Pepper Relish

Use all those peppers and make a delish relish to can for later! Very delicious in tuna salad or great for a easy appetizer poured over cream cheese!

5 cups of chopped peppers (about 20 peppers of all kinds. Banana, sweet, green, and a few jalapeño)

1 sweet onion chopped

3 cloves of fresh garlic

1/2 cup organic raw sugar

1/2 cup Braggs apple cider vinegar

2 tsp Himalayan salt

I placed all the peppers, onion and garlic in a food processor to chop up because who has time to chop all that! Place all ingriedients in a large pan and mix. Bring to a slow boil. Cover and simmer till most of the liquid has dissolved, stirring occasionally. Store in fridge or place in jars and hot water bath to seal. 

Peach Cobbler

A classic peach cobbler really can't be beat in summer. I have always stuck to my tried and true recipe but really wanted to find a alternative that wasn't packed full of sugar and butter. After trial and error I may never go back! This recipe is divine!

5 cups of fresh peeled and sliced peaches

1 tsp pure almond extract

2 tbsp stevia

Juice of 1 lemon

Mix together and allow to sit for a few minutes and get extra juicy. 

1 1/2 cups almond meal

1/2 cup organic raw sugar

1 tsp pure vanilla extract

1/2 cup coconut oil 

1/2 tsp Himalayan salt

Mix together. Grease a 8 x 8 pan with coconut oil and place peach mixture in pan. Spread crust mixture on top of peaches. Bake at 350 for approx 45 minutes or till slightly browned and very juicy. 

Enjoy!!

Creamy Feta Banana Pepper Dip

Abundance of banana peppers in your garden? This is your recipe. Great as a dip, stuffed in a garden fresh tomato or topped on a grilled chicken breast. 

4-5 fresh banana peppers (mine are fairly big)

1 block of organic cream cheese

1/2 cup plain organic Greek yogurt

1/4 cup feta cheese

2 fresh garlic cloves

1/2 tbsp apple cider vinegar

Himalayan salt to taste

Halve peppers and remove seeds. Throw everything in a food processor and pulse till smooth! 

Enjoy!

Garden Vegetable Herb Bake

I get so spoiled during the summer by the availability of yummy vegetables and easy meals right out the back door!

4 tomatoes thinly sliced 

2 zucchini thinly sliced

2-3 yellow squash thinly sliced

1 sweet onion thinly sliced

1 tbsp olive oil

2 tbsp fresh oregano

2 tbsp fresh basil

3 fresh garlic cloves minced finely 

1/4 cup freshly shredded mozzarella cheese

Himalayn salt to taste

Layer 1/2 tomatoes, zucchini, squash and onions. Top with 1/2 the oregano, 1/2 the minced garlic and 1/2 the olive oil. Season with salt. Later the remaining vegetables and top with garlic, oregano and oil. Cover and bake at 375 for about 45 minutes. Top with cheese and bake additional 5 minutes. Serve with fresh basil

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Homemade Sriracha

I got this recipe from a dear friend and have adjusted to my preferences. It makes a good bit and you can save for later use by canning, but if your like me, I put sriracha on anything and just store in a large container in the fridge. 

1 1/4 cups peeled garlic cloves

1 lb of red jalapeños. Sliced and most seeds removed. Leave more for more spice. 

2 1/4 cup rice wine vinegar 

1/4 cup local honey

2 tbsp Himalayan salt

2 tbsp fish sauce

Place all but fish sauce in a large pan and bring to a simmer till mostly cooked together. About a hour. Add fish sauce and use an immersion mixer to get a finer consistency. Store in fridge. 

Whipped Coconut Cream

YES! This is every bit as yummy as whipping cream but absolutely not the same to your bottom. 

1 can organic coconut milk

3-4 tbsp stevia in the raw or sugar. Use your preference. Stevia just keeps it very low calorie. 

1 1/2 tsp pure vanilla extract

Allow the can of coconut milk to refrigerate for 24 hours. When you open, the top with be hard and separated from the water at bottom. With a spatula, take hardened layer out and place in your bowl. Leave the water for later use in a yummy smoothie. Add stevia and vanilla and whip just like you would heavy whipping cream on a high speed. ENJOY!

Strawberry Muffins

When strawberries are in season, it makes it hard to EVER purchase grocery store berries again. They are like candy. No added sugar of course. 

1/4 cup softened organic butter or coconut oil

1 free range egg

1 tsp pure vanilla extract

1/2 tsp Himalayan salt

1 1/2 tsp baking powder

2/3 cup coconut sugar

1 cup of milk of choice

1/4 cup flax meal

1 1/2 cup whole wheat flour

1 cup chopped fresh strawberries

1/-2 tbsp pure cane sugar (optional)

1. Whip butter/coconut oil wilth vanilla, egg and sugar. 

2. Add baking powder and salt. 

3. Slowly adds milk. 

4. Mix flax and flour then add to milk mixture. 

5. Fold in strawberries and fill greased muffins tins 3/4 full of batter. (Optional:  add can sugar to tops 1/2 way through baking)

6. Bake at 350 for 15-20 minutes or till done.