Written by Nicole Brennan, editorial intern If you’re an avid Mexican food lover like me, you probably limit yourself when it comes to eating too much of this deliciousness and save it for your ‘splurge’ category. Not anymore! I found an exciting new recipe from Executive Chef Eugenio Villafana from the 5-star Villa La Estancia Resort in Riviera Nayarit, Mexico! (It was ranked as a Top 10 luxury resort in the Caribbean and Mexico in the TripAdvisors Travelers' Choice Awards.)
Chef Eugenio has created super healthy takes on Mexican cuisine with an extra special twist: He can accommodate customers with fat/dairy/gluten and carb-free diets. (Yes, we’re still talking about Mexican food here!) He uses raw foods, organic ingredients and dehydrating techniques to make our favorites much healthier. If you have a food allergy or sensitivity to diary or gluten, check out one of Chef Eugenio's must-try dish below and let us know what you think! Read on for the recipe!
STUFFED POBLANO CHILLI PEPPERS WITH QUINOA & MUSHROOM (serves 4) Ingredients for Stuffed Peppers 4 Piece Anaheim Pepper 1/3 Cup Quinoa, white 1/3 Cup Quinoa, Red 1/2 Cup Bottom Mushrooms, Sliced 1/4 Piece Red Bell Pepper, chopped 1/4 Piece Green Bell Pepper, chopped 1/4 Piece Yellow Bell Pepper, chopped 1 Piece Italian Zucchini 1/2 Cup Red Onion, Chopped 2 Tbsp Nutritional Yeast 1 Teaspn Celtic Salt Soak both quinoas for 24 hours in 2 liters of water Dice all vegetables except for the Anaheim Pepper Mix all vegetables with yeast and season with Celtic Salt Clean Anaheim peppers and carefully stuff it with the quinoa mix Ingredients for "Mole" Sauce 1 Piece Red bell pepper 1 Piece Roma Tomato 4 Piece Dates 1 Tbsp Raw Cacao 2 Tbsp lemon juice 1/2 Tbsp Celtic salt 1/4 Teaspn chili powder Dash of cayenne Water for consistency Process all the ingredients in a blender until smooth and creamy Assembly Stuff the Anaheim peppers with the filling and pour the mole sauce over the pepper.