Broccoli Olive and Corn Salsa Recipe

I'm just mixing up cultures as I see fit. All cuisines, from all over the world, have the human palate in common. They can blend in some amazing ways. 
This has a really fresh and clean flavor. It's light, but filling. Ideal for the end of summer. It just needs a little bread or rice to go with it. 

Make sure when you serve it to coat the bread or rice with some of that scrumptious sauce!
Salsa Recipe Ingredients
2 broccoli crowns, chopped small
1 can small black olives, halved
2/3 cup frozen corn
1/2 cup frozen peas
2 shallots, diced
1 jalapeno, minced
1 poblano, diced
3 cloves garlic, minced
2 tlbs olive oil
1 tbl hot sauce
2 tsps spicy mustard
2 tsps salt
1 tsp black pepper
2 tsps dry thyme

Add all the ingredients to a large mixing bowl and stir to combine. Let rest overnight. 

The broccoli cooks in the acid and the frozen ingredients thaw without losing their color or flavor.


More Hummus Goodness (Vegan)

A great little sandwich I made the other day was hummus and lightlife bologna style with some dill pickle. Really simple.

I built my sandwich on a thomas' bagel (which has no egg or milk). The important step is to lay down one slice of lightlife then slather that with hummus and cover with another slice. Top with pickle, onion, pepper, or any combo thereof.

So easy to make in the morning for breakfast or prepare and wrap for a take to work lunch. Really filling. The hummus and lightlife really pack the protein and iron. The thomas' bagel has a good amount of protein and iron too.

Another filling way to eat hummus is just have half a bagel and cover it with hummus and eat with a side of low salt lays potato chips or dry roasted edammame.

I find both these meals very filling, satisfying and enduring. My taste buds are satiated and my stomach doesn't nag me for at least 3 or 4 hours after.