November 1, 2019

Sweet & Savory, Grain-free Butternut Tacos (with Hemp Seed Cream). {Recipe}

Excerpted from FOOD: What the Heck Should I Cook?


At times, so many of us discount the power of something simple we do every single day.

In fact, it’s something we do multiple times a day. This thing can literally nourish us or harm us. If you knew that there was a miracle drug that you could easily take three times per day that could create vibrant health, give you energy and vitality, reduce symptoms, and make you healthy and happy, you would take it, wouldn’t you?

Well, guess what? This miracle drug exists.

It’s food. Food is the most powerful medicine available to heal chronic disease, which accounts for over 40 million deaths a year and will cost the US $95 trillion over the next 35 years.

The food industry sells us the lie that cooking is time-consuming, difficult, and expensive. This is nonsense! You can cook real food, in less time, with more pleasure at the same price as the fake food we are sold by mega food corporations.

Here’s an easy and healthy recipe:

Sweet-and-savory, vegan, grain-free: These tacos are a tasty alternative to traditional ones laden with dairy and wheat. Tender butter lettuce makes a great alternative to taco shells, while butternut squash and black beans combine for a delicious, antioxidant-rich filling. Hemp seeds blend into a delightfully smooth sauce to add a creamy dollop of texture along with a nice dose of omega-3 fatty acids.


Serves: 4

Prep Time: 15 minutes

Cook Time: 30 minutes


Taco Filling

1 (1-pound) butternut squash, peeled, seeded, and cut into large cubes

1 large yellow onion, cut into ¼-inch slices

2 tablespoons avocado oil

1 teaspoon dried oregano

¼ teaspoon chipotle powder

1 teaspoon of sea salt

1 cup canned black beans, rinsed and drained

Hemp Seed Cream

¼ cup hemp seeds

1 tablespoon minced fresh mint

1 teaspoon pressed garlic

2 tablespoons lime juice

2 tablespoons of filtered water

1 tablespoon extra virgin olive oil

¼ teaspoon smoked paprika

½ teaspoon of sea salt


1 large tomato, seeded and diced

½ cup loosely packed fresh cilantro leaves, roughly chopped

Grated zest and juice of 1 lime

½ teaspoon of sea salt

To Serve

1 large head butter lettuce, leaves removed from the core



1. Preheat the oven to 425°F (218°C)

2. For the filling: Combine the squash, onion, avocado oil, oregano, chipotle powder, and salt. Toss well and spread out on a baking sheet. Roast for 20 to 25 minutes, until the squash is tender.

3. Warm the beans in a small skillet over medium heat. Add to the squash mixture and keep warm.

4. For the hemp cream: Combine the hemp seeds, mint, garlic, lime juice, water, olive oil, smoked paprika, and salt in a small food processor and blend until smooth.

5. For the salsa: Combine the tomato, cilantro, lime zest and juice, and salt in a small bowl and stir well.

6. To serve, fill each lettuce leaf with the squash filling. Top with a dollop of cream and salsa.


Excerpted from FOOD: What the Heck Should I Cook? Copyright © 2019 by Mark Hyman, MD. Used with permission of Little, Brown and Company, New York. All rights reserved.

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