)
- 1/2 cup (125 ml) sundried tomatoes (see note)
- 2 tbsp (30 ml) olive oil, divided
- 1 to 2 tsp (5 to 10 ml)
- Homemade Taco Mix (recipe follows)
- 1/4 cup (60 ml) fresh cilantro, chopped
- 8 to 12 gluten-free corn taco shells
- 1 1/2 to 2 cups (375 to 500 ml)
- Avocado Foam (recipe follows)
- Suggested garnish: arugula, chopped tomatoes, grilled corn, shredded lettuce, chopped red onions.
To make the taco filling, put the pre-soaked walnuts (make sure to dry them well first), sundried tomatoes, 1 tablespoon (15 millilitres) olive oil and the homemade taco mix (recipe follows) into a food processor and blend into a chunky paste. Taste and season with more taco mix if desired. Add the fresh cilantro and blend again.
Heat taco shells in a 350 F (175 C) oven until warm, about 5 to 7 minutes.
In a skillet over a medium-low heat, sauté the taco filling mixture in 1 tablespoon (15 millilitres) olive oil until warm. Salt and pepper to taste and set aside.
Fill the warmed-up taco shells with taco filling. Top with a dollop of the avocado foam (recipe follows) and any of the suggested garnishes.
Notes: Soak the walnuts in water for about 1 to 2 hours to draw out all the toxins. Before use, dry thoroughly.
Buy sundried tomatoes in oil or in dried form. If they are dried, soak in water for a couple hours to soften. If you are doing a big batch, store in a Mason jar with olive oil. Add some chillies for a kick!
Homemade taco mix
Makes approximately 3 tablespoons (45 millilitres)
- 1 tbsp (15 ml) chilli powder
- 1 tsp (5 ml) paprika
- 1 tsp (5 ml) ground cumin
- 1/2 tsp (2.5 ml) ground coriander
- 1/2 tsp (2.5 ml) dried oregano
- 1/4 to 3/4 tsp (1 to 4 ml) cayenne pepper (adjust for heat)
- 1/2 tsp (2.5 ml) garlic powder (or fresh 1 small clove garlic, finely chopped)
- 1/4 tsp (1 ml) onion powder (or 2 tbsp/30 ml finely-chopped fresh onion)
- 1 tsp (5 ml) sea salt
- 1 tsp (5 ml) ground black pepper
Blend all the taco mix ingredients together. Personalize by adjusting the heat and ratio of ingredients. Use immediately or store in an airtight container.
Makes 2 1/2 to 3 cups (625 to 750 millilitres)
- 2 ripe avocados
- 1 cup (250 ml) Greek yogurt
- 1 tbsp (15 ml) finely-chopped fresh cilantro
- 1 tsp (5 ml) smoked paprika
- 1 to 2 tsp (5 to 10 ml) fresh lime juice
Blend the avocado (without the pit!), yogurt and chopped cilantro in a blender until smooth. Place in a dish, squeeze on some fresh lime juice, and dust with the paprika. Set aside.
Courtesy Mary Jo Eustace
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