WRR - Red sweet pepper and corn tortilla

Our very first Wednesday's Raw Recipe is courtesy of Mayra, a Mexican rawfoodist and yoga practitioner (everybody now: Thank you Mayra!).

You'll love her blog Viviendo Raw (in Spanish).


Red sweet pepper and corn tortilla

3 raw corns
1 red sweet pepper
3/4 cup of crushed linseed
3 lemons
2 spoons of cumin seed
1/2 spoon of crushed chili (spicy!)
1/2 spoon of cayenne
1 1/2 teaspoon of salt


* Put all the ingredients in the food processor and blend it until you get a firm but malleable paste.

* Spread one cup of the paste on a washable, reusable and microporous teflex sheet (this recipe serves, approximately, three sheets) and take it to dehydrate for three hours.

* Check if you can easily remove the tortilla. If so, flip it over and without the teflex to dry de other side.

*It is really important that the paste doesn't dry too much, so that the tortillas can be handled without breaking them (unless you want some nachos).

*Finally cut the tortilla in the shape you prefer.


Enjoy!