Veggie Taco Salad

Walnut Taco “Meat”
1 c walnut, soaked 2 hours
½ c sun-dried tomatoes, soaked 30 minutes, save water
¼ c finely chopped red onion
½ t taco seasoning (or combo of cumin, cayenne, chili powder, salt)
1 clove garlic, minced
¼ sun-dried tomato water
½ t sea salt
Combine ingredients in food processor until mixed well. For a less moist texture, put in dehydrator for 1 hour.

Sour Cream
½ c macadamia nuts
juice of one lemon
1 clove garlic, minced
¼ t sea salt
6-7 T water
Blend macadamia nuts, lemon juice, garlic and salt. Add 1 tablespoon water at a time to create a smooth consistency.

1 lime, juiced
2 cloves of garlic, crushed
1 teaspoon sea salt
2-4 green onions, finely chopped
1/4 jalapeno or to taste, chopped
2 avocados mashed
Cumin, chili powder, salt & pepper to taste
In a bowl crush together lime, crushed garlic, cumin and sea salt. Second, add the shallot, jalapeno, and 2 avocados.

5 Fresh Roma tomatoes or 4 medium heirloom tomatoes
1 shallot or 1/4 of red onion, chopped finely
1-2 garlic cloves, crushed
1 lime, juiced
1/4 jalapeno or more to taste, chopped

Enjoy your Veggie Taco Salad

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