I have been on a raw kick recently and came up with this fantastic squash “rice” dish. Squash isn’t something you’d normally think of eating raw but once chopped small, it is almost indistinguishable from cooked brown rice. I had a few black beans that needed to get used up so I threw them in, but keep in mind, they are not raw. It is fairly spicy, so if you are not a fan eliminate the cayenne.
Raw meals are great because they maintain the enzymes, vitamins, minerals and phytonutrients that can be destroyed by the cooking process. Raw food proponents claim it gives them more energy, aids in digestion, has helped heal them of chronic diseases and gives them more joy and vitality in everyday life. I personally agree!
Raw Mexican “Rice” Recipe
Serves: 2 generous servings
Ingredients:
1 acorn squash, peeled & chopped into 1” pieces
2 tsp cumin
1 tsp paprika
1 tsp chili powder
½ tsp cayenne pepper (only if you like it hot!)
1 tbsp tamari
1 tbsp freshly squeezed lemon juice
1 tomato, seeded & chopped
1 green bell pepper, chopped
½ cup frozen organic, non-GMO corn kernels
¼ cup onion, diced
3 cloves garlic, minced
1/3 cup fresh cilantro, chopped
1 avocado, cubed
¼ cup scallions, sliced
Celtic or Himalayan sea salt to taste
Instructions:
- Process squash pieces in a food processor into small rice size bits.
- Transfer to a large bowl and mix in all other ingredients except avocado and scallions.
- When everything is well-distributed, add in cubed avocado & mix gently so as not to mash it too much.
- Garnish with scallions, serve and enjoy!
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