Here’s a fantastic recipe from our Living Kitchen! Raw, living Salsa is such a wonderful food to eat in the summertime. You can put it over baked potatoes, over a blended soup, over a salad, and/or on top of anything cooked to help that cooked food become more ‘alive’ with enzyme activity.
What do we mean by ‘alive’ with activity? We are talking about living foods that have not been cooked. Jay and I recommend 75% living foods in our diets to help digest the 25% of cooked vegan foods we eat. If you have a majority of living foods in your diet, the cooked foods you are eating will greatly benefit just by virtue of the plethora of enzymes in the raw foods.
Here’s a great recipe you can use to put over the top of your living soups, cooked soups, baked potatoes, salads, rice dishes, or as a side dish to a cucumber sandwich!
*Note: (Leftovers can be juiced….if you have any of the spinach/parsley/tomatoes/garlic/basil/bell peppers left…juice them up and add some carrots and now you have a fantastic veggie juice to go with your meal…and you don’t have to throw away the extra foods)
Here are the ingredients: (for 4)
1/2 cup cilantro
1/2 cup flat leaf parsley
1 sweet onion, chopped
3 cloves garlic
1/2 cup basil
1/2 cup red bell peppers, or orange or yellow, or mix them together
2 seeded jalapeno peppers
1 cup spinach
Take all of these ingredients and run them through the food processor.
(if you don’t have one, then use a blender, but do it on very slow speed)
Then put all ingredients into a large bowl and add the following ingredients
3 beefstake tomatoes, chopped and seeded.
juice of 2 limes
salt (celtic seasalt preferred) to taste
chili powder to taste
1 cup diced sundried tomatoes (soak for several hours if needed)
As an addition to make it heavier:
2 Haas Avocados ~ mashed and mixed into the recipe the end.