Authentic Lebanese Hummus

Authentic Hummus Dip

It's best if you soak dry organic garbanzo beans overnight.  If that is not practical, or you decide to make Hummus on the spur of the moment, canned organic beans will do fine, just rinse, and drain well.
Note: Studies have shown that people who consume garbanzo beans regularly have better blood fat regulation, including lower levels of LDL-cholesterol, total cholesterol, and triglycerides

To Prepare dry beans: Soak 1.5 cups dry beans and 1/2 tsp baking soda  in 3 cups of water, overnight. The next day rinse beans, add 5 cups of water to large pot, add beans and bring to a boil. Turn heat down to medium-low and simmer until tender (30 - 45 mins). You should have around 3 ½ cups of beans. Drain and cool before processing.

  •    3 ½ c. boiled organic Garbanzo beans, or 2 cans

  •    3 large cloves organic Garlic, peeled

  •    2 tsp. Sea Salt (adjust to taste)

  •    2/3 c. Lemon juice

  •    ¾ c. Sesame Tahini (Alwadi, Cortas and Joyva are good brands)

Place beans in a food processor with metal blade. Process for 2 minutes, scraping down sides.

Crush garlic with salt in mortar and pestle until smooth. This way ensures you get the full flavor of the garlic, and that it is well macerated (no little chunks). Add lemon juice and stir to incorporate. 
Add lemon-garlic mixture and pulse 5 times just to mix it in. Pour Tahini sauce through feed tube and process until well blended. Add a little water to reach thick but creamy consistency.

Scoop hummus into a shallow bowl or platter using a spatula. Smooth the surface making an indentation inside the perimeter. Drizzle this moat with virgin olive oil.

You may decorate with chopped parsley, pomegranate seeds, mint leaves and/or a few garbanzo beans. May serve immediately or cover and refrigerate.

Appealing Hummus Plate

Serve with gluten-free crackers, kabobs, carrot sticks or cucumbers.

Cannellini – Artichoke- Olive Tapenade

This recipe is high in fiber, low in fat and full of vitamins and antioxidants.  You can it ahead as it keeps well in the refrigerator for 3-4 days. Serve with gluten free crackers, bread or crudités.

  • 1-15oz. can organic Cannellini Beans

  • 1/2 c. Kalamata olives

  • 1/2 c. marinated Artichoke Heats (no preservatives!)

  • 5 Tbs. organic chopped Parsley, I prefer flat leaf

  • 2 Tbs. extra virgin Olive Oil + 2 Tbs. for top

  • Zest of 1/2 organic Lemon

  • 1 Tbs. organic Lemon juice

  • Sea Salt, Black Pepper and Red Crushed Pepper to taste

Place all ingredients in food processor holding back 2 Tbs. of the parsley for topping,  and pulse until well chopped but not totally smooth.  You want some texture. Place in a non-metallic bowl, and decorate with remaining parsley and drizzle with 2 Tbs. olive oil.

 ~ To Your Health! ♥

Tropical Grapefruit Salad

Tropical Grapefruit Salad

This deceptively looking light salad is quite filling. You may serve it on butter lettuce leaves for an even more elegant presentation. Serves about 4.

  • 1-1/4 c. grated Coconut

  • 2 tsp. organic Tamari sauce

  • 2 Tbs. organic Lime Juice

  • 2 Tbs. Water

  • 2 tsp. Extra Virgin Olive Oil

  • 1 organic Garlic clove, halved

  • 1 organic White Onion, finely chopped

  • 1 large Ruby Grapefruits, peeled and segmented

  • 1 c. organic Alfalfa Sprouts

Toast coconut in a dry skillet over low heat, stirring constantly, for about 3 minutes or until golden brown. Transfer to a bowl.

Add Tamari sauce, lime juice and water to the coconut and mix well.

Heat olive oil on medium in a sauté pan for 1 minute.  Add garlic and onion, and stir until softened. Remove and discard garlic.  Add onions to coconut mixture.

Arrange grapefruit segments among 4 plates.

grapefruit coconut salad

grapefruit coconut salad

Sprinkle each with alfalfa sprouts and spoon the coconut mixture on top.

~ Bon Apetit! ♥

Lentil balls

There is nothing more satisfying than cooked, spiced lentils. They are a staple in my home.
This recipe is quite tasty and makes a wonderful protein-rich side dish.

  • 1 c. Red Lentils, rinsed

  • ¾ c. Quinoa or millet

  • 3 c. Water

  • 1/3 c. organic EV Olive or Avocado Oil

  • 1 organic white Onion, chopped

  • 1 Tbs Tomato Paste

  • 1 bunch organic Cilantro, chopped

  • 1 c. finely chopped Green onion

  • 1 Tbs. organic Lemon Juice

  • 1 tsp. Cumin

  • 1 tsp. Sumac

  • Sea salt and Black pepper to taste

Cook lentils and quinoa in lightly salted water until done. Rinse and drain.

Sauté onions in olive oil + 2 Tbs. water over medium heat until golden, stir in tomato paste and cook 1 – 2 minutes.  Stir in spices and remove from heat. Add the cooked, drained lentils and quinoa. Add green onions and cilantro and mix again.

Shape into rounds with ice cream scoop and serve with tomato and lemon slices, and sumac.

Coconut Cilantro Chutney

One of my sweet 30-something nephews came over for lunch today.  We hadn't really visited for some time since he lives an hour away. We caught each other up on news over chicken tacos, chicken Thai curry, whole wheat couscous, kale salad and spinach flat bread (I like eclectic meals).

I realized that I didn't have a chutney to serve, since most are so full of sugar I rarely buy them.  I came across this recipe... It goes very well with fish too, and takes just minutes to whip up.

Coconut Cilantro Chutney Recipe

GreenCoriander chutney

  • 3/4 c. shredded unsweetened Coconut

  • 3/4 c. fresh organic Cilantro, coarsely chopped

  • 1 small seeded organic Serrano chili,  quartered

  • 1/2 c. light coconut milk (or green tea)

  • Juice of 1/2 organic Lime

  • dash of Sea Salt

Place all but Lime juice in blender, or food processor, and pulse until consistency is almost smooth.

Pour into a bowl and mix in lime juice. Taste and adjust seasoning.

As a variation you may add 1 clove of garlic to veggies, or a 1/2 inch slice of ginger.

Makes about 1 cup of chutney.

~ āp kā khānā svādiṣṭa ho! ♥

Eggplant Caponata - King of Vegetables

In the Middle East, the Eggplant is referred to as the King of Vegetables due to its versatility and the large number recipes that feature this violet beauty.

Caponata is served cold as an appetizer.  Since it is versatile, I have heated it up and spooned it over hot millet or quinoa cooked in vegetable broth!

Recipe

Serves @ 10 as an appetizer

eggplant muchroom saute

  • 2 lbs. organic Eggplant, peeled and diced

  • 2 Tbs. Extra Virgin Olive Oil

  • 1 c. organic White Onion, small diced

  • ½ c. organic Bell Pepper, small diced

  • 2 Tbs. Garlic, finely chopped

  • 2 c. organic Tomatoes (peeled, seeded, and small diced)

  • ¼ c. organic Basil, fresh chopped

  • 2 Tbs. Sherry Vinegar

  • 1 Tbs. organic Lemon, squeezed

  • 1/8 tsp. Monk Fruit powder

  • 1 small Green Chili, minced (opt.)

  • ¼ c. Green Olives, chopped

  • 2 tsp. Black Pepper, coarsely ground

  • 1 Head of Green leaf Lettuce

Sauté diced eggplant in olive oil until lightly browned; removed from pan. In the same pan, sauté onions, bell peppers, tomatoes and garlic for 2 minutes (vegetables should still have some texture, and garlic should not brown). Mix everything else together in a large bowl with the cooked vegetables.

Refrigerate overnight.

Serve over a bed of lettuce and surround with toasted whole wheat pita bread triangles, or scoop onto whole wheat Tuscan bread.

capanota

capanota

~ Buon Apetito!

♥

Turnover a New Leaf? Make it Swiss!

Savory pastries are quite popular in many European, South American and Mediterranean countries. 

Pierogi (Polish), Kulebyaka (Russian), Steak and kidney pie (British), Zwiebelkuchen (German), Tourtière (French Canadian), Banitza (Bulgarian), Kreatopita (Greek), Fatayir (Lebanese). Click on titles for recipes!

My favorite Lebanese turnovers or pies are:  Spinach, Swiss Chard, Chickpea, and of course Zaatar (Thyme) Pies.

Make 1 recipe Basic Dough and let it rise for 90 minutes, or until about doubled.

dough rising

dough rising

In the meantime prepare Filling:

  • 1 bunch organic Swiss Chard, washed and 1 inch trimmed from stem

  • 2 c. organic Spinach, cleaned and chopped

  • 2 medium organic Onions, chopped

  • 2 1/2 tsp. Sea Salt

  • 2 Tbs. organic Lemon Juice

  • 2 Tbs. Sumac (found at Mediterranean markets)

  • 1 c. organic Walnuts, chopped

  • 1/2 c. Extra Virgin Olive Oil

Stack 3 leaves of Chard and slice lengthwise into 3 - 4 pieces depending on width.

Chard1

Chard1

Chop and repeat with rest of leaves.

Chard2

Chard2

Place in a large bowl.  Add Spinach. Chop onions and add to greens.

Sprinkle Salt over mixture and using your hands mash all together squeezing the greens and onions until slightly wilted.

swiss chard mix

swiss chard mix

Add lemon juice, sumac, walnuts and olive oil, and mix well. Taste and adjust seasoning.

Tilt bowl so liquid will drain taway from filling by propping with a cloth under one end.

Preheat oven to 400ºF.

Lightly grease a baking sheet with olive oil.

When dough is ready, roll into balls the size of walnuts, dipping the bottoms in flour and putting aside.

dough balls

dough balls

Sprinkle flour on your board or countertop, and roll each ball into a 3.5” thin round using a little flour if sticky.

flat dough

flat dough

Place 2 Tbs. of filling in center of round. Make sure liquid is squeezed out.

chard turnover1

Have a small bowl of water nearby.  Dip your finger into water and rub around perimeter of dough round to wet. Fold 1/3 dough over filling, sealing top tip securely by pressing.

chard turnover2

Fold other 1/3 overlapping the first and press to seal all along overlapped edge.

chard turnover3

Bring bottom 1/3 up and press along seams and tips to seal well.

chard turnover4

chard turnovers

chard turnovers

Place on baking sheet, repeating until all dough it used up. 

P.S. If you are left with any dough balls, allow to rise for 10 more minutes, and pop in the oven to make into Pita bread!

Bake turnovers for 15 minutes or until bottoms are golden brown.

chard turnovers baked

Cool to room temperature.  Enjoy warm or cold.

~ Sahtein (double health!) ♥

When did Waldorf Creep into my Sandwich?

It's helpful to have something quick and healthy in your fridge ready to grab as you rush to work or an appointment.

Waldorf Chicken (or Tofu) Salad

This salad will keep for 2 - 3 days.

waldorf-salad

waldorf-salad

Waldorf Chicken Salad Sandwich

  • 2 cups cooked organic Chicken, diced (or 2 cups grilled or barbecued Tofu for Vegan recipe)

  • 2 tablespoons Apple Cider vinegar

  • 2 medium organic Granny Smith Apples, unpeeled and chopped

  • 1/2 cup organic Grapes (halved)

  • 2 organic Celery Stalks, thinly sliced

  • Shredded organic Green Leaf or Romaine Lettuce

  • 1/2 cup chopped Pecans or Walnuts

  • 2 Tbs. organic whole Cranberry Sauce (opt.)

  • 1/2 cup Vegenaise

  • ¼ tsp. Black Pepper

  • Dash of Curry

In a medium bowl, combine all ingredients; mix well. Cover and refrigerate 1 hour. Serve on whole grain bread, Udi's Gluten Free Chia bread or atop salad greens. ♥

Steam Baked Vidalia Onions

This recipe is a Cancer fighter. Onions are a major source of a Quercetin, a super-antioxidant.   Similar to garlic, onions and shallots seem to be most helpful in cancers of the digestive tract (e.g. esophagus, stomach, and colon).

Unlike garlic, onions don’t lose their potency if lightly cooked.

Prep: 5 mins Cook: 30 mins

  • 1 Tbs. organic Coconut oil or organic Butter
  • 3 cloves Garlic, finely minced or pressed
  • 2 med Vidalia Onions, peeled and cut in half across the middle
  • 2 Tbs. Water

Preheat oven to 375.

In a small sauté pan over med-low heat, warm the butter until just melted. Add garlic and stir to warm, about 1 minute.

Butter 2

Place onions cut side up, and the water in a small glass baking dish with a cover. Gently spoon the garlic butter on each half equally.

Cover with lid or aluminum foil tent (not touching any part of onions) and seal edges.

Bake until the onion is soft to the fork and garlic is slightly caramelized, about 30 mins.

Gently lift onto plates and serve. You can sprinkle with fresh oregano, thyme, or crushed rosemary.

Delicious alongside organic Chicken Breasts Baked in Lemon Garlic sauce, and a steamed Veggie of your choice.

~In good health!  ♥

Authentic Baba Ghannouj... or When Eggplant Meets Tahini

It's difficult to translate the name Baba Ghannouj literally because there isn't one word that captures the adjective "Ghannouj" but I'm going to try. When someone, usually children or girls up into their early 20's, act cutesy, shy and cuddly we say they are a "ghannouj" for a male, or a "ghannouji" for a female.

Baba means father.. so Baba Ghannouj means Dad is being cutesy and cuddly!

Now here is my creative genius at work:

The term fits the unusual looking Eggplant... perhaps because it has to act cutesy and shy to tempt us into eating it! Or, it could be that this dish is so yummy, that Father had to act all cutesy and shy before he had the nerve to ask the Mom to make it!

Choose your version... either way... it's delicious!  :)

Recipe

  • 1 large organic Eggplant (close to 1 lb)

  • 2 medium cloves organic Garlic

  • 1/2 tsp. Sea Salt

  • 1/4 - 1/3 c. freshly squeezed Lemon Juice

  • 1/4 c. Sesame Tahini, mixed well to incorporate oil Garnish:

  • 2 tsp. virgin Olive Oil

  • 1 Tbs. chopped organic Parsley

  • Pomegranate seeds (opt.)

  • Sprig of fresh Mint

Charring the Eggplant

Remove leaves from around stem, but don't but stem off.  You'll need to use it as a 'handle'. Cut several small gashes around the eggplant to allow steam to escape during charring.

Place Eggplant in preheated 375º oven, and bake for 30 minutes, or until outside is crisp and inside is soft.

Allow to cool for 20 minutes.

Holding by stem, cut open eggplant and scoop out the flesh into colander. Discard the skin and stem.

Drain for about 10 minutes. Allowing the liquid to drain will eliminate the bitterness.

Making the Dip

Mash garlic with salt in a mortar and pestle until a smooth paste. Scrape into a medium bowl, and add eggplant pulp. Mash together with pestle until it is of uniform consistency with very few lumps.  (Small ones are ok).

Add the lemon and mix, then add the Tahini and mix again until well incorporated.

Once cool, cover and refrigerate for an hour.

Transfer Baba Ghannouj to a shallow serving dish.  Wet the back of a large spoon, and use it to smooth the surface of the dip. You can create a moat around the edges and drizzle with olive oil, or decorate and sprinkle olive oil around design.

baba ghannouj

Decorate with sprigs of mint, parsley, pomegranate or carved red radish skin. Serve with whole wheat Pita bread, or crudités.

~ Sahtein! ♥

Cheesey Stuffed Mushrooms - Non Dairy

Tomorrow evening I am having a few people over to test their anti-oxidant levels with the amazing machine I spoke of in my post on April 27th. I'm so excited to have access to such a wonderful tool.  My teenage son agreed that most kids in his class would rate quite poorly, and he's anxious to see what his results will be. To supplement his diet, I started him on the Teen vitamins Pharmanex makes, and so in 4 weeks we'll do another reading to see if his levels rise. (It takes about 4 weeks for the change in your anti-oxidant levels to reach the skin, which is what the Biophotonic Scanner is measuring.)

I am going to try to get as many doctors in our area to incorporate this piece of data into their health evaluations!

Anyway, I want to make a little treat to serve tomorrow night and thought these quick and simple to put together appetizers would be fun.  (If you are someone who can eat dairy, then substitute goat cheese for the rice cheese.)

Makes about 24

mushrooms

  • Olive oil, for baking sheet

  • 3 slices whole wheat Sandwich Bread

  • 1 small Garlic clove, coarsely chopped

  • 6 oz grated Rice or Almond Cheese

  • 1/2 c. fresh organic Parsley leaves, chopped

  • 1/4 tsp. Red Pepper flakes

  • 1/4 tsp. Black Pepper

  • Coarse Sea salt

  • 2 packages (10 ounces ea) white button mushrooms, stems removed

Preheat oven to 400 degrees. Lightly oil a rimmed baking sheet.

In a food processor, pulse bread and garlic until fine crumbs form; set 1/2 cup aside. To food processor, add cheese, parsley, and red-pepper flakes. Season with salt, and pepper and pulse filling until combined.

Spoon filling into each mushroom, and roll filled side in reserved breadcrumbs. Place on prepared baking sheet; bake until mushrooms are tender and lightly browned, 15 to 20 minutes.

mushroom stuffed

Cheers! ♥

The Versatile Eggplant

My Tasty Eggplant Dip

In Lebanon the Eggplant is known as theKing of the Stuffed Vegetables, for its versatility. In my family its known as the shape of most of my Aunts! :)

Eggplants are very low in saturated fat and cholesterol. They are a good source of Vitamin K, Thiamin, Vitamin B6, Folate, Potassium and Manganese, and a very good source of dietary fiber.

eggplant

eggplant

Eggplants belong to the nightshade family of vegetables, which also includes tomatoes, sweet peppers and potatoes. Properly cooked, the slight bitterness eggplants possess can be compensated for by enhancing the flavor so unique for this vegetable.

Research has shown that eggplants contain an anthocyanin phytonutrient in the skin called nasunin. Nasunin is a potent antioxidant and free radical scavenger that has been shown to protect cell membranes from damage.

The August 10, 2005 issue of the "Journal of Agricultural and Food Chemistry" reports that a study shows the nasunin in eggplant hasanti-angiogenic abilities. The Cancer Center at the Angiogenesis Foundation explains that when something is angiogenic, it stimulates new growth of blood vessels and blood supply. Cancerous cells can gain angiogenesis ability, which means they can develop a means to increase their own blood supply, which can cause a cancerous mass or tumor to grow rather quickly. Nasunin in eggplant has the ability to prevent angiogenesis from occurring.

I will post several recipes that feature our plump purple friend.

Hoda's Spicy Eggplant Dip

eggplant sliced

eggplant sliced

  • 1 large organic Eggplant, peeled in zebra stripes

  • 3 cloves Garlic, minced

  • 2 Tbs. organic Cilantro, chopped

  • 1 small Chili pepper, seeded and minced

  • 2 Tbs. Coconut oil

  • 1/2 c. Green tTa or hot Water

  • 1/2 tsp. Stevia or 1 tsp. Xylitol

  • 1/2 tsp. Black pepper

  • 2 tsp. Sesame oil

Garnish

  • 2 Tbs. organic Cilantro, chopped

  • 2 Tbs. organic ripe Tomato, chopped

Slice eggplant lengthwise into 1/2" slices.  sprinkle each with salt and stack. Put on doubled paper towels, placing a heavy pan on top to press down. Wait 10 minutes.

Eggplant slices will leach water. Using fresh (unbleached) paper towels, press slices dry and cut into strips then dice.

Place a saucepan over medium heat and add 1 Tbs.  of the coconut oil.  Wait 1 minute. Add garlic and cilantro and saute for 2-3 minutes, stirring occasionally. Add chili pepper, eggplant and remaining 1 Tbs. coconut oil.  Cook, stirring frequently, until eggplant is wilted and brown. Add water, Stevia and pepper.  Cover and cook for 20 minutes on medium low.

Add sesame oil, stir well, cover and cook for additional 10 minutes.

Eggplant dip2

Spoon into bowl and sprinkle with chopped cilantro and tomatoes.  Serve warm or at room temperature with toasted whole-wheat pita bread chips.

~ To  Your Health! ♥

Hoda's Fresh Salsa with Pear

After my massage therapy appointment this morning, I headed for Whole Foods to replenish my veggie bins. It's a bright, warm, sunny day in Northern California...a day that calls to you to walk among the produce bins!

I had a list.. and I allow myself to add about 4-5  things depending on what looks good that day.  Well, I came back with a couple of bags full, and laid them out on the counter to figure out what I wanted to play with first.  Since the bunch of Cilantro was huge, I decided to make it the star of this morning's creation.

I love pears when they're still crisp, so I picked one of them as the co-star.

2 cups packed organic Cilantro, chopped 1 med. ripe organic Tomato, chopped 1/2 Anaheim or Poblano pepper, minced 2 Tbs. minced organic Shallot 1/2 small under-ripe pear, diced 2 tsp. lemon juice 1 tsp. cider vinegar 1/2 tsp. Tabasco.. or your favorite chili sauce 1/2 tsp. salt.. or to taste

Mix all veggies and pear.  In small bowl, combine lemon, vinegar, and Tabasco, stir.  Add to veggies with salt, and mix.

Enjoy with homemade whole wheat pita chips*.

* Stack three loaves of whole wheat pita bread, and slice into 8 wedges like a pizza, or into squares. Separate the tops from the bottoms and place single layers on cookie sheets.  Mist lightly with virgin olive oil, and if desired a sprinkling of organic Garlic salt.

Bake in 400º oven until lightly brown. About 4-5 minutes. Time will depend on thickness of pita bread... so watch carefully because they can burn easily.

~ Cheers! ♥

Heirloom Tomato Salad with Mint

Nothing is as refreshing to me as the flavors of fresh, vine-ripe tomatoes and freshly chopped mint. Add a drizzle of virgin olive oil and a light sprinkle of salt... and you're done! Well, this recipe adds two B's to raise the taste-bud orgy...basil and balsamic vinegar.

3 Tbs. Balsamic vinegar 1 Tbs. extra virgin Olive oil 3 lbs. mixed organic heirloom Tomatoes, firm 3 Tbs. fresh organic Mint, chopped 3 Tbs. fresh organic Basil, chopped Salt and cracked black pepper Shredded rice or almond cheese (if you can eat dairy, use Asiago shavings)

In a small bowl, mix/whisk together oil and vinegar.

Rinse and core tomatoes, and slice 1/3" thick. Arrange on a platter in layers drizzling dressing over tomatoes and sprinkle mint, basil, salt, pepper and cheese evenly over each layer.

Cover and chill at least 30 minutes or up to 4 hours.

~ Cheers! ♥

Tasty Black Bean Dip

Recent research has shown that black beans provide special support for digestive tract health, and particularly our colon. The indigestible fraction (IF) in black beans has recently been shown to be larger than the IF in either lentils or chickpeas.

While some of the total carbohydrate content in black beans is lost along with the discarding of the soaking water, the amount of resistant starch remained unchanged. (Resistant starch is a type of carb that will typically make its way all the way down to the large intestine without being digested. Once it arrives in the large intestine, it can help support the growth of desirable bacteria in that area of the digestive tract.)

The seed coat of the black bean (the outermost part that we recognize as the bean's surface) is an outstanding source of three anthocyanin flavonoids: delphinidin, petunidin, and malvidin, as well as the super anti0xidant Quercetin.

Read more here.

Black Beans, cooked

Black Beans, cooked

Serve Dip toasted whole wheat pita bread triangles (toast them yourself in a toaster oven), or high fiber crackers. Also good with carrots and celery.

Tasty Black Bean Dip

  • 2 c. cooked drained organic Black beans

  • 4 tsp. organic Tomato paste

  • 3 Tbs. Water or Green tea

  • 2 cloves organic Garlic, minced

  • 2 tsp. organic Lime juice

  • 1/2 tsp. ground Cumin

  • 1/2 - 1 tsp. Sea Salt (or to taste)

  • 1/8 tsp Cayenne pepper (to taste)

  • 2 organic Green Onions, chopped

  • 2 Tbs. organic mild Green chilies, chopped

  • Olive oil (optional)

Process all ingredients except green onions and chiles in a blender or food processor until smooth. nd Place in a serving bowl and garnish with the green onions and chiles (or stir them in).

I like to drizzle a little olive oil on top. 

Makes 2 cups

~ Buen provecho! ♥

A Delicious Fruit Salsa

I was looking for a tasty but out of the ordinary appetizer to serve at a function and stumbled on this recipe.  It was a big hit and fit with my diet beautifully so I want to share it with you. If you are not partial to spicy foods, omit the jalapeno.

This makes about 4 cups, and since it doesn't store very well, you may halve the recipe.

Spicy Strawberry Kiwi Peach Salsa

  • 2-1/2 ripe organic Peach - peeled, pitted, and diced
  • 2-1/2 organic Kiwi, peeled and diced
  • 10 fresh organic Strawberries, diced
  • 1 Jalapeno pepper, seeded and diced
  • 2 Tbs. and 1-1/2 tsp. Lime juice
  • 2-3 organic Green onions, chopped
  • 1/4 c. and 1 Tbs. chopped fresh organic Cilantro
  • 2-1/2 pinches Sea Salt

Combine the peach, kiwi, strawberries, jalapeno pepper, lime juice, green onion, cilantro, and salt in a bowl; gently stir to combine.

Very tasty on whole grain crackers or as a salsa with a mild fish, or roasted chicken.

~ Enjoy! ♥