Detox Recipes

Roasted Corn And Mushroom Salsa
Makes 2 cups

Ingredients:
5 cobs fresh corn
2 tomatoes finely diced
1 cup fresh shiitake or other wild mushrooms, cleaned and diced
1/2 green capsicum finely diced
2 medium red chilies, roasted, peeled, seeded, and diced
1 tsp minced fresh marjoram
2 clove roasted garlic, peeled
1/2 tsp apple cider vinegar
1 tsp fresh lime juice
1 tsp sea salt
1 tbsp olive oil

Method:

1. Cut corn kernels from cobs. Heat a non-stick pan over high heat until almost smoking. Add one layer of kernels and cook in pan without oil, tossing constantly, until corn is smoky and dark, about five minutes. Place in large bowl and repeat until all the corn is cooked.
2. Heat olive oil in sauté pan over medium-high heat. Add mushrooms and sauté until tender, about five minutes. Add corn. Add remaining ingredients and mix well. Season with additional sea salt, if needed. Serve at room temperature. Store, refrigerated, in an airtight container, for up to two days.