Mini Taco Pizzas For The Raw Food Eater
When I read about the Mini Taco Pizzas I was a little surprised. You see, I started eating completely vegan in July of 2012 and have been doing research and dabbling in going completely raw. I thought there was only one reason why I hadn’t dove head first into raw eating was lack of knowledge and then I realized that was also mixed with a lot of fear.
Fear of the unknown my friends! I don’t know a single raw food eater so I’m really intimidated by it. If you aren’t familiar with what “eating raw” means then let me give a little background…
- food can’t be heated over 118 degrees fahrenheit (so I’ve been told)
- lemon juice as the only preservative
- buy organic whenever possible
- only drink filtered or well water
…just to name off a few basics, but I DEFINITELY need to learn more… obviously!
So while digging around the Internet and checking out raw cookbooks from my local library I came across this recipe which sounds REALLY good so I will be trying this one because I actually have a dehydrator! I grabbed this recipe directly from: 100dayrawweightlosschallenge.com
Mini Taco Pizza Popperby Michele Marie Jeppson
These Mini Taco Pizza Bites are sure to leave a lasting impression. The taste is exquisite and far from mini! Whether you are preparing dinner for yourself or a houseful of guests these are sure to be a hit! Dehydrate till crisp for a long lasting road trip snack!
First, make the Pizza Marinara Sauce, recipe listed below:
Pizza Marinara Sauce
2 cups finely chopped sun dried tomatoes(roughly 5 cups dried tomatoes)
1/2 cup blue solar water
Juice of 1 lime
1/3 cup hemp oil
2 large garlic cloves, pressed
1/4 cup fresh basil, oregano & thyme or dried seasonings to taste
1/4 teaspoon Redmond sea salt
Mix sun dried tomatoes in food processor until finely chopped, add remaining ingredients and pulse until almost smooth.
Take 2-3 large round eggplants, slice into 1/4-1/3 inch rounds. Top with pizza sauce, then layer with mixture of your favorite vegetables.
Below is the list of what is used in the picture above:
King Oyster Mushrooms
Place completed eggplant rounds on the dehydrator, I dehydrated at 95 degrees for 4-5 hours and then folded in half into taco shape and dehydrated over night for an additional 9 hours. You can eat them fresh or dehydrate to your liking! By morning, the eggplant took on a broiled or seared appearance with all of the raw benefits intact! Enjoy!