I am teaching my first raw food class, any mexican ideas

[goodbeets]

I am teaching my first Level 1 class in early January (yahoo!!!!) One of the participants has asked for a mexican dish and all I know is salsa (too easy) and enchiladas( taught for level 2 as they take a while to make). Sooo, any ideas? I could really use the help. (Please no dehydrated dishes)

[eachpeachpearplum]

Mexican cocoa. Usually made with cinnamon & almond flavours added - yum!

Taco Salad: sour cream, nutmeat, salsa, avocodo or guac

Go to the book store and flip through mexican cookbooks, the ones with lots of photos to get your creative juices flowing.

[StarFire]

Spicy tacos.... always a winner!!

http://www.rawfoodtalk.com/showthread.php?t=35363

and yes... ALISSAS ENCHILADAS are OMG delicious!!

http://i149.photobucket.com/albums/s43/FireStar_830/SANTA_4.gif ... have fun!!

[Holli]

what about a mexican soup? i love alissa's corn chowder recipe and you can add some other spicey mexican ingredients to give it a kick. soups were the first recipes i tried when first starting raw...so easy and so good!

[RowanC]

Rawkinlocs had a great recipe for refries made from sunflower seeds. I haven't been active for a while so not sure if she's still here... but the recipe may be. If you can't find it with a search, I can post it?

Also, if you have Alissa's book, she has a wonderful menu of Nachos!

[walnutty]

The sunflower seed refried "beans" recipe is in this post:

http://www.rawfoodtalk.com/showthread.php?t=22313

Good luck with your first class!!!

[Rawkinlocs]

Here's the recipe: (not mine, personally...I had posted it some years back from another website)

Refried beans-I kid you not!
==============
Two cups of raw sunflower seeds, soaked overnight, which then = about four cups.
1/2 cup flax seed oil
3 Tbls. of raw nut butter ( I used almond, try tahini)
1 tsp. sea salt
3 tsp. cumin (key ingredient, don't even try it without!)
2 tsp. chili powder
1 Tbls. raw apple cider vinegar (with the mother)

Throw it all in the food processor, adding a bit of water as you go along until it is all smooth.

Also, Alissa's Spanish Rice is very good and very quick/easy to make...you just have to soak and sprout your barley ahead of time but that takes no time to get just the little tail which is all you need.

Also, you can PRE-make some flax crackers or tortillas using Alissa's recipe (just dry to cracker stage) and IN/DURING the class, make Alissa's Nacho Cheeze into a sauce/dip rather than dehydrating it as the instructions indicate. Then, have them taste the cheeze with the tortillas and tell them (here is a great teaser to perhaps get them more interested in taking Level 2) that they can learn to make the tortillas in Level 2 although they will be enchiladas, but it's the same recipe and you can explain in Level 2 that if they spread it thinner and dry it longer they can turn the enchilada casings into tortilla chips!

But also keep in mind...the Level 1 class is already kinda pre-set into place (but not set in stone) and YES, you can sub recipes for other recipes, no problem...but keep in mind that Level One IS about easy and quick recipes that one can just whip up in the blender and/or food processor. The person is requesting that you make a Mexican dish...but you are not obligated to do that unless YOU choose to do so.

But again, if you did choose to do salsa, that really should be just fine...it's no more "too simplistic" than say, the Mock Salmon Pate or the Marinara Sauce! But Alissa does have more than one variety of salsa too! She has (pages 312-314) Salsa, Mango Salsa, Pineapple Salsa and Avocado Salsa. So, I'd say, "Sure, I can do a very simple Mexican recipe such as salsa or Nacho Cheeze (and I'll serve that with some pre-made crackers) but guess what? In the Level Two class, we make two DELICIOUS Mexican-style dishes...Enchiladas and Chili!" ;)

[goodbeets]

Thank you all sooooooooooo much!!!!!!

[MangoMommy]

I am also preparing a Mexican Feast for one of my classes next month and plan on making Taco Meat, refried beans, the onion dip from Alissa's book and guacamole wrapped in a large romain leaf. I got the taco meat recipe (made with walnuts) from this board. The recipes are very easy and very good!!

[MiahTay]

Wilted kale with creamy chipolte dressing, I believe Starfire posted it with an alternative to the cooked chipolte peppers. Or a southwestern slaw.

Heather

[goodbeets]

Really, everyone, thank you so much. This really helps me a lot.
Rawkinlocs- thank you especially for the great ways to deal with the subject of "appropriate" level 1 and level 2 foods. You know the addage, "the customer is always right", I was feeling a bit sticky on how to deal with participants' expectations.
MangoMommy-your meal sounds delish! Can't wait to try it.

[Rawkinlocs]

Really, everyone, thank you so much. This really helps me a lot.
Rawkinlocs- thank you especially for the great ways to deal with the subject of "appropriate" level 1 and level 2 foods. You know the addage, "the customer is always right", I was feeling a bit sticky on how to deal with participants' expectations.
MangoMommy-your meal sounds delish! Can't wait to try it.

Yeah, I hear ya! It's great to be flexible (when and where you can be or CHOOSE to be), but you don't want to allow people to "run your classes" either. It's different if they're doing a one-on-one or something to that effect then you can offer more leeway. But just imagine if everyone started doing that, "HEY...can you do an Asian dish or can you do some salad dressings?" I had a gentleman who is taking Level One next month and he asked me, "Is it okay if I toss some suggestions/ideas around for things we learn to make in the class?" I just politely told him, "Well, the Level One class is already pretty much established on what recipes we learn however, if you want to learn more specialized dishes then you are welcome to take on of my private one-on-one individual classes!" and he was okay with that.

Once you get going with classes, you're gonna have your recipe sheets and hand-outs already drawn up and ready to print out...you can't go changing and adding recipes each time someone requests that you teach _________. You'll find your way as you teach more and more! I did similar things when I first started out too...trying to cater to every little need and sometimes that is feasible but oftentimes, it's not unless you want to cause undo stress, frustration and regret for yourself. So, I had to learn to stand my ground on certain things overtime.

[mtraezme]

This is just a snack, but I have it every time I'm in Mexico. They take jícama, cucumber, and carrot and shred them. Usually the veggies are layered and then lime juice, salt, chile powder and/or liquid chile sauce are added to taste. It's really simple, but really, really good. I use a cheese grater when I make it, and I assume that you could use a food processor

For a drink the most common are the aguas or waters. It's pureed fruit like watermelon, orange, papaya, or mango that's watered down and sweetened to taste. It's thicker than juice, but thinner than a smoothie. It's served with lunch and is usually stirred each time before it is poured or ladled out. I like aguas too because I don't have a juicer and sometimes just want flavor in my water without the heaviness of a smoothie.

[Morn]

I concur with Rawkinlocs and Starfire. The refried beans are a must! And either the spicy taco meat or Rawvolutions taco meat with fresh salsa wrapped in large lettuce leaves for the shell!

[JEN]

This salad is great with corn chips/mexican flax crackers or just by itself.


Corn Salad with Cilantro Dressing

Salad:
4 fresh Corn Cobs, stripped
1 diced Red Bell Pepper
1 Avocado, cubed

Dressing:
1 minced Garlic
1 small Onion
½ Jalapeno Pepper
1 small bunch Cilantro
1 Lime, juiced
½ tsp Sea Salt (or to taste)
2 tsp Flax or Olive Oil
½ tsp Cumin Powder

In a medium bowl, combine the corn, red bell pepper & avocado. Set aside. In a blender, Vita-Mix or food processor, combine the dressing ingredients. Pulse until the cilantro is finely chopped. Mix the dressing with the salad. Enjoy!
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