MOle!

 

Mole was one of the recipes I featured on Global’s the morning show , as seen here.  See me demo this chocolate recipe & more at my May 12^th “Choco-Raw” food workshop!  Register HERE.

Cinco de Mayo is still a ways off, but I like to celebrate the culinary brilliance of Mexico weekly.  One recipe that gets a ton of play around my dining room table is mole sauce.  Not only is this versatile topping the ideal companion to any fave protein (traditionally chicken, although I like it smothered on top pf grilled tempeh and organic tofu), but it is also a superb side to any burrito, tortilla, or quesadilla.  Heck, I have even mixed it up in a bowl with black beans, rice, cilantro and avocado to make a meal!

Mole Sauce

• 1/2 C cherry tomatoes
• 2 Tolive oil
• 2 T tahini
• 1 T pepitas
• 2 Tablespoon cacao powder
• 1 T fresh cilantro
• 1/2 t granulated garlic
• 1 Tablespoon agave
• 1 teaspoon cinnamon
• 1 teaspoon chile powder
• 1/4 teaspoon sea salt
• Juice of ½ lime
• 2 Tablespoon filtered water

Place all into blender.  Blend.  Devour.