Starting your day with a morning latte is probably on most people’s agendas!? The problem is that coffee isn’t the most ideal pick me up first thing in the morning! Now don’t get me wrong, I love a hot cup of java just as much as the next person (with almond milk and stevia or raw honey of course), but coffee is quite acidic. It also does a really great job of affecting digestion and cardiovascular function. I always suggest to hold off on the caffeine until after lunch, so at least your body has had the opportunity to awaken naturally. So instead, why don’t we opt for a delicious hot antioxidant rich cacao latte?! Rich in minerals, non-acidic, high antioxidants, essentail fats; what more could you ask for to jump start your day? This raw cacao latte is delicious and a much better alternative to a cup of joe! And for an easy meatless monday dinner, grilled portobello tacos (courtesy of vegetarian times magazine), are delicious, hearty and super yummy topped with homemade salsa verde!
Raw Cacao Latte
1-2 cups boiled non dairy milk (almond or coconut milk, OR water),
2 tbsp raw cacao powder
1 tbsp raw organic honey
1 tbsp coconut oil
half an avocado
1 banana (optional)
Blend all ingredients together. Enjoy!
Grilled Portobello Mushroom Tacos with Salsa Verde
- 1/3 cup olive oil
- 3 Tbs. balsamic vinegar
- 1 tsp. black pepper
- 6 large portobello mushroom caps
- 6 6-inch organic soft corn tortillas
- 2 avocados, sliced
- 2 cups chopped tomatoes
- 3 cups shredded cabbage
- Vegan sour cream, optional
- 4 tomatillos, chopped (or 1 cup canned)
- 1 large green bell pepper or poblano chile, roughly chopped
- 1 large bunch fresh cilantro, leaves only
- 1 medium onion, chopped
- 3 cloves garlic
- 3 tsp. organic sugar or agave nectar
- 1 1/4 tsp. olive oil
- 1 tsp. pepper
- 1/2 tsp. salt
1. Preheat grill or grill pan to high heat. To make Marinade: combine all ingredients in small bowl.
To make Tacos:
2. Brush mushroom caps with marinade. Grill mushrooms 3 to 5 minutes per side. Cool until easy to handle, then slice into strips.
To make Salsa Verde:
3. Purée all ingredients in food processor 1 minute, or until smooth. Pour salsa over mushroom strips, and let stand 5 to 10 minutes.
4. Lightly warm tortillas 15 seconds per side in skillet or on griddle. Fill tortillas with sliced mushrooms, avocado slices, tomatoes, and cabbage. Top each taco with sour cream, if using.