It’s Cinco De Mayo y’all, and that can only mean one thing…TACOS!
Ok, ok…it’s also to commemorate the Mexican Army‘s victory over French forces at the Battle of Puebla on May 5, 1862, under the leadership of General Ignacio Zaragoza…but you millenials can read all about that on Wikipedia. However, this post is about TACOS! Viva La Mexico!
We just wrapped up another shoot this week for “A Whole & Happy Life with Candice“.
Clean, healthy, anti-inflammatory and immuno-boosting food…with FLAVOR is what Candice is all about. She’s a master of finding new, creative and delicious recipes that keep inflammation away, and help you power through the day.
And, her TACOS are just as good!
¡Oye mis amigos!, these are no ordinary tacos, these are well crafted works of anti-inflammatory ART! Art you can EAT…and drink plenty of Margaritas with.
Here’s Candice’s recipe for some tasty Cinco De Mayo Vegetarian Tacos:
VEGGIE TACOS WITH TURMERIC, CHICKPEAS & GUACAMOLE (Serves 2-3)
Preheat oven to 425F.
- 3 types of veggies – use anything you like .
- 1 med to large sweet potato – any color that is in season (I used purple sweet potato here)
- 1 med large zucchini or squash
- 1/2 med cauliflower head
- 1 can of chickpeas (recipe below) *optional – replace with a can of black beans.
PICKLED PURPLE CABBAGE
- Thinly slice about 1/4 of a small or med head of cabbage
- Place in container and pour apple cider vinegar on top to cover all of cabbage
- Then add a few pinches of sea salt
- Mix it together and let sit in fridge for a few hours before making (better to do a 1-2 days in advanced)
- Whatever is left over is going to be great for salads, and on top of bowls , etc. it will last a few weeks in fridge and get even more fermented which means probiotic and good for your gut health!
Corn, Almond (I use from Siete foods), Lettuce or Cabbage tortillas
- 1-2 avocados (depending how much you want. I love guac leftovers!!)
- 1/4 of a red or white onion (use as much or as little as you like . I love lots of raw onions in my guacamole)
- juice of ½ lime.
- 1/2 tsp or to taste Sea salt or Himalayan pink salt.
- 1/2 tsp Granulated garlic or fresh garlic (1-2 cloves) I love using granulated garlic for things like this . It’s fast and the flavor is still yummy !
Chop all veggies (use any veggies you like). I like to take each veggie after chopping and add to a bowl and drizzle with avocado oil, sea salt and granulated garlic and mix it by hand. Then I add it all to a baking sheet to roast. I cook all the veggies separately but on same sheet. This way you and your family can customize your tacos!
- Drizzle avocado oil
- 1/2 tsp turmeric
- 1 tsp cumin
- a pinch of chili powder
- granulated garlic and sea salt
- Mix in bowl
- Cook on a separate baking sheet.
- When done cooking squeeze the other half of lime over it.
- Cook for 8 min and then flip over for another 8-10 min .
- Keep roasting until you like it . I love them to be a bit brown and crispy .
Make an attractive assortment of your veggies and let your family make their own combos! And if you are into sauces, feel free to add some chipotle sauce, sour cream or anything else you like. Or…keep it clean and simple with just the guacamole.
You can learn more about Candice’s journey on my friend Ariane’s great blog site at the link below:
#cincodemayo #tacos #vegan #vegetarian #antiinflammatory #antiangiogenic #margarita #salud #healthycooking #healthyliving #healthylifestyle #awholeandhappylife #discoveroutloud #ayanawesting #thefoxandthemermaid