Vegan Corn Chowder


Yesterday we had a fun homemade vegetarian dinner with our friends Shawn and Clyde! Living in California and cooler than usual weather I decided to make this corn chowder. I knew how I wanted it to taste but had never made one before. After perusing the internet and reading different fabulous sounding recipes this is what I came up with!


1 medium sweet yellow onion diced

2 cloves fresh garlic pressed

2 ribs of celery diced

1 carrot diced

1/2 large red bell pepper diced

1/4 of a large jalapeño diced

1 green pasilla chile roasted

3 Yukon Gold potatoes cubed

2 1/2 cups frozen organic corn thawed

1 can organic coconut milk

1 qt. organic vegetable broth

Aztec Sea Salt & fresh ground pepper to taste

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Here is what you do to bring these ingredients together.

Sauté onion in 1 tablespoon of coconut oil after 3 minutes add the rest of chopped veggies. Red pepper, garlic, celery, carrot and salt/pepper after they are translucent about 5-8 minutes on medium heat add cut up potatoes and sauté for another 5 minutes then pour in the vegetable broth and can of coconut milk.  Simmer on low to medium for 15-20 minutes until potatoes are tender. Check with a fork for doneness.  On low heat add thawed frozen corn and diced pasila chile seeded. I added the whole chile and it was kind of spicy. There might have been some seeds, so if you want less heat maybe just add half. After few minutes warmed through I scooped out about 3 cups with no liquid of the veggies with a slotted spoon.

Taking my immersion blender I blended the pot with the liquid until pretty smooth. Once that was done I added the chunky veggies back into the pot.

That’s it stir to combine well and keep warm on very low or reheat if cooled before serving. Keep your eye on the soup if re-heating.  Some of mine kind of stuck to the bottom of the pot. It didn’t affect the taste. Just a warning!

Some other recipes I looked at added toppings like cilantro, more corn etc… But my soup turned out so flavorful that really even the added black fresh ground pepper in the picture was not needed.

This was so delicious and we all really liked it! I hope you will try out this recipe and make it your own! The next time I make it I’m going to hopefully get some fresh organic GMO free corn from the local farmer’s markets!



Fresh Peach Salsa

Version 2

Last week I took my dog Aidan to get groomed.  My groomer lives out in the country and asked me if I would like to pick some peaches. I said yes please, I never turn down free healthy fruits and vegetables.

Then after giving out a couple of handfuls to friends and neighbors I was trying to figure out what to do with all these peaches?

My sister, Kim suggested I make some salsa with them! And so that’s what I set out to do!

In the past I have made mango salsa, even won a contest once for that recipe. So I searched the web and was checking out different pictures and recipes for peach salsa. Some of them said to peel the peaches and others said to grill them. Some suggested using avocados or tomatoes in the recipe. None of that sounded appealing to my taste buds. In the end I just decided to make it very similar to my mango salsa recipe.

Here is what I did.

Washed and dried the fresh peaches
I left the skin on
Cut up into bite sized pieces

Diced Red Onion
1 Jalapeno & 2 small peppers that I grew
Diced Red Bell Pepper
Cilantro Chopped
Zest of 1 Lime
Juice of 3 Limes
Sea Salt
1/4 to 1/2 tsp good chili powder (I use some from New Mexico)

The amount of onion and red bell are dependent on how many peaches you use and the size. You want to have more peach to onion and pepper ratio so they don’t over power the fruit.

Mix all ingredients together, chill for 1 hour and then serve. We used Organic Blue Corn Tortilla chips.


Kale-Lemon Pesto w/Walnuts


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So how many people out there are growing there own vegetable or herb garden?

So easy to grow. I planted one Kale plant my friend Shawn gave me.

So much Kale at once! Let me think what can I make that will last and freeze?

Looked up recipes on-line, read a handful  5 to 8 recipes.

Here is my own version.

2 glass measuring cup of torn washed throughly Kale
1/4 cup of roasted organic Walnuts
1/4 cup of high quality olive oil
2 medium size garlic cloves fresh
Fresh ground black pepper
Aztec Sea Salt
Juice and zest of 1 medium lemon

Wash Kale again in sink with luke to warm water. This wilted it enough to process further without par boiling.

I added fresh grated Sheeps Milk Cheese later rather than mixed directly into Pesto.

This Pesto is so delicious.

Unlike any other Pesto I have tried.
Loved it!

Use it on Pasta or Zucchini Pasta.

Make a double batch and save some for Homemade Pizza recipe.

Please remember to add your own touch into every recipe!

Fresh Farmer’s Market or Home Grown Tomato Salsa!



Fresh homemade Salsa:

Two large type tomatoes
1 medium to large Jalapeño chopped
Yellow onion chopped
Green onion greens chopped
Fresh Garlic 4 pressed
Organic Cilantro 1/3 cup chopped
Aztec sea salt (I didn’t measure) 1/8th to 1/4
Fresh ground black pepper 4 to 6 turns
Dried red chili flake couple pinches +
2 juicy limes
New Mexico mild red chili powder 1 -2 tsp

Green Chili powder 1 tsp

I don’t always follow exact measurements. Go by what tastes and smells the best and most appetizing. I tend to like Enjoy! And add your own Peace and Love into every recipe!



Vegetarian Chili


Vegetarian Chili:

1/2 of a white onion
3 cloves of garlic
1/2 of a large jalapeño
1/2 Yellow bell pepper
2 Grated farmers market carrots
1/2 fresh zucchini sliced and quartered
8-12 small to med, brown mushrooms quartered
1 whole tomato diced
1/2 large sweet potato cut into small chunks
2 1/2 cups Frozen organic white corn
1 can organic black beans
1 can organic pinto beans
1 large can organic red kidney beans
1 can organic diced tomatoes
1 small can tomato paste

2 cups of Water
1 heaping tsp Vegetable bouillon
1 or 2 tablespoons of good Chili powder red
1 tsp Cumin ground
1/4 tsp Ground coriander
1/4 tsp Ground ginger powder
1/8 tsp of cinnamon powder
1/4 tsp Cayenne pepper
1 tablespoon Green chili powder
1 or 2 tsp Sea salt
6 turns Fresh ground pepper
1/4 to 1/2 of Chopped cilantro

Sauté onion, garlic, jalapeño, yellow bell pepper, zucchini, mushrooms, in coconut oil
Add dry spices here
Add 1 1/2-2 cups hot water
1tsp vegetable bouillon
Add cut up fresh tomatoes
Canned tomatoes
Canned tomato paste and add another cup of water
Check chili powder taste to see if you would like more
Once this comes to a simmer start adding I canned rinsed beans
Check amount of liquid then add in the frozen corn
Chopped fresh cilantro
Add more water now if necessary and simmer do 30 minutes

Mine was a chunky consistency. Please feel free to adjust to your liking.


Delicious Fresh Greek Salad and Dressing!

Thank you to my friend Korinda for giving me the inspiration to make and re-create Greek Salad w/dressing.
This was so delicious!

If you had some warm whole wheat Pita Bread that would be a nice compliment!



Greek Salad Dressing

2 fresh garlic cloves pressed

1/4 teaspoon sea salt

1 1/2 to 2 teaspoons Dijon Mustard

1/3 to 1/2 cup of a good quality extra virgin olive oil organic

2 tablespoons + fresh lemon juice and the zest of one lemon

1 tsp raw honey

1/2 teaspoon organic brown sugar

4 or 5 tablespoons red wine vinegar

1 to 2 tsp fresh or dried basil leaves

1/2 to 1 tsp fresh or dried oregano leaves

*Note use more of fresh herbs than dried.

Place all ingredients in a mason jar and shake vigorously. Refrigerate for 10 minutes before serving.



For the Salad I washed and chopped the following:

Organic Romain Lettuce

Sliced Red Onion


Red Bell Pepper (Roasted would be very tasty) But I used raw today.


Jarred in water Artichoke Hearts Sliced

Avocado Sliced

Kalamata Olives Cut in Half

Cubed Sheep Milk Feta

And the dressing above!

As always I try to use as many Organic ingredients as possible.