Raw Tamales

by Chef Bryon Au

4 Servings
4 Pieces of Kale

“Nacho Cheese” Pine Nut Sauce:

• 2 Cups of Pine Nuts
• 1 Tablespoon of Turmeric
• 2 Tablespoons of Hawaiian White Miso
• Sea Salt
• ½ Lemon (optional)
• ¼ Cup Water
• Diced Tomatoes, sliced Olives, small Pineapple chunks for garnish

In a Blend-Tec Blender add water first, then the pine nuts, turmeric, miso, sea salt, a few drops of lemon (optional) then blend for 2 to 3 minutes for a chunkier consistency and longer for a smoother finer blend. Fill the kale pieces with this “Nacho Cheese” Pine Nut Sauce and you can use a spoon to spoon the mixture into the kale pieces. Add chucks of tomatoes, pineapple and olives and you have an instant Fiesta. Ole! The Kale looks like corn husks and the sauce is the Tamale. You can also add some guacamole and salsa on the side.

Bryon Au Comments:
Growing up in Los Angeles, living in the Mission in San Francisco and traveling to beautiful Mexico made me truly appreciate great Mexican food and culture! This inspired me to create an entire RAW Mexican Menu and now there is the healthiest Raw Organic Mexican Menu! This particular recipe is very versatile because you can use this “Nacho Cheese” Pine Nut Sauce in unlimited ways. It has no corn but it tastes like it does and is even creamier while also having that nacho cheese flavor too. Everyone has been raving about this new never before seen recipe and I get huge requests for it.