I am hispanic (Puerto Rican, to be exact) but I am not Mexican. However, I still make a point of celebrating Cinco de Mayo every year.
It has grown into a nationally recognized holiday consisting of food and fiestas.
Others may see it as nothing more than a chance to kick back and enjoy a margarita or two.
Personally, I would rather use Mexico's independence day as an opportunity to experiment with its vast array of cuisine- that just happens to be photographed in a margarita glass...
I am not a big fan of "Americanized" Mexican food- smothered in cheese and way too much enchilada sauce. But I am a huge fan of fresh, authentic Mexican food.
It is just an added benefit that many Mexican dishes tend to be very vegan-friendly.
For this Cinco de Mayo, I am sharing two low-carb Mexican recipes that are about as fresh as it can get!
The first is this creamy gazpacho
and the second is a colorful raw "rice.
Have you had your veggies today?
If not then you're in luck- you'll consume five different vegetables through these two dishes alone. And at less than 60 calories a serving, you don't have to feel guilty about going back for seconds.
Simply add some black beans and a few slices of avocado for a wholesome, balanced meal.
- 2 tomatoes
- 1/4 cup sun-dried tomatoes
- 1 cup spinach
- 1 cup diced cucumber
- 2 cloves garlic
- 1/4 cup coconut milk
- 1/4 cup lemon juice
- pinch of sea salt
- Combine all ingredients in high-speed blender*
- Blend until smooth and serve
*If you do not have a high-speed blender: 1) Pulse tomatoes and cucumber (separately) in food processor until "chunky" 2) Transfer to normal blender with remaining ingredients and continue to blend until smooth
- 3 cups cauliflower florets
- 1/2 cup diced cucumber
- 3 mini sweet peppers (chopped)
- 1 tbs. olive oil
- 1 tbs. lemon juice
- 1 tsp. Bragg's liquid aminos
- 1/2 tsp. chili powder
- Pulse cauliflower in food processor until it breaks down into small, rice-like granules
- Transfer to small bowl
- Gently stir in remaining ingredients
*Each recipe serves 4