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Hibiscus This and Hibiscus That!

Hibiscus This and Hibiscus That!

La Healthy Mexicana Fernanda Alvarez brings her tasty vegan cooking to #LunchBreakLIVE today! As a healthy cooking and conscious living coach, Fernanda has globally impacted people’s lives from Miami to Mexico City to Los Angeles, for over ten years now. She is also a successful recipe creator for multiple brands.

 

About the Chef:

 

Fernanda is a plant-based chef , who has been in the food industry for 10+ years and started her career with a successful catering company in Mexico City. She moved to Miami 5 years ago and helped curate the menu for the first high end Mexican restaurant in the city and today, her recipes can be found in 3 of the best restaurants in Miami and a couple more in México City.
Fernanda and her Hibiscus Taquitos Photo By: Kenziah Rubens

 

Paige Parsons-Roache filming #LunchBreakLIVE with Fernanda Photo By: Kenziah Rubens

 

The delicious hibiscus taquitos Photo By: Kenziah Rubens

 

Even Simone the pup wants some of those taquitos! Photo By: Kenziah Rubens

 

Kenziah Rubens, Fernanda Alvarez, Paige Parsons-Roache

 

Hibiscus Taquitos

See Also
Three shows from Unchainedtv

Categoria: everyday

Total time: 50 min

Difficulty: easy

Servings: 8 taquitos

 

  • 2 cups hibiscus flower, cooked
  • 4 cups water
  • ¼ cup melted extra virgin coconut oil
  • 2 garlic cloves, diced
  • 1 red onion, sliced
  • 2 carrots, shredded
  • 3 chipotle chiles
  • 1 tsp. celtic salt
  • 1 tsp. black pepper
  • 3 tbsp. coconut sugar
  • ½ cup water
  • Bring a large pot to boil over high heat. Add hibiscus and cook for 30 minutes, until tender. (THIS I WILL HAVE PRE COOKED)
  1. Drain and wash under running water until no more red water comes out. Slice thin and reserve.
  2. In a large saucepan, add coconut oil, garlic, onion and carrots and cook in medium heat for 4 minutes. Add hibiscus flower and chopped chipotles, season with salt, pepper and coconut sugar. Mix and cook for 10 minutes or until browned.
  3. Serve over corn tortillas and a side of power-full guac!
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