Homemade Salsasalsa

  • 3 large ripe tomatoes, diced or 1 (14-ounce) can diced tomatoes with their juice
  • 1 small onion, finely chopped
  • 1 small green pepper, seeds and veins removed, and minced
  • 2 tablespoons red wine vinegar
  • 1 tablespoon walnut or sesame oil
  • (14-ounce) can chopped green chiles with juice
  • 1 clove garlic, minced
  • handful of chopped cilantro (more or less to your taste)
  • Salt and freshly ground black pepper
  • 1-2 limes, juiced

Combine all ingredients, and any extra ingredients you may want to add, in a large glass bowl.

Stir well with a spoon. Cover with plastic wrap and chill until serving time.


PureNourish Frozen Healthy Ice Cream Barpurenourish bars

Make 2 or 3 shakes of PureNourish with unsweetened almond or coconut milk, some stevia or coconut oil made in the blender, then drop chopped strawberries or other fresh fruit, in ice cream bar molds.   Freeze and enjoy. Yum!

And taken with Rejuveniix you will have lots of energy for summertime FUN!

 No Mayo Egg SaladAvocado-Egg-Salad

  • 4 hard-boiled eggs, peeled and chopped
  • 1 medium avocado, diced
  • 4-5 tbsp diced red onion
  • 4 celery stalks, diced
  • diced cucumber (small regular one or a Persian)
  • 2 cups chopped spinach
  • 1-2 tbsp Dijon mustard
  • 2 tsp rice wine vinegar
  • Sea Salt and pepper to taste

Combine all in a bowl, stirring well to combine mashing some of the avocado and egg a little bit. Taste and adjust mustard, vinegar, salt and pepper to liking.
Always start with the lesser amount of ingredients and adjust taste with more if needed. Can be eaten alone, over a bed of spinach or even as a sandwich in a lettuce wrap.

NOTE:  This doubles, triples or quadruples well and stores just fine sealed in an airtight container in a refrigerator.  You can really add in anything you want, the combinations are endless with egg salad.   If you like crunch,  add in lots of crunchy veggies.

Makes 2 servings


Blueberry Chia Sauceblueberry chia sauce

1/4 cup frozen blueberries
1/2 tbsp chia seeds
1 tbsp  water

In a small sauce pan, heat all ingredients together on low-medium heat. Stir your sauce frequently so it doesn’t burn to the pan. I cooked mine for about 3ish minutes. Before serving, I let it sit in a small bowl for an additional 3-5 minutes to further thicken.
Tastes wonderful on oatmeal.  Make different variations of this sauce with mango, strawberry, raspberry.

Chia seeds are a superior source of amino acids, fiber and antioxidants. A few teaspoons of chia gel with the main meal of the day will slow down sugar  absorption, making this Superfood  highly recommended for diabetics.    They are also one of the best sources of Omega 3′s on the planet!..

Due to their hydrophilic structure chia seeds absorb 20 times their weight, expanding in liquid, and forming a gelatinous texture that can be easily added to smoothies and salad dressings; these amazing seeds make a delectable “tapioca” pudding when added to nut milk.


Homemade Taco Seasoningtaco seasoning

  • 1 Tbsp chili powder
  • 1/4 tsp garlic powder
  • 1/4 tsp onion powder
  • 1 1/2 tsp ground cumin
  • 1/2 tsp paprika
  • 1/2 tsp crushed red pepper flakes
  • 1 tsp black pepper
  • 1 tsp salt

Mix all ingredients together and combine well. Add seasoning to cooked meat along with 1/2 cup water and simmer over medium heat until the liquid is almost gone from meat.



  • 2 cups organic garbanzos, soaked over night, drained the next day and boil till soft
  • 1 tablespoon sesame oil
  •  1/4 cup lemon juice
  •  2 garlic cloves, minced
  •  1/4 teaspoon cracked black pepper
  •  1/4 teaspoon paprika
  •  3 tablespoons tahini (sesame paste) (optional)
  •  2 tablespoons chopped cilantro or Italian parsley (optional)
  •  Himalayan salt  (pinch)


In a blender or food processor, add Tahini and lemon juice  first.   Then, before you add anything else, turn on the food processor and let it run for a minutes or so.

Add the garbanzos, the olive oil, garlic, pepper, paprika, tahini and cilantro or parsley.  Blend well.  Serve immediately or cover and refrigerate until ready to serve.




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