Raw Recipes for Cinco de Mayo Fiesta


rawfried sunflower beans1 (640x480) Host a “Fiesta Mexicana”  with  “Raw-Fried” Sunflower Beans, Cashew Sour Cream, Guacamole and Salsa Fruta – Raw and Raw Fusion, Vegan, Gluten-Free

This is always a crowd pleaser when I make my “Fiesta Mexicana” for classes and workshops.  You can serve this on a romaine leaf “burrito”, over a bowl of organic tortilla chips for nachos (recommend organic to avoid the GMO corn) or Raw Fusion style over a sprouted corn tortilla sauteed in corn oil.  Either way, it’s a winner!

Below you will find a fabulous recipe for “Raw-Fried Sunflower Beans”, which can be gently heated in a crockpot or non-coated pan, and a sour cream made from cashew that will truly astound you.  Pair these with some homemade salsa and chunks of avocado or guacamole and you will feel like you have indulged in a healthy raw Cinco de Mayo feast.

One of my favorite ways to make salsa is to add some fruit, like pineapple or mango and if you can find jicama, it adds a nice crunch.  I place half of the mixture in the blender or food processor to liquify and leave the other half chunky.

Notes on Ingredients:  Flaxseed oil adds a buttery flavoring to the “beans” but is pricey and sometimes hard to find.  You can easily replace with olive or sunflower oil.  Red miso is a fermented soy bean paste.  There are other varieties of miso, like white — also called “mellow miso” but the red one is richer and much better for this recipe.  You can replace those with chickpea or barley miso if you are sensitive to soy products.



2 cups raw sunflower seeds
½ cup filtered water
2 TB. tahini
1 TB. dark red miso
1/3 cup flaxseed oil (can substitute olive oil)
2 tsp. apple cider vinegar
1 ½ tsp. onion powder
chili powder and sea salt to taste
GARNISH:  2/3 cup chopped black olives

Lettuce leaves (or corn chips) for serving

Prep:  Soak sunflower seeds overnight or at least 8 hours.

Directions:  Blend all ingredients (except olives and lettuce leaves) in food processor with “S” blade until smooth but leaving some “chunky” pieces to simulate beans.  Especially good when gently heated in dehydrator several hours at 105 degrees or in a crock pot at lowest setting.

Serve with chunks of avocado or homemade guacamole recipe below and homemade salas and Raw Sour Cream on lettuce leaves or for raw fusion on warmed tortillas or tortilla chips. Sprinkle the chopped block olives on top.



1 ½ cups raw cashews
¾ cup filtered water
2-4 TB. lemon juice
Sea Salt to taste

Directions:  Soak cashews for 2-3 hours.  Discard water and rinse.  Place all ingredients (except salt) in blender and blend until you have a smooth, sour cream consistency.  Add more lemon juice and water as needed.  Salt to taste.

Viva Mexico! 

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