Raw Foods Book: Recipes and Detox Diets for Healthy Eating

With the fresh summer tomatoes and corn, I was inspired to make something outrageously delicious. And this recipe is by far my favorite of the season.

Prep time 10 minutes • Serves 2

Ingredients

• 2 cups tomatoes, diced
• 1 stalk celery, finely diced
• 1 cup red bell pepper, finely diced
• 1 tablespoon shallot, minced
• 1 serrano chili, minced
• 1 1/2 teaspoon chili powder
• 1 teaspoon cumin powder
• ½ teaspoon onion powder
• ¾ teaspoon sea salt

Place all ingredients in a medium sized bowl and mix together. Set aside

• 1 corn on the cob, kernels removed
• 1 tablespoon olive oil
• 1 teaspoon nama shoyu
• ½ teaspoon onion powder
• ½ teaspoon coriander
• ½ teaspoon cumin
• ¼ teaspoon sea salt
• ¼ cup sunflower seeds, ground in nut and spice grinder or coffee grinder

Directions

Place corn kernels in separate bowl, moisten with olive oil and nama shoyu, sprinkle spices salt and sunflower seeds on top and toss to coat. Add to the tomato mixture and fold in lightly. Remove about ¼ of the chili mixture and place in a blender. Blend to a puree and pour back into chili mixture. Fold in gently and serve.