RAWkin Nacho Taco Salad [Live Food, Vegan, Low-Glycemic]

Yum, yum, yum. You all are about to have some FUN!

This is a favorite of mine to make and to secretly lick the bowl of when I am feeding others. It is so deliciously good and reminds me of my favorite taco salads I had growing up (yes, it was school food, but that MSG had a flavorful taste!).


Luckily this version is completely plant-based, unprocessed, is full of enzymes, nutrition, minerals, love, and is SO wonderfully fun to make. You get to create different bowls with all your goodies and then can set up a buffet to make your very own taco salad.

Kids love it, judgmental family members adore it, and YOUR belly will absolutely thank you for being so darn awesome and open to consuming delightfully nourishing food.

Don’t get overwhelmed by the plethora of recipes, if you want to make a simple taco salad, buy or make your flax crackers a day ahead, process a quick walnut meat, chop a salsa together, and blend a yummy nacho cheese sauce. You can get as fancy or not as you want to make… but you will reap the benefits of your hard work.

Let’s begin!

To start, go ahead and make your flax crackers. You’ll need a dehydrator and parchment paper or teflex sheets.

Flax Crackers (aka “Flackers”)


Flax Crackers
Recipe type: Snack
Cuisine: Raw, Vegan
Prep time: 
Total time: 
Serves: 8
Crunchy, yummy, and easy-to-make flax crackers. (Live Food, Vegan)
  • 2 ½ Cups Organic Corn (fresh off the cob is best)
  • ¼ Cup Flax Seeds
  • ¼ tsp Sea Salt
  • Dash of Cayenne
  • Sprinkle of Pepper
  1. Directions:
  2. Scrape the kernels off the corn cob, and place in a blender with ground flax seeds, sea salt, pepper, and cayenne until well-combined. (You may add a bit of water if needed)
  3. Spread on dehydrator trays using Teflex sheets, and dehydrate for 18-24 hours at 105 degrees (F) or until crackers are crispy.
  4. To speed up drying time, flip crackers after 8 hours and peel off the Teflex sheet.
  5. Store in an air-tight container in the fridge for up to two weeks.

The next day, excitedly anticipate your scrumptious lunch or dinner and then whip up the following…



Recipe type: Snack
Cuisine: Live Food, Vegan
Prep time: 
Total time: 
Serves: 4
Yummy Guacamole!
  • 3 Large Avocadoes, mashed
  • 2 Limes, juiced
  • ½ - 1 tsp Sea Salt
  • ½ Onion, minced
  • 2 Garlic cloves, minced
  • ½ Cup fresh Cilantro, diced
  • ½ Tomato, diced
  • ½ Large Red Bell Pepper, diced

  • Spices:
  • 1 tsp Cumin, 1 ½ tsp Paprika, 1 tsp Chili Powder, ½ tsp Chipotle Pepper
  • Salt & Pepper to Taste
  1. Mash your avocadoes, and then add in remaining ingredients and stir in a medium-sized bowl until well-combined.
  2. Store in an air-tight container for 5-7 days, or serve right away.
Walnut ‘Meat’


Walnut Crumble 'Meat'
Recipe type: Entree
Cuisine: Raw, Vegan
Prep time: 
Total time: 
Serves: 4
A delicious meat-free alternative for a zesty fiesta walnut crumble.
  • 1 Cups Walnuts
  • 1 Cup Almonds
  • 1 ½ Red Bell Pepper
  • ¾ Onion
  • ¾ Cup Cilantro
  • 2 Cloves Garlic, minced
  • ½ inch of spicy pepper
  • 3 Tbsp EVOO
  • 2 Tbsp Lime Juice
  • 2 Tbsp Cumin
  • 1 ½ Tbsp Chili Powder
  • ½ tsp Chipotle Powder
  • 2 Tbsp Paprika
  • ½ - 1 tsp Sea Salt
  • Pepper to taste
  1. In a food processor, grind almonds and walnuts until crumbly but not too fine. Transfer to a medium-sized bowl.
  2. Add olive oil, lemon juice, and sea salt, and massage until the natural oils come out of the nuts and you have a semi-wet mix. Add spices.
  3. In the food processor, pulse onion, red bell pepper, garlic, and cilantro. Add to your walnut-meat bowl, and combine all ingredients.
  4. Store in an air-tight container for 5-7 days in the fridge.
Nacho Cheese Sauce


Nacho Cheese Sauce
Recipe type: Dressing
Cuisine: Raw, Vegan
Prep time: 
Total time: 
Serves: 6
Yummy hemp nacho cheese sauce.
  • 2 Cups Cashews or 1 Cup Hemp Seed & 1 Cup Cashews or Brazil Nuts
  • ¼ Cup Zucchini
  • ¾ Red Bell Pepper
  • 3 Tbsp Nutritional Yeast
  • 3 Limes, juiced (possibly more)
  • ½ - 1 tsp ACV
  • 2-3 Garlic Cloves
  • ½ Chili Pepper (or more for spice)
  • 1 Tbsp Chili
  • 1 Tbsp Cumin
  • 1 Tbsp Paprika
  • ½ tsp Chipotle
  • Dash of Cayenne
  • 1-2 tsp Salt
  • Black Pepper
  1. Blend all ingredients in a high-speed blender until smooth and creamy. Store in an air-tight container for 5-7 days. Adjust flavors according to patient requirements (some may be too spicy).

To put it all together…

Grab a large-medium sized bowl and put a bunch (or two… or three?) of washed and thinly sliced lettuce at the bottom of the bowl. Pile on a few flax crackers, and then lovingly arrange a few dollops of your walnut ‘meat’, salsa, sprouts, and guacamole. Serve with a radiant drizzle (or side) of nacho cheese.

Don’t forget to say ‘grace’!


How wonderful

How wonderful a gift that was brought into your life,

The day you decided your were worth more than that strife

You had held onto, let define you, and cause you to worry more…

But no chance, not now, will you ever feel less than adored.


You see you’re brilliant, you’re beautiful!

And the food you eat is right

To your mind, your spirit, your body,

It’s a reflection of where you came from, and are: Light


So behold this dish before you, as a symbol of rebirth,

For you’re taking the steps to cleanse anew

And create LIFE through conscious choice.


Nothing’s ever perfect, but this moment surely is,

So dig in, give thanks, and laugh out loud,

For it’s taco salad, baby, and it’s LIFE we’re meant to live.


DEEP. that’s all I’m sayin’. :)

Enjoy this recipe guys, and if you haven’t signed up to receive your FREE E-book to make so much more sense of the kitchen and this vibrant, healthy lifestyle, do so at the right or by scrolling down to the bottom of this page.

Love and light,

Amanda xoxo