Nutritarian Taco Night

Yes…some things you’ll never be able to make the same and when you do they just don’t taste right.  I have great news though…you can have a taco night and things are pretty good!

I love Mexican food…I love the flavours and when we recently had a Mexican Fiesta at home I didn’t want to be stuck eating  just a salad so I got to work and made my own stuff for nutritarian tacos.  Since I was already making so many different fillings for the meat eaters I didn’t want to have too much more to make so I used Yves Cuisine Mexican flavour ground round.

It was all awesome!

Here are some ideas for you if you’d trying to figure out how to have your own taco night.

Shells – whole wheat tortillas, lettuce leaves, even whole wheat pitas will work or skip the shell and make a taco salad with all the other items below!

Veggies – Tomatoes, lettuce, corn and whatever other things you like in your tacos

Meat – Veggie meat – you can opt for a commercial one if you’re pressed for time or make your own…there are great recipes for lentil or nut based taco meats.  If you make your own you can cut down on sodium even more.

Guacamole – I make mine with avocados, chopped red onion, chopped tomatoes, cumin, lime juice and a dash of chipotle hot sauce…no specific measurements though..just wing it until it tastes rights

Cheese!! – ok, I know there are commercial cheese substitutes however I have a hard time paying so much for something that just doesn’t taste too good to me.  You HAVE to try this nacho cheese recipe.  It is tasty, economical and nut-free! I love it an it shreds up very well.  Take a look at the picture of the “cheese” shreds.

Refried beans – I love this recipe.  So easy and no added fats or oils.  

With all these items you can have a lots of fun eating a similar meal with others if it’s taco night for a group.


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Tired of being sick all the time?

I trust and value the information that Dr. Furhman provides in his books. His advice changed my life so I am biased however what initially struck me was the amount of references at the back of his book “Eat to Live”.

I recently devoured his latest book, “Super Immunity”.  I loved it.  I am always learning new information and his books reinforce my decision to eat a plant-based, whole foods diet.

It is amazing that we wouldn’t knowingly consume poisin or something toxic if it was under our kitchen sink but we’ll take it in the form of “medicine” if our trusted doctor prescribes it for us.

The more I read his book, the more grateful I was for having taken charge of my health because it is more and more obvious to me that I must make sure I am aware of what I am putting into my body and what the side effects are.  We might not think twice about popping something for a headache or something for a cold but are they really working?

This books covers flu and cold remedies in a great way.  I have always argued with my husband about the efficacy of the myriad of cold remedies he has purchased over the years for himself and once again Dr. Fuhrman has come through with great informaiton and references to studies that show what does and doesn’t work.

As a parent I am glad my children were very healthy and rarely needed medicine or antibiotics.  I am also very glad that I’ve been able to avoid antibiotics for the past 14 years.  There is even a link to antibiotic use and breast cancer!

I highly recommend any of Dr. Fuhrman’s books but this one is especially good if weight loss isn’t your focus.  If you have children then I highly recommend “Disease Proof Your Child”.

So, how should you eat to have super immunity?  It all boils down to GOMBBS-Greens, Onions, Mushrooms, Beans, Berries and Seeds.  You MUST start incorporating these into your diet more!

It is amazing that a single mushroom a day can prevent breast cancer by a huge amount! By having your diet based primarily on these foods you’re going to get healthy and lose weight as a wonderful side effect too!

If you frequently get sick then you must read this book.  You’ll feel so much better after you incorporate his advice into your eating plan.

I’d love to support you if you’re ready to dive in.  I’ve been eating this way for many years and I love sharing recipes and ideas with others.  Let me know if you’ve taken the plunge, got your big toe wet or are even considering it.

Below is a handy chart that highlights some of the most nutrient dense foods we should all aim to eat.

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Mushrooms in Butter Chicken Sauce – Vegan

After reading an awesome book on immunity I knew I needed to make this recipe.  Mushrooms are a super food and can help prevent cancer.  I can’t wait to eat this for dinner tonight!

Funny enough before becoming a vegetarian I’d never eaten butter chicken so I can’t really say I crave butter chicken.  But I’ve eaten mushrooms in butter chicken sauce! While I love the flavour I don’t like the idea of eating all the oil and butter and cream in the restaurant versions since I aim to eat like a vegan.

Since I eat a plant-based, unprocessed diet I decided to come up with a recipe that uses no oil, salt or dairy and it tastes great!

Mushrooms in Vegan Butter Chicken Sauce
1 onion
1/2 teaspoon cinnamon
4 small cloves of crushed garlic
a bag full of mushrooms, quartered
2 teaspoons ginger powder
1/2 teaspoon garam masala
1 teaspoon ground turmeric
2 teaspoons sweet chili sauce
2 teaspoons ground coriander
500 mL crushed tomatoes
1/2 cup plain rice milk
1/3 cup raw cashews

Finely chop the onion.

Heat a large saucepan or frying pan and add a bit of water. Add the onions and the cinnamon to the pan and water-sautee lightly.

When the onions are soft stir in the crushed garlic.  Add the mushrooms and cook until they are tender.

Add the ginger, garam masala, turmeric, chili and coriander, and sauté over  medium heat. The spices are “fried” first to release their flavor and this really enhances the dish.  Add the tomatoes. Mix thoroughly.

Cover and simmer for 20 to 30 minutes (you may need to add a little water).

Puree the cashews with the rice milk and add right at the end.

That’s it. I like this over steamed broccoli or kale.

Imagine how good this would be with chick peas instead of mushrooms?

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