Recipe courtesy of Psychologies Magazine (September 2017)
Psychologies Nutrition Editor Eve Kalinik has written Be Good to Your Gut: The ultimate guide to gut health – with 80 delicious recipes to feed your body and mind
This taco recipe was inspired by Eve’s vegan friend who is obsessed with Mexican food but wanted an alternative to beef tacos. To create the ‘mince’, walnuts with sun-dried tomatoes and spices have been used. Walnuts are one of the best sources of polyphenols, and it’s good to be mindful of our meat consumption in general. This is a great light lunch but possibly double or treble the quantities to entertain friends or family.
Serves: 2
Ingredients:
8 small romaine lettuce leaves
1 avocado, cut into 8 slices
Fresh limes, cut into wedges
For the Cashew Sour Cream
30g cashews, soaked for 2 hours
Juice of 1/2 lemon
Pinch of mineral-rich salt
50ml filtered water
For the Taco Filling
50g walnuts
40g sun-dried tomatoes in oil (drained weight)
1/4 tsp dried chilli flakes (chipotle recommended)
1/4 tsp paprika
1/4 tsp ground cumin
1/4 tsp garlic powder
Pinch of mineral-rich salt
Step one: For the cashew cream, drain the nuts and rinse well. Put all of the ingredients into a blender and pulse until smooth. Transfer to a small bowl and place in the fridge.
Step Two: To make the taco filling, place all of the ingredients in a food processor and pulse until they have a texture resembling minced meat.
Step Three: Wash the lettuce leaves and pat dry. Divide the avocado slices and the taco mix among the lettuce leaves and drizzle with the cashew cream. Serve with fresh lime wedges.
