Sunday, May 6, 2018

May Taco Bar potluck, 2018

This month's theme was a taco bar to celebrate cinco de mayo. As always everything was delicious, this may have been my favorite Taco Bar. We watched and discussed Dr Joel Fuhrman's youtube on his new book Fast Food Genocide,
June's theme is something that is vegan, whole food plant based, and gluten free for someone who LOVES the SAD. One from our group will be giving a presentation on glyphosate, thanks Jyl!

Sweet Pepper crackers and zucchini hummus both from the cookbook Raw Food for Dummies

Homemade corn tortillas and sprouted corn tortillas
2 cups Organic Masa Harina Corn Flour
1/2 tsp Sea Salt
1 1/2 to 2 cups hot water
Mix salt into the masa harina corn flour.  Slowly pour the water into the dough to reach a good consistency.  The dough should be firm and springy when touched, not dry or sticky.  Let rest for about an hour, covered with a damp towel.
Preheat a griddle or flat surface pan to medium high heat.  Divide the dough into 2-inch balls.  Press dough between two piece of waxed paper, or flatten according to a tortilla press's instructions, into 6-inch circles. Place flattened dough on a hot griddle or flat surface and cook until the top of the tortilla starts to look cooked, about 1 minute.  Flip to the other side and cook for another minute.

Walnut meat or black beans (can't find the picture)
Walnuts processed with taco seasoning mix of choice
Black beans, onions, peppers with taco seasoning mix of choice


Lettuce and tomatoes

Guacamole and Pineapple salsa

Jicama mango rice
added another cup of diced mango and 1/2 cup black beans

Salad with a homemade avocado lemon dressing

Vegan gluten free cake with mango coconut yogurt from wholefoods

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