Category Archives: Dips

Tomato-Basil Relish

Tomatoe Basil Relish

Tomato Basil Relish

Makes: Approximately 2 Cups
Serving Size: Varies
Servings: Varies

*It’s best to use all organic ingredients for
the fullest of flavor.

3 medium vine-ripe tomatoes
1/4 cup onion, chopped
8-10-fresh basil leaves, chopped,
or 1/2 tsp. dried basil
1/2 tsp. cilantro
1/2 tsp. dill weed
1 tsp. Redmond’s Sea Salt

Prep Ahead:
Assemble and chop all the ingredients.

Making It:
1. Place all choppd vegetales in a bowl, stir in
the spices and mix well to blend.
2. Refrigerate in glass jar or container.
Keeps 3-4 days in fridge.
*This actually can be made a day ahead…the
flavors are better blended and tastes far
better on the palette.
*Enjoy with Baked Falafals, organic crackers
or any other fish or meat dishes.


Homemade Vegan Hummus

Category : Dips , Entrees , Recipes , Snacks

Homemade Vegan Hummus

Homemade Vegan Hummus

This recipe has been altered from Hallelujah Acres version.
I use all organic ingredients for health as well as for flavor!

Serving Size: Makes approximately 2 cups
Servings: Varies
Prep Time: 10-15 minutes

16 oz. can garbanzo beans (drained and rinsed)
3 Tbs.fresh almond butter
1/4 cup lemon juice (freshly squeezed)
1 Tbs. extra virgin cold pressed olive oil
2 medium garlic cloves (peeled)
1 tsp. Redmond Sea Salt
1/2 to 1 tsp. cumin
pinch white pepper
1 tsp. raw or dried chopped parsley (optional)

Making It:
1. In a food processor place the garlic and run until well  minced.
2.Then place the garbanzo beans and process for 20 seconds.
3. Scrape sides into the middle and add the rest of the ingredients.
4. Process until well mixed and creamy.
5. Transfer to glass bowl, sprinkle with parsley, cover and refrigerate until ready to  serve.
* Serve with a big plate of cut up raw fresh veggies.



Sun-Dried Roma Tomato Catsup

Sun-Dried Roma Tomato Catsup

Sun-dried Roma Tomato Catsup

Serving Size: Approx. 2 Cups
Servings: Varies
Prep Time: 10 minutes

1 cup organic sun-dried tomatoes
(soaked 2 hours or more)
6 organic Roma tomatoes
6-8 fresh basil leaves
1 tsp. Redmond Sea Salt
1 squirt Stevia, or to taste (start light)

Can make ahead 1 day so it’s ready for your recipes.

Making It:
Process all the ingredients in a food processor, (if you want a smoother rather than a chunkier catsup then use a blender) until all the sun-dried tomatoes are well chopped and well blended. Pour into glass jar, store in fridge up to one week.

This is a chunky catsup, but do not be fooled by that because this catsup tastes better than any bottled variety.



Mexican Guacamole Dip

Category : Dips , Recipes

Mexican Guacamole Dip

Mexican Guacamole Dip

Serving Size: 1 cup
Prep Time:
8 minutes

Double the recipe if needed

 2 ripe organic avocados
1 large organic vine-ripe tomato, chopped fine
1/2 tsp Redmond Sea Salt

In Mexico, they do it simple! 

Making It:
Mash the meat of the avocados in a bowl. Add the chopped, diced tomato and sea salt. Blend and chill until ready to serve.

Serve with fresh organic vegetables or organic chips.