Having been a live foodist for only two years, I still get cravings. Of course my cells want what they’re used to being fed. And as strong-willed and dedicated as I am, I have to continuously find ways to get the types of foods I desire without consuming death.

To tell the truth this is how most of Back-2-Live’s recipes are formulated. This week we’ve decided to satisfy the craving for Mexican food by featuring our Fiesta Burrito. Made with taco almond meat, pico de gallo, all the fixings, and of course love — all wrapped in a dehydrated coconut shell — this recipe will leave you licking your fingers.


Nut Meat

  • 1 cup soaked walnuts nuts
  • 1 cup soaked almonds
  • 1/2 cup red onion
  • 1/3 cup green onion
  • 3 cloves garlic
  • 3 pitted, sun-cured black olives
  • 2 fresh sage leaves
  • 1 TBS fresh thyme
  • 1/4 cup extra virgin olive oil
  • 1/2 tsp black salt
  • 1 TBS paprika
  • 1 TBS chili powder
  • 1 tsp whole cumin powder
  • 1 tsp chipotle
  • 1/3 tsp Jamaican Scotch bonnet pepper or habanero de-seeded
  • 1/3 cup red bell pepper
  • 1 cup finely shredded carrots or 2 pitted dates.

Tortilla Shell*

  • 2 cups fresh young coconut meat
  • 1/3 cup red onion
  • 1/3 cup fresh or frozen organic corn
  • 1 TBS paprika
  • 1/2 tsp sea salt or black salt
  • 1/4 cup coconut water.

*Makes one shell, double if you desire two shells

Not Fried Beans

  • 1 cup sprouted garbanzo beans
  • 1/4 Cup fresh lemon juice
  • 1/4 cup extra virgin olive oil
  • 1/4 cup unrefined sesame seed oil
  • 1/3 cup tahini
  • 4-5 garlic cloves
  • 1 TBS paprika
  • 1 tsp black salt
  • 1/4 Jamaican Scotch bonnet pepper, de-seeded
  • 1/3 cup filtered water.


  • 1/3 cup cilantro
  • 1/3 cup chopped red onion
  • 2 Roma tomatoes
  • 1/3 cup fresh lime or lemon juice

1 TBS dulse seaweed flakes
1 cup shredded Romaine lettuce
2 Hass avocados
1/2 Cup fresh or frozen organic corn.

Nut Meat

  1. Add all ingredients except carrots to the Cuisinart food processor or processor of your choice and pulse. Do not use the ON switch. Just pulse the mixture to leave chunky.
  2. Remove and set aside in a bowl.
  3. Shred carrots finely with food processor shredder blade and add to nut meat mixture in bowl.

Tortilla Shell

  1. Blend all ingredients in Vitamix or blender of your choice.
  2. Remove and spread on a dehydrator tray with teflex sheet with a offset spatula.
  3. Shell should be about 1/4” thick. Make sure mixture is evenly spread.
  4. Set in dehydrator for 4 hours at 115 degrees.
  5. At 4 hours, remove shell from teflex sheet and turn over onto dehydrator sheet, dehydrate for another 2 hours, or until shell is completely dry but still pliable.

Not Fried Beans

  1. Place all ingredients in the Vitamix blender or blender of your choice, blend until smooth.
  2. Make sure if you’re using a Vitamix to use the pusher to help process the garbanzo beans.
  3. Remove and set aside in a bowl.

Separate Ingredients

  1. Salsa: Add all ingredients to blender. Pulse lightly.
  2. Remove and pour into bowl.
  3. Dice avocado and set aside.
  4. Shred or thinly slice lettuce and set aside.


  1. Add lettuce, avocado, nut meat, corn, Not Fried Beans and salsa into center of burrito shell, leaving access room on all sides of the shell.
  2. Add a dash of chili powder on top of mixture.
  3. Fold over lengthwise first, then sides, roll.
  4. Slice in half



around the web


  1. Looks delicious!

  2. I tasted them from source and they are good to the last drop!

Leave a Reply