I know, it’s been a while but the current times call for connection and as much as I have loved having the last couple years to BE with my 3 babies, now is when I show my gratitude to you guys for always being so supportive and coming along for the ride. Now is when we connect. What we’re all going through collectively is hard to wrap my head around. I choose to stay as far away from the news as possible and, truth be told, we don’t really use the “c” word in our home. The teen is as aware as we are, but the babies are pretty much having the time of their lives with their mom and dad with them 24/7. A great reminder of how crucial I am to their development. I’m certainly not in denial but the very steps that I have taken to take control of my health have helped me tremendously during this process in being able to identify when someone is trying to connect with my fear and my (hopefully healed) addiction to drama. I only ask two questions of myself every day;
1.-What protocols do I need to follow to keep me and my family safe and, 2.-Why can I do to help someone outside of my family and in my community while following those protocols.
Both of them are addressed every single day.
That’s it. Those are my only two real responsibilities right now. And cooking. And cleaning. And doing laundry. And making sure the teen comes out for air. And teaching Anna ballet. And planning the most incredible 5 th birthday party for David (regardless of the fact that it’s only us 5). And walking Kongo. And loving on Phil(ip).
So anyway, here I am delivering on my promise to send you my healthy Enchiladas Verdes. I’ve been working VERY hard on my health. All of it. Physical, emotional and spiritual. And to be able to make the foods of my childhood in ALL OF THEIR GLORY while being able to make them plant-based, gluten-free, grain-free and dairy free (and not-fried in this case!) creates healing in all three of those areas. These truly took me back home to Tijuana.
Please join me while I make them live from my kitchen in Chula Vista, CA on Tuesday, April 7 th at 1pm PST. Might be a little crazy with the kids and the dog and the rain out here but hey, you know I have no shame in keeping it very real. Come by!
2 servings Makes 6 enchiladas
14 tomatillos, husked and peeled
1 whole jalapeño
1 whole guero chile (optional)
2 large unpeeled garlic cloves
1 peeled smashed garlic clove
4 tablespoons olive oil
2 large russet potatoes, scrubbed and cut into cubes
1 large bunch of spinach or kale (looking for 4 to 5 cups of chopped leaves)
6 to 8 casava tortillas (or corn if it’s your preference)
Cashew Cream (recipe follows)
OPTIONAL TOPPINGS Chopped fresh cilantro, thinly sliced white onion, avocado slices, cashew cream
Preheat oven to 425F. Place tomatillos on baking sheet along with jalapeño, guero chile and unpeeled garlic cloves. Drizzle with 2 tablespoons of the olive oil. Sprinkle heavily with salt and pepper if desired. Toss to combine. Roast until vegetables are browned, about 40 minutes. Cool slightly and blend. Season salsa to taste with salt.
Place potatoes in small baking sheet and toss with 1 tablespoon olive oil. Season with salt and bake alongside salsa until tender and beginning to brown, about 30 minutes. Cool slightly. Heat remaining 1 tablespoon olive oil in heavy large skillet over medium heat. Add smashed garlic and stir frequently until fragrant and avoiding browning. Add spinach and toss to wilt spinach. Season with salt. Add potatoes and mash them slightly with the spinach. This is the filling for your enchiladas.
Reduce heat to 350F. Place 6 tortillas on large baking sheet. Brush each lightly on both sides with avocado oil. Bake just until beginning to brown but still pliable, about 8 minutes, turning once.
Fill each tortilla with filling and fold over in half. Place 3 on each of two plates. Pour salsa verde over enchiladas, dividing equally. Drizzle with cashew crema. Top with white onion, fresh cilantro and avocado. I like to finish with a drizzle of good olive oil and sea salt. Cashew Crema Soak ½ cup raw cashews in water to cover overnight. Drain cashews and blend with 1/3 cup water until very smooth and easy to drizzle, adding more water if necessary. Season to taste with salt, pepper and a dash of distilled white vinegar (I added about 1 tablespoon).