Enjoy this healthy and delicious Mexican recipe from guest blogger Savitri, offering the blood sugar lowering benfits of nopales (cactus) as well the antioxidants of chocolate.
- 3-4 cups chopped, steamed nopales (cactus)
- 1 pound mushrooms (sliced into 2 or 3 pieces)
- 1/2 onion
- 2 garlic cloves
- ½ tsp. cumin
- ½ tsp. oregano
- Ghee as needed
- salt and pepper to taste
- In a large pan over medium heat, fry the oregano and cumin with ghee for a few seconds.
- Chop the onion and garlic. Add to the pan and cook until the onion becomes translucent.
- Add the mushrooms to the pan.
- Add the nopales to the pan.
- Let all the flavors to mix.
- Add salt and pepper.
- 2 dried guajillo chillies, stemmed and seeded
- 2 dried ancho chillies, stemmed and seeded
- 2 dried california chiles, stemmed and seeded
- 2 tomatoes
- 1/2 onion, thinly sliced
- 3 garlic cloves, peeled and sliced
- 1 tbsp. ghee
- 1 tbsp. cumin seeds
½ tsp. fennel seed
- ½ tsp. coriander
- 1 cinnamon stick
- 2 whole cloves
- 3 peppercorns
- ¼ cup raisins
- 2 corn tortillas, cut into strips
- 1/3 cup almonds (soaked overnight and peeled)
- 1/3 cup of brown sesame seeds
- 1 ounce dark chocolate, coarsely chopped
- 1-2 tbsp. jaggery
- 1 tsp. salt or to taste.
- Toast the chillies in a dry pan over medium heat, stirring constantly, until warm and aromatic, about 3 minutes.
- Then soak the chillies in boiling water until they are soft.
- Cook tomatoes in a dry skillet on medium-high heat until soft and blackened, 3 to 4 minutes per side. Add them to the blender.
- Toast tortilla strips in a dry pan over medium heat, stirring constantly, until lightly browned, about 3 minutes. Or you may put them in your toaster. Add them to the blender.
- In a pan, sauté the raisins with ghee until they puff. Add to the blender.
- Sauté the almonds, and add them to the blender.
- Sauté the sesame seeds until they have a light golden color, and add them to the blender.
- Sauté all the spices with ghee.
- Using a paper towel, remove the excess ghee. Grind in a spice grinder and add to the blender.
- Add about 2 ½ cups of water. Blend everything.
- Pour chile sauce into a large saucepan over medium heat. Stir in chocolate, jaggery, and salt.
- Bring mixture to a simmer; stir until chocolate is melted and sauce is thickened and slightly reduced, 10 to 15 minutes.
**Serve the mole over the nopales and mushrooms. Sprinkle some sesame seeds on the top of the mole.
Alakananda Ma is a Certified Ayurvedic Doctor (NAMA) and graduate of a top London medical school. She is co-founder of Alandi Ayurveda Clinic and Alandi Ayurveda Gurukula in Boulder Colorado, as well as a spiritual mother, teacher, flower essence maker and storyteller. Alakananda is well known and highly respected in the Ayurveda community both nationally and internationally.
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