Fat-Free Fajitas

Today's featured recipe is from RFR member & blogger Rachael Renee Gerkensmeyer: http://rawfoodrehab.ning.com/profile/RachaelGerkensmeyer
Her website/blog: http://rawhighlife.com
Youtube Channel: http://youtube.com/rachaelreneegerk
On Facebook:
http://facebook.com/rachae.lrenee.gerk

Renee has recently launched a free low fat raw vegan recipe guide that can be accessed when signing up for her newsletter at her website.
For the Fajitas:
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

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!

* Instead of lime juice, lemons or apple cider vinegar can be substituted by using half of the called for measurements.