I just invented this recipe tonight. I am amazed at how delicious it turned out. This is definitely one to try. The combo of the oils and spices in the carrots and broccoli and the tangy yogurt work so well together. My 4 year old scarfed these down, even though the main ingredient is veggie! I am soooo happy and I will make this again and again! I think this recipe will be balancing for all the doshas too. Which is perfect for me because I need balancing all over. Its my theme for the year. My avocado sauce was inspired by one I had at a yoga training this past weekend which was made with sour cream. I am cleansing so wanted the lightness of the nonfat yogurt--and its what I had in my fridge. Thanks, Sandyland for the idea and inspiration!
The Filling
3 large carrots, shredded
1 cup chopped broccoli
1 Tbsp coconut oil
1 tsp cumin seeds
1 tsp ghee
1/2 tsp celtic sea salt
The Avocado Sauce
1 ripe avocado
1/2 cup nonfat yogurt
1/2 tsp ground cumin
1/4 tsp celtic sea salt
dash of tamari
dash of Cholulah
8 corn tortillas
sunflower oil
1. Steam the broccoli and carrots until tender.
2. In a cast iron skillet, heat the coconut oil and toast the cumin seeds. Pour over steamed broccoli and carrots. Stir in salt and ghee.
3. Mash the avocado and stir in yogurt, cumin, salt, tamari and Cholulah.
4. In the same cast iron skillet, add a little sunflower oil and toast the tortillas on each side, one a time until soft and starting to crisp up and brown.
5. Serve family style and make your own tacos by adding some of the carrot broccoli filling to a tortilla and topping with the avocado sauce.
Tuesday, April 13, 2010
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