It’s Day 5 and before we get started I must explain some questions that have arisen by the Detox community.
O.K. not a real community, it was just one person, but hey…one person or 500 people it’s all the same thing…lol
A foodie friend of mine wanted to know is she’s still suppose to juice, although I made my
Spicy Thai Broccoli Stir Fry yesterday?
The answer is YES…you should be juicing everyday…when I show food, and if you choose to cook, that should replace one or both of your daily salads.
If you’re one of those people who prefer to go fully raw…then eat the salads people…cooking is optional…
My Roasted Corn Lettuce Wraps is one of those easy swap out the meat meals I told you about yesterday.
If you don’t want it spicy, omit the Serrano chili or at least remove the seeds from the chili.
I know I showed a lot of pictures, that’s because I am hungry, and I am ready to eat!
This is a quick, simple, and flavorful dish, that I promise, even the biggest meat eater will enjoy!
Roasted Corn Lettuce Wraps
Prep Time: 2 minutes
Cook Time: 10 minutes
Total Time: 12 minutes
2 cups organic corn
1 garlic clove
1 Serrano chili pepper (optional)
1 teaspoon extra virgin olive oil
6 romaine lettuce leaves
1/4 teaspoon black pepper
1/4 teaspoon garlic powder
1/4 teaspoon onion powder
1/4 teaspoon creole seasoning
pinch of crushed red pepper
1 Roma tomato, seeded, sliced
1 avocado, mashed
cilantro to garnish
Preheat oven to broil.
On a baking sheet, add corn, seasonings, and olive oil, mix well, spread out in a thin layer.
Toss in Serrano chili if using and garlic clove, roast 10 minutes, stir after 5 minutes.
While corn is roasting, take avocado and mash well, drizzle with 1 teaspoon of lime juice and a pinch of pepper, set aside.
To assemble lettuce wraps, rinse and spin romaine lettuce leaves dry. Take garlic and squeeze into corn and mix well.
Place corn mixture into each lettuce leave, top with tomatoes, and mashed avocado. Roll up into a wrap and serve with a wedge of lime.