Surf'n'Turf Lettuce Wraps with Raw Cauliflower "Couscous"

Here's a very customizable meal that can cater to a variety of tastes and diets. Being the omnivores that the spawn and I are, we went for surf'n'turf. This works as a raw omnivore diet if you

leave out the steak, or vegan raw if you omit the "food with a face" altogether. If you omit the steak, then you don't even have to heat up the kitchen--great for a humid summer day!

Steak, Shrimp, and Cauli Couscous Lettuce Wraps

Ingredients:

Steak:

1 tbs brown sugar

2 tbs tamari

2 tbs lime juice

1 small red chili, thinly sliced

1/4 tsp salt

1/4 tsp pepper

1 tbs peanut oil

1 lb steak

Shrimp:

1 clove garlic, minced

juice of 2 limes

juice of 1 lemon

1/4 tsp salt

1 lb raw shrimp

1 stalk green onion, finely chopped

Salsa:

1/2 zucchini, diced

6 cherry tomatoes, quartered

2 stalks green onion, thinly sliced

1/4 c red onion, diced

1 serrano pepper, finely diced (optional)

juice of 1 lime

1/4 tsp salt

cauliflower couscous (recipe below)

1 avocado, diced

1 head green lettuce, leaves separated

1 tbs fresh basil, finely chopped

1 tbs cilantro, finely chopped

lime wedges, if desired

Directions:

Steak:

Whisk together sugar, tamari, lime juice, chili, salt and pepper. Marinate steak in mixture 30 minutes, turning after 15 minutes.

Heat grill pan to medium-high. Add oil to pan, then grill steak to desired amount of doneness (about 3 minutes each side for medium-rare). Remove steak from heat and allow to rest 5 minutes. Slice into thin strips.

Shrimp:

Combine garlic, citrus juices, and salt. Marinate shrimp and onion in the citrus juice 4 hours.

Salsa:

Combine all ingredients, adjusting salt to taste.

Lettuce Wraps:

Arrange ingredients as desired in the center of a lettuce leaf, topping with herbs and additional lime juice. Wrap lettuce leaf around filling and enjoy.

Raw Cauliflower "Couscous"

Ingredients:

florets from 1 head of cauliflower

juice of 1 lime

1 clove garlic, minced

1/4 c red onion, diced

1/2 tbs fresh ginger, grated

2 tbs cilantro, finely chopped

salt and pepper to taste

Directions:

Pulse cauliflower in the food processor until pieces are the size of couscous. Add remaining ingredients and refrigerate 1-4 hours before serving. Makes 3-4 cups of couscous, depending on the size of the head of cauliflower.