Fresh Salsa


  • 5-7 medium tomatoes
  • 1-2 jalapeno peppers (Take seeds out first if you want to keep it from being too hot… also, might try one pepper or even half and see how hot it is)
  • 1 tsp real salt
  • 1/3 bunch of cilantro
  • 1-2 garlic pods
  • 1/3 onion
  • Juice of 1/2 lime or lemon


  1. Put 2 tomatoes in blender and liquify. Add jalapenos, salt, cilantro, garlic, and onion. Puree in blender. Add rest of tomatoes and hit the pulse button 2-3 times to make it chunky.

Note: Can add cumin to taste, too.

If you don’t have fresh tomatoes, use canned tomatoes… use 1 large can for 1 batch of salsa.

Layered Bean Dip

You make this your own way… here are some suggestions:

  • start your first layer with beans… mash them ahead of time and cover the bottom of a cake pan–then add layers of any ingredient you enjoy
  • organic sour cream
  • salsa
  • guacamole
  • shredded organic cheese
  • sliced olives (we buy these canned, if at all)
  • green chilis
  • diced green onions
  • chopped tomatoes
  • hot peppers (not at my house, but for spice lovers this is a must)
  • shredded lettuce (only add in lettuce if you are sure this will be eaten in one evening– the lettuce and tomatoes might not store well)

What else? Maybe add in layers of spice, like garlic powder or cayenne.

We try to later each item at least two times with a final of cheese on top.

Old Fashioned Barbecue Sauce

We enjoyed this tasty old fashioned barbecue sauce on slow cooked stew meat, shredded and paired with several sides of raw salads.   Have some fun and use your imagination


  • 1 cup organic ketchup
  • 1/2 cup organic molasses
  • 1/4 cup apple cider vinegar (Bragg’s is a GREAT brand)
  • 1/4 cup Dijon mustard
  • 2 TBS Worcestershire sauce (a gluten-free brand)
  • 1/4 tsp garlic powder
  • 1/4 tsp cayenne pepper


  1. Mix ‘er up and enjoy!

Whipped Butter & Olive Oil

Fluffy goodness. . .try this soon!  We don’t make it often, but when we do, we always wonder why we don’t keep this fluffy goodness on hand all the time.  The butter and olive oil together will slightly harden in the fridge and then return to the fluffy, creamy state after a few minutes at room temperature.  If you are looking for a way to slow down a bit on butter and increase olive oil. . . this is it.  Honey butter is our favorite, hands down!  Please try it and let us know what you think.

Whipped Butter & Olive Oil


  • 1 lb real butter (no salt added) room temperature
  • 3/4 cup extra virgin Olive Oil, 1st Cold Pressed
  • 1 tsp Celtic Sea Salt
  • Note: don’t add this salt if your butter came pre-salted.. ..I recommend you buy unsalted butter whenever you can so you can control the amount and if possible, use celtic sea salt or sea salt) Celtic is lower in sodium than other forms of sea salt and is rich in a variety of minerals.


  1. Whip mixture until fluffy.
  2. Plain Butter – just put 1 to 2 cups of mixture in container and keep in fridge until serving time….as it warms up, it makes the lightest, fluffiest butter (like margarine)
  3. Honey Butter – 1 to 2 cups of butter mixture with 1/8 to 1/4 cup of honey
  4. Garlic Butter – 1 to 2 cups of butter with garlic powder mixed in (to taste) or if you prefer, use fresh pressed garlic
  5. Cinnamon Butter – 1 to 3 cups of butter mixture with cinnamon mixed in (to taste)



4 cups of chickpeas/garbanzo beans (I use 2 cups of dried beans and soak them overnight, rinse them, then cook them in enough water to cover them or, use TWO 15oz cans organic organic garbanzo beans. Drain water.

In a blender put:

2 cups of water (you can increase as needed) 

1 cup extra virgin olive oil

The juice of one lemon 

4 garlic cloves (I like to press them into the blender rather than put them in whole)

 2 tablespoons cumin

1 tablespoon real salt

¼ teaspoon cayenne pepper

After blending, add in the beans. Mix until very creamy, blend away! 

You might want to use a food processor if you don’t have a strong blender.

This is a great veggie dip,chip dip, and spread for sandwiches and great on whole wheat tortillas