McKel Hill's Rawlnut Burritos, Monday, August 22, 2016

McKel Hill made Rawlnut Burritos ( see recipe below ) Her new book “Nutrition Stripped: 100 Whole Food Recipes Made Deliciously Simple" hits bookstore Tuesday, August 23. To celebrate the book launch, McKel is hosting an outdoor market on Friday, August 26 at White's Mercantile, located at 2908 12th Ave. So. Nashville, TN 37204. It will feature an array of local vendors of healthy food and lifestyle products, as well as entertainment and a book signing by the author (the first 50 to buy books get a deluxe goody bag including Fresh cosmetics). For more information, or to read McKel’s blog go to



Eating foods raw is a great way to retain the highest concentration of nutrients, antioxidants, and minerals. This raw dish gets a kiss of heat from the cayenne and jalapeños. Pico de gallo is a condiment everyone should know how to make with their eyes closed— completely refreshing and can be added to almost anything from tacos to salads.


1 cup raw walnuts
1/2 cup raw almonds
2 tablespoons olive oil
1/4 cup minced red onion
2 cloves garlic, minced
1 tablespoon tomato paste
1 tablespoon ground cumin
1 teaspoon cayenne pepper
1 teaspoon sea salt
Freshly ground black pepper
1/3 cup chopped fresh cilantro

4 large romaine lettuce leaves
Pico de Gallo (recipe follows)
Optional fillings: fresh tomato slices, sliced red onion, sliced avocado, chopped cilantro, sliced jalapeños, Cashew Cheese

Nutrition Tip: Tomatoes also contain vitamins C and K, B vitamins, copper, potassium, folate, iron, zinc, and other traces of minerals.

For the rawlnut filling: In a food processor, combine the walnuts, almonds, oil, onion, garlic, tomato paste, cumin, cayenne, salt, and black pepper to taste. Pulse to combine, then taste and adjust seasonings. Gently pulse in the cilantro. The rawlnut filling may be stored in an airtight glass container in the refrigerator for up to 1 week. Enjoy leftovers with salads or sandwiches.
For the assembly: Fill each romaine lettuce leaf with about 1/2 cup rawlnut filling, as much pico de gallo as you like, and other fillings, if desired. Roll up like a burrito and enjoy!


3 large tomatoes, diced
1 medium red onion, diced
1/3 cup chopped fresh cilantro
2 jalapeño peppers, chopped
Juice of 1 lemon
Juice of 1 lime
1 teaspoon minced garlic
1 teaspoon sea salt
Freshly ground black pepper

In a small bowl, stir together all the ingredients.
Adjust the salt and black pepper as desired. The pico de gallo may be stored in an airtight glass container in the refrigerator for up to 1 week.


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