Tag Archives: Himalayan salt


Salsa Fresca is so basic and something I always have on hand.  I make large batches of it and keep it in the freezer in 1 cup portions.  The Salsa Fresca recipe below is the secret ingredient in my famous guacamole (friends and family always ask for it when we have get togethers).


4 lbs. tomatoes on the vine

1 large onion (red or yellow)

1 large bunch of cilantro

1 jalapeno

juice of 1 lime

Himalayan salt to taste

pepper to taste


Wash all ingredients.

Cut the tomatoes in half and seed them.  Once seeded, chop the tomatoes into large even chunks (8-12 pieces) and put them into the food processor (you may need to do this in 2-3 batches).  Pulse until the tomatoes are the size you desire.  Place the finely chopped tomatoes into a large bowl.

Place the cilantro into the food processor and pulse it until it is finely chopped.  Place the chopped cilantro in the bowl with the chopped tomatoes.

Cut the onion into 8-12 pieces and place it in the food processor.  Cut the jalapeno in half and finely chop it (I wear non latex gloves while chopping jalapenos).  If you do not want your salsa fresca to be spicy, remove and disgard the jalapeno seeds.  Pulse the onion and jalapeno until it is finely chopped.  Place the chopped onion and jalapeno mixture into the bowl with the tomatoes and cilantro.

Place the chopped onion and jalapeno mixture into the bowl with the tomatoes and cilantro.  Gently mix the chopped tomatoes, cilantro, onion, jalapeno, and juice of one lime until well combined.  Salt and pepper to taste.

For a printable version of this recipe click here.


Filed under Gluten Free, Raw, Recipes, Sauce / Spread / Jam / Yogurt, Vegan, Vegetables, Vegetarian


Springtime calls for lighter fare.  For Christmas my parents gave me a Spirooli Vegetable Spiralizer and Slicer by Paderno of Italy (They are available on Amazon).  I love it!  I actually prefer these zucchini noodles I have been eating rather than conventional pasta.  There is a trick to these noodles though.  When I first began making them I would spiralize them and then immediately top them with sauce.  The dish quickly becomes watery when prepared this way.

In my opinion the best method I have found for making the zucchini noodles is to spiralize them, put them in a colander over a bowl, toss them with a little Himalayan or Celtic salt and then allow them to sweat out some liquid.  I leave them for approximately 30 minutes and then rinse the salt off, put them in the salad spinner and they are set to eat.

You will be surprised by how good these noodles are…and the spiralizer can be purchased for less than $40!¬† It is a great addition to the kitchen.

While I took all of the preparation pictures, the image at the top of this post is courtesy of a blog I love, Girl on Raw.  Her picture is so mouth-watering.  To learn more about Girl on Raw click here.


Filed under Gluten Free, Raw, Recipes, Vegan, Vegetables, Vegetarian