We live in a world where we are bombarded with environmental toxins every day!  We are not always able to control WHAT we are exposed too, but we can control the burden we put on our own bodies systems of detoxing ( the liver, kidneys, colon) by trying to use good high quality food that is organic, and nourishes the body, NOT stresses it.   Avoiding foods that contain chemical dyes, preservatives and toxic packaging is essential.

Below I am sharing with you one of my favorite recipe’s from Megan Gilmore (everyday detox).

FOOD IS MEDICINE….GOOD OR BAD.

Mushroom & Black Bean Tacos

with avocado crema

INGREDIENTS

FILLING

• 1 tablespoon coconut oil
• 1 red onion, diced
• 8 oz. mushrooms, coarsely chopped
• 2 cloves garlic, minced (I cut the amount back here)
• fine sea salt
• 1 teaspoon ground cumin
• 1/2 teaspoon chili powder
• 1/2 teaspoon paprika
• 1 (15 oz) can black beans drained and rinsed
• 1/8 teaspoon cayenne pepper (optional)

AVOCADO CREMA

• 1 ripe avocado
• 2 tablespoons freshly squeezed lime juice
• 1/4 teaspoon fine sea salt
• 1/2 teaspoon ground cumin
• 1teaspoon raw honey
• 1/2 cup fresh cilantro
• 1 clove garlic, minced

8 gluten free tortillas (corn tortillas) or butter lettuce leaves

radishes and cilantro, to garnish (optional)

INSTRUCTIONS

1. To prepare the filling: In a 3.5-quart or larger Dutch oven, melt the coconut oil over medium heat and saute the onion until translucent, about 8 min.  Add the mushrooms and garlic and continue to saute until the mushrooms release their liquid, about 8 minutes more.
2. Add 1/2 teaspoon salt, the cumin, chili powder, paprika, and black beans and saute until heated through.  Add the cayenne, then taste and adjust any seasonings. Lower the heat to keep the filling warm while you prepare the crema.
3. To prepare the crema: In a high-speed blender or mini food processor, combine the avocado, lime juice, salt, cumin, honey, cilantro, garlic, and 1 tablespoon water and blend until smooth.  Add additional water, if needed, to facilitate blending, then taste and adjust any seasonings.
4. Fill each tortilla generously with the filling, then top with garnishes and a spoonful of the crema.  Serve warm.  Store any leftover filling and crema in separate airtight containers in the refrigerator for up to 3 days.  To help prevent the crema from browning, press a piece of parchment paper to the top surface and remove it right before serving again, scraping away any brown spots that might have developed.

Hope you enjoy this recipe!  Please feel free to add any comments or email me with questions.

It’s YOUR life!  Life a great one!