Jane Arie Baldwin

Personal Tools for Living at the Highest Levels of You

Tag: breakfast

Fall Harvest Salsa

Oh what to do with the bounty of vegetables flowing from the gardens and farmer’s markets right now?

In the States, salsa replaced ketchup 20 years ago as the go-to condiment.  The good news is that it’s a lot easier to make than ketchup and you can’t beat the freshness of homemade handmade salsa.  Add some hot peppers, cilantro and citrus to the tomatoes, onions and carrots that are staring at you from your countertop or crisper bin and you will taste that fall has arrived.

FALL HARVEST SALSA

WHAT YOU’LL NEED:

12 ounce or medium sized jar, preferable with a wide mouth

6-8 super ripe tomatoes, sliced in half

1 large white or red onion, sliced in half

1 red bell pepper, halved and seeded (optional)

4-6 cloves garlic

2-4 hot peppers chopped – Serrano or Jalapeno

1 carrot, skinned and chopped

1 bunch fresh cilantro leaves

2 teaspoons vinegar or citrus juice –

Either lemon or lime, OR white or cider vinegar

Salt

Olive Oil

ROAST:

Place tomato halves, onion halves, red bell pepper, and garlic cloves on a cookie sheet.  Brush with olive oil and salt. Broil at 500˚F 10-15 minutes on lower rack. Then flip and roast another 10 minutes on top rack.  Remove and let cool.  Tomatoes will loose a lot of juice in the broiling process. That is okay.  You need them too not be as juicy or your salsa will be too runny.

PROCESS:

Place your roasted garlic and veggies in the food processor with hot peppers of your choice, the carrot, a bunch of cilantro leaves to your liking and a tablespoon of olive oil.  Pulse the salsa for about 5-10 seconds.  You can choose how smooth or chunky you want it to be but don’t puree it.  The salsa needs a little bit of texture to keep it interesting.

JAR:

Pour your salsa in a wide mouth jar.  Add a citrus or vinegar of your choice and salt to taste.

VOILA!

This salsa can be put on anything from chips to salads and soups to breakfast eggs.  Your salsa will keep for about 2 weeks in your refrigerator. So don’t save it for a rainy day. Make more!  It’s a great way to get your veggies and a little bit of spicy heat you need for the cold weather.

Buckwheat? Otay!

What?
No buckwheat for breakfast!

Buckwheat Mmmm…it’s my go-to morning cereal more than oatmeal or any other warm cereal.  Buckwheat is not a grain.  It’s a fruit seed related to the rhubarb and sorrel and is ideal for people with sensitivity to wheat or protein gluten.  It’s also a warming grain – a good remedy for colds or when the body has a yang deficiency.

When I have a choice between a sweet flavored breakfast and savory breakfast  I go with savory almost every time.  Buckwheat makes the perfect savory breakfast, much like grits, it’s better with salt and pepper rather than sugar and milk.

Simple. Delicious.

So if I’m going to make my breakfast buckwheat with salt, pepper, and butter it can’t be BORING!  I doll it up with salts sourced from both mountain and sea.  The pepper I’m using right is from Cambodia.  I grind it fresh.  The butter right now that I love is a French goat milk butter.  It’s super-light, melts like cotton candy on the tongue.  Oh, and if I leave it out of the fridge accidentally overnight it becomes the lightest, tastiest blue cheese spread ever!

Mix it up with salts sourced from mountains and seas.

The salts I have currently in my cupboard are all from the sea.  The black salt  above is a coarse Cyprus black sea salt.  The maroon salt is Gusto Mundial Hibiscus from Mallorca, Spain. The white is also a sea salt from Cyprus. The red in the background is Hawaiian Red sea salt, and the pink is a Murray River Austrailian Pink Flake. I love the Murray River salt because it is very fluffy.

These salts by themselves have a distinct flavor but it is when they are paired with the buckwheat, pepper, and butter that they really pop.  The same is true for pairing them with other foods and also with beverages.  I would love for you to share your pairings and discoveries with me.

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