Category: organic kitchen
Organic Tacos with Spicy Nut Meat and Salsa Lunch

Raw foodies, if you have a craving for Mexican food during lunch, you may enjoy this awesome organic raw tacos recipe. Filled with nutrients and delicious flavor.

Credit: Raw Food Recipes

You’ll need:

For the shell

1 small cabbage (savoy)

For salsa

1/4 teaspoon black pepper
4 heirloom tomatoes
1 cup packed basil leaves
2 cobs of corn
2 limes

Nut Meat

1/3 cup pecans
3/4 teaspoon turmeric powder
1/3 cup sunflower seeds
1 teaspoon tamari
3/4 teaspoon cumin powder
1/8 teaspoon or more chili powder, if desired

Instructions:

Prepare instant taco shells by carefully removing the cabbage leaves. The bigger the better.
For salsa: chop the tomatoes to your preference (fine or rough). Juice the lime and mince the basil. Combine everything including the pepper.

For the nut meat: Chop the pecans finely and combine with tamari and spices.
Fill your homemade taco shells with salsa and nut meat.

Organic Mango Avocado Salsa Lunch

Let’s be honest, we could all use a bit more salsa in our life. Whether it’d be the dance or the food. But here’s your chance to make some nutritious and delicious organic salsa for lunch.

Credit: Raw Food Recipes

You’ll need:

1 large cubed mango
2 thinly sliced scallions
1-2 cubed avocados
1 tablespoon freshly chopped cilantro
Juice from 1/2 lime
1 tablespoon freshly chopped parsley

Instructions:

Just mix everything in a bowl until everything is evenly combined and enjoy. You can eat it by itself, spread it on crackers, or combine it with a salad.

Organic Collard Green Burrito Wraps

It’s so easy to fill up on bread. especially if you love burritos during lunch. But here’s a burrito that requires a creative twist. A burrito that’s gluten-free friendly, is one we can appreciate.

For the wrap you’ll need:

2 grilled chicken breasts (200g each) cut into strips
6 thinly sliced strawberries
24 mint leaves
1 peeled and cut mango (thin strips)
1/2 thinly sliced English cucumber
1 sliced avocado
4 collard leaves with stems removed

Instructions:

Prepare all the veggies and fruits and separate them into 4 equal parts for the collard leaves.
First, fold the bottom edge over the filling, then the sides, and finally roll (tightly) until you reach the end of the leaf.
Hold this in place with toothpicks and cut (for easier eating) on an angle.
For the dipping sauce you’ll need (optional):

Juice from 1 lime
1 clove of crushed garlic
1 teaspoon of organic sesame oil
1 tablespoon of tahini
1 birds eye finely chopped chili
2 tablespoons unsweetened applesauce
1/8 teaspoon of sea salt
1 tablespoon of white wine vinegar
1 tablespoon of grated fresh ginger
2 tablespoon of organic almond butter
2 tablespoons of organic coconut cream

Instructions:

Pop all the ingredients in your favorite blender or food processor and blend until everything is smooth.
Serve in a small bowl for dipping and enjoy.

Source: The Healthy Foodie
avacados Organic Lunch Recipes Easy and Delicious

Breakfast is frequently delegated as the most important feast of the day. In any case, when lunch moves around, you will begin scrutinizing that hypothesis. Lunch is regularly disregarded on the grounds that a large portion of us are excessively caught up with, making it impossible to make something. A snappy tidbit, fast food, or take-out nourishment, frequently replaces our lunch. In any case, 5 days up to seven days and that includes to your wallet as well as your tummy also. A solid and tasty natural lunch doesn’t need to be convoluted. Look at these amazing formulas that even a learner can make in only a couple of minutes!

Stuffed Avocado Chicken Salad Recipe

We’ve used avocado as spread and topping, but never as a holder for some shredded chicken. A fantastic protein-filed combo to get you through lunch and the rest of your day.

Stuffed-avocados-with-chicken-organic-recipe
Credit: Real Simple Good

You’ll need:

2 Avocados
1/2 cups of shredded chicken
1 stalk of chopped celery
1/4 cup of diced pickles
1/4 cup of organic vegenaise
1/4 cup of diced onions
1/4 cup of chopped almonds/pecans / your favorite nut
Your favorite greens for the base of your salad

Instructions:

Cut the avocados in halves and then remove the pits.
In a bowl combine the chicken with vegenaise, pickles, celery, and onions. Stir until everything is evenly mixed with the veggie mayo.

It’s time to fill the avocado with your newly made chicken salad. Garnish with chopped nuts.
Create a base on your plate with your favorite greens and then place the stuffed avocados on top.

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