Mexican Mix from Hèlen Beliën can be prepared in 5 minutes. You make this dish with Fleur de sel, Red palm oil & Flamuno botanico-mix from Amanprana. This recipe from the Mexican kitchen is delicious as Lunch, Main dishes & Salad. It also fits perfectly in a Raw food, Vegetarian, Gluten free, Vegan & Lactose-free diet.

Ingredients for mexican mix

  • 2 cups of halved cherry tomatoes
  • 1 cup sweet corn or baby corn
  • 1 cup finely chopped red pepper
  • 1 cup of courgette, chopped into cubes
  • 1 cup fresh peas
  • 1 tsp Himalayan salt
  • ½ tsp cayenne pepper
  • 2 tomatoes
  • ½ cup sun-dried tomatoes
  • 1 red pepper
  • ½ red chilli pepper
  • 1 medjool date
  • ½ tsp Himalayan salt
  • 1 tsp red palm extra virgin Amanprana

Preparation of mexican mix

Pulse blend all ingredients in the Magimix to a fairly coarse sauce. Mix the sauce through the vegetables and ... bon appetit!

Tip from Hèlen:

For an extra boost, you can add the Amanprana flamuno botanico herb mix.

Hèlen Beliën

Hèlen Beliën

Hèlen Beliën likes to keep things purely natural. She does not believe in boiled, baked and processed food, but goes for raw instead. The cuisine is really back-to-basics that's historically-based.When her daughter was five she was afflicted with juvenile arthritis. When the doctor literally prescribed boxes and boxes of pills, Hèlen realised that there were alternatives and she discovered the world of good health. She tried an array of diets and lifestyles, including veganism and Ayurveda. Ultimately, she found what she believed to be the best option - pure and unprocessed nourishment, raw food.No dairy products and no meat, with the focus on vegetables. And within six months her daughter was cured of arthritis.Her findings meant that Hèlen wanted others to discover this diet, and she wrote a great book about the topic, Pure smaaksensaties (Pure Taste Sensations). The focus in her recipes is on simplicity, so that they can be prepared by anybody on any day of the week, and you don't have to go hunting for the ingredients. Aside from her work as a cookbook author, Hèlen also has years of culinary experience.