Happy Cinco De Mayo! You may be thinking, How can I eat for this holiday and not break every Beauty Detox Principle out there? Well you are in luck, this post will guide you through how to create your perfect fiesta!
When most people think of Mexican they would not automatically think it is Beauty Detox approved, right? Well… it is actually one of the best cuisines to cater to Beauty Detox! Mexican food is something I think most of us have a soft spot for! I personally love Mexican Food and that is why I have created some guilt-free options for you to enjoy. Over the years I have perfected a few of my staple Mexican favorites. With veggies, guacamole and beans (though below I provide you with a bean-free bean version for a dish), there really are some fantastic options in Mexican food.
You can use these Beauty Detox recipes to help inspire your night. And I think you will be wonderfully surprised at how easy it will be for you to celebrate with some really easy dishes that are also crowd-pleasers.
Some staples for Mexican food are Guacamole, Salsa and Refried Beans! For something quick you can create these 3 sides and pair them with some gluten free flat bread (Like the Sanoma brand teff wraps). I toss mine in the oven for a few minutes to get crispy, then I cut them up into little triangles to look like chips, paired with a variety of veggie sticks.
1 large sweet onion, or about 2 cups chopped onion
1 large orange bell pepper
1 large yellow bell pepper
2 cups chopped cilantro
½ tsp. ground black pepper
2 Tbs. lemon juice
½ Tbs. Celtic or Himalayan sea salt
Cayenne pepper, to taste
This is a meditative recipe- meaning, a lot of chopping. Dice the tomatoes, onion and bell peppers and add to a large mixing bowl. Chop the cilantro and add as well. Add the black pepper, lemon, sea salt and cayenne pepper, and adjust to taste.
Place the avocado lengthwise and remove the pit. Scoop out the green avocado flesh and add to a medium size mixing bowl. Add the lemon juice and mash the avocados, using a fork. Make it as smooth as you like, or if you like your guacamole chunky, the way I do, then don't mash it too much! Add the garlic, sea salt and cayenne pepper and mix well.
Add the chopped tomatoes last, and mix well again. I like putting the tomatoes in as the last ingredient after everything else has already been thoroughly mixed, because I don't like it when the tomatoes get to mushy.
This version of “beans” is actually based in sunflower seeds and sundried tomatoes. You could make little lettuce wraps with these, which is super yummy and easy party food to pick up!
2 cups sunflower seeds, soaked overnight and rinsed well
1 cup sun-dried tomatoes (soaked in a bowl for 2 hours prior to blending)
2 Tbs. freshly ground flaxseeds
1 Tbs. raw unpasteurized miso paste
½ Tbs. paprika
2 tsp. chili powder
¼ tsp. cayenne pepper
¼-1/2 cup spring or filtered water (depending on the consistency of your sun-dried tomatoes
High - quality sea salt, to taste
Pulse the sunflower seeds in the food processor, and then add the sun-dried tomatoes, flaxseeds, miso paste, and seasonings. Pulse again, then slowly add the water to the mixture until it has the consistency that resembles refried beans - almost smooth, but with some texture. Mix in some sea salt to suit your taste.
Now that the mood is set, lets move on to Entrees…
I bet no one will even notice this is a plant-based party, unless you specifically feel like calling it out. If you are hosting and want a Beauty Detox Entree that will impress you have come to the right place. Try one of these amazing recipes that are perfect to serve at your party!
This is a new recipe from The Beauty Detox Power. :) I’ve made it for dinner parties and it’s hearty and yummy.
Mexican Red Rice and Mushroom Stuffed Peppers Recipe
3⁄4 cup dry red rice, soaked overnight and rinsed well
6 medium red bell peppers, sliced in half lengthwise, stems removed, seeded and deribbed
1 tablespoon coconut oil, plus more for greasing the baking dishes
1 cup diced red onion
2 medium cloves garlic, peeled and minced
3⁄4 tablespoon minced jalapeño pepper
2 large portobello mushroom caps, diced (about 8 ounces)
2 cups diced tomato
2 tablespoons ground cumin
1 tablespoon chili powder
1 tablespoon coriander powder
1 teaspoon sea salt, to taste
1 cup fresh salsa or pico de gallo, for garnishing
12 Hass avocado slices, for garnishing
12 fresh cilantro sprigs or 1 cup microgreens, for garnishing
Bring the water to a boil in a medium saucepan over medium-high heat. Add the red rice, reduce the heat to medium-low and cook for 45 minutes, or until the rice is tender. You can also use a rice cooker for this step. Set aside.
Bring a large pot of water to a boil over medium-high heat. Prepare an ice water bath. Blanch the red pepper halves by immersing them in the hot water, and then plunge them into the ice water bath. Remove the red pepper halves to a large plate and set aside.
Preheat the oven to 350°F. Grease two 9 x 13 baking dishes with coconut oil.
Prepare the stuffing. Heat the 1 tablespoon coconut oil in a medium saucepan over medium-high heat. Add the onions and sauté for 3 minutes, or until they become translucent. Add the garlic and the jalapeño and sauté for another minute. Stir in the mushrooms and sauté for 3 more minutes. Next, add the tomatoes, cumin, chili powder, coriander powder and sea salt. Fold in in the reserved rice and adjust seasonings to taste.
Assemble the peppers. Spoon the stuffing into each of the red pepper halves and then arrange the halves in the prepared baking dish. (Depending on the size of your peppers, you may have some stuffing left over. Save it and serve it atop a salad for lunch.)
Cover the baking dishes with aluminum foil, being careful not to touch the peppers, and bake for 45 minutes. Uncover and bake for another 10 minutes, or until the tops look lightly browned and a bit crispy. Garnish each pepper half with some fresh salsa, an avocado slice and a sprig of cilantro, and serve at once.
This is a great staple recipe. This one was from The Beauty Detox Foodsthat I have made for a lot of my clients, and that we also make available at Glow Bio. You can also use extra taco nut meat to top on salads over the next few days!
Pinch of cayenne pepper (or more, if you like a kick!)
2 Tbs. low-sodium tamari
Collard greens, washed with stems trimmed about 2 inches from bottom of leaf
Put the walnuts in a food processor with the blade in place, and process until chunky. Scrape the ground nuts into a bowl, and mix in the cumin, coriander, chili powder, and cayenne. Add the tamari and mix again.
Take a collard green with the dark edge facing down on your cutting board. Trim off the stem and up about two inches into the leaf. Place about ¼ - ⅓ cup of the nut meat mixture in the middle of the leaf. Top with some salsa.
To assemble, roll up burrito style. Fold one of the long ends in, and then both the end pieces, and then the other long way, tucking in firmly. Place with the folded edge down on your cutting board, and slice firmly into two pieces on the diagonal.
Make sure you use organic, local corn. This is so delicious, I do have to say :).
Raw kernels of 2 ears of corn, shaved right from cob
2 avocados, sliced and cut into 1” pieces
1½ cups dry quinoa
3 Tbs. red onion, finely chopped
1 Tbs. lemon juice
1 Tbs. olive oil
2 Tbs. low-sodium tamari
1 Tbs. brown rice vinegar
Pre-prep: Be sure to soak the quinoa overnight in water and rinse well before using.
In a saucepan place 2 cups of water and bring to a boil. Reduce heat and add the quinoa to the hot water, and simmer until the water is absorbed and the grains become translucent soft (about 10-15 minutes). Pour through a strainer and set to the side in a bowl.
Blend all the dressing ingredients together until smooth in a blender, or simply add them to a bowl and whisk well with a fork.
Shave the kernels of raw corn right off the cob with a large knife, and add to the quinoa along with the avocadoes and chopped onion. Mix well.
Pour the dressing on top of the mixture and mix well again. Enjoy this yummy dish with relish!
A great way to serve these recipes is to make them into mini versions and pass them as finger foods if your party does not call for a sit-down meal. There are so many ways to get creative with your presentation and recipes. I hope today’s post has inspired you to get creative in the kitchen today, and enjoy your holiday but also in a healthier way. Celebrate life, celebrate loved ones, but also celebrate health and your vitality.
Remember to drink enough water during the day to be hydrated — especially if you are planning on having a few drinks
If you are going to a party instead of hosting, try creating one of these dishes to share with your family and friends