This salsa has so many power packed ingredients! Tomatoes are LOADED with antioxidants! Onions and garlic are super immune boosters and cilantro helps accelerate the excretion of mercury, lead and aluminum from the body!
1 can whole, organic tomatoes
1 can organic tomato paste
6 vine ripe tomatoes, chopped
4 green onions, sliced
1/4 cup diced jalapeños
1/2 cup chopped cilantro
6 Tomatillos, peeled and chopped
6 cloves of garlic, minced
1/2 cup red onion, diced
1 tsp. Pink Himalayan salt
Chop whole canned tomatoes and fresh tomatoes into bite size pieces. Peel Tomatillos and chop into bite size pieces. Add all other ingredients.
This is best made one day in advance to have the best flavors.
Serve with baked tortilla chips.
Artichoke and White Bean Dip
1 15oz. Can white beans, rinsed and drained
1 6.5oz. Jar marinated artichoke hearts, drain and reserve marinade
2 Cloves garlic, minced
¼ Cup Sliced green onions
2 Tbsp Minced red pepper
1 Tbsp Lemon juice
1 Tsp Rosemary, chopped fine (fresh) if using dry
½ Tsp Salt to taste
In food processor puree white beans, liquid from artichokes and garlic. Add artichoke hearts and green onion, pulse off and on until chopped. Stir in red pepper, lemon juice and rosemary. Season with salt and pepper.
This is best made 24 hours ahead or at least 3-4 hours before eating. Serve with whole grain crackers and sliced veggies. This can also be used as a sandwich spread topped with sprouts, tomatoes and lettuce or stuffed in a pita pocket and topped with veggies.
Eggplant with Mozzarella Tomato Basil
1 Large eggplant
2 Cloves garlic mince
8 oz. High quality mozzarella cheese, sliced
Fresh basil leaves
2-3 Tomatoes, thinly sliced
Slice the eggplant crosswise about ¼” thick. Sprinkle with sea salt and leave to leach liquid for 30 minutes. Rinse and pat dry.
Brush eggplant with olive oil on both sides and grill lightly. Remove from grill and sprinkle with a few garlic on each piece. Lay one slice of Mozzarella on each piece, one basil leaf and one slice of tomato.
Fold over and seal with toothpick. Brush with olive oil and grill for about 5 minutes on each side or until cheese melts.
1 Tbsp Chopped parsley
¼ Cup Finely chopped green onions
2 Tbsp Grated Parmesan cheese
¼ Tsp Garlic powder
1 Cup Low-fat mayonnaise (Best Foods)
1 Cup Fat free sour cream
1 Tsp Celery salt or Beaumond seasoning
1 Tsp Dill weed
Mix well and serve with sliced, raw veggies and whole grain crackers
Spinach and Artichoke Dip
2 Cups Shredded part skin mozzarella cheese, divided
½ Cup Fat-free sour cream
¼ Cup Fresh grated Parmesan cheese, divided
¼ Tsp Black pepper
3 Garlic cloves, crushed
1 (14oz) Can artichoke hearts, drained and chopped
2 (8oz) Block 1/3 less fat cream cheese, softened
½ (10oz) Package frozen chopped spinach, thawed, drained and squeezed dry
1 Package baked tortilla chips or Pita chips
Preheat oven to 350
- 1 ½ cups mozzarella, sour cream
- 2 T. Parmesan and next 6 ingredients in large bowl
- Stir until well blended
Spoon mixture into 1 ½ quart baking dish sprayed with Pam. Sprinkle with remaining ½ cup mozzarella and remaining Parmesan.
Bake uncovered for 30 minutes. Serve with chips
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