Raw Tacos

These are really great, simple, healthy and filling tacos. This is also the first raw taco that I have made that my son, husband and I all like.

Ingredients:

Tacos:

Romaine or Cabbage leaves for the shells

Butternut Squash (about 1/4 of a small squash)

for the avocado salad:

2 avocados

3 roma tomatoes, diced

1/4 cup chopped cilantro, chopped

1 green onion, green and whites chopped

1 clove garlic, minced

juice from 1/2 lime

salt and pepper to taste

for the "beans":

2 cups soaked walnuts, drained

10 soaked sundried tomatoes, soak water reserved

3/4 - 1 cup reserve liquid from sundried tomatoes

1 roma tomato, quartered

2 garlic cloves, chopped

2 TBSP ground cumin

salt to taste

1/8 - 1/4 tsp cayenne pepper

Directions:

To make the avocado salad, scoop out the fruit of the avocado, then add and mix the remaining ingredients in a bowl.

To make the beans, put all ingredients in the food processor fitted with an "S" blade and pulse to a creamy consistency. Start with 3/4 cup of the reserve liquid from the sundried tomatoes and add more if you need it. This recipe makes enough for about 12 tacos but I make a large batch so we can have tacos two nights. This will last in the fridge for about 3 - 5 days.

To assemble tacos, take a romaine or cabbage leaf, add a couple of spoonfuls of "beans," top with avocado salad, then top with shredded butternut squash. Eat and enjoy! (1 serving is 2 tacos)