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.
2 Tablespoons Extra Virgin Olive Oil
2 Tablespoons Grass-fed butter
3 cloves garlic, minced
1.5 lbs Crimini mushrooms(look for small caps)
1/2 cup white cooking wine
2 Tablespoons red wine vinegar
1/4 cup chopped parsley
salt and pepper to taste
Place olive oil and butter in skillet and melt. Add garlic and salute 1 minute then add mushrooms and salute until soft. Add wine and reduce to half.
Place mushrooms in bowl and add vinegar, salt, pepper and parsley.
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 Tablespoons minced red pepper
1 Tablespoon lemon juice
1 teaspoon rosemary, chopped fine (fresh) if using dry ½ teaspoon
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.
Green Olive & Artichoke Tapenade
5 artichoke hearts (use the marinated ones)
1 cup toasted walnuts, chopped
1 cup pitted green or Spanish olives
1 garlic clove, pressed or minced
2-3 Tablespoons chopped fresh parsley
1 teaspoon freshly grated lemon peel
3-4 teaspoons fresh lemon juice
1/3 cup Extra virgin olive oil
fresh ground pepper
In bowl of a food processor whirl the artichoke hearts, walnuts, olives, garlic, parsley and lemon peel. Whirl until everything is in small pieces. Scrape down the side and slowly add lemon juice and olive oil while running. Do not over process. Season with pepper.
Can be saved for weeks and used on crackers, broiled fish and steamed or grilled vegetables!
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