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.


Tofu Hummus Recipe

I love hummus. It's probably one of my favorite foods. I spread it on bagels and bread. I stir it into salads, pasta and rice.

I also love to run. Running requires a lot of protein to repair your muscle tissue. In order to increase my protein intake, I've started making tofu hummus.

Tofu hummus is very versatile. You can make it with whatever beans you have on hand. It's also quick and easy to make if you have a food processor.

Here's one of my favorite examples.


1/2 block silken firm tofu
1 can garbanzo beans
3 tbls sunflower seeds
2 tbls olive oil
1 tbl hot sauce
1 tbl apple cider vinegar
3 cloves garlic
1 serrano pepper
3 tsps salt

Puree until smooth. You can use it immediately, but it will benefit from a few hours rest in the fridge.