Zesty Orange Salsa

Embrace the Flavors of Summer: Refreshing Orange Salsa Recipe

Summer in Southern California means enjoying fresh produce like oranges and early-season tomatoes from the farmer’s markets. This refreshing orange salsa is perfect for July 4th barbecues or any time you want a sweet, savory, and slightly spicy dish.

If you like mango salsa, you'll love this citrusy alternative. Bursting with bright colors and a delightful balance of flavors, this homemade orange salsa is sure to tantalize your taste buds. Plus, the ingredients offer numerous health benefits, making it a delicious and nutritious choice.

Let's dive into this tasty and healthy creation!4 cups chopped tomoatoes

• 1 red onion, chopped

• 2 jalapenos, chopped

• 1/2 bunch of cilantro

• 2 oranges, peeled and cut into small pieces

• the juice of 1 lime

• Freshly ground black pepper and salt to taste

In a pan, with no oil I “sweat” the chopped onion and jalapeños for 3-4 minutes, it’s just enough to take the bite out of them but not really cook them. Set aside and let them cool. In a large sized glass bowl, combine the peeled and segmented oranges, chopped tomatoes, the cooled finely chopped red onion, minced jalapeno pepper, and fresh cilantro.

1. Drizzle the lime juice over the mixture and season with salt and pepper to taste.

2. Gently toss all the ingredients together until well combined.

3. Allow the flavors to meld together by refrigerating the salsa for at least 30 minutes before serving.

   Pair it with crispy tortilla chips for a delightful appetizer.

   Use it as a vibrant accompaniment to tacos or quesadillas.

   Add a spoonful of this salsa to your favorite salads for a burst of flavor.

Benefits of the Ingredients:

Oranges: Oranges are renowned for their high vitamin C content, which strengthens the immune system, promotes collagen production, and aids in iron absorption. Additionally, they are rich in dietary fiber, supporting healthy digestion and maintaining a feeling of fullness. Oranges also offer a generous supply of antioxidants that help combat free radicals and reduce the risk of chronic diseases.

Tomatoes: Tomatoes are a nutritional powerhouse. They are a great source of vitamins C and K, potassium, and folate. Tomatoes are also rich in lycopene, a powerful antioxidant associated with various health benefits, including reducing the risk of certain cancers and promoting heart health.

Red Onion: Red onions not only add a delightful crunch and flavor to the salsa but also pack a punch of health benefits. They are a great source of antioxidants, particularly quercetin, which possesses anti-inflammatory properties. Red onions also contain sulfur compounds that may support cardiovascular health and help regulate blood sugar levels.

Jalapeno Pepper: Jalapeno peppers, known for their spicy kick, are a fantastic source of capsaicin. Capsaicin has been linked to various health benefits, including pain relief, increased metabolism, and reduced inflammation. Jalapenos also contain vitamins A and C, along with essential minerals like potassium.

Cilantro: A type of herb.Beyond its aromatic qualities, cilantro (also known as coriander) is a herb loaded with antioxidants, vitamins A and K, and minerals such as potassium and calcium. It may have detoxifying properties, aid in digestion, and potentially reduce inflammation in the body.

Incorporating fresh, seasonal ingredients into your culinary adventures not only elevates your dining experience but also promotes a healthier lifestyle. It can also cut down on food waste, often farmers will sell “the uglier” fruit and vegetables for much less because most people don’t buy them, and they don’t need to be perfect if you’re making salsa. Studies have consistently shown that adopting a whole-food, plant-based diet can significantly reduce the risk of chronic diseases such as heart diseases, certain cancers, and type 2 diabetes. Moreover, it's an environmentally conscious choice that contributes to a healthier planet. So, as you enjoy each spoonful of this delightful orange salsa, knowing that you're making a wholesome choice for yourself and a sustainable one for the Earth.

Gazpacho

Summer is winding down but here in Southern California it’s still in the upper 90’s & 100’s. Tomatoes and cucumbers are full of water and electrolytes and gazpacho is perfect on hot days. I started making this several years ago, sometimes the ingredients vary a little but this is pretty much always my base. My husband called it martian salsa on Facebook once, haha! Eating spicy things when it’s hot seems counter intuitive but if you look at cultures near the equator they often eat lots of spicy food. I used yellow heirloom tomatoes for this version. If your cucumbers have a thick skin you can remove some or part of it. If you prefer something mild, remove the seeds and membrane of the jalapeño. The longer this sits the spicier it gets. Eat by itself or with avocado (everything is better with avocado) and tortilla chips.

Gazpacho

2-4 cucumbers depending on size
1 jalapeño
1/2 bunch of cilantro
1 onion
6 tomatoes
2 limes
kosher salt
fresh ground black pepper


Cut half of the ingredients into chuck then blend/purée in the blender pour into a large bowl. Chop the and vegetables and pour into blended mixture. Add the juice of the limes, the rest of the cilantro leaves. Salt and pepper to tasted (I used about 1 tsp of salt 1/2 tsp of fresh ground pepper). Serve immediately or store in the refrigerator until you’re ready to eat. Enjoy!

Peach Cobbler

Peaches are one of summer's treasures. We used to have a peach tree and nothing is better than fresh, organic peaches right off the tree. Peach smoothies, salsa and cobbler are all close seconds. It's an easy recipe but takes a little time. Frozen peaches are perfect for this because they’re already peeled and sliced (you can also used canned but the texture will be a little more mushy). If you can get peaches off someones tree, great! If not, buy organic, peaches are one on the “dirty dozen” list. If you like more cobbler on the top, it's easy to double the topping.

Peach Cobbler

1 cup whole wheat or unbleached flour (oat flour if you want it gluten free)

2 Tbsp sugar

1 1/2 tea baking powder

1/2 tea cinnamon

1/4 vegan butter

5-6 cups sliced peaches

1/3-2/3 cups sugar

1 Tbsp corn starch

1/4 cup water

1/4 cup plant milk

2 tsp vanilla divided

Preheat oven to 400. For the topping, in a medium bowl stir the flour, 2 Tbsp sugar, baking powder and cinnamon. Cut in butter until mixture resembles coarse crumbs. Add the plant milk until you have a slightly sticky biscuit type dough. Set aside.

For the filling, in a large pot combine the peaches, the sugar, cornstarch, water (you don’t need to use water if they’re frozen) and 1 tsp vanilla. Let stand for a few minutes. Cook and stir until slightly thickened. Pour into a 9x13 pan if your doubling the recipe a lasagna pan will work. Add the topping and bake about 30 minutes or until a toothpick comes out clean. Serve with vegan whipped cream or ice cream and enjoy!