Raw Burritos and Mole Sauce Recipe Video
Celebrate this cinco de mayo with raw food and healthy raw burritos with mole sauce. Thse burritos are made with a wrap of collard greens with a yummy and spicy filling of soaked and seasoned rice along with vegetables. Along with a raw salsa, these raw burritos are spicy yet deliciously healthy.
Summary
Preparation Time20 MinDifficulty LevelEasy
Health IndexHealthyServings4
Main IngredientVegetable
Ingredients
Mole sauce:
Ground cacao
Pumpkin seeds
Ground nut flax seeds
Red bell peppers, sliced
Cumin
Jalapeno (seeded or de-seeded)
Agave (if desired-for a little hint of sweetness)
Salsa:
Red onions, quartered
Green pepper, sliced
Cilantro
Fresh lime
Tomatoes, sliced
Cumin
Cayenne pepper
Sea salt
Olive oil
Burritos:
Soaked rice (broken up in a food processor before)
Olive oil
Sea salt
Cumin
Cayenne
Lime juice
Lettuce, cut in strips
Cilantro, chopped
Carrots, diced
Avocado, sliced
Walnut meat (ground walnut with nama shoyu, olive oil, sea salt)
Blanched collard greens (de-stemmed and extra middle stem - shaved)
Directions
In a mixer add the cacao pumpkin seeds, ground nut flax seeds, bell peppers, cumin and jalapeno and blend for the mole sauce.
Set aside.
Pulse the salsa ingredients in the food processor and set aside.
Drain the water from the rice, after it has absorbed the water.
Add a dash of olive oil, sea salt, cumin, cayenne pepper. Season well with lime juice and mix well.
Set aside.
Fill in the collard green leaves with rice, lettuce, cilantro, walnut meat, avocados and roll them up as a wrap with ends folded in.
Serve on a plate with a topping of mole sauce.
Enjoy!
Set aside.
Pulse the salsa ingredients in the food processor and set aside.
Drain the water from the rice, after it has absorbed the water.
Add a dash of olive oil, sea salt, cumin, cayenne pepper. Season well with lime juice and mix well.
Set aside.
Fill in the collard green leaves with rice, lettuce, cilantro, walnut meat, avocados and roll them up as a wrap with ends folded in.
Serve on a plate with a topping of mole sauce.
Enjoy!
