Slow Cooker Salsa

Ingredient list:

10-12 large vine ripened tomatoes roughly chopped

2 green bell peppers roughly chopped

1 red onion roughly chopped

1 white onion roughly chopped

6-8 peppers chopped roughly. If you want your salsa to be mild remove veins and seeds. I use a variety of peppers such as Serrano, jalapeño and Anaheim and leave the seeds in to make it a little more spicy. 

2 tsp sea salt

2 limes (juice)

1/4 C apple cider vinager 

1 C cilantro 

1 C basil

Additional salt to taste 


Place tomatoes, peppers, onions, salt, lime juice and vinegar in a slow cooker

Cook for 3 hours on high

When done cooking add in fresh herbs and use an Emerson blender or food processor to combine

Taste and add salt if wanted


Summer Salad with Balsamic Dressing


Ingredient List:


1/2 C Balsamic vinegar

1 tsp italian seasoning

1 garlic clove

1/2 tsp sea salt

1/2 tsp black pepper

1 tbsp agave or sugar

1/2 C extra


2 C spinach

1 Cucumber cut into shoestrings

1/4 red onion sliced thinly

1/2 C blackberries

1/2 C strawberries sliced

Fresh cilantro chopped roughly


In a food processor combine vinegar, seasoning and garlic


Add olive oil, and blend again

Set aside

Combine all ingredients for salad and top with dressing immediately before serving


Print Recipe for Summer Salad with Balsamic Dressing

Peach-Strawberry-Meyer Lemon Jam


Peach-Strawberry-Meyer Lemon Jam

Ingredient List:

10 large peaches peeled and chopped roughly

(I peeled mine by placing the peached in boiling water for about a minute and then placing them in an ice water bath. The skins peel off easily with this method)

3 pint of strawberries sliced

1/4 cup of any fruit juice, I had cranberry on hand.  If you don’t have fruit juice just use water

2 C sugar ( I used coconut sugar)

1 tbsp honey

3 Meyer lemons (juice of 3 and zest of 1)

6 tsp pectin

(more if needed)

1 tbsp dry basil (optional)


Bring a large pot of water to a boil

Add peached and cook for 1 minutes

Remove peached from boiling water and place in ice bath

Peel peaches once they are cool and chop roughly (remove all pits)

Slice strawberries and add peaches, strawberries,honey, basil, fruit juice, lemon juice + zest to a large pot

Heat over medium, after 5 minutes use an emersion blender and combine all fruit.  You could also use a blender for this step, be careful! It will be hot!

In a medium bowl combine sugar + pectin

Add sugar mixture to fruit and bring to a boil

Reduce heat and simmer for 10 minutes or until thickened

Ladle into jars and refrigerate

You could can this also but I always give mine away so I have never made it that far!

Cauliflower Salsa

Cauliflower Salsa 5
Purple Cauliflower Salsa

I love salsa!  I put salsa on everything,  well almost everything. This colorful alternative to tomato salsa can add some variety to your meals.  You can put this on top of any type of fish, toast, potatoes or dip chips or pita into it.


Ingredient List:

1 C cauliflower florets chopped finely ( I used purple cauliflower but any color is okay)

1 C olives chopped ( I used a blend of black, green and kalamata)

1/4 C chopped parsley

1/2 pear chopped finely

1/2 lemon (juice)

1 tsp sea salt

1 tsp olive oil


Combine all ingredients in a medium bowl, add more oil if needed


Print Purple Cauliflower Salsa Recipe

Homemade Pizza Sauce

pizza sauce

Ingredient List:

1 tbsp olive oil

1 white onion minced

1 14 oz can of italian diced tomatoes

1 vine ripened tomato

3 sprigs of fresh oregano

1 tsp sea salt


Heat medium skillet over medium and add oil

Brown onion

Add diced tomatoes and ripe tomato

Add oregano

Bring to a boil, reduce and simmer 20 minutes

Pour in to a blender, combine (be very careful it will be very hot!)


All Natural Blueberry Jam

Blueberry  Jam BlueberryJam

What you’ll need:

2 pints fresh blueberries

2 tbsp water

3 tbsp chia seed

1 tbsp flax seeds (alternatively you could use 4 tbsp or 1/4 C chia seed)

3 tbsp honey or agave nectar if you are vegan

What you’ll do:

Bring blueberries and water to a boil, let cook for 1-2 minutes only

Place blueberries, chia seed, flax seed and honey in a blender


Pour into a mason jar/air tight container

Refrigerate for at least 1 hour before serving or freeze


Homemade Red Sauce

Homemade Red Sauce

What you’ll need:

Guajillo chili pods (you can find these in the mexican section, they are dried and in a bag)

1 Can whole tomatoes with juice

1 medium white onion coarsly chopped

2 garlic cloves

1 jalapeno seeded and de-veined (use 1/2 if you want a mild sauce)

2 tsp sea salt

What you’ll do:

Fill a medium sauce pan halfway with water and bring to a boil

Remove the stems and dump the seeds out (it’s okay if they don’t all come out)

Add the chili pods; depending on how you want it add between 4-8 (I used 8 and it was a hot sauce)

Boil until soft about 10 minutes

Add tomatoes, onion, garlic,  jalapeno, chili pods, 1/4 C of water that you boiled the chili pods in and 1/2 of the salt in a blender (I use a Blendtec) and combine until smooth

Taste, add the other half of salt if wanted



Black Currant-Grape-Lime Jam


What you’ll need:

2 C black currants cleaned and stems removed

2 C red grapes cleaned

1 lime (juice)

1 1/2 C pure cane sugar

1 packet pectin

5 canning jars (I use the smaller size for jam)

What you’ll do:

Combine currants and grapes in a food processor

In a separate bowl combine sugar and pectin

Add sugar mixture to fruit

Add juice from the lime and combine thoroughly

Spoon into jars

Let sit for a few hours at room temperature then transfer to freezer and keep for up to one year or refrigerate for up to 3 weeks


Stir Fry


What you’ll need:

1 Tbsp olive oil

1 package of Soba noodles cooked according to directions

1 package of frozen veggies ( I used broccoli and cauliflower)

1 small onion chopped Finley

Any other fresh vegetables you have on hand (I used zucchini)

1/4 C ponzu sauce (or soy)

1/2-1 Tbsp Sriracha

What you’ll do:

Heat frozen veggies, set aside

Cook soba noodles, drain and set aside

In a large Wok or skillet heat olive oil

Add onion and zucchini and cook 5-10 minutes until translucent

Add frozen veggies and stir

Add ponzu sauce and Sriracha

Stir well

Add Soba noodles

Stir well and heat through about 2-3 minutes


I garnished mine with additional Sriracha and some black seasame seeds