Photography & Recipe by Ndoema
Spring is in the air!
I’m a firm believer in detoxing year–round, but Spring is that time of year when I always feel that special urge to clean house and amp up my detox regimen. I’ve recently gotten started on a super-duper daily beet juice detox protocol (more on that later…), so I’m naturally gravitating towards detox-friendly recipes that are both light and hearty. Gotta satisfy that voracious appetite of mine!
I’ve really been loving these raw vegan tacos (for my all-time fave raw taco recipe, check out A Week’s Worth of Raw Mexican).
That thick and smoky chipotle hummus is especially delish. It’s become my latest culinary obsession. It’s totally raw, vegan, gluten-free, nut free and oil free and does not use beans at all.
6 large cabbage leaves
2 large beefsteak tomatoes
3 large carrots
1/4 head of red cabbage
1 large cucumber
1/2 cup of chopped red onion
SMOKY CHIPOTLE HUMMUS
1 large zucchini (2 cups chopped)
2 tablespoons of tahini
Pinch of Celtic Salt
1/2 teaspoon of ground cumin
1 or 2 whole chipotle peppers (I love my hummus spicy so I go for two)
1/2 cup of spring water
1/2 cup of sundried tomatoes (soaked for a couple of hours)
Juice of 2 lemons
2 garlic cloves
Place all the hummus ingredients in a Vitamix, and blend until smooth and creamy. Refrigerate.
Prep the tacos goodies:
Shred the cabbage and slice the cucumber using a mandoline slicer.
Slice the tomatoes, chop the red onion and shred the carrots using your fave food processor.
When ready to serve, place the veggies in the full cabbage leaves with a couple tablespoons of chipotle hummus.
When I’m super hungry or entertaining, I like to add a touch of raw vegan mayo (you’ll find the recipe in A Week’s Worth of Raw Dressings). It’s insanely delish!