This is a great recipe that one of our coaching clients, Karla, sent to us. I loved it so much that I wanted to share it with you guys here on the blog. Hope you enjoy!
Salsa:
- 20 to 24 medium to large tomatoes, chop
- 5 stocks of celery, dice
- 3-6 large Green peppers, chop
- 3-6 large Red Peppers, chop
- 3 – Large onions, dice
- 1/4 tsp. Ginger
- 3 whole garlic cloves or 3 tsp. garlic power
- 6 to 8 red chili peppers or 6 tsp of chopped red peppers, jalapeno peppers, I prefer the Jalapenos and I add the crushed red pepper (6 tbsp. Spoons that they use on pizzas.) (Add more if you prefer it hotter)
- ¼ cup of diced parsley
- 1-Tbsp sugar and salt to tasteyou desire…I use one tsp. salt canning only do not use iodized.
- ½ cup of real apple cider vinegar not the vinegar made from grain!
- Two - 12 oz. cans of tomato paste
Combine all ingredients in a large canning pan, and cook ½ hour to 2 hours (the longer it cooks the thicker it gets). Pour into clean hot pint jars, and seal tops and cold pack for 10 mins, time starts after a full boil of the water.
Meat Loaf:
Ingredients A:
- 2 lbs. of ground beef, turkey, chicken or lamb
- 1 cup of bread crumbs I just toast Ezekiel bread cut into cubes./ or oatmeal ¾ cup.
- 1 ½ cup of salsa. Hold back ½ for the top of meat loaf.
Ingredients B:
- 1 egg
- 1/8 tsp. ground cloves
- 1/8 tsp. ginger
- 1/3 cup craisins or raisins
- 1/3 cup sliced almonds/or sunflower seeds
- 2 tsp. cinnamon mixed with 2 tsp. sugar/honey or maple syrup
Instructions:
- Fold together Ingredients A.
- Mix in Ingredients B.
- Mix and form to a loaf.
- Place in baking dish, cover with remaining ½ cup salsa, place lid on the dish bake at 375 for one hour.
© Copyright 2019 Michael Lam, M.D. All Rights Reserved.
