mexican

Corn on the cob is amazing raw! This recipe teams it with avocado and a hint of chilli to create a smooth, warming, satisfying salsa. You can eat it on its own, create filled pockets by wrapping it in lettuce leaves, fill ppeppers with (as per my picture) or serve with dehydrated crackers and wraps.

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light and crispy corn chips

Sometimes I make a big batch of this and serve it with apple slices for dinner. Yum! Skeptics are always amazed by how good it tastes! You can also stuff romaine leaves with this to make "tacos". If you must use chips, try pita chips or multigrain chips-- just Not tortilla chips!

I love Spanish Rice, and this recipe satisfies my craving perfectly. I know you'll love it too.

Of course this soup doesn't really have tortillas in it, but that's what it reminds me of. These amounts are all approximate because I never measure! Just play around until you like it!