Elaina Love: Hello! My name is Elaina love and you are watching everydaydish.tv. I’m a raw food chef and I’m here today to teach you how to make a better than beef. And that can use as a taco filling, which I’m going to show you how to make Tamale Spiral and you can also use it salad, you can use it for anywhere you would use ground ghee for a taco filling something like that.

So what we are going to start with today and the reason I’m really excited about this recipe and this is one of my favorites because its nut free and anybody who is been eating raw food for any like the time knows that there is a lot of nuts involved so when you are getting a nut free recipe that’s really flavorful and delicious I get excited. The other thing is we ever been making juice and you have all after over pulp especially carrot juice or beet juice and you think about that seems like such ways to get bit of it. Well you never have to -- again, you can save this pulp and make your own taco filling so what I got today is a combination of a root vegetables.

This is carrot juice and or carrot pulp form the carrot juice, beef pulp and celery pulp may be some of you have never seen celery root and I want to show what that looks like, it looks like a big knobby thing like -- kind to agree on the outside when you cut it open its white and beautiful. I have some recipes to show how to make smash potatoes with it, raw smash potatoes you can use it for wraps and you can use it a lot of different thing in raw foods and soups its really favorable and salty kind like celery more salty and so that and here as well and so that in here as well and did the combination of the three because I like the color that it creates when its all together and I also like a flavors of the combination of the three, so its little bit sweet from the beet and carrots and then celery will brings in the saltiness.

So as you can see even as I poring into this bowl and its got like, kind of a little bit of texture that it could look once you put all the sauces on it like a little bit like ground beef or something to that effect. So it’s a great little filling and now going to make the sauce the favorable sauce, which is what’s really going to make a taste could of course like this not to me that exciting, once you put the sauce on its going to change everything so I’m put this side for a minute and then I’m show you how to make the sauce.

We can use sunrise tomatoes and I buy just regular dried sunrise tomatoes not in oil but just plain we don’t want to add the oil into them and I soak this for about two hours and its got a lot of water but not to much you can see I have got enough water to here to cover but its not really full of water, so it’s about -- those sunrise tomatoes with water to cover. Next thing I’m going to add in is chili seasoning mix and you can see all these recipes that I’m showing you here on everyday.tv.

We’ve got cumin powder as well and onion powder now people ask me what instead -- fresh raw onions and onion powder the difference is when we using onion powder its more savory tasting, its denser, its got more of cooked flavor too it and I call it filling in the gap it just kindly gives you that soothing, comforting flavor, its not so high in raw like a raw onion so we got onion powder and we got garlic powder adding as well for the same reason its more of a cooked flavor, its more of a deeper richer flavor.

Crayon paper in there make it little more spicy if you want, I’m using mineral salt all of the recipes call for mineral salt and what mineral salt would be as like Himalayan salt, real salt from Utah or an Celtic sea salt any of these salts have 82 minerals or more in them, when you are buying a white sea salt or white table salt all the minerals have been strip for reason people have high blood pressure in different problems from salt as because the body cannot recognize it as a food but when its an whole form and it has been striped of any of his minerals or process in anyway other than ground.

You body will recognize it and actually be able to use the salt so when you put that in and I’ve got some miso, you want to use dark miso and I’m going to put that in whenever you using miso that’s also going to give it a richness of flavor as specially for if you trying to do like a meet substitute and dark misos can give a more of a meaty flavor and then I’ve got extra virgin raw cold processed organic olive oil and then I put that you can also use hepsit oil or some other kind of raw oil in there but I do love the olive oil in this recipe.

Now I’m going to do as I mean take all that and blended up and I’m using today Vita Mix blender it’s a high power blender it’s great for raw foods or anything that’s got a little more and these are little more extra work in the blender, you can use a regular blender for this well though, so I’m going to start on low and I’m turn it on, I’m going to add a little bit water with because is sounds like the blender might be working a little harder then I needed to so its can -- some water in the top just enough thought I just want, still wanted to be nice and I wanted to be like a thick sauce and always make sure that top of your blender is plugged.

Great, so it’s got a nice and smooth in there, its blended up, you can use a spatula in there if you need to get a little more blender but looks like we did a great job of getting in nice and smooth. I’m going to show you whether it looks like as I pour into my bowl its got like a nice smooth texture to it, its got all those seasonings and oil already blended in and its smells amazing and it should be here in person because you would smell all the onion and garlic smells in the savory, cumin powder and chili powder.

I do want to say with the chili powder didn’t mention it is actually a chili seasoning mix and not a chili just a ground chillies, you want to buy the mix it has different seasonings cumin and onion powder and chili all mix together to make a taste like a chili flavor, all right so get everything you can at the bottom of that blender and then the last thing we’re going to add into this is some minced onions and make sure that there is small enough, you don’t want to be biting into big chunks onions this is going to add extra flavor to this.

This is one of those dishes that longer sits the more flavored it will be flavorful it will become from the flavor of the onions and then what I’m going to do is just use spatula mix that all there and that -- it looks really good I got chunk of vegetable and I’m going to take that out. The color of the beet you got a make sure you do a balance I used less beets than carrots because I didn’t wanted to be really bright red, I want to beet to add some color but not so much that it turn to bright red because I want to look authentic like more remedial look to it specially for anybody that you trying to check, its going to find a beet people and they say, Oh! My god’s that was so good and then even know that they are vegetarian food, al right.

So just mix that up real well and now I like I mention before you can eat this, you can save this in your refrigerator for 4 or 5 days you can eat it on top of your salad which is one of my favorite ways to eat it just like a ice creams cube, cube size cube on your salad and it will add a lot of flavored to any green salad and you can also dehydrate this into little crispy crackers or something if you add little flex -- ground flex meal in this whole batch you could add about a cup of a ground flaxseeds and mix it real good and make it your own little cookies or not cookies but burgers shapes and cracker shapes and have your own little crunchy treats that are not free as well, so its like I’ve a got a nice and mixed.

The next thing I’m going to do is I’m going to take my tortillas back out I showed you in the last segment how to make a roll out of this, okay so now I’ve got my cone war out that I showed you in other segment the cone tortillas or cone wraps and I’m going to put my better than beef filling right on top of that, you can put all of it on or you can put part of it on and I’m go ahead and make a big fat Tamale.

So I’m going to put all on here. I’m going to spread it out and you can use this a great little tools about $5 in at cooking store as call basin shop or pastry scraper and sometimes you can find a piece of vegetable that’s bigger than you want just pull that out and I’m just going to spread this evenly all over my wrap here. This is actually kind of similar to if you are making raw cinnamon roll but I also do have a recipe for in one of my books and you would just be spreading out your butter and then you are going to be rolling it and with this wraps if you do get when you are drying them, if you do get aware at the wrap is to dry just add a little water with your hand like your spreading lotion on let it sit for a little bit and it will -- and backup and the other thing you can do is just left this warps that the inner better the beef sit on there for little while let it soak up some of the moisture so then when you actually rolling it you are going to get a nice, soft warped rolls or won’t crack as we want to crack and rolling in.

That’s the great thing about dehydrating food is if you over dried, all you have to do is add a little water back on it with a misting spray bottle, water bottle or just with your hands skip some water on to it and I just going to get over into this corner and if you ready to roll it, so this is evenly as you can distributed, I’m going to leave this one end with a little filling on it because it will be end at all have that as extra space there when I rolling into everything I’ll push forward so now that I got it as, even as I can and if I’m pushing a little hard to could crack some going to be careful. I’m going to take this now this had this I’ve showed you in last segment I kept the Teflon sheet under need that so what I’m going to do is use that Teflon sheet, I’m going to push it forward and then I’m going to use that to roll it away from me so cracking a little bit with that’s okay and we just going to keep rolling and create a nice big pastry kind of roll, beautiful.

I’m just going to squeeze a little bit here and pull it on to my cutting board and now at this point I could freeze this whole thing its wrapped up there is a few crakes and but that’s okay so again taste delicious you could freeze the whole thing and slice it later or you can just slice it right now which is what I’m going to do and I’m roll more time just to get that edge seal and I’ve plate ready to go you’re -- want your plates ready and okay so you can cut this into about 12 servings here so I would just cut that in half or any size you want really you want to see the shining motion because if you push to hard, you could actually squashed back down and you want to keep that roll shape is as much as possible and I’m just make a nice big fat one right from the center.

Alright, just take my knife and put that on the plate make it nice in around and there you go, you’ve got Tamale this would be like beef tamale really. And then next you I’m going to show you how to do this? How to make a raw vegan -- sour cream to put on top of that which is absolutely fabulous either like this add which will do in a minute or add sour cream so many different ways you can do this, you can also put this is in a big --mainly then it like that.

So thank you for joining for the better and beef and make sure you go to everyday.tv for your recipe. Thank you.