Mexican Dinner Recipe

Ingredients:

- 2 ears of corn cut off cob
- 1 yellow squash, grated
- 2 red, yellow, and/or orange bell peppers, diced
- 3/4 avocado, diced
- 1 pint grape tomatoes, halved

For Sauce:

- 2 lg tomatoes, 1 or 2 more if you want a soupier consistency
- 1 red, yellow, or orange peper
- 1/4 avocado
- 1 stalk celery
- 2 Tbsp fresh cilantro
- fresh or dried oregano to taste
- mexican seasoning blend to taste (salt free)
- chili powder to taste
- 1/2 lemon, juiced

Directions:

1. Blend all sauce ingredients in blender until smooth.
2. Pour sauce over chopped veggies and serve over greens, as a soup or dip, or in romaine lettuce wraps.

Makes about 2 low fat raw servings

Salsa Fresca

This is a recipe from my recipe book that I am working on. It is in the preliminary stages now - figuring out all the exact amounts, picture taking, etc. so I'm not sure when I'll be finished, but I'll keep y'all posted! I was very surprised when I tasted this salsa the first time I made it. It is so simple and yet ssooo delicious!

Ingredients:

- 1 pint grape tomatoes (or equivalent of other kind)

- 1 stalk celery

-1 Tbsp green onions, optional

- 1/4 c cilantro

- juice of 1/2 lime or more if it's not very juicy.

Directions:

1. Place all ingredients in food processor and pulse until all is well combined but still a little chunky. Or if you prefer, you can blend it more.

2. Serve with fresh raw veggies - I like cucumber, celery, and romaine lettuce.

You can also add 1/2 of an avocado to this if you would like to make it a little hardier.

Note: If you don't have a blender or food processor, you can just dice everything and make a pico de gallo type salsa.