Power Health Keys to Success #8

Dr. Gates and Dr. Rutherford discuss cold and flu season.  Please enjoy and send us your feedback!

Recipe of the Week

Nut “Meat” Tacos

• Lettuce leaves
• Tomatoes
• Avocado
• Carrot
• Cucumber
• Salsa
• Whatever you like on your tacos

Nut Taco Meat

• 1 Cup Walnuts
• 1 Cup Almonds (soaked)
• 1/2 Cup Sunflower Seeds
• 1/2 Cup Pumpkin Seeds (non-pre-cooked-optional)
• 2 cloves garlic Fresh Garlic
• 1/2 TBS Cumin Powder
• 1/2 TBS Turmeric
• 1 TSP Onion Powder
• 11/2 cups water
• 1/2 Cup Olive Oil
• 1/4 Cup Cilantro
• Salt to Taste
• 1/3 cup Peanut or Sunflower Oil

Directions:
Soak almonds in water overnight to soften. Chop the cloves of garlic until minced. Add 1/4 cup of olive oil to skillet. Saute garlic until golden. To make nutty mixture place walnuts, soaked almonds, sunflower seeds, pumpkin seeds, and spices and 1 cup of water into a food processor. Pulse until the mixture is combined and the nuts have all been reduced to a paste. Add the remaining olive oil, cooked garlic, and 1/2 cup of water and cilantro and pulse until the cilantro and liquid is absorbed into a paste. Add salt to taste. Pour 1/3 cup oil (peanut or sunflower oil works best) into a frying pan. Scoop the “meat” into the pan and cook on medium heat until the “meat” is darkened and crispy on the edges. Serve with your favorite tortillas and taco fixings, or throw onto a bed of lettuce, a little grated cheddar cheese, canned black olives, and your choice of salsa for a satisfying taco salad.

Recipe courtesy of vegesundays.blogspot.com