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“Delicious over anything you want to have a little Pueblo flair - tacos, grilled proteins, veggies or potatoes, even stirred into rice! Adapted from veganmenu.blogspot.com. Enough for 6 burritos or 4 rice dishes.”
READY IN:
24hrs
SERVES:
6
YIELD:
6 burrito toppings
UNITS:
US

Ingredients Nutrition

  • 3 tablespoons cacao, nibs
  • 1 tablespoon pumpkin seeds
  • 1 tablespoon sesame seeds
  • 1 tablespoon ground flax seed
  • 12 tablespoon salba seeds
  • 12 tablespoon dried oregano
  • 1 teaspoon ground cumin
  • 1 pinch salt (I like using pink Himalayan salt)
  • 13 cup fresh cilantro leaves
  • 2 tablespoons dark raisins, soaked overnight and drained
  • 1 large red pepper, chopped
  • 1 jalapenos or 1 serrano pepper, chopped
  • 2 teaspoons raw agave nectar (or raw honey if not vegan)

Directions

  1. In a coffee grinder, grind the cacao nibs, pumpkin seeds, sesame seeds, flaxseed, chia seed, oregano, cumin and salt until fine.
  2. In a blender (I tried a food processor but it doesn't work as well), combine the cilantro, raisins, red and jalapeño peppers and agave and puree well.
  3. Add the powdered mixture and puree well.

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