Raw Burritos with Chia Seed Salsa and Spiced Cashew Cream Drizzle
Here is our delicious partner recipe with raw and vegan chef Doug McNish. This Mexican inspired raw dish is an ultimate people pleaser. Trust us! We've tried it and can't get enough of it!
How It's Made
2 cups Walnuts
½ cup European Pumpkin Seeds
1 tbsp ground cumin seeds
1 tsp chili powder
3 tbsp wheat-free tamari sauce
¼ cup cold-pressed chia oil
4 collard leaves
1 medium avocado, cubed in 1-inch pieces
¼ cup lemon juice
2 tbsp cold-pressed chia oil
½ tsp sea salt
1 tbsp chia seeds
¼ cup Fresh cilantro
¼ cup red bell pepper, diced
2 tbsps red onion, diced
½ cup cashews
¼ cup water
2 tbsps lemon juice
1 tbsp nutritional yeast
½ tsp ground cumin seeds
½ tsp chili powder
¼ tsp sea salt
¼ tsp chili pepper
In a food processor fitted with a metal blade, process walnuts, pumpkin seeds, cumin and salt until broken down but not completely smooth, you want to retain the texture of the nuts. Add tamari and chia seed oil and pulse 6 to 7 times to combine. Transfer to a bowl. Reserve.
In a bowl, toss cubed avocado, lemon juice, chia oil, salt and chia seeds until well combined. Cover and set aside for 10 to 15 minutes so the chia seeds can swell and absorb some of the liquid. Add cilantro, red pepper and red onion and toss to combine.
In a blender, combine soaked cashews, water, lemon juice, nutritional yeast, ½ tsp of cumin, chili powder, salt and chili peppers. Blend at highest speed until smooth and creamy.
Assemble by dividing walnut pumpkin crumble and avocado chia salsa in 4 equal portions.
On a flat surface, lay the prepared collard leaves. Starting at the bottom of each leaf, place one portion of the walnut pumpkin crumble followed by the avocado chia salsa in the middle. Drizzle a good amount of the cashew cream in each. Starting at the bottom of the leaf roll up until you reach the middle of the leaf. Fold in the sides and continue rolling into a tight cylindrical package. Repeat until all the leaves have been rolled. Serve immediately or cover and refrigerate for up to 2 days.
To trim the collards for this recipe, place them on a flat surface and using a pairing knife, remove the long vein from the center of each leaf so it is pliable.
To soak the cashews for this recipe, place them in a bowl with 2 cups warm water. Cover and set aside to soak for 30 minutes. Drain discarding remaining water.
Substitute collards with an equal amount of large chard leaves or, if not following a raw diet, gluten free. Sprouted grain or whole wheat tortillas.
Substitute raw walnuts for an equal amount of Prana Organic Raw Brazil Nuts.
To make the walnuts and pumpkin seeds in this recipe more digestible, soak them in 4 cups cold water over night, drain discarding remaining water and rinse until water runs clear. Dehydrate at 105° F for 5 to 6 hours or until dry.
Marie’s passion for healthy, organic food is evident in everything she does. She specializes in vegan and raw cooking with a special focus on the nutritional wonders of nuts and dried fruits. We’d tell you to visit her website, but you’re already on it!