For some reason, I associate Mexican food with the Summer months? Good thing I live in California, where "winter" means 50 degrees in January!! Not to shabs since I heart Mexican food...and the fact that Mexicana gone raw is really simple and can be whipped together in a matter of minutes. This is a combination of two different salsas: Jicama/Mango/Pineapple Salsa, a traditional chunky Tomato Salsa all over romanine lettuce with a Native-foods inspired Cilantro-Mango Dressing. In this case, it happens to all be low-fat raw vegan and void of any nuts. Sometimes I like to top this with a guacamole, but is equally delicious on its own.
I don't have a recipe as I basically just threw everything into the food processor, but it incorporates all your traditional mexican flavors such as cilantro, lime, jalepeno, a bit of cayenne, etc. Yumm, sweet and spicy, always makes a great combination.
And don't skimp on the cilantro! This herb has many healing properties as it is often used to draw heavy metals and toxins from the body; which is great for people who are suffering from illnesses like Fibromyalgia.
Bon Appetit!
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