Basil Pesto Hummus

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Basil Pesto Hummus 


1 15oz can of garbanzo ( drained but keep liquid) 

1 cup of basil (packed tightly)

2 Tbs pine nuts

1 clove of garlic

1Tbs nutritional yeast

2Tbs drained garbanzo liquid (aquafaba) 

1Tbs olive oil ( + more for drizzling)

1 Tbs lemon juice 

1tsp salt 


In a food processor mix all ingredients except for the basil. Blend until smooth. If too thick add a it more liquid until desired consistency is achieved.

Add basil and blend again until smooth 

Spoon into a bowl and top with a drizzle of olive oil, a few pine nuts, and some fresh basil. This is a wonderful creamy and delicious dip! Serve with crackers, pita chips, or bread.

Makes approximately 8 servings at 2Tbs each 


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Delicious Fig Jam

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Hey Friends!

I’ve been wanting to make fig jam for weeks now and had not gotten around to it! I finally got my dad to help and we made quite a bit of it! Yay!!

My friend Paulina suggested I use this recipe so I did and I even tweaked it to make a sugar-free version! Both turned out tasty and delicious. Or how I like to say “ Nutritious and Delicious”

I ended up canning them all so they would be preserved and ready for us to eat whenever! Yummy!

Recipe with sugar 


2 pounds of fresh figs ( approximately 40 small figs or 20 really big figs) cut in quarters and remove stems 

1 cup granulated sugar

Juice of 1 lemon. ( or about 2 Tbs) 

1 tsp vanilla

1/4 cup of water 

Place all ingredients minus the water in a saucepan and cook over medium heat until sugar is dissolved and figs start to open up. Mash them a bit if they're not softening. 

Once sugar is dissolved add water and simmer for 20 minutes on low heat. 

Spoon into jars ( should fill 4, 8oz jars) and seal tightly. Will store for up to 2 months refrigerator or you can preserve by canning in a hot bath for 10 minutes. This way they will be preserved for a year! 

Recipe without sugar 


2 pounds of fresh figs ( approximately 40 small figs or 20 really big figs) cut in quarters and remove stems 

1/4 cup maple syrup

Juice of 1 lemon. ( or about 2 Tbs) 

1 tsp vanilla

1/4 cup of apple juice


Place all ingredients minus the water in a saucepan and cook over medium heat for 5 minutes until figs are start to open up. Mash them a bit if they're not softening. 

Add apple juice and simmer on low heat for 20 min.

Spoon into jars ( should fill 4, 8oz jars) and seal tightly. Will store for up to 2 months refrigerator or you can preserve by canning in a hot bath for 10 minutes. This way they will be preserved for a year!

*The color and brightenss of this jam will be less vibrant than the sugar version but still delicious. 


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Fresh Peach Salsa


Georgia peaches are definitely one of the best and most delicious things to eat when ripe! I live in Georgia so it seemed fitting to make some peach salsa! So fresh and tasty and a little bit sweet. It’s definitely a favorite and easy to make with most of your garden fresh items!



2 ripe peaches 

one medium to large red tomato 

1/4 sweet onion 

1/2 Tbs fresh cilantro chopped 

2 cloves of garlic, roughly chopped 

1 banana pepper 

1 tsp white vinegar

juice of 1/2 a lime 

2 tsp brown sugar 

1 Tbs honey

1 tsp red pepper flakes

1/4 tsp salt 


  1. Cut peaches into large wedges ( you may peel if desired but not necessary)

  2. Cut tomato, onion into wedges (remove a bit of the juicer part of the tomato so salsa is not runny) Dice the banana pepper.

  3. Place all ingredients including vinegar, lime juice, brown sugar, red pepper flakes, and salt into food processor.

  4. Coarsely chop in food processor until salsa is desired consistency. Its best to leave it a bit chunky and not so much a liquid.

  5. Transfer to an airtight container and chill until ready to use.

  6. Yields 4 cups and fits well in a pint sized mason jar

Enjoy with chips, tacos, or basically anything salsa would go on! 

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Fresh Summer Salsa + how to can it


Summer is the perfect time to can and make some salsa! Most of us usually plant the items that go into salsa such as tomato, cilantro, bell peppers, jalapeños,etc. Why not store up all that goodness and enjoy it year round?

Here is a recipe you can use to make fresh salsa and to can it! If you make it fresh and not can I cut this recipe in half! You would then store the salsa in the fridge for a couple of weeks or so. If you can it, you can then have it preserved for the next year!

Farm Fresh Salsa ( cut recipe in half when not canning it)

14 cups tomatos ( once processed through food processor )

1.5 cups green bell peppers ( roughly chopped)

1/2 cup banana peppers ( roughly chopped)

1.5 large red onion ( roughly chopped)

2 Jalapeños ( seeds removed)

6 cloves of garlic minced 

3/4 cup white vinegar 

Juice of 2 limes 

2 6 Oz can tomato paste 

1 tbs roasted cumin 

1 Tbs sea salt 

1 Tbs oregano 

1 tsp cayenne 

1 bunch of cilantro 

Supplies needed if canning

Jars- I used pint size jars for this recipe- purchase HERE

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Canning Supplies purchase HERE 

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Canning pot purchase HERE

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7 easy steps to can! See Below!



Prepare everything!

Prepare the tomatoes by washing, coring and quartering. Chop in food processor or by hand until they reach your desired level of chunkiness. Most canning recipes have you remove the skins. I feel if you chop them up in the food processor the skins do just fine and it’s not a problem later. Prepare the peppers, onions, garlic and cilantro by rinsing, removing the peels, stems and/or pith. Roughly chop by hand and then finely chop in the food processor.

I use a food processor like this one! CLICK HERE

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Stir together all chopped ingredients in a stockpot on the stove, adding the amount of lime juice + vinegar. Also stir in salt and spices, adjust to taste if needed. Bring your salsa to a gentle boil and simmer for 20 minutes.

If you are making this to use quickly and NOT can then you are done!! Pour mixture into jars ( will make approximately 3 jars if you make 1/2 the recipe) and refrigerate once cooled!

If canning proceed to next steps!



While salsa is simmering, place lids in another pot and pour boiling water over them to sterilize. It’s good if you sterilize or wash the jars prior to as well. You can also use your sterilize cycle on your dishwasher for the jars and then place the lids in a sauce pan on the stove with simmering water. I also threw the rings in there for good measure but you don’t have to. Just boil lids for about 5 minutes and you should be good!

Fill your large canning pot with water and bring to a boil .



Once you’ve cooked your salsa fill the jars with salsa (can use jar funnel, ladle or liquid measuring cup), leaving at least 1/2 inch empty space at the top of the jar.



Wipe the rim of the jar with a clean, damp cloth and check lid to make sure both are completely free of any salsa debris to ensure a strong seal. Place lid on jar with your magnet handle and hand-tighten the ring.



Once your big pot is hot and boiling add your jars. If you are making this recipe it should exactly fill 7 jars which is what fits perfectly into the canning pot.



Cover with lid and cook for 20 minutes. Once the time is over turn of heat and let sit for 5 minutes. Then with your handle carefully remove the jars and place them on your countertop. You will soon start to hear a popping sound which is the lids sealing. Let the jars sit for 24 hours to completely cool.


Now you are ready to EAT, EAT, EAT!!!!!!!!!!

I hope you love this tasty recipe as much as I do! You can gift this to friends and family as a great housewarming gift!!



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Pesto Crumble Topping


Hey Friends! This is an easy and quick pesto recipe. It’s a bit more of a crumble the a sauce. I skip the oil and most of the times don’t even add garlic. I have found that pecans and walnuts make just as tasty of a pesto as pine nuts and they are way less expensive. Give this a try and I hope you love it as much as I do!


2 Cups of fresh basil leaves 

1/2 Cup of Pecans

1 Tbs Nutritional Yeast 

1 tsp salt 

( optional: 2 cloves of fresh garlic) I add garlic when i make it for pasta, otherwise I skip it and just love the strong basil flavor. )


Wash basil and remove stems 

Place in food processor with pecans 

Pulse until blended then add nutritional yeast and salt. 

Use as topping in salads, pasta’s, soups, etc. 

Happy Cooking!

xo, Annette

"Queso" Party Dip

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This is a fun and tasty “ Questo” dip you’ll be sure to enjoy!!

“Queso” Party Dip 


1 Medium yellow onion finely chopped 

1 jalapeño ( ribbed and seeded) and finely chopped 

2 cloves of garlic ( minced) 

3 Cups of Delicious “Cheese” dip ( see last week’s recipe HERE)

1 15 oz can of pinto beans (rinsed and drained) 

1 15 oz can of black beans (rinsed and drained)

2 cups fresh diced tomatoes 

1/2 minced fresh cilantro 

Green onion minced to sprinkle 

1/4 tsp salt 

pepper to taste 


1.) In large pot heat a bit of butter and sauté the onions,  jalapeño and garlic until tender. 

2.) Add the “cheese” and heat together. Stir in beans & tomatoes ( make sure to drain and rinse the beans VERY well)

3.) Once warm stir in cilantro and green onion. 

May be stored in refrigerator for up to a week and re-warmed on stovetop or microwave. 

A fun dip to make for 4th of July! 

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I hope you enjoy eating these delicious , simple to make recipes!!

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Delicious "Cheese" Dip

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Friends! This is hands down one of the easiest most healthy and delicious cheese recipes you will ever make! Not only is it easy and tasty but it is very inexpensive and contains no common food allergens so win win! The consistency of the potato and carrot once blended really does mimic a cheese sauce. This works well for so many recipes! Stay tuned for one coming up next week you can make for fourth of july!

Delicious “Cheese Dip” 


2 Cups of potatoes ( russet or yukon) diced large and peeled. 

2 Cups of carrots, diced large 

1/2 Cup water ( use water from cooked potatoes and carrots) 

1/3 Cup olive oil 

1/2 cup nutritional yeast flakes

1 Tbs fresh lemon juice

2 tsp salt

1tsp garlic powder

1 tsp onion powder

pinch of cayenne powder  (optional) 


Boil potatoes and carrots until soft, drain ( use 1/2 cup of this liquid as the water) 

Blend in a high powered blender such as a vita mix until very smooth. 


Will store for 1 week in refrigerator . May be re-heated on stovetop or microwave. This makes a great nacho cheese dip but can also be used for enchiladas, scalloped potatoes & more 

Makes approximately 4 cups 

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