This recipe is for you if you’re eating “Raw Until Dinner” or looking for some upgraded cooked foods while you transition to a more raw superfood lifestyle. The higher quality of foods you eat, the easier it is to upgrade your entire lifestyle and experience greater health.
Even though this is a cooked meal, the superfoods were incorporated in raw form, and not heated to ensure maximum nutritious value. Spirulina is a real powerhouse of nutrients, and you don’t need much of it, so I’ve decided to add that to the guacamole. Fiesta Mole merges strong tomato flavor with rich creams of Hemp Seeds and 100% Whole coconut, so it was the perfect ingredient for the burrito filling. I used a gluten free tortilla at my local co-op, but you can use whatever flour tortilla you have on hand.
- 1 Garlic
- a dash of SunFire Salt
- a heaping tablespoon of Spirulina
- 1 avocado
- 1/4 juice of a Lemon
- Black Beans (I cooked a pot of black beans from farmer’s market, but you can use a can)
- 1/2 cup of onions
- 1 cup of carrots
- 2 small tomatoes
- 1 sweet potato
If you aren’t using can of pre-cooked black beans, then you obviously want to start them first. Next, begin cooking the sweet potato in a large saucepan with a cup of spring water. Be sure to chop them up into cubes. After sweet potatoes have been cooking for a good 10 minutes, add chopped carrots. Once those ingredients are tender, add the beans, then chopped onion and tomatoes. The ingredients will begin to resemble a chili, only without the broth.
Take the ingredients for the guacamole, and blend them up until creamy. Spoon a hefty amount of the filling into a tortilla, and fold into a burrito. Smother the burrito in the guacamole. I topped the burrito with nutritional yeast and ready made salsa, but this last step is optional. Bon appetite!