SunFire Super Foods Fiesta Mole

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Your ultimate sensory adventure into rich, spicy, exotic flavors from Mexican Molés (Chocolate) to Thailand and Polynesia. 

Fiesta Mole merges strong Tomato flavors with rich creams of Hemp Seeds and 100% Whole Coconut. Designed as a daily, core food to assist people desiring to live on Raw Super Foods. The smooth, rich flavors are enjoyable to all, including children. Fiesta Mole is a cornerstone of continuous peak mood, energy and beauty.

Enjoy as a soup, salad dressing, dip, sauce or savory smoothie. Fiesta Mole is great sprinkled on avocados or salads. Mix with large quantities of dry ingredients for patés, nut loafs or vegetable patties.

20 oz Fiesta Mole

$50 + S/H

Sample Fiesta Mole
(makes 1 blender, about 5 cups)

$5 + S/H

Sample sizes are meant as an introduction to the superfood.

Please honor this intent by ordering
only one sample per person. Thanks!

Fiesta Mole Ingredients

Pure Tomato Powder, Mayan Gold Cacao Powder, Hemp Seeds, Coconut Flour, Maca, Sun Fire Salt, Golden Flax and Spice blend (Peppers, Spice Lilies and Herbs). Other ingredients: Love and attention.

About the Ingredients
All ingredients are raw. This is a Pristine product. The product is free of: Excipients (non-nutritive & potentially toxic fillers), animal products, sugar, THC, gluten, chemicals, silicon dioxide, maltodextrin.

Each whole food botanical is optimally cultivated, fair trade and sustainable. Rich in human compatible/absorbable vitamins, minerals, EFA oils and antioxidants, especially vitamins C and E. Low temperature processed. Cold stored as required. Far exceeds Certified Organic standards. Protected from irradiation, X-rays, truck/ship/plane exhaust fumes and overheated warehouses.

The Cacao powder in this product has been fully fermented and has had the majority of the shell debris removed, producing optimal effects without side effects from incomplete fermentation and toxins in shell debris. For more information, read the Raw Super Food Product Quality Guide.

Cumin and garlic are some of the spices used to flavor Fiesta Mole.

This is a SunFire Super Food created and offered via David Favor / Radical Health in Austin, TX

Nutrition Label

Serving Size: 2 Tbsp (14g)
Servings per Container: 32

Amount per serving
% DV
Calories from Fat
Total Fat
Total Carbohydrate
  Dietary Fiber
Vitamin A 15%, Vitamin C 10%, Calcium 4%, Iron 8%

Not a significant source of saturated fat, trans fat, cholesterol.
% Daily Values (DV) are based on a 2,000 calorie diet

Recipes Using Fiesta Molé

Fiesta Molé Soup

½ Cup Fiesta Mole mix
(you can make this with the sample size Fiesta Molé)
$50 + S/H
1-2 Tbsp Olive Oil  
3-5 Cups pure water (less water for thicker soups)  

Optionally also add:
½ Cup Activated walnuts (soaked for 3 hours and rinsed) for thicker soup
2 Tbsp Nutritional Yeast Flakes for a cheesy taste  
½ tsp Cayenne pepper  

Blend until smooth (works best in a Vita-Mix or other high powered blender). Serve immediately if you want it warm from the blending (do not cook this soup over 100 degrees or you will lose the nutrient power of the superfoods).

Or keep it chilled and sip a cup whenever you crave something savory.

Our favorite additions to the soup once blended are:
  • Avocado
  • Bell peppers
  • Cucumber
  • Tomato
  • Radishes
  • Hemp seeds sprinkled on top


Fiesta Molé Dip

1/3 Cup

Fiesta Mole Mix
(you can make this with the sample size Fiesta Molé)

$50 + S/H
1/3 Cup Olive Oil  
2/3 Cup pure water  

Blend all ingredients until smooth in a food processor. Add more water to desired taste and consistency. Makes a great spicy dip ... peapods, celery and granny smith (tart) apples are our favorites. Enjoy!


Green Crackers

2 Cups

Golden Flax Seeds

2 Cups Sunflower Seeds (soaked and rinsed)  
2 Tbsp Sun Dried Tomatoes  
1/2 Tbsp Vitamineral Green mixed greens powder
$60 + S/H
1/2 Tbsp Blue-Green Algae
$30 + S/H
1/2 Cup Dulse Seaweed
$36 + S/H
1 tsp Sun Fire Salt
$20 + S/H
1/2 tsp Fiesta Mole
$50 + S/H
1 tsp Curry powder  
1/2 tsp Chipotle powder  
5 Cups Water  

Grind flax seeds on their own in a food processor or dry container of a high-powered blender until they are a rough flour consistency. Pour into a mixing bowl.

Blend all other ingredients in a high-powered blender with 1/2 of the water, adding the water as needed to allow the blender to create a smooth texture.

Mix flax seeds and green mixture and any remaining water. Spread thinly (for maximum crispiness) on teflex dehydrator sheets. Recipe makes enough to fill a large dehydrator (my Good4u 10 tray dehydrator) with thin and crispy crackers.

Dehydrate at 145 degrees for 20 minutes to evaporate the water off, then turn it down to 110 and dehydrate until your desired consistency (shorter = moister/breadier, longer = crunchy/crispy).

After it's been dehydrating for a while (about 10-12 hours), the top of the batter should look dry. To dry the bottom, take each teflex sheet with the batter attached, flip it over onto the mesh tray, then peel the teflex sheet off and leave the batter on the mesh tray so the wet side is facing up. If there's any residue on the teflex, scrape it off with a spoon and smooth it out onto the rest of the cracker. You can also watch the video of how this is done.

This is my new favorite cracker! It gives me all the greens I need while still tasting nice and salty/spicy/crunchy ... just like I like it. Try it to dip into Yemiah's Creamy Spinach Dip. Yumm ... Enjoy!


Yemiah's Sour Cream

2 Cups

Cashews (soaked and rinsed)

3/4 Cup Lemon Juice  
1 Cup Water  
4 Tbsp Onion Powder  
  Finely chopped fresh chives, dill, and parsley to taste  
2 tsp Sun Fire Salt
$20 + S/H

From Yemiah's Raw Food Delights DVD Set, DVD #2 Quick Meals.

Blend all ingredients in a high-powered blender or a food processor.

This is a key recipe for people choosing upgrade of eating cheeses. This recipe is fast since cashews are extremely hydroscopic/hygroscopic (water absorbing) and require only a few hours soaking to soften. Also, as the cashews are soaked they work well for people with nut/cashew allergies. You'll be amazed with it's perfect sour cream flavor and consistency.

You can use this as a topping or add in a few herbs and a bit more water to create a decadent creamy salad dressing. Add a sprinkle of Fiesta Mole and Truly Natural Vitamin C to add an exotic Chiapas-Polynesian-Berry flavor.

Nori rolls with avocado, tomato, arugula, greens and sour cream are fantastic! Enjoy!


Yemiah's Bell Pepper Pesto

2 Cups

Walnuts (soaked and rinsed)

3 Large Red Bell Peppers  
1/2 Cup Lemon Juice  
2 Cups Cilantro  
1 Tbsp Sun Fire Salt
$20 + S/H

From Yemiah's Raw Food Delights DVD Set, DVD #3 Italian Delights.

Blend all ingredients until smooth in a food processor.

This is house staple everyone loves. Yemiah's Italian Delights covers a variety of Pestos made from a handful of ingredients. Most Raw Food dairy replacements are too heavy for Yemiah and David. Yemiah designed each of her Pesto and other dairy replacement recipes to emulate a different variety of cheese - texture and spicing - using upscale, lite ingredients. You'll love the rich creamy flavors and tastes during eating, then you'll love all the energy you feel after eating.

To make a stronger flavored version of this recipe, halve the amount of walnuts.

For a Mediterranean twist, add 1/4 to 1/2 cup of pitted, sun dried olives and replace the cilantro with arugula.

For a South American twist, add 1/4 to 1/2 cup of Fiesta Mole. Enjoy!


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Your Perfect Health Now!



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