• 1 Small Head Green Cabbage
• 1/2 Small Head Purple Cabbage
• 1 Carrot
• 3 Ears Corn (cut off the cob)
• 3 Tbsp. Vegenaise

Shred cabbage and carrots. Stir in corn and vegenaise. Chill in fridge until ready to eat. This recipe is also good with some finely chopped onion.

Fiesta Salsa

• 3 Medium Tomatoes
• 1 Small Green Pepper
• 2 Tbsp. Onion
• 1 Slice Hot Pepper
• 2 Stalks Cilantro
• 2 Tbsp. Lemon Juice

Blend all ingredients until desired consistency is reached. Serve with baked corn chips.

Great Guacamole

• 2 Ripe Avocados
• 1 Tbsp. Green Onion
• 2 Slices Red Bell Pepper
• 1 Tbsp. Lemon Juice
• 1 to 2 Tsp. Chili Seasonings

Blend all ingredients until smooth in a food processor. Serve with baked corn chips or raw veggies.

Sweet Tomatoes

• 4 Tomatoes
• 2 Cucumbers
• 1 Purple Onion
• 1/2 Red Bell Pepper
• 1/2 Green Bell Pepper
• 3 Ears of Yellow Corn

Chop tomatoes and cucumbers into bite size pieces. Thinly slice onions and bell peppers. Cut corn off the cob. Mix all the vegetables together. Allow to marinate in dressing of your choice, or mix in lemon juice and herbs, such as basil, before chilling in the fridge.

That’s A Wrap

• Sliced Tomatoes
• Green & Red Pepper Slices
• Minced Onion
• Lettuce
• Guacamole
• Whole Wheat Tortillas

Warm tortillas and spread with guacamole. Layer vegetables. Wrap up like a burrito. Try adding different vegetables such as shredding cabbage, sliced radishes, or celery.