You won’t want store-bought salsa again after you try this recipe for homemade salsa. It takes 10 minutes…that’s it!

The beauty of it is you can adjust the ingredients to your own taste. I tend to go heavier on the garlic and cumin. But if you love a lot of cilantro, go for it! You can make it spicy by adding jalapenos. My kids won’t eat it if it is spicy so I tend to leave them out. It is great served with chips or over tacos.

8-10 roma tomatoes, diced (or you could use 2 cans diced tomatoes, drained)

1/2 small onion, roughly chopped

2 cloves garlic, peeled and smashed

1 teaspoon honey

1/2 teaspoon Himalayan sea salt

1/4 teaspoon ground cumin

small handful of cilantro

juice of 1 lime

  1. Put everything into a blender or food processor and and pulse to combine for about 20-30 seconds. It really will depend on how thick or thin you like your salsa. (Another great reason to make it yourself, you can customize it to your liking.)


Cashew Butter

This is just as easy as the almond butter and a bit quicker, too, because I don’t roast these first. I seem to have an easier time getting the cashews to cream pretty quickly so I have never bothered with baking them.

And you guessed it. ONE ingredient: cashews. Again, like with the almond butter, you could add some Himalayan sea salt if you want.

The process takes a few minutes but it’ll be worth the wait!

  1. Put 1 pound of cashews (and 1/2 tsp salt if desired) in food processor and process on high speed until creamy, stopping every so often to scrape down the edges.

Almond Butter

I love any kind of nut or seed butter. That habit (obsession) can get quite expensive!

You can get almonds at a much more reasonable price in the bulk bin section of your local co-op or natural food store and just make your own.

Here is your ingredient list: almonds.

Yep, that’s it! Now you could add some Himalayan sea salt if you’d like. Which usually I do, but it really isn’t necessary.

It takes a few minutes, but be patient, I swear it is worth it.

  1. Put 1 pound of almonds on a baking sheet at bake at 250 for 15 minutes. Warming them up with help them release their oils better.
  2. Place baked almonds (and salt if desired) in a food processor and set it to high speed. It’ll turn to dust/flour first. Then get clumpy. Keep going. It’ll cream up, I promise. You might need to stop it every 2 minutes to scrape down the sides, but otherwise keep going until it is at the desired consistency you’d like.


I can NOT say enough about avocado. They are said to be the worlds most nutrient packed food having vitamins A, E, K, B, C. They also have important trace minerals like magnesium, potassium, iron, and copper. They’re loaded with fiber and even have the highest protein and lowest sugar content of any fruit! Add to that the phytochemicals, phytonutrients, and folate and you have yourself quite the nutrition boost! I eat at LEAST half an avocado every day, adding it to my smoothie for breakfast every morning. But sometimes you just want a chip and dip! Enter guacamole! And if the power of avocado wasn’t enough…CILANTRO! Not only does it taste good but it can rid your body of toxic metals. Binding cadmium, aluminum, lead, and mercury and loosening them from our tissues to facilitate elimination from the body. A tasty treat that does a body some serious good!

3 Haas avocado

1/2 tsp Himalayan sea salt

1/2 tsp ground cumin

1 tsp garlic powder

1/2 medium red onion diced

2 Roma tomatoes, diced

1 tbsp cilantro

1 lime juiced AND 2-5 drops of lime essential oil (or more to taste)

  1. Mash the avocado and mix in the lime juice/oil. Then stir in the cumin, salt, and garlic powder.
  2. Stir in the onions, tomatoes and cilantro.
  3. Add more drops of lime oil if desired.

** Optional add ins: 1/2 tsp cayenne pepper, 1/2 jalapeno (seeded and minced)



I added Young Living’s lime essential oil to my guacamole. Because of their strict Seed to Seal policy on all their oils I know they are safe. I am very conscience of what my family and I eat and what we put in/on our body’s. Young Living is top notch!

 Want essential oils of your own? Click here to find out how!

Vegan Cashew Caeser Salad Dressing

As a plant-based eater I really prefer to steer clear of dairy foods. But I LOVE caeser salad, mostly because of the caeser dressing! I didn’t want to give up my caeser salad so I make my own dressing that completely satisfies my taste buds. Add some of my homemade croutons on top and you have a real winner!

1/2 cup unsalted cashews (if you do not have a high powered blender you’ll want to soak them in water overnight before blending)

2 tbsp nutritional yeast

4 tbsp lemon juice

2 tsp capers

2 cloves garlic

1 tbsp dijon mustard

1/2 cup water (if you soaked the cashews then about 1/4 of water)

  1. Add all ingredients to your blender and give it a whirl! Blend until creamy.
  • If you aren’t using it right away then store it in an airtight container. It will last in the fridge for about a week.