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Two spicy salsas from one healthy Crystal Andrus
It’s no surprise that I’m a huge advocate of eating your veggies. Most of the “Green Light Carbohydrates” I list in my book, Simply… Woman! come from the fruit and vegetable categories. Not only are the ingredients in these two salsa recipes one hundred percent green light approved, but they are also over-the-moon delicious!
This is not for squandering on salty corn chips! Try adding salsa as a dressing to a salad, or to scrambled eggs, on baked chicken breasts or just dip your other green light veggies right in. Enjoy!
Ingredients
Jalapeno Salsa
1 onion, finely chopped
2-3 garlic cloves, finely chopped
4-6 tbsp coarsely chopped pickled jalapeno chiles
juice of 1/2 lemon
1/4 tsp ground cumin
sea salt
Salsa Cruda
6-8 ripe tomatoes, finely chopped
1/2 cup of tomato juice
3-4 garlic cloves finely chopped
1/2 – 1 bunch of fresh cilantro leaves, coarsely chopped
pinch of sugar
3-4 fresh green chiles, deseeded and finely chopped
1/2 – 1 tsp ground cumin
3-4 scallions, finely chopped
sea salt
To make the jalapeno salsa, put the onion in a bowl with the garlic, jalapenos, lemon juice and cumin. Season to taste with salt and stir together. Cover with plastic wrap chill in the refrigerator until required.
To make a chunky textured salsa cruda, stir in all the ingredients together in a bowl and season with salt to taste. Cover with plastic wrap and chill in the refrigerator until required.
To make a smoother textured salsa, process the ingredients in a blender or food processor. Scrape into a bowl, cover and chill as above.
(serves 4-6)
Nutritional Information
Calories…21 Protein…1g Carbohydrate…4g Fat…0g
P.S. For more talk on food, fitness, meal planning and more, you’ll want my Simply Woman 12 Week Total Transformation Program, my first book with Hayhouse. Get the book here!
In love and light,
Crystal