Homegrown salsa

Ingredients:

- 4 lg tomatoes, preferably homegrown or local since it's tomato season!!
- 2 ears of corn, cut off the cob
- 1 ripe (red) jalapeno or more for HOTT. If you can only find green ones you can use that, or set some green ones on your
window sill until they start turning red.
- 1/8 large yellow onion*
- 1 clove garlic*
- juice of 3 small limes
- herbs of choice. For classic salsa I like just using cilantro. This time I didn't have any on hand so I picked some dill and garlic chives from my garden and that worked really well.

Directions:

1. Dice tomatoes, jalapeno, onion, and garlic.
2. Mince herbs.
3. Through everything together in a bowl and mix with lime juice.

Another option is to blend some or all of this, depending on how you like your salsa.

This is good right away, but gets even better if you let it sit in the fridge for a few hours.

*the 80/10/10 diet does not recommend eating onions and garlic. If you don't use these foods, you can leave them out completely or use a milder version like green onions and/or garlic chives.

Summer Corn Salad

Ingredients:

- 4 raw ears of corn, cut off cob
- 2 small/medium cucumbers, diced
- 1/2 pint grape tomatoes or equivalent of larger ones
- juice of 1/2 lime
- fresh cilantro to taste, minced

Directions

1. Mix all ingredients in bowl
2. EAT!

Almost forgot!! - This is really good in romaine or iceberg lettuce leaves!

Apple Pie in a Bowl!

The amounts of ingredients can be changed to make as much or as little as you'd like. This is the amount I use to make one meal for myself.

Ingredients:

- 5 apples, I like gala or fuji
- About 1 c of dates - moist varieties work best - medjool, khadrawi

Directions:

1. Grate apple with a cheese grater. If you don't have a grater - dice small.

2. Blend dates in blender w/ enough water to make desired consistency. Start with a 1/4 c water and add more as needed.

3. Mix apples and dates in large bowl. Tada! Apple pie in a bowl! :)

Cauliflower Dill Salad

- Sorry for the blurry picture, my camera is broken, so I had to take the picture with my computer.

Ingredients:

- 1 small head cauliflower, diced small
- 1 ear raw corn, cut off the cob
- 2 stalks celery, diced
- 1 carrot, shredded
- 1 small avocado, or less, optional
- juice of 1 lemon, or more to taste
- dill to taste, i probably used about 2 Tbsp

Directions:

1. In large bowl, mash avocado together with lemon juice
2. Put all other ingredients into bowl with avocado and mix well.
3. Eat as is, or serve over a bed of lettuce, or in ice berg lettuce leaves.

Strawberry Ba-nay-nay Smoothie

When you feel like digging in your fridge and pigging out on chips and dip, or pasta, or ice cream, etc. Get in your kitchen, blend this up and guzzle it down. Then tell me if you feel scarfing down cooked objects formerly known as food.

Ingredients:

- at least 7 bananas, the more the better.
- 1 pint strawberries preferably from your farmers market.
- a few frozen strawberries if you like it cool
- 4-6 dates

Directions:

1. Put all in blender with enough water to get desired consistency and blend.

*it makes a lot more than is in the picture, but I drank half of it before I thought of taking the picture. :)

Creamy Dreamy Avocado Dip

Ingredients:

- 1 small avocado
- 1 large tomato
- 1/2 large red, orange, or yellow bell pepper
- juice of 1 lemon
- optional - pinch of fresh parsley, cilantro, or basil

Directions:

1. Blend all ingredients in blender
2. Add in a little love, blend again.
3. Enjoy!

This goes really well with the collard wraps or can be used as a salad dressing. And it makes quite a lot. I usually share.

Sorry for not having a picture. I'll add one next time I make it.

Collard Wraps

Sorry for the LONG hiatus. I've traveled, been without internet, etc. But I'm back! And here's a recipe. As soon as I get a picture I'll post the dip that I eat with these. Enjoy!


Ingredients:

- Several collard leaves, the bigger the better.
- veggies of choice (I used carrots, bell pepper, cucumber, grape tomatoes cut in half, and spring mix)

Directions:

1. Cut the stem out of the collards, cutting the leaf in 2.
2. Julienne all veggies (cut into long thin strips)
3. Lay collard leaf bottom side up with one of the short sides closest to you
4. Place all veggies at the edge of the leaf close to you and roll.
5. EAT!! YUMMY!