Home made salsa, guacamole and sautéed veggies. Classic recipe to be enjoyed year around.
Ingredients ( serves 4)
- 1 head of cauliflower
- 8 - 12 corn tortillas
- 2 zucchini
- 2 squash
- 2 bunch of cilantro
- 1 grapefruit for each cocktail to be served.
- 5 jalapeños
- 6 roma tomatoes
- 3 cloves of garlic
- 3 avocados
- 1 red onion
- black pepper
- cayenne pepper
- coconut oil
- Organic Tequilla that is 100% de agave
Slice and scoop out 3 avocados. Add in juice from 2 small limes. Finely chop 1 clove of garlic, 2 jalapeños, 1/4 of a red onion and 1 roma tomato. I like to add in lots of cilantro. Add to your liking. Finish with salt, black pepper and cayenne pepper to taste. Add in more lime juice if you want it to be thinner. (NOTE when working with Jalepeno be sure to wash hand after contact. Can be very uncomfortable if you touch your eyes on accident or other sensitive areas.)
Chop up 5 roma tomatoes and put into a food processor. Add in 1 clove of garlic, 2 jalapeños with seeds for more spice, without seeds for a mild flavor. Also add in a nice size cut off the cilantro bunch, juice from 2 limes, small amount of raw red onion. Add salt, pepper to taste. (Optional addition, Mango to compliment the spicy flavor.)
Cauliflower will take longer to cook than the squash and zucchini. Start with a pan on med heat. You may use a small amount of water in pan and cover or use coconut oil. Both work great. Once the Cauliflower is close to being cooked add in the chopped zucchini and squash. Also add in 1 clove of finely chopped garlic. Cover and bring heat down slowly. Allow for the ingredients to all cook together. Finish off with salt and pepper and chopped cilantro.
Use 1 or two tortilla per taco. Organic non gmo corn tortilla's are the best. Heat tortillas in a small pan with a little bit of coco oil, cover and allow to steam as well. Once tortillas are ready, plate and add the vegetables. Finish with the home made guacamole and salsa. Garnish with chopped cilantro and a lime wedge.
Known to some as the stinking rose — is used by many cuisines around the world to add flavour to food, but it's also been used as a natural medicinal ingredient for centuries, both in its fresh plant form and as a supplement.
Garlic was used to fight gangrene during the world wars—probably not a concern of yours, but it may be able to help you fight off a more modern-day ailment. This herb could help keep those cold-weather colds and flus at bay (http://news.bbc.co.uk/1/hi/health/1575505.stm). The food's antioxidants can help your immune system run well; in addition to simply eating it, you could also try steeping garlic into a tea by steeping chopped garlic in hot water. Add a bit of natural honey to soothe your throat and cut some of the intense garlic taste.
Studies have shown that garlic can benefit the health of your respiratory and circulatory system in several different ways. Let's count them: it could help with high blood pressure, high cholesterol, coronary heart disease and artery hardening. The research on each condition and how garlic can help is varied, but research into what it can do for atherosclerosis and blood pressure is promising. These benefits may come from the production of hydrogen sulfide gas, which is produced when red blood cells take the sulphuric compounds from garlic. The gas can help expand our blood vessels, which can help keep your blood pressure steady.
Some research indicates that garlic's anti-bacterial properties might help to prevent food poisoning by killing bacteria like E. coli, Staphylococcus aureus, and Salmonella enteritidis.(The affect would only apply with fresh garlic, not aged.) One study found that garlic was better at treating Campylobacter than two kinds of antibiotics (http://www.telegraph.co.uk/health/healthnews/9238912/Garlic-fights-food-poisoning-bacteria.html). That said, the addition of garlic to a dish is in no way a substitute for proper sanitation and safe cooking and food handling.
Cilantro is most often cited as being effective for toxic metal cleansing and rightfully so, this herb is a powerful, natural cleansing agent. The chemical compounds in cilantro bind to toxic metals and loosen them from the tissue. Many people suffering from mercury exposure report a reduction in the often-cited feeling of disorientation after consuming large and regular amounts of cilantro over an extended period.
The School of Life Science in Tamil Nadu, India noted, after researching the activity of cilantro leaves and stem, “if used in cuisine would be a remedy for diabetes.”
If you have not ventured into growing your own food, an herb garden is a fantastic project to begin with. Herbs are easy to grow, don’t need a lot of space. Plus, that’s a great category to save a few bucks at the grocery store on. Organic herb bunches are always at least a few dollars and sometimes large portions can go unused. Cilantro is really easy to grow and it’s ultra convenient to have your own organic plant growing for your use.