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Walnut Tacos with Red Pepper Corn Salsa on Collard Greens
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This recipe is from Healthful Cuisine by Dr. Anna Maria Clement, PhD, NMD & Chef Kelly Serbonich, Creators of the Raw Food Cuisine of the Hippocrates Health Institute.
Walnut Tacos:
  • 3 C. walnuts, soaked & dehydrated
  • 1 clove garlic
  • 2 T. chili powder
  • 1/4 t. cayenne
  • 1 t. Bragg's Liquid Aminos
Red Pepper Corn Salsa:
  • 2 C. red bell pepper
  • 1/2 red onion
  • 1 cup fresh corn (I use frozen when out of season)
  • 1/2 C. baby carrots or regular carrots, cut for processing in food processor
  • 1/3 C. sliced scallions
  • 2 Avocados
  • 1/2 - 1 C.fresh cilantro
  • 1 t. kelp powder
  • cayenne to taste
  • 1 1/2 T. fresh lemon juice
  • 1 T. extra virgin olive oil
To make the walnut tacos simply combine all ingredients in food processor & processed to appropriate texture. Use the Collard Greens as a shell to hold this filling.

To make the salsa: Reserving the corn, all ingredients are combined & processed in food processor to salsa consistency, then mixed with the corn. This is used to top the Walnut Taco mixture inside the Collard Green.

 
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