Salsa

Salsa is a staple. Seriously we are going to put it on everything.  It is not spicy and actually I just asked Pam about spicy and it's not so good.  To make sure that it stays mild, you have to remove all the seeds and white ribs inside the peppers. So this is my recipe, but would love some other ones too so if any one has great salsa recipes, that are with all fresh ingredients that would be awesome.  These are all organic:


6 on the vine tomatoes, although if you grow your own its way better
    core your tomatoes, you can watch a video on utube if you don't know how.
1/2 of white onion
2 Serrano chillies
1 jalapeno
1 lime
1 cup of cilantro
salt to taste (Himalayan)

The recipe makes more then this picture, but Bo and I go through it in a couple days, so for bigger families you might want to double it.  Also if you don't like chunky salsa you can put it in a food processor and make it blend which is really good too. I alternate between the two.

Veggie Soup

I know this may seem like a lot of ingredients, but these are going to be regular veggies that are on our grocery list, so more often then not they will just be in the fridge.  Always assume that all veggies and fruits are organic.  The Cloves, bay leaves and peppercorns are great things to have in your cupboard because they are good for adding flavor to soups.

6 cloves of garlic

1 medium onion (chopped)

handful of fresh green beans (chopped)

3 stalks of celery (chopped) 

2 carrots (peeled and chopped)

2 leaves of Chard

3 cups of chopped cabbage

3 Roma tomatoes

1 zucchini (chopped)

one broccoli stem and head

little bit of fresh thyme

6 cloves

3 bay leaves

4 pepper corns

8 cups of Veggie Stock:  I make my own, but it is expensive to buy all the veggies for it so, Pacific Natural foods makes a great organic veggie stock that has not additives and is made with all organic veggies and filtered water.  I don't know if a typical grocery store will have it, but Whole Foods, Jimbo's or Henry's will for sure.

So you are gonna cook the onion, garlic and celery first in the bottom of your soup pot in  about 1/2 tsp of coconut oil.  Just until the onion is a little translucent, if it sticks to the bottom add a little water. Then add the veggie stock and all the ingredients except the zucchini and cook for 45 mins.  Then add the zucchini and cook for another 15.  This should make about 4-6 servings.

Introduction

Okay Guys and Gals....this site is finally up and running. On Fridays I am going to post my grocery list and my meals for the past 7 days. This will be one weeks worth of food and easy to follow.  At first there may not be to many measurements... I kinda wing it!  Also keep in mind that this is just for Bo and I, so if you are planning for a larger family, you will have to buy more stuff.

           What I am thinking is, that I can post this stuff and then on the comments page, we can all chime in with question and comments for some open dialogue, like a forum.  We shall see how it goes, but hopefully it will help us all stay on track and motivated!!  Love you guys!