Have you ever gone out to eat, ordered something healthy off the menu, but then just felt significantly off after your meal? Maybe bloating, gas or just perplexingly lousy? The truth is, even if a restaurant claims they use all organic or wholesome ingredients, we never really know what is going on behind the kitchen doors. Recently, our team went out to eat and discovered a local Los Angeles hot spot was secretly dosing their meals with refined and parlous Canola Oil. And, sure enough, we felt the effects almost immediately. But, this event inspired a luminous idea. Many people claim that restaurant style Mexican food, negating the deletable Gracias Madre, isn’t healthy, and with our recent discovery, we were afraid to investigate further. But, we have proven that you can make flavorful and nutritious Mexican food that will enliven your senses. We have created the perfect, grain-free, gluten-free, sugar-free and guilt-free Cinco De Mayo meal recipe that is sure to impress even the pickiest eater at the table. So celebrate in style, invite friends and give your stomaches the love they deserve with truly finger-licking goodness!
Yam and Black Bean Tacos (Serves 2)
1 large yam
1 organic avocado
1 oz. organic mango
1 oz. microgreens
1-2 teaspoons Better Bean Uncanny Refried Black Beans
1-2 tablespoons Burn Fermented Serrano Hot Sauce
1 tablespoon Leaf Cuisine Vegan Peppery Jack Cheese
Pinch of Celtic Light Grey Sea Salt
First, preheat the oven to 350 degrees. Cut the yam into rounds and brush with coconut oil. Then, roast or bake for 15 minutes. When finished, either slice or mash your yams for desired result. Sprinkle on black pepper and sea salt. Next, place your tortillas in the oven or on a stovetop pan for 1 minute to slightly heat up. Once warm, spread the yams in the middle of the tortilla and add the black beans alongside. Add a few slices of mango and avocado to the middle and sprinkle the microgreens on top. Then, crumble a small amount of your vegan cheese of choice. Last and certainly not least, add the fermented hot sauce to top it off.
Cauliflower Rice and Cuban Black Beans (Serves 2-3)
1-2 cups cauliflower rice
1/4 cup Better Bean Cuban Black Beans
Celtic Light Grey Sea Salt to taste
Extra Raw Virgin Coconut Oil to heat
*Optional: 2 garlic cloves and 1/2 cup onion
You may use frozen cauliflower rice or use a food processor to chop fresh, organic cauliflower. Add your cauliflower rice to the stove top with a touch of coconut oil. Heat on medium for 5 minutes. Then, add your black beans to the cauliflower. Sauté in garlic and onion if needed. Leave on stove top and add your desired amount of salt to taste.
Nourishing Nachos (Serves 3 - 4)
1/2 bag of Siete Sea Salt Grain Free Tortilla Chips
1/2 cup Better Bean Cuban Black Beans or Better Bean Uncanny Refried Black Beans
1 organic avocado
1 oz. microgreens
Add your tortilla chips to your plate. Next, dice up avocado into small cubes and sprinkle on the chips. Pour on your black beans of choice and scatter the micro greens. (We love using our Nourishing Nachos as a spoon to scoop up our delicious Cauliflower Rice and Cuban Black Bean dish!)
Sima Morrison, founder of House of Citrine, is a vibrant soul with a potent zest for life and the beauty in its simple pleasures. As a holistic nutritionist, Sima has made it her life's journey to experience, to empower, and to explore the synergy between the mind and the body. She manifests her vision through her online journal, designing recipes and cultivating conversation in the sharing of health, wellness, and inspiration. Sima lives with an open heart and views being in service to others as her most important calling, practicing compassion and helping people to heal past trauma. She is a certified Kundalini yoga instructor and meditation facilitator.