Made this as an appetizer for a group gathering of friends and it went over very well! This recipe is super easy to make and has just the perfect blend of spice and sweetness. An amazing flavor combination, and an ideal appetizer dish for entertaining. One of the clever attributes to this dish is the size of all the spices (such as red onion, peppers, etc) in comparison to the chunky mango pieces.

Ingredients

• 1 mango, pitted and diced
• 1 large yellow bell pepper
• 1/2 red bell pepper
• 1/2 red onion (chopped)
• 1 green jalapeno (or 1/2 depending on spice preference)
• 2 tbs lime juice
• 1/2 tsp paprika

Equipment
A food processor is not required, but will be helpful with chopping ingredients into small pieces.

Directions
1. Once you have all your ingredients rinsed, chop up the bell peppers first. Use the food processor to get the pieces to the right size. Place the chopped red and yellow bell peppers into a mixing bowl.
2. Then use the food processor to finely chop the jalapeno pepper. Add this to the mixing bowl.
3. Chop up the red onion and cilantro into small pieces (use the food processor to help). Add this to the mixing bowl.
4. Use a wooden spoon to gently mix the ingredients together.
5. Use a knife to cut down your mango and then chop it into little chunks. Add all the chunks to your mixing bowl.
6. Gently mix in the mango chunks. Add the 2 tbs of lime juice and 1/2 tsp of paprika to the bowl and continue mixing.
7. This salsa is so amazing you can eat it right then and there, or let it sit in the fridge for a couple of hours so the ingredients can further absorb the flavors.
8. Serve and enjoy!

Another fabulous recipe for you that we found on Vegan Raw Food. This is soo delicious, and it really allows you to customize your bowl with the various toppings you can add to garnish. We think you’ll really enjoy this recipe, especially if you love Mexican food.

Put all of the ingredients in a blender and blend until smooth or even consistency. You can put your bowls in your dehydrator (optional) for a few hours to warm up before you top with your favorite toppings. Optional toppings include: tomato, avocado, onion, corn, shredded cabbage, dash of oregano, sprouts

• 1 large or two small bunches kale
• juice of one lime
• 2 Pinches of Celtic Sea salt
• 1/4 cup Olive Oil
• 2 teaspoons of Gold’s Horseradish
• 2 garlic cloves
• 1 carrot
• 2 teaspoons of ginger powder
• 1/4 cup of Raw Organic Agave
• 1 Red Onion
• 1 Tomato

Directions:
1. Wash and tear the kale into bite-sizes pieces (consider pulsing briefly in your food processor for really small pieces)

2. Slice up the carrot into smaller pieces. Place the garlic cloves and carrot pieces into the food processor until they are finely chopped.

3. Pour lime juice, ¼ cup of Olive Oil, ¼ cup of Agave, Slice 1 Red Onion, 2 teaspoons of horseradish and toss sea salt on Kale in the bowl.

4. Add ginger, chopped carrots, garlic to the Kale in the bowl and massage until kale wilts. Add one sliced Tomato and serve.

This recipe was submitted by Vincent Shelton, of Baltimore, Maryland. Vincent is the organizer behind the Baltimore Raw Food Tribe, a Meetup.com group that gets together to explore raw foods through informal potluck dinners and various social events. Learn how to submit your recipe here.