Fresh Heirloom Salsa

Hey loves, I know it's supposed to be the 'first of fall' everything this week, but the weather is forcasted to be one of the hottest weeks of the summer (haha!),  well of what is left of summer. The forecast is upper 80's and even maybe 90's for the rest of the week. Soooooo my hopes of making some soups, stews and fall comfort food just doesn't seem appetizing anymore. And I don't feel like standing over a steaming pot in the steaming heat either! So, I re-worked the food plan for this week and made simple ingredients to basically make your own grain/salad/protein bowls. Kinda like the Abundance Bowls idea. They are easy, can please many types, and can be easy pull-out of the fridge and warm-up (or not) kind of food. So perfect for a busy and hot week of September!

So I made some baked chicken nuggets for the kids, turkey meatballs and even some BBQ beef too. I also made a large batch of smoky cumin and paprika kidney and black beans dish and a large batch of basmati rice. Basically make yourself a batch of a grain (rice, quinoa, millet, ect..) and a batch of meat protein, and a batch of legume protein and then chop up all the fresh veggies and herbs you got (basil, cilantro, lettuce, kale, ect)  and roast or saute some other veggies you got (beets, zucchini, carrots, sweet potatoes) and then layer it up and drizzle with dressings or salsa.

That is why this recipe came into play.  Last weekend at the farmer's market, I picked up a few pounds of heirloom tomatoes and some cute and spicy peppers. And that basically the base of any good garden blender salsa... so here's my recipe, and it's super wonderful this time of year while the tomatoes are absolute perfection! My bowl that included this salsa was a scoop of rice, meat, beans, lettuce, suated zucchini, cilantro, avocado, and this salsa- so basically a taco bowl, but you could add in and out what you got and what sounds good. It's my version of fast food ;) And now for the easy peasy wonderful fresh salsa...

Fresh Heirloom Salsa Recipe
{gluten, dairy, egg, soy, seed and nut-free}

1-2 pounds of a mix of fresh heirloom tomatoes
(I choose a yellow, red, orange and green variety to add to my mixture...)
I like to add in the yellow and orange because they are less acidic and help balance it out
I usually just cut out the tops if they are overly tough or dried out

2 small jalapeno peppers (or you can use any favorite heirloom hot pepper)
If you are not into too much heat, then use a knife to cut and scrape out the seeds and do not use the seeds in the salsa. If you enjoy a little spice then I would just chop off the tops and throw in the pepper. If you use one large pepper- then you will want to chop up before you put in the blender to help it blend more evenly.

1 small sweet onion, roughly chopped

2 ts of ground dried garlic powder
2 ts. of sea salt
1/2 cup of coconut palm sugar
1-2 cups of fresh chopped fresh cilantro
1 lime squeezed
1 lemon squeezed

Put all of the above in a blender and blend well until thick and all equally chopped.

Serve over a taco bowl, salad, grain bowl, or just eat by the gallon-full with your favorite tortilla chips and guac. I don't eat corn, so my absolute favorite chip is the Beanfield's White or Black Bean chips with this salsa. These chips are my chip of choice!!! I could eat these every day :)

Hope you give it a try- Hope you eat and enjoy this beautiful food that can nourish you and show your body love. Enjoy and MUCH love to you as always, xoxo