These fresh colorful ingredients are sure to get your taste buds going and have you feeling great!

Join today’s LunchBreakLIVE with the one and only President of The March of Silence, Cesar Asebedo, known as we_are_all_everywhere_forever on Instagram, and his fabulous vegan mom Celia Asebedo! Tasty Ensalada (salad) de Nopales and Young Coconut Ceviche on tostadas are on today’s menu! This mother/son duo are also powerhouse dynamic team of animal rights activists participating regularly with  The Save Movement groups,  Animal Alliance Network, Los Angeles Animal Save, and more!

Celia shows us how to make this piece of cactus edible!

Cesar went vegan overnight six years ago after watching the documentary Forks Over Knives. He immediately informed his mom, Celia, about what he had learned about the way they eat and how it impacts the animals and our environment. Celia transitioned to veganism by the next day. They became active in the vegan community sharing their passion for great cruelty-free food participating in Vegan Outreach events. Their compassion for animal activism began when they attended the Animal Rights Conference last year in Los Angeles. They attended the largest pig vigil in held by LA Animal Save. As soon as they saw the suffering of these creatures, they began regularly attending vigils and haven’t looked back! Now Cesar is the standing president of The March of Silence, and he helps organize events that promote silence for nonviolence for humans and non-human animals alike. 

Why not eat the rainbow instead of dead carcasses.

Today, this compassionate duo makes two delicious exotic traditional Mexican dishes for us. The first is nopales, which is actually prickly pear cactus! You may be wondering how you can eat a cactus, but don’t worry Celia has you covered. She prepares the cactus without the needles, washes off the slippery juices, and boils them to make them tender. Then she uses a variety of chopped vegetables and fruits to make her dish a real vegan rainbow for your mouth! She also explains that nopales are good for you and can even help prevent diabetes! Cesar makes his traditional young coconut ceviche. First, he shows off his skills opening the coconut with the coco jack tool. He adds canned tomatoes, chopped vegetables, lots of lime juice, and avocado to make his super fresh delicious version of a ceviche cocktail sure to wow anyone who tries it! Try making your own vegan Mexican fiesta like these two at home with the recipes below!

Cesar, Elysabeth, and Celia are ready to have a fiesta now!

Get some healing crystals from Cesar by messaging him on his Instagram Page!

Check out Celia in action on her Instagram Page!

Follow The March of Silence on Facebook and Instagram.

Follow The Vegan Flag on Facebook and Instagram.

Paige Parsons Roache reporting for Jane Unchained News Network.

Photos courtesy of Cesar Asebedo.

This selfie is full of vegan animal rights powerhouses!

Ensalada de Nopales / Cactus Salad

by Celia Asebedo

Ingredients

(I try to buy organic or at least non-GMO as much as possible)

1 pound, about 6 leaves, Prickly Pear Cactus (available at Mexican markets)

1 small red onion

1 jalapeño chile pepper

1 small bunch cilantro

4 small tomatoes

4 limes (juice)

Salt, pepper, garlic powder to taste

Remove the spines by scraping with a knife. Rinse clean. Cut into strips approximately 1/2 inch wide. If desired, cut strips into smaller bite-sized pieces. Place cactus in a pot of cold water. Bring to boil and allow to simmer about 10 minutes, until pieces are tender and chewy. While cooking, there will be a slimy foam at the top of the pot; just remove it as much as possible. Pour into a colander and rinse with cold water. This will stop the cooking and also remove the slimy substance. Rinse thoroughly and place in a bowl.

Chop the onion, cilantro, jalapeño, and tomatoes into small pieces. Mix into the cactus and add spices. Squeeze lime juice and mix. If you like, you can modify the ingredients to suit your preferences.

Serve as a side dish or on tostadas. You can make tostadas by placing corn tortillas in a single layer in the oven or air fryer. No oil needed.

Enjoy!

 

Young Coconut Ceviche

by Cesar Asebedo

3 young coconuts (available at health food, Mexican or Asian markets)

1 small red onion

1 jalapeño chile pepper

1 small bunch cilantro

4 small tomatoes

2 cucumbers

2 avocados

4 limes (juice)

1 can tomatoes

1 t (start with less and add to your taste) red chile flakes

1 t ground cumin

2 T balsamic vinegar ((start with less and add to your taste)

Salt, pepper, garlic powder to taste

Carefully cut the top of the coconuts to make about a 3 inch opening (view demo on YouTube). Scrape out soft white meat with a spoon and cut into 1-inch squares (or tear into pieces) and place in a bowl.

Chop onion, jalapeño, cilantro, tomatoes, cucumbers, and avocados into small pieces and mix into coconut.

Blend the canned tomatoes in a blender until thick liquid. Add chile flakes, cumin, salt, pepper, garlic powder, and balsamic vinegar to taste. Blend. Add lime juice. Pour into mixture in bowl. Add more lime juice and spices to attain your desired consistency and taste.

Serve as a side dish or on tostadas. You can make tostadas by placing corn tortillas in a single layer in the oven or air fryer. No oil needed.

Enjoy!