Raw | Summer | Mexican

Summer inspires us to be outside. To be hot. To be happy. We worry about our figure (poolside) and hot, heavy meals just don’t sound as good as they did four months ago. When the heat hits, I crave full flavored dishes that are fresh and light. This summer I thought I’d try something special and share with you a totally healthy, totally delicious raw menu that works off of traditional Mexican flavors. Perfect for an early outdoor dinner with some close friends and a pitcher of your best margaritas.

Menu Details:

Difficulty: Medium*

Serves: 4-5 guests

Active Prep Time: 1 hr

Soaking Time: 5 hrs
Dehydrating Time: 12 hrs

*One dish requires advanced preparation


Pepper Poppers with Pine Nut Filling and “Bacon”

Pepper Poppers with Eggplant Bacon
Photo courtesy of Rawmazing

Recipe from the amazing Rawmazing

Make the “bacon” the day before. For a quicker assembly, you can make the filling a day ahead as well.

Eggplant Bacon

  • 1 Eggplant
  • 2 T Olive Oil
  • 1/4 C Water
  • 1 t.  Smoked Paprika
  • 1/2 t. Ground Chipotle Peppers (I get them pre-ground)
  • 2 T Agave

Using a vegetable peeler or mandolin, slice the eggplant into strips about 1/8″ thick. Set aside. Mix together marinade ingredients. Place eggplant in marinade, making sure all is covered. Cover and let soak for 2-3 hours. Dehydrate at 116 for at least 12 hours, or until crisp.

The day of:

Pine Nut Filling

  • 1 1/2 C Pine Nuts (presoak for 4-5 hours.)
  • 1/2 C Cashews (pre-soak for 4-5 hours)
  • 1 1/2 Lemons (juice from)
  • 1/4 C Water
  • 2 T Nutritional Yeast (not considered raw, but used frequently in raw food recipes)
  • 1 T Smoked Paprika
  • pinch salt
  • 1/2 Red Pepper

Place all ingredients in food processor and process until smooth.


  • 10 Cayenne Peppers
  • Filling
  • Eggplant Bacon

Cut peppers in half and remove seeds. You may want to use gloves to do this, the capsaicin (soft fleshy part) and seeds can be really hot and burn if you touch your face or eyes after touching the pepper. Fill pepper halves with pine nut “cheese” and top with eggplant bacon.

Chipotle Corn Soup

Corn Chipotle Soup
Image courtesy of Rawmazing

Recipe  from the amazing Rawmazing

  • 4-5 cups fresh corn (approximately 6 ears)
  • 1 1/2 cups water (filtered)
  • 1/4 teaspoon chipotle
  • pinch Himalayan salt
  • pinch smoked paprika (optional)

1. Place all ingredients in high-speed blender. Blend until well combined.

2. Strain through strainer (you may have to assist the liquid through the strainer by stirring it.)

3. Serve topped with a pinch of the smoked paprika and cilantro.

Avocado and Mango Salad

Avocado and Mango Salad
Image courtesy of GreenChefs.tv

Recipe from We Like It Raw

  • 2 Ripe Mangoes, peeled, pitted and chopped
  • 1 Large Avocado, peeled, pitted and chopped
  • 1 Tablespoon Lime Juiced
  • 2 Teaspoons Olive Oil
  • 1 Tablespoon Cilantro Leaves
  • 1 Tablespoon Black Sesame Seeds

Hand mix all of the ingredients together and serve.

Nut and Sundried Tomato “Tacos”

Recipe adapted from the Rawtarian

Raw “Taco Meat”
Image courtesy of the Rawtarian

  • 1 1/2 Cups walnuts soaked, strain and discard water
  • 1⁄2 cup soaked sunflower seeds, dried
  • 10 sundried tomatoes, soaked for at least one hour, preferably a few hours.
  • 1-2 tablespoons olive oil
  • 1 teaspoon chili powder
  • 1 teaspoon sea salt
  • 1 tablespoon cumin powder
  • 1 tablespoon coriander powder
  • 2 teaspoons oregano
  • 1/4 cup chopped onion
  • 1⁄4 cup red bell pepper, chopped
  • 1 lime, juiced
  • 1⁄2 Jalapeno, chopped or more to taste
  • 1 cup cilantro

1. Soak your sundried tomatoes for at least one hour. Drain and pat dry before using.

2. Simply add all ingredients to the food processor and blend until it become the consistency of the photo to the right.

Mexican Chocolate Mousse

Recipe from We Like It Raw

Rockin’ Mexican Chocolate Mousse
Image courtesy of We Like It Raw

  • 2 ounce irish moss, soaked, chopped
  • 1 cup hemp seed milk (1 cup hemp seeds to 3 cups water and blend, no need to strain)

In a high speed blender, blend well, stopping to scrape down the sides. Blend well. Add to the blender:

  • 1 cup hemp seed milk
  • 3/4 cup agave, honey or pure maple syrup
  • 3/4 cup cacao powder
  • 4 tbls vanilla extract
  • 1/8 tsp sea salt
  • 1 tsp cinnamon powder
  • 1/8 tsp nutmeg
  • 1/8 tsp allspice
  • pinch of cayenne, opt

Blend well, stopping to scrape down sides of blender. Then add:

  • 1/2 cup coconut oil or butter
  • 2 tbls lecithin

Let set up in refrigerator for a few hours or overnight. Garnish with bananas, cacao nibs, goji berries, chopped almonds, a dash of cinnamon or a drizzle of raw chocolate sauce.


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