I hope that life and the world has been kind to you, and in turn you’ve been kind to itJ There have been lots of things going on here at the RAW High Life headquarters. The official 90 day RAW High Life mentoring program is in the works complete with meal planners, recipe guides. If you’re looking to change your life for good by empowering your mind and your body to live the healthiest, happiest, longest life possible, you’ll want to stay tuned for the program when it’s launched in January of 2013.

Here at home we are busy with creating gardens, ponds, and hanging out with our animal friends… the goat says hello! I’ve been busy in the kitchen too, coming up with fun recipes to enjoy myself and to share with you all. Lately we’ve been really in to Mexican cuisine and we just can’t seem to get enough. Speaking of which…

Who doesn’t love fajitas? They are filling, tasty, and they make the perfect go to meal any day of the year- especially when it takes only minutes to prepare them! The problem I’ve found with fajitas is the excessive use of dairy and the artificial ingredient packed tortillas that fajitas are so well known for.

Ben and I just love Mexican food so we’re always experimenting with new ways to recreate our favorite dishes in a healthy way. We’ve made taco salads, burritos, tacos, and fun “rice bowls” so it was only natural that we’d take time to come up with a fajita dish to enjoy. This one is a keeper! It’s light, refreshing, and offers all of the Mexican flavors that we’re so fond of. No gluten or artificial ingredients here…

Here’s what you’ll need:

  • 1 head savoy, green, or red cabbage (romaine leaves can be substituted with excellent results!)
  • 1 pound baby portabella or crimini mushrooms
  • 1 medium carrot
  • 1 medium red, yellow, or orange sweet bell pepper
  • 1/8 cup diced green onion (optional)
  • Handful fresh basil (optional)
  • *1/8 cup fresh squeezed lime juice plus 1 lime cut in to wedges
  • 2 Tsp cumin
  • 1 Tsp garlic powder or 1 clove fresh minced garlic
  • 1 Tsp red pepper flakes (optional)
  • 1/8 cup water

Here’s how to put it together:

Slice the mushrooms in to slices of about an 1/8 inch thick, peel the carrot in to short ribbons of about an inch long each, and slice the bell pepper into thin strips. Place the vegetables in a large bowl and set aside.

In a small mixing bowl stir the lime juice, cumin, garlic, red pepper flakes, and water until thoroughly combined and then pour the sauce over the vegetable mixture. Lightly stir the mixture with a large spoon while folding in the green onions.

Marinade the mixture for about an hour, stirring every 10 minutes or so to ensure thorough saturation. Break your cabbage or romaine head in to separate leaves and place a spoonful of mixture in to each leaf to serve. Garnish with a lime wedge and fresh basil!

If you want, you can make a fresh avocado and salsa to top these with, but these things are damn good as is. Hope you enjoy them!

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1 Comment

Preena August 29, 2020 at 12:53 am

Wow! recipe is very usefull!

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