We are finally sharing with you one of our very favorite recipes served at Tree of Life Café. Whether you are a long time raw foodist or still transitioning to a plant-based diet – you will love these RAW Enchiladas!
Being a Phase 1 Recipe, this entree is suitable for diabetics and part of Dr. Cousens’ Phase 1 Healing Diet. Full of raw organic vegetables, nuts and seeds and a variety of antioxidant-rich herbs and spices, this Enchilada recipe will please your tastebuds and simultaneously give support to your health and spiritual well-being.
Try it and share this amazing entree with your family and friends!
- 4 C. ground mixed nuts (almond, walnut, and sunflower)
- 1 C. sundried tomatoes (please soak for 1/2 hr. and save soaking water)
- 1/4 C. sundried tomato soaking water
- 2 Tbsp. cumin
- 2 Tbsp. coriander
- 1 Tbsp. oregano
- 1 tsp. cinnamon
- 1 tsp. Himalayan Salt
- ¼ tsp. chipotle
- Collard Greens (or follow the Spinach Tortilla recipe for a heartier wrap)
Pulse in the food processor until chunky. Place on dehydrator sheet, evenly. Dehydrate at 115°F for 4 to 6 hours. (If using a conventional oven please turn oven to lowest temperature setting, place filling mixture onto a baking tray lined with parchment paper, put baking tray in oven, keep door slightly open, check after 3 hours. Add more time if desired. You want it a little firm yet still moist. Conventional ovens dehydrate more quickly so dehydration times are often cut in half.)
- 4 C. fresh tomatoes (About 6 Romas)
- 1 C. sundried tomatoes (soak for 1/2 hr. saving soaking water)
- 1 C. sundried tomato soaking water
- 1 avocado
- 1 red bell pepper
- 3 Tbsp. olive oil
- ½ C. lime juice
- 1 ½ tsp. Himalayan Salt
- 2 Tbsp. cumin
- ¾ tsp. chipotle
- ½ bunch cilantro (add after everything is blended)
Blend ingredients (EXCEPT cilantro) into a smooth sauce. Blend cilantro in for 10 seconds at the end.
Cut the stem end off the base of the collard green leaf to make it easier to fold. Place filling on collard leaf and add sprouts if desired. Wrap all ingredients in the collard leaf. Add layer of sauce, then top with raw sour cream (see Basic Recipe page) and avocado slices.
Alternative Wrap – Spinach Tortilla:
In the above recipe, we used collard greens to wrap the enchiladas. Alternatively, you can use a spinach tortilla. The following recipe makes 14 tortillas. (you can always halve the recipe)
- 12 C. packed fresh spinach (or other mild greens; bitter greens in small quantity)
- 1 C. sunflower seeds
- 2 C. nut pulp
- 1/2 C. flax meal or chia meal
- 1/2 tsp. Himalayan Salt
- ¼ C. lemon juice
- 3 Tbsp. olive oil
- ¼ C. water
Blend/puree all ingredients except nut pulp in a high-speed blender using the tamper. Then process very well nut pulp with the blended mixture above.
Transfer to a mixing bowl and stir in:
- Flax or chia meal
Let set for 10 to 15 minutes. Shape into 5” small round tortilla shapes on teflex sheets, 4 per dehydrator sheet. Dehydrate at 115 degrees. The tortillas should remain flexible so dehydrate at 115°F for only 3 to 4 hours. Then prior to serving 1-2 more hours. Should be moist and crunchy when finished. (When using a conventional oven please set the oven temp. to the lowest temperature, place tortilla shapes on baking trays lined with parchment, place tray(s) in oven, keep oven door slightly open, check after 1.5 hr. Add time if needed. Conventional ovens dehydrate more quickly so follow base time and then add to desired moisture and crunch. Prior to serving place them back in the oven for 1/2 hr. or serve when ready.) Then prior to serving 1-2 more hours. Should be moist and crunchy when finished.