Red cabbage is one of my favourite leaves to use as a wrap. It looks amazing, it’s crunchy and you can fit a lot into one leaf. It’s one of the things we raw foodies use as a bread substitute. The ingredients below are pretty much what I had in the fridge today. You could just as easily use things like cucumbers, tomatoes, sprouts or leftover salad. Whatever takes your fancy.
Now what do you do with several days worth of accumulated coconut pulp from making coconut milk? In a vague attempt to make something other than macaroons with it, I came up with this taco-ish pate that went very nicely into a collard wrap with some diced tomatoes - served with a cold glass of coconut milk, of course.
Insofar as I can tell, without having done all that much research into candida or food combining, it should be pretty candida-cleanse friendly and relatively well-combined (I question the coconut pulp with the avocado, but I figure the pulp is pretty much just fiber at this point, right? Thoughts, anyone?) At any rate, it digested pretty well for me personally.
This simple Paté is wonderful on salads, lettuce wraps or as a vegetable dip. Of course it is perfect for Tacos as well! I created it after missing Mexican food for much too long... Check out RachelRaw.
A delicious alternative to SAD Taco Salad.http://www.goneraw.com/node/add/recipe
crunchy fries for your favorite taco or burger