Nourish Bean Tacos with Cabbage Salad May 14, 2012 by Shiva Rose Those nights when I have little imagination left for cooking a meal, I resort to the old taco-mexican-stand by. From all the years I was a vegetarian this came very handy for a delicious protein filled meal, but now that I am having some animal protein I will marinate some organic chicken and add it to the mix. The cabbage, carrot slaw is wonderful as a side dish and so filled with antioxidants. My kids actually love this mix of cabbage and carrots dressed with just lemon, olive oil, salt and a touch of tamari. I recently watched a video on TED about a woman Dr. Terry, who cured herself of MS with a diet heavy with sulfur rich foods like cabbage, kale and grass fed beef. This got me going on my cabbage kick which just by it's vibrant color seems to feed the life force. This slaw is also great with sliced almonds, tomatoes, cilantro. Cabbage Slaw 1/2 organic red cabbage 3 carrots Herbs or cilantro (for this particular one we used oregano which was great) Handful of Almond slices or sesame seeds 8 tbs olive oil Juice of 1 lemon 1tbs tamari Use a grater, great knife or cuisine-art on shredding mode. Chop up the cabbage and carrots and mix with all other ingredients. Bean Tacos . . . Ingredients: Small corn tortillas 1 cup dried black beans soaked overnight and cooked with 6 cups water and a garlic clove. 3 avocados 1 chopped tomato 2 organic chicken breasts cut in small chunks and marinated in olive oil, chili powder, sea salt and lime. Feta cheese or Mexican Cojita cheese Olive oil, butter or Coconut oil to cook with 1 lime 1 tbs chopped cilantro sea salt and pepper Taco Sauce To make the guacamole simply mash the avocados, add chopped tomatoes, cilantro, lime, salt and pepper and taco sauce to taste. Saute chicken in frying pan that is coated with cooking oil. Add more chili powder and cumin to taste. As that is simmering warm the previously cooked beans in sauce pan. In a hot frying pan warm up the tortillas until golden, then add beans, and cheese until it is slightly melted. Top with the fresh guacamole.