I have been embracing the culture here in Brasil as much as I can within my own health restrictions… Tapioca is now on my food radar, I love it and although it’s a carb, it’s actually gluten-free so I’ve been enjoying it occasionally. I once made the mistake of getting tapioca from someone selling on the street. Needless to say, my healthy body, mind and soul (from embarking on my Ayahuasca retreat) rejected it and it upset my stomach and didn’t stay inside of me for very long. I am making my own tapioca now and it’s guilt-free. This was my lunch today, figured I’d end the new year with lots of colour, flavour and prosperous cheer. I also have been eating a ton of fruit, this salad even has mango in it which is a pretty big jump for me considering I’m still overcoming my fear of fruit. This is a pic of what it looks like, feel free to experiment with your own ingredients. Tapioca flour can be bought and made into these tiny flakes. I bought these ready-made and they don’t need oil… just to be heated apparently. Sounds good to me.

Tasty Tapioca Salad with Tangy Salsa, Black Beans, Coconut and Mango

Ingredients:

  • 1 1/2 handfuls of tapioca flakes
  • 1 cup red cabbage sliced
  • 1/2 cup salsa (I’ll post the recipe below, I just had it left over so I re-used it and added more fresh squeezed lime juice)
  • 1/4 mango or two large slices cut into chunks
  • 1/4 cup of cooked black beans
  • 1 handful dried coconut flakes (sugar-free)
  • 1 teaspoon dried garlic flakes

Salsa: (this will make more than you need but you can store in the fridge for later use)

  • 1 tomato diced
  • 1/4 red pepper diced
  • 1/2 onion diced
  • 1/2 bunch cilantro
  • 1/2 bunch parsley
  • 1/5 tbsp of minced garlic
  • 1 tbs olive oil
  • 1 1/2 lime juice squeezed
  • hot pepper or chili to taste (I used a yellow pickled pepper in vinager and used some of the spicy vinegar too)
  • Dried spices such as: chimichurri, parsely, mixed dried garlic, oregano and basil, pizza spice, red pepper flakes etc.

Dressing:

  • oregano, chimichurri spice, basil and any other spices you may like (to desired taste)
  • 1 lime (squeezed for juice)
  • equal part olive oil (to lime)
  • stevia or maple syrup to taste

Directions:

  • Wash & rinse all vegetables before using. This is a given for all the food you cook. Cut ingredients accordingly.
  • Lay out chopped cabbage on the plate as the base, drizzle with some olive oil and lime juice or vinegar if you please
  • Sprinkle tapioca around the edges so you can see a nice contrast between the purple
  • Sprinkle the black beans in the middle on the plate. Add the salsa and then the mango Β and dressing and top with coconut flakes.
  • Enjoy!
Share: