Raw Food Lunch - Mexican Fajitas

Vegetables Fajitas

Today we started the third raw food adventure off with a light and refreshing bowl of tomato basil soup, reminiscent of gazpacho, which was actually made with a coconut water base.

Perfectly seasoned vegetable fajitas, simply warmed in the dehydrator for one hour, were served in paper-thin slices of jicama, along side fresh corn salad.

For dessert we tried to decide which dairy-free mousse, (the mousse also featured coconut water as one of the secret ingredients), we liked best - chocolate or carob?

 Fresh Corn Salad With Cherry Tomatoes

RECIPE FOR CORN SALAD

4 ears of organic corn, cut off the kernals (2 cups)
1 c. organic cherry tomato, sliced in quarters
1/4 c. chopped fresh organic cilantro
2 T. extra-virgin olive oil
1/2 t. celtic salt

Combine all ingredients in a bowl and mix well.  Serve at room temperature.  Delicious served in baby romaine lettuce leaf cups.