Salsa is simple to make and can taste fresh year round. In the summer months when tomatoes are overflowing in the garden and farm stands, I use those but in the winter months it’s pretty easy to make a fresh tasting salsa using good quality canned tomatoes. When tomatoes are not in season, canned actually…… Continue reading #5 Chunky Salsa
2 cups plain Greek yogurt 1/2 tsp. Himalayan pink salt 1/4-1/2 tsp black pepper 1 TBS. dried dill (or 3 TBS, fresh, chopped dill) 1 TBS. chopped mint leaves 1 TBS dried cilantro (or 3-4 TBS. fresh cilantro, chopped) 1 tsp. dried tarragon dash of cayenne Mix all ingredients well. Refrigerate overnight. Stir and serve…… Continue reading #3 Herbed Yogurt Dip
1 large or 2 small eggplant, washed and diced about the size of cherry tomatoes 1 small onion, chopped 1-2 garlic cloves, minced extra virgin olive oil – will use roughly 4-5 tablespoons Himalayan pink salt and freshly ground black pepper 3 tablespoons sundried tomatoes, finely diced Toss all ingredients up to the salt (leave black…… Continue reading Dip #2- Roasted Eggplant Dip/Spread
1 can white beans of choice-rinsed and drained [ white, great northern or butter beans are a good choice] 1 Haas avocado halved, peeled 1 tsp. lemon juice 2 tsp. dried dill [or 4 teaspoons fresh dill] 1 small clove garlic crushed or 1/2 tsp. garlic powder 2-4 TBS. olive oil, sesame oil or grape seed…… Continue reading 1- White Bean-Avocado Dip
Initiate Wellness ~ Every New Dawn 