Lima Beans Stir fry / Avarakka Mezhukuparetti

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Lima beans /Avarakka is not commonly found in our place but it is available in plenty at my husband's place.And so,this recipe is totally learnt from my MIL and this serves as a perfect side dish for rice.The dish is mildly spicy and my family loves this stir fry a lot.Though it takes a little time and effort to separate the beans cover and then cut it in pieces but its indeed worth the effort.Enjoy making this at home !! 

Ingredientslima beans /avarakka 1 1/2 lbonion 1 medium sized slicedgarlic cloves 3-4 slicedchilly powder 3/4 tspturmeric powder 1/2 tspsaltoil  2tbsp

Lima Beans(Avarakka)

Method
-Wash and drain water 3-4 times.Take each avarakka,cut out both ends.Remove the tough side edges if any and then split open in two.Add the beans and cut the bean cover in 2-3 times.Repeat the same for all beans.Keep aside.
-Heat oil in  a pan,Saute the onion until translucent,add sliced garlic cloves.
-Lower flame and add spices.Let the spice powders leave the raw smell.
-Add the chopped beans,salt.Toss it well.
-Cover and cook for 8-10 minutes on medium flame.
-Uncover toss again,check for tenderness and cook again if not done.(The cooked ones changes color like french beans.)
-Serve hot with rice!!


Servings~ 3 adults
NOTES* Increase  the spiceness if required.Decreasing the spice will not taste good.
Sending this to South Indian Cooking Event #2 guest hosted by Sangeetha @ Spicy Treats

Sardine Fry / Mathi (Chala) Varuthathu

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Sardine fry/ Mathi Varuthathu,a common menu entity in our place in Kerala and a popular one.I love this sardine fry very much compared to other smaller fishes fry.I think many other Keralites would agree with me too.Earlier this fish was a common man's fish or a poor man's fish as it was very cheap but these days sardine fish prices have also gone high.Anyways,that apart from the recipe,this is a very simple delicious fry.Do check this out & enjoy !!


Ingredients
sardines 6( cleaned & cut)
chilly powder 2 1/2 tsp(refer notes)
pepper powder 1/2 -3/4tsp
turmeric powder 1/2 tsp
salt
curry leaves few sprigs
Oil for shallow frying


Method
-Clean the fish and rub it with salt & lime juice.Leave for 8-10 minutes.Wash under running water and then make 3-4 gashes on each side of the fish.(Sardine always leaves a bad odour when cleaning though tasty after its fried)
-Drain all water,Take the other ingredients in a bowl except fish and oil make a smooth paste adding few drops of water.
-Gently rub the paste all over the fish and leave for marination for 3/4-1 hour.
-Heat oil in a non stick pan preferably.When the oil is hot,drop a sprig of curry leaf and then place the fishes.Place heat on medium flame.(TIP: Curry leaf prevents the fish from sticking to the pan)
-Fry the fish one side,turn and fry both sides evenly.Drain on a paper towel to avoid excess oil.
-Serve hot with steamed rice !!

Servings ~ 6 fish fry

NOTES
* Please modify the spices according to your tolerance levels.
* If you wish to add flavors,then you can add a tsp of ginger-garlic paste too though I haven't used that.

Homemade Apple Jam

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Last week,we had gone for apple picking in the nearby farms here.And believe me,I never had such tasty,juicy & delicious apples from stores.Kids really enjoyed apple picking and it was real fun for them to pluck apples from the hanging bunches all red & ripe.The farms had both red & golden delicious apples.So,what's all this blah blah leading to..you all might have understood by now,Isn't it??Yess..Today's recipe is made with those delicious apples and its the home made apple jam.Earlier I had posted the Home made Grapes Jam,Do check it out here.Though jam making involves frequent stirring & efforts but its real worth making.The home made jams have the real taste & flavor of fruits embedded in them which is lesser in the store brought ones.So,give this a try & enjoy!!

Check out other apple recipes from this space: Rustic Apple Cake, Apple Cinnamon Toaster Struedel, Apple Pizza, Apple -Banana Halwa, Kashmiri Curried apple


Ingredients
apples(cored & peeled) 8 (refer notes)
sugar approx 1/3 cup(refer notes)
citric acid/lemon juice 2 tbsp
cinnamon powder 1/5 tsp
cardamom powder 1/5 tsp
water 1- 1 1/2 cups
yellow food color 2 drops(optional)



Method
-Wash,peel & core the apples,Cut into small cubes.Keep aside.
-Blend half of the apples in the blender with very less water.Add the rest into the sauce pan or non stick pan along with pureed apple,enough water to cook the cubed apples and sugar.

Apple puree & cubed 

-Keep on medium flame,cook covered for 10-12 mins,until the cubes becomes soft & tender.
-Mash it with a potato masher or wooden spatula.
-Keep stirring the mix otherwise it may stick to the bottom of pan.It may take 30 -40 minutes on medium high flame to reach the jam consistency.
-Check test to see if done: Add a tsp of mix on a clean dry plate,wait for a minute.Hold the plate at 45 degrees to see if the jam is slipping down.If its done,the jam will not slip from the place you placed.
-Put off flame at this point and let it cool down completely before storing.



Servings~200 gms or a small bottle

NOTES
* You can use any variety of apples except the green ones as am not very sure of the taste of jam with those.
* Add the sugar little by little.Increase or decrease the sugar as per your taste buds.
* Adding food color enhances the color of the jam and gives a golden touch to it.You can omit that if u wish.
* You can puree the whole apples too and boil it to get the same results,but that takes more time of stirring and thickening takes longer.
* Adding cinnamon & cardamom gives an added flavor to jam like Kissan jam in India.
* I have added lemon juice in the recipe,it acts as a preservative and prevents crystallisation of sugar.
* Use glass bottles preferably to preserve jams & pickles.Also,sterilise the bottles,lids before use or sun dry the clean bottles for an hour so that no moisture remains in it.This increases the shelf life & stays good for months.

So,I have preserved the red apples for a longer time in the jam form,How do you tend to preserve apples?? :)

Egg fried rice (Chinese Style)

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Chinese egg fried rice is a very common menu item in Chinese restaurants and a very popular one too.Though its a simple rice and doesn't much time to cook,but still there are a few things to note like the rice has to be just cooked enough and not over cooked.The best way to mix the rice is after chilling for 2 hours.Also,you may use your left plain rice to make a quick dinner or a lunch box pack.So,enjoy the chinese fried rice at home,do try it out !!!


Ingredients
basmati rice 2 cups
eggs 3 lightly beaten
beans 3 tbsp chopped small
carrots 1 shredded fine & long
peas 3 tbsp(refer notes)
garlic minced 2tsp
soy sauce light 4tsp
black pepper powder 1tsp
spring onion 4-5 sprigs (greeny part)
salt
oil 2tbsp (6tsp)
water 3 cups +1/4 cup


Method
-Wash the rice,soak for 15 minutes.Drain and keep aside.
-In a pot,add 3 cups of water,salt and bring to boil.
-Add the drained rice and cook on medium flame.Put off flame once its cooked.Spread it on a shallow plate,cover & refrigerate until use.
-In another pan,heat 1tsp of oil and add the eggs lightly beaten.Scramble it with a wooden spoon and cook until undone.Remove on a plate.
-In the same pan,Heat remaining 5tsp of oil,add the minced garlic.Saute until raw smell disappears.
-Add the beans,carrots & 1/5 tsp of salt.Toss it well for 5 mins and add 1/4 cup water mentioned.Cook covered on high for 6 mins,uncover the lid.Add peas and toss again for about a minute.The water should evaporate by now,if not dry up the water on high.
-Add the chilled rice breaking any lumps,add in the scrambled eggs.Toss it well.
-Add pepper powder & soy sauce.Mix well until combined.Adjust salt if required.
-Garnish with chopped spring onions & serve with some extra hot chilli chutney or soy sauce !!!


Servings~ 3 adults



NOTES
* As soy sauce and the cooked rice contains salt,add salt at the end accordingly after checking.
* You can use fresh or frozen peas,I have used frozen ones.If using frozen,thaw and then use.
* In the same way,you can prepare chicken or prawns fried rice,except that cook the chicken or prawns with water,salt and pepper.Drain the water and add to rice like eggs.

I had a request from one of my blogger friends for the apple orchard photos,here it is dear :)

How to make Ginger-Garlic Paste at home ??

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Ginger-garlic paste is invariably a common ingredient in many dishes and has many healthy benefits on our body.Though now a days,ginger-garlic paste is readily available in stores but I am somehow not comfortable using the store brought paste.This homemade paste hardly requires anytime to prepare.You can peel the skin of ginger & garlic watching your favorite TV shows and movies,then finally wash & add it to the blender.Does it take much off your time?? I know the answer is 'no' then what's stopping us from making these at home to keep it handy for all dishes.Make your own paste at home to ease you in preparing your delicious flavorful dishes !!


Ingredients
ginger a large piece 3"(refer notes)
garlic 20 cloves
oil 5-6 tbsp



Method
-Peel the skin of ginger and garlic cloves.Wash and pat dry them in a paper towel.
-Blend it in a blender with oil until smooth.(Add oil slowly and little by little)
-Remove in clean dry bottles and preserve in refrigerator for future use !!



Servings ~ 100 gms

NOTES
* You can add quarter of a spoon of salt to the paste too,some say it lasts longer.I haven't tried adding,this is a tip given by one of my blogger friends.
* You can prepare the individual paste too either ginger or garlic using the same method.
* If you want more quantity then increase the garlic,ginger and oil ratio accordingly.The basic rule is both ginger and garlic should be equal in quantity.
* Stays good for a month in refrigerator.
* You can make a label of your choice mentioning the date of preparation.
* You can cut the ginger along with skin ,but I usually remove the skin.

Blueberry Zucchini Oat Muffins

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I love how blueberries and zucchini are perfect for the picking about the same time every summer. And that is how this muffin recently came into existence. I just harvested my first zucchinis from the garden this week and with pounds of fresh and delicious blueberries just waiting to be eaten.... I couldn't resist.  It also doesn't hurt that these muffins are as hearty as a bowl of oatmeal and full of enough fruits and veggies to make a snack or your breakfast worth the eating. They are moist and fresh and wonderful for the many busy days in the garden, at the beach or whatever summer fun you find yourself enjoying. If you haven't guessed already, I am all about baking whole grain gluten-free goodies. And this muffin easily fits the bill. It is simple, uses only certified gluten free oats as the flour base and it is moist, chewy and everything a whole grain muffin should be. I even sneaked one with a little decaf coffee. I know, so scandalous for this reverent tea drinker. But, what's a girl to do with a hearty healthy muffin?Blueberry Zucchini Oat Muffin Recipe
(gluten, dairy, soy, nut and egg-free)
1 cup of certified gluten-free rolled oats
2 cups of certified gluten-free oat flour
(I grind rolled 2 cups of GF oats in high powdered blender to make my own fresh flour)
2 TB of chia seed meal
1 ts. of baking powder
1 ts. of baking soda
1 ts. of sea salt
1 ts. of ground cinnamon
1 1/2 cup of freshly grated zucchini
1 cup of coconut milk beverage (I used So Delicious Dairy Free) (or other non-dairy milk) mixed with
         +2 TB of fresh lemon juice to make a "buttermilk mixture"
1/3 cup of liquefied extra virgin coconut oil
1/3 cup of local honey or maple syrup

1 heaping cup of fresh (or frozen) blueberries

In a large mixing bowl, add the rolled oats and freshly ground oat flour. Then add the rest of the dry ingredients and mix well together. Mix the coconut milk and lemon separately in a bowl and let sit for 5 minutes, and then add the milk mixture along with all the other wet ingredients. Lastly fold in the fresh blueberries and try and avoid blueberry bleeding. Mix well and let sit for a few minutes for the mixture to soak up the moisture and set well. Then use a 1/3 cup measuring cup and ladle in the batter into a muffin tins. Use muffin papers if you prefer. This recipe will make 12 large muffins or 15 small muffins. Then bake the muffins in a preheated 350 degree oven for 35 minutes or until golden brown and no gooey middles.
I have made this recipe a few times and have found that the muffins taste best when you eat them after letting them cool for at least 30 minutes. That gives them time to sit, completely bake and cool a little before eating. You could also bake them at night and let them cool overnight for a quick and easy breakfast in the morning.
That is what I did a few days ago and my son woke me up early the next morning and surprised me by eating 2 muffins all by himself. I guess he knows what's good around here, huh.
I am pretty sure those chubby toddler fingers are being used for much more good than trouble here. I couldn't resist letting him go all out and stuff his cute little face!

I hope you are staying cool and finding joy and fun wherever it may be lurking this summer!

Much love, as always!

Crunchy Honey Buckwheat Oat Cereal

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I have been on a breakfast kick lately. Really enjoying cooler and simpler options than the norm. The "norm" for me is hot gluten-free oatmeal or whole grain porridge. It is a hearty bowl of goodness, that starts the digestive fire out right in the morning. That is usually how I roll, but in the summer, and with as hot as this summer has been, you couldn't really want to eat super hot anything in the morning. I've been more into blueberry smoothies and just plain fruit. But this cereal is the best of both for me. It has a nice whole-grain crunch along with some cold non-dairy milk plus fresh, sweet blueberries galore! Yum!This recipe is super simple, easy to store, and can be very versatile with other additions. I love eating my bowl with hemp milk and fresh blueberries, but you could also add any homemade or store bought non-dairy milk favorite, and could add almost any additional fruit you love. It is full of protein, fiber, and lots of nutritional vitamins like iron and magnesium. Essentials for your health and a guaranteed good start to the day!
Plus, did I mention how wonderfully easy this is. Well, it is. And, also easy to pack along and bring on weekend getaways, camping trips and even longer summer vacations. I love when simple and nutritious work together like that. It just makes eating from scratch and with whole grain healthy ingredients, that much more enjoyable!
Crunchy Honey Buckwheat Oat Cereal Recipe
(gluten, dairy, egg, nut-free, plus vegan option)


2 cups of raw whole buckwheat groats
4 cups of certified gluten-free rolled oats
1/3 cup of sunflower seed butter
1/3 cup of raw local honey (or use local maple syrup to keep it vegan)
3 TB of soft or liquid extra virgin coconut oil
dash of sea salt
dash of ground cinnamon

In a very large mixing bowl, mix all of the above ingredients together with a spatula or your bare hands, Then pour out the wet cereal mix on a parchment papered cookie sheet and spread 1 inch thin along the whole pan. I use a 11.5x17 inch sized cookie baking sheet and that seems to work almost perfect, but you could use 2 smaller sheets, or even one larger if you got it. Bake in a 375 degree oven for 25-30 minutes, until golden brown and crispy. Then let sit out and cool on the counter for a few hours until completely cooled and dried. Then pack up the leftovers in 2 quart mason jars, or however you would want to keep and store your new favorite cereal. 
If you haven't tried buckwheat groats yet then you may be up for a new discovery with this recipe. And the short is, that buckwheat is a very nutrient dense grain that is naturally gluten-free and full of many essential minerals and vitamins for your body. And then the oats are a favorite grain that just make you feel like you are more normal when it comes to your food choices :) If you are like me, you will want to make a batch and then store it in mason jars on the counter because it is so happy and healthy looking. It is a perfect kitchen decoration, plus very edible. So much more earthy than displaying a nice card board cereal box (recycled of course :)
I hope you are enjoying your weekend thus far. And you are planning to go on a brand new adventure that includes the summer sun, getting wet, and staying cool this weekend. Don't forget to pack along some gluten-free goodies and don't let the stress of eating gluten-free turn you into a grouch. Nobody likes to be around a grumpy gluten-free grouch. Your positivity toward your food and what and how you eat is just as much a part of the healing process as what kind of food you are eating as well.
Don't swallow anger and bitterness, swallow hope, healing and a new day!
Much love as always!

Lime Basil Blueberry Cobbler

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It's been two weeks since I posted a recipe. I know, 2 whole weeks! Goodness gracious! So much is going on lately...sunny beach days...the summer Olympics...blueberries! And personally, I have been super busy traveling with my husband for work, family reunions, and did I mention...picking pounds upon pounds of blueberries. And anyone who knows me, knows that blueberry picking and freezing is more of a full-time job than a summer pastime.But, there comes a time when you realize that you are tired. Yes, tired. Tired of the run-around and ready for a nap. So, I have been focusing on that as well. I know as long as I have been on this healing journey I have been more aware how good rest makes a big difference to every area your life. Especially your digestion and your nerves. So I may be preaching to myself here, but "You must be intentional about resting!" Some may call it a day-off, some may call it a sabbath, but whatever you call it, it is a must for a healthy happy life.And that's where this cobbler becomes involved...

Needless to say, actually enjoying some of the picked blueberries is a must as well. So this cobbler made for a simple summer dessert has brought much resting and enjoyment to some long summer days. That and watching Downton Abbey episodes like mad. Such a great production if you ask me. I have heard others go on about it, but haven't started watching myself till this last week. Maybe I shouldn't share that little time-sucking obsession as of late. But too late, it's true, I'm obsessed.
But, enough of that obsession...:)
And, enough of the small talk, let me share with you this lovely simple summer-time favorite.Lime Basil Blueberry Cobbler Recipe
(gluten, dairy, soy and nut-free)

Blueberry Filling:
4 cups of fresh picked, rinsed and dried blueberries
1/3 cup of freshly squeezed lime juice
1 ts. of fresh lime zest
1/2 cup of local raw honey (or other favorite liquid sweetener)
6 large fresh sweet basil leaves, finely chopped and minced
1/3 cup of tapioca flour (or starch works too)

In a medium saucepan, put all of the above ingredients except the tapioca flour in on a low to medium heat. Let the blueberries simmer and become a hot liquidy sauce, then after 5-10 minutes slowly stir in the tapioca flour and whisk and fold together until the blueberries and sauce become a tad thicker. Take off heat and pour the blueberry and sauce mixture into a 9x13 Pyrex baking glass pan. Then mix up the following cobbler mix to put on top.

Cobbler Topping:
1 1/4 cup of gluten-free oat flour (I use 1 cup of gluten-free rolled oats and grind in high powdered blender to make homemade flour)
1/2 cup of gluten-free rolled oats
1 cup of sweet sorghum flour or other gluten-free flour mix (I use Bob Red Mill's)
3 TB of coconut palm sugar or local maple syrup
1 ts. of ground cinnamon
1 ts. of baking powder
1/2 ts. of sea salt
1/2 cup of melted organic coconut oil (or vegan butter sub)
1/2 cup of coconut milk beverage (I use So Delicious)

In a mixing bowl, mix all of the above ingredients together well and then crumble or spread it over the blueberry filling in the pyrex dish. You don't have to make it perfectly spread and it can have gaps in between the topping and the blueberries. When it bakes it will all come together. Then bake in a preheated 350 degree oven for 30-35 minutes until the blueberries are bubbling and the topping is golden brown. Then pull from oven and let cool for at least 30 minutes before spooning into serving bowls. The reason for this is because the blueberry filling is super HOT and liquidy and needs to cool down to thicken and make easier to enjoy. Serve warm with some coconut whipped cream or some of your favorite vegan ice cream.
This flavor permeated cobbler celebrates life, creativity and fresh summer flavors that will have you smiling and sinking deeper into that porch swing. There's nothing like the feeling of a full summer day filled with lots of warm sunshine and activity than with a late summer evening treat. This cobbler infuses lime and fresh basil paired alongside sweet and tart berries and you come up with a pretty amazing collaboration. Plus, no refined sugars, no gluten, dairy, nuts or soy...just a few simple fresh favorites and viola.

I must say as well, this dessert is yes, great on it's own, but what makes it even more than great is a dollop of some So Delicious Vanilla Bean Coconut Milk Ice Cream {pictured above and below}. It is not too sweet (or sweetened with fakes), has no artificials or GMO's ingredients and is creamy and perfect in every way.
July also celebrates ice cream (no surprise here) and So Delicious was generous enough to send me some of their best picks to celebrate and enjoy. My personal favorite this week is the Passionate Mango. They are my go-to Vegan Ice Cream people. They offer so may varieties and flavors and I love what the people of So Delicious stand for. Good real ingredients and true to making better options for health and our world. So thank you So Delicious for making this cobbler great. I couldn't have done it without you.

If you haven't heard of So Delicious, check out their facebook page here, and then go here and get a coupon to try one of their great treats. This month and next they are also donating some of the profits from all their ice cream products to the Brees Foundation. Which is just another great reason to eat more cobbler and ice cream these summer days.So my friends, I hope you enjoy and relax. Work hard, play hard and then rest. Really. This summer treat is a reminder of that to me and I am so thankful to be able to share it with you!

Much love, as always!

Garden Baby Cakes

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Hello friends, I hope this post finds you well and staying cool. What a hot summer it has been! My garden has been acting hot and tired as well. Even with the sprinkler and my son splashing water from his watering buckets, it still seems brittle and tired. Yet the tomatoes seems to be doing ok and thankfully we have had many great beauties so far, and expect this is just the start to many many more. I am excited to see how many we get this year. And then there are the zucchinis. It hasn't been as plentiful as last year, but I am thankful for each one our plants produce. That is what mainly inspired these cakes. And then I added carrots (not that I have those in my garden, yet) And why not add some raisins and coconut too.
These veggie rich cakes are hearty, moist and delicious. And, it doesn't hurt that they are super simple to make too. I used some Bob's Red Mill GF all-purpose flour blend that I wanted to use up, but you could easily sub in another favorite gluten-free flour mix, or keep it whole grain and use 1 cup of freshly ground buckwheat flour and 1 cup of freshly ground gluten-free oat flour as a sub too. These muffins are also a great addition to traveling snack-packs. I have been on a few long weeks away from home this summer and about to go on another. Packing snacks that are healthy, easy and also toddler friendly doesn't have to be hard. These muffins are perfect for traveling. I just hope I can pack them before my sweet son eats them all. He loves them! And, I don't mind if he gets a good helping of zucchini and carrots in the process!

Here are a few other friend's posts I have enjoyed in giving ideas for packing snacks for traveling with small ones or with multiple food sensitivities. You can find those here Whole Life Nutrition Kitchen and here Pint Sized Foodies.

Garden Baby Cakes Recipe
(gluten, dairy, soy and nut-free)

2 cups of Bob Red Mill's GF flour blend (or other favorite gluten-free flour mix, or keep it whole grain and use 1 cup of freshly ground buckwheat flour and 1 cup of freshly ground gluten-free oat flour as a sub too)
1/4 cup of chia or flax meal
2 ts. of baking powder
1 ts. of baking soda
1/2 ts. of sea salt
2 ts. of ground cinnamon
2 ts. of ground ginger
1/2 cup of soft or liquid extra virgin coconut oil
1/2 cup of local honey (or maple syrup)
1/2 cup of So Delicious coconut milk beverage (or other favorite non-dairy milk)
1/2 cup of raisins
1 cup of shredded carrots
1 cup of shredded zucchini
1-2 ts. of pure vanilla

In a large mixing bowl, mix all the dry ingredients in together first, then add the oil and milk and the rest of the wet ingredients. Mix well together and then let sit for a few minutes for the dry to soak up the wet. Then use a 1/4 cup measuring cup to measure the batter into muffin tins and this recipe will make 12 large muffins or about 15 smaller muffins. Then bake in a preheated 350 degree oven for 25-30 minutes or until you check with a toothpick and it is baked through and not gooey and the tops are golden brown. Let cool for 15-20 minutes before moving or eating to reduce the crumble effect. 
These cakes are toddler approved and super easy to let him snack on all by himself. Which is pretty much what he is all about these days. Being independent and a 'big boy' so these only make my job a bit easier too. Plus, like I mentioned a great snack on the go with added healthy goodness and calories to make my boy strong.Hmmm, love. They are moist and delicious. Now, pick up some fresh zucchini from the garden or the market, and start shredding. These muffins are just too good to pass up this time of year!
Much love and light to you!

Fresh Blueberry and Tomato Salsa

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So, this is what happens when you have pounds of blueberries laying around and a fresh and beautiful batch of tomatoes straight from the garden. I made this the other day with hopes that they might compliment each other and I'm not super sure it does if you have more tart rather than sweet berries. But, you will have to make it soon and let me know what you think. It was also fun to make this salsa pretty much from all the ingredients in my backyard. I kinda feel like I could rough-it on my own now...well at least I could  if I wanted to just eat salsa in and on every thing.
This salsa is made with fresh tomatoes from my garden, but if that is not accessible for you you can use a 28 ounce or quart-sized jar of canned tomatoes as well. The fresh tomatoes give this salsa a strong fresh and vibrant flavor. So perfect for this time of summer when all you want to do is eat fresh and cool foods. This salsa is perfect for dipping yes, but also for topping on quinoa, millet or in wraps or other summer fav salads and such.
Can you see the blueberry specks? Well, they are there! They are not overpowering and do not turn the salsa completely blue, but it is a hidden and fresh addition to the perfect summer salsa treat.

I must warn you though... you may have 'salsa breath' after eating this fresh and amazing treat. It sneaks up on you... and it just happens. It is just more evidence of devouring it and wondering where did it all go and why so fast?!
Fresh Blueberry and Tomato Salsa Recipe
4 cups of fresh tomatoes that have been blanched to remove skins (also put through a strainer or in cheese cloth to removed access water after blanching)
1 small sweet yellow onion, chopped
2 minced garlic cloves or 1 ts. of dried garlic powder
1/4-1/3 cup of raw local honey
1 TB of extra virgin olive oil
1/2 cup of fresh chopped cilantro
1-2 TB of fresh chopped parsley
1 large lemon squeezed
1 lime squeezed
1 heaping cup of fresh sweet blueberries
1 or 2 small jalapeno peppers (with seeds for spicier or without seeds to avoid heat and make a mild salsa)

First, blanch 2-3 pounds of fresh tomatoes, any size or color will do. Use your favorite or what you got available. Then after you blanch the tomatoes in boiling water for 2-3 minutes and then submerged in cold water. Remove the skins and then set the tomatoes in a strainer and press down on the tomatoes to remove more juices and water. And when you come up with about 4 heaping cups of diced blanched tomatoes you can add those to a large blender or food processor. Then add the rest of the ingredients and then blend on high for 10-30 seconds until it is to the consistency you desire. Then serve with your favorite gluten-free corn chip. And, let the dipping begin!
My favorite and choice chips for paring with this salsa is Garden of Eatin' Blue Chips that is made with organic blue corn and is certified GMO free. Which is a super plus when consuming a grain like corn.  Plus, it doesn't hurt that the slight blue of the berries in the salsa and the blue of the chips match. I am all about good looking food :)
Hope you are enjoying the summer fruits and veggies. Local produce is always best. There is just nothing that tastes better, and those extra vitamins will have your body thanking you as well.

Hope you are well and much love!