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Recipe for Raw Vegan Tacos from Jay Kaiser

Raw Vegan Tacos

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Jay Kaiser, a.k.a. Jay Yogi, shares his recipe for Raw Vegan Tacos. Jay is a chef of fermented raw foods and founder of the raw vegan superfood community Terra Frutis. Jay grew up on an organic farm in Washington state, and after serving a brief stint in the military, he attended Long Beach State University, where he obtained a bachelor of arts degree in biology, and then Cal State University at Dominguez Hills, where he was awarded a master of science degree in cytogenetics.

Burned out by too much microscopy work, Jay ran his own software company in the 1990s. This career later gave way to real estate development, and, in 2010, raw food cheffing, reflexology and holistic counseling after studying under good friend and mentor, Lou Corona, an advocate of the four principles of cellular communication, environment, nutrition and exercise. Check out Jay’s recipes by friending him on Facebook and keep up to date on all progress at Terra Frutis.


Ingredients

Shell

  • 2 cups of organic flaxseed, soaked overnight with ½ teaspoon of Celtic sea salt
  • 1 cup of coconut “meal”
  • 2 cups of coconut water
  • 3 medium cloves of garlic
  • 2 teaspoons of nutritional yeast flakes
  • Juice of 1 lemon
  • 3 organic sun-dried tomato chunks (add teaspoon organic unrefined olive oil if tomatoes aren’t soaked)
  • ½ of a purple onion
  • 1 cup of organic cilantro or any organic herbs you like
  • Add 1 teaspoon raw probiotics last and hand stir in to limit damage of cells (liquid or powder or from cultured foods such as kvass, kefir and raw vegan nut “yogurts”

Seasonings

  • ½ teaspoon of organic coriander
  • ½ teaspoon of organic cumin
  • ½ teaspoon of Celtic sea salt
  • ÂĽ teaspoon of organic cayenne powder
  • ÂĽ teaspoon of organic paprika
  • ÂĽ teaspoon of organic turmeric powder

Recipe for Raw Vegan Tacos from Jay Kaiser

Taco “Meal”

  • 1½ cups of organic walnuts, soaked with 1 teaspoon of sea salt overnight, rinsing twice and then drained
  • 1½ cups of coconut “meal”
  • 3 cloves of organic garlic
  • ÂĽ cup of purple onion
  • ¼ cup of organic cilantro or your favorite herb
  • 1 teaspoon of nutritional yeast flakes
  • 3 organic sun-dried tomato chunks (with 1 teaspoon of organic unrefined extra-virgin Montebello olive oil unless tomato is already soaked in oil)
  • 1 small lemon
  • ½ of organic red bell pepper
  • 1 teaspoon of cultured raw probiotics
  • ½ teaspoon of organic cayenne pepper
  • ½ teaspoon of Celtic sea salt
  • ½ teaspoon of organic cumin
  • ½ teaspoon of organic coriander powder

Directions

  • In making the shell, mix the ingredients in a food processor and spread the batter on dehydrator sheets. Add a teaspoon of raw probiotics (liquid or powder or from cultured foods such as kvass, kefir and raw vegan nut “yogurts”) last and hand stir in to limit the damage of cells.
  • To make the seasonings, blend all ingredients until the mixture becomes a smooth paste. Pour on to silicon or wax paper in half-cup increments, applying four circles of tacos onto each paper. Dry at 115 degrees for two hours or until dry enough to flip and peel off the sheet. Reduce temperature to 105 degrees and dry six hours or until firm.
  • For the taco “meal,” pulse-chop the ingredients in a food processor until roughly cut.
  • Top tacos with cultured coconut cashew or hemp “sour cream” (“The ingredients are in my Facebook recipe album,” Jay says), alfalfa or your favorite sprouts, and raw salsa.

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