After attending Ree's preparation class featuring raw vegan Mexicali cuisine, ordering Russell James' "Mexican Style Raw Food Recipes," and making a couple of raw Mexican meals, I feel pretty comfortable preparing a Mexican style raw vegan meal.
Raw salsa or or pico de gallo is easy to make, macadamia "cheddar" is a breeze in the food processor, and guacamole is already raw. We use walnuts and sundried tomatoes for the "meat" layer in a layered dip. Almonds are used for the "bean dip." The tortilla chip recipe is coming along. There is a batch in the dehydrator that appears to be pretty good. Organic, non GMO corn can be a bit hard to find sometimes, but we did find a reliable frozen source at Costco. Of course fresh is preferable but frozen is a fairly reasonable alternative. We make a cinnamon and vanilla oat shake with the flavors of horchata without the cooked rice.
I found a great recipe for raw tomatillo sauce here: http://healthyblenderrecipes.com/recipes/fresh_raw_mexican_tomatillo_sauce/
I may make a full raw meal most Mondays, but for the rest of the weekdays we are too busy for much more than quick salads and smoothies. Sometimes on the weekends we indulge a bit. Sometimes we indulge a bit too much. Raw vegan chocolate is still chocolate, and Himalayan pink salt is still salt. A yummy vegan queso with baked tortilla chips is still cooked and the chips contain too much fat. Over the weekend I gained back a bit of the weight lost over the last month. It's okay though because those indulgences are becoming more infrequent. I noticed that after eating some good quality dark chocolate, what I was really craving was a good salad.
On a positive note, someone who hasn't seen me in more than a month said that my skin looks much better than the last time she saw me. Most of the time, the only thing I use on my face is a shea butter cream that I make myself. Maybe raw food is a beauty secret too. Yay!