raw avocado-kale enchilada with pepitas, red onion, tomatoes, cilantro and chili flakes, inside a raw corn-flax-lime tortilla and covered in mexican-style cheese sauce
today i had the second half of my enchilada meal for lunch, and unlike the pasta, this one kept wonderfully! i used a tortilla recipe from frugal raw!, which i might dip into more for the spicy recipes (including indian curries!), but made my own fillings. i was slightly thinking back to the potato-kale enchiladas from vcon in coming up with this, but also dealing with the limits of my fridge at 930pm. to get the kale soft, i stemmed and chopped it, then massaged salt into it (a technique learned from this recipe). unbelievably, it softens and reduces just as if it had been cooked! then i just added pepitas, avocado, red onions, tomatoes, cilantro, chili flakes, and a little salt. i used the remainder of my alfredo sauce from the pasta and added cumin, coriander, cayenne, and carrots (for color) to make a mexican style nut cheese to pour over the top. it was so pretty, and so delicious (though i wished i had some raw hot sauce!).
as far as the rest of the day, i’ve been snacking on crackers and fruits and veggies. i did make myself a green smoothie when i got home from work which used orange juice instead of almond milk (from my usual), and fresh ginger. i upped the greens in this one, and it was amazing (and extra green)! again, i made enough for two jars:
it’s almost 90F today, so really i just want to lay in front of the fan and nap with some ice cubes. tomorrow morning, however, i have to prep something for a dinner party i’m going to later that night, so i think it will be back to some more fancies (as the crust is already crisping in the dehydrator).