RAWKIN RAW "tacos"...

Step One: Corn Tortillas

3 c fresh corn, cut from the cob OR freshly frozen, organic corn, that has been thawed

1 1/2 c choopped red or yellow bell pepper

3/4 c golden flax seed, finely ground

1 T lime juice

1 T chili powder

1 1/2 t sea salt

2 t cumin

In a food processor, chop the corn and pepper. Add the remaining ingredients until almost smooth. Divide the dough onto two Teflex dehydrator trays and spread with a rubber spatula.

Dehydrate at 115 degrees for 3-4 hours (for soft taco shells) or overnight (for hard taco shells)

If you choose soft, remove from tray and use a pizza cutter to cut into round tortillas. If you choose hard, break into desired size.

Step Two: Taco "Meat"

1 1/2 walnuts, ground

1 1/2 t cumin

2 t Braggs

pinch of cayenne

Ground walnuts until fine. Put into a bowl, add remaining ingredients and mix thoroughly.

Step Three: Salsa

This is my favorite salsa to make but all of the ingredients are of course, optional, changeable and subject to your own taste buds. i NEVER measure so i apologize for the lack of structure to this recipe. =-)

1 medium diced tomato

1/8 c diced red onion

1-2 diced avacado

1/4 c diced red pepper

juice of 1/2 lime

mild chili powder to taste

green chilipowder to taste

cumin to taste

garlic powder to taste

sea salt to taste

diced jalepeno to taste

diced green olive with pimento to taste.

Combine all ingredients in a bowl and let marinate for 30 minutes to an hour.