TACOs for world peacE.
Ok, this will be a quick post so you can get to the recipe. I honestly never read much of the text above a recipe and scroll until I get to the instructions like, "Just tell me how to make it!".
In honor of my deepening love for tacos, (it's been a long running love affair that LA has only strengthened) I decided to make a vegan, paleo, gluten-free, soy-free, guilt-free, free-from-spending-too-much-time-in-the-kitchen, free-from-life's-craziness version of my favorite taco. I took a stand in my last post announcing that I'm done with the food drama and refusing to pick a team in the nutrition world. But making these tacos both vegan and paleo brings me to my next point. There's more in common with these diets than their are differences. Both focus on real, whole, fresh food that's sustainably raised. Both advocate for conscious, intelligent eating - i.e. placing a large importance on what you're putting into your body as a vehicle for showing up as your best self in this world. And both represent the notion that eating for our own health, impacts the health of those around us, and ultimately the health of this planet. Dr. Mark Hyman calls this the Pegan diet, I call it - mushroom tacos. Let's get to the recipe.
Mixed Mushroom Tacos
I chose mushrooms for this "Pegan" meal because mushrooms are neither a plant or an animal. They sit right in the middle as a sort of a crossbreed. A living organism that blurs the lines between the plant and animal kingdom in it's own little fungi world. Basically, the Pegan mascot.
*Disclaimer: I'm not much of a follow the rule book type and recipes are no exception. I like things simple, fresh, and easy to make. I don't measure anything, and I cook enough for whoever's eating! Use your common sense and let your intuition guide you *sticking out tongue emoji*
- Organic Mixed Mushrooms (I got the Chef's Sampler at Whole Foods that contains a variety of 6 different mushrooms) - any 'shrooms will work tho! Just make sure they are the edible ones...
- Mixed Microgreens
- Almond Flour Tortillas (I love the tortillas from Siete Foods, they also have coconut flour + cassava or cassava flour + chia if you're up for experimenting!)
- Avocado Oil (I like the spray from Chosen Foods and use it on almost everything I'm cooking)
- Cumin Powder
- Chili Powder
- Himalayan Pink Salt
- Black Pepper
- Fresh Lime & Easter Egg Radish (optional as garnishes if you're feeling fancy)
- Wash and lightly trim the bottom of each mushroom cluster so they are free floating little Pegan mascots in the pan.
- Wash and chop the leeks into fine slices. The white/light green part is the good stuff, the rest you can discard unless you feel like googling how to eat it.
- Wash and chop the jalapenos. Use as few or as many as you'd like!
- Spray your frying pan with the avocado oil (or oil of choice, you're an adult).
- Put the pan on medium and sauté your chopped leaks a few minutes until they are nice and soft.
- Add mushrooms and jalapeños, cumin powder, and a dash of chili powder to the pan. Continue cooking on medium until the mushrooms start to "sweat" (I love when recipes say that).
- While that's cooking stick your almond flour tortillas in the microwave or toaster oven for a few minutes to soften them up.
- Remove the mixture from the pan when the mushrooms are nice and sweaty, I mean soft, and spoon onto your warm tortillas.
- Sprinkle some of that pink salt, black pepper, and a few small handfuls of microgreens on top for added flavor/antioxidants.
- Put your phone away and enjoy!
I started Life by Design because wellness is about so much more than drinking adaptogenic matcha tea and perfecting yoga headstands. It's a lifestyle. A lifestyle designed by you, for you, so you can live your best life possible. I'm just here to guide you along the way with the things I've learned on my own wellness journey, and all the things I'll continue to learn as we grow together.