Mexican Seasoned Ground Meat
Vegan gourmet cuisine – great for tacos, tamales, tostadas, or with rice.
Mexican Seasoned Un-Meat Filling Recipe
Equipment Needed: Food Processor and Dehydrator
Yield: 1 cup
- 2 cups finely diced zucchini
- 1 cup Brazil or macadamia nuts, ground
- 1/2 cup onion micro-diced
- 2 tablespoons Mexican chili powder
- 1/4 cup finely minced celery
- 2 tablespoons nutritional yeast
- 2 tablespoons lemon juice
- 1 teaspoon Himalayan salt
- 1/2 teaspoon garlic, minced
- 1/8 teaspoon cayenne powder
1. Using a food processor, equipped with ‘S’ blade, pulse Brazil nuts until ground. DO NOT over process.
2. Transfer nuts to mixing bowl, and all other ingredients. Mix by hands.
3. Loosely crumble the mixture onto two teflex sheets and dehydrate at 153 degrees Fahrenheit for 1 1/2 hours. Remove teflex sheet, and continue to dehydrate for 1 hour.
4. Place in glass container. Will store for up to 1 week in refrigerator.
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Certified Health Consultant
LifeWave Independent Distributor
David spent 27 years in the mortgage/real estate business, and currently holds a financial life license, but for over 31 years one of his passions has been natural health and prevention of disease. For 31 years he has lived a natural food lifestyle. He is an author, and certified as a health and transformational coach, and plant-based chef. Today his main focus is to bring hope into a person’s life through various resources, proven to reverse aging, elevate health, maximize thought life and emotions, and live with unparalleled, fully persuaded faith!
“It breaks my heart to see people suffering, or aging faster and living in pain and limitation. Or to see someone who has fallen into the rut of living, unable to reach their full potential. God has designed us to live amazing lives, and sometimes it just helps to find someone who will come along side and provide the hope and direction needed at that moment.”
To learn more about David, go to Image What Could Be.
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