Mini Taco Pizzas For The Raw Food Eater

January 5, 2013 in Measure Your Garbage, Raw Food Recipes

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.

Why?

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

20120227 IMG 6727 LR 150x150 Mini Taco Pizzas For The Raw Food Eater

Mini Taco Pizza Popper

by 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.

And then

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:

Spinach

Peppers

King Oyster Mushrooms

Leeks

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!