Homemade Habanero Hot Sauce recipe

If there is one thing we grow a lot of, it's spicy peppers. Serranos, cayennes, jalapenos, thai chilis, tabascos, ghost peppers (yes, those) and habaneros! I have developed an affinity for habaneros and their pretty color, and have since started cooking with them in just about everything. Making a hot sauce was naturally the next step to making it last through the seasons.

This recipe is great because it's not so hot that it burns your whole mouth off, but has some really delicious sweet tones that don't burn your tongue. Also I have found it to be quite different from any other hot sauce I've tried before. It's good on just about everything.

So, are they healthy for you? They are. Habaneros contain capsaicin which lowers blood pressure, cholesterol, and aids in slowing down cancer cells in the prostate. Like other chili peppers, it speeds up your metabolism forcing fat cells to be used as energy. So enjoy this healthy condiment and use liberally (or as much as you can handle) in all your meals!


  • 1 lb chopped peaches or nectarines with pits removed (frozen works great)
  • 5 cloves garlic chopped
  • 1/2 onion, chopped
  • 2 Tablespoons sugar  a touch more if your peaches aren't sweet) 
  • 2 teaspoons salt
  • zest and juice of 1 lime
  • 1 cup water
  • 1 cup apple cider vinegar
  • 10 - 12 habanero peppers, stems removed and cut in half ( Wear gloves! I actually wrapped a clean dish towel around my mouth as well because breathing in was making me cough). 


  1. Combine everything but the habaneros in a medium sized sauce pan and bring to a boil. Turn the heat down a bit and let it simmer for 5 minutes.
  2. Take off the heat, add the peppers and blend (with an immersion blender or a stand up blender) until the sauce is completely smooth.
  3. Let it cool, bottle it up how you wish (mason jars work great!) and refrigerate. It should last several months in the fridge.

recipe adapted from forrealslife

Bread and Butter Pickles Recipe

Since I've just gone on a bunch in my previous post about how good cucumbers are for you, just enjoy this pickle recipe! Bread and butter pickles are a personal favorite of mine so that is what I tried out.
They do not disappoint. 

This is a quick pickle recipe so they need to be refrigerated. If you are experienced in canning you can certainly store this batch that way. Enjoy on anything and everything!


  • 2 pound kirby cucumbers, sliced 1/4-inch thick 
  • 1 large sweet onion, thinly sliced
  • 1/4 cup Diamond Kosher salt
  • 1 cup of sugar 
  • 1 cup distilled white vinegar
  • 1/2 teaspoons ground turmeric
  • 2 tablespoon mustard seeds
  • 1/2 teaspoon celery seed
  • 1/2 teaspoon dill weed


  1. In a medium bowl, combine the cucumbers, onion and salt. Mix well.
  2. Cover the mixture with ice. Let stand at room temperature for two hours. In a pot, bring sugar, vinegar and spices to a boil.
  3. Drain cucumbers and onions. Add to vinegar mixture and bring almost back to a boil. Remove from heat and cool. You can store the pickles in an airtight container for up to three weeks in the fridge. They will begin tasting pickled in just a couple hours.

Cukes Are Good For You + A Crunchy Cucumber Salad recipe

I have never met a person who hasn't liked a cucumber.
Crunchy, hydrating, cooling and delicious, this summertime treat is also a superfood. Loaded with vitamin K, B vitamins, copper, potassium, vitamin C and manganese cucumbers also contain anti-inflammatories that promote brain health and improve memory. Cukes contain phytonutrients that reduce cancer, are loaded with water and fiber that aid your digestive tract, and all those B vitamins relieve stress. They fight other inflammation in unwanted parts of the body (cue the cucumber slices on eyelids often seen in movies during a 'relaxing' night in the tub). The short of it is, cucumbers are amazing for you.

Remember: buying organic cukes are important! Cucumbers were ranked the 12th most contaminated food and 2nd in cancer risk due to their pesticide content (via EWG). So before you make this salad make sure your cukes are legit!


  • 3 English Cucumbers (about 2 pounds)
  • 1/2 cup roasted salted peanuts, roughly chopped
  • 2 tablespoons freshly chopped thai basil
  • Juice of 1 lime
  • 2 teaspoons peanut or sesame oil
  • 3/4 teaspoon salt
  • 1/4 teaspoon crushed red-pepper flakes
  • 1 garlic clove crushed and minced


  1. Cut cucumbers into 1/2-inch dice, and place in a medium bowl. Add peanuts, thai basil, garlic, lime juice, oil, salt, and crushed red-pepper flakes, and stir to combine.
  2. Set aside for 30 minutes to let flavors soak in and then serve.

Garlic Soup recipe - Live Longer!

As you all know we just pulled a massive garlic harvest.  I LOVE eating fresh garlic and like most people, never knew it was an option.  Grocery stores mostly sell dried garlic and you can really only get fresh garlic at the farmers market or if you grow it. The bulbs are juicier and bursting with flavor and I can only imagine that all the nutritional components are also more potent. 

With that being said - this is pretty much the healthiest soup you can eat... allow me to list all the ways. Garlic is low in calories and high in Allicin (responsible for anti-inflammatory, viral and thrombotic properties), Vitamin C, B6 and Manganese. It cleans your body of metals, contains antioxidants, is good for your bones, reduces cholesterol levels and lowers blood pressure. Basically it makes you live longer and it's DELICIOUS! 


  • 5-6 garlic bulbs 
  • 2 tablespoons of coconut oil or ghee
  • 3-4 garlic scapes (if available)
  • handful of coconut flour
  • 4 cups of veggie stock
  • few sprigs of fresh tarragon or other herbs of choice
  • himalayan salt and fresh ground pepper


  1. Peel and smash the garlic and chop up the scapes. Add the coconut oil to a medium pot and heat. Add the garlic and scapes and let them cook until the garlic gets golden brown.
  2. Add the coconut flour and a bit of stock to make a roux.
  3. Add the rest of the veggie stock and let simmer for about 10 minutes. 
  4. Use the back of a wooden spoon to smash the garlic into the side of the pan or use your immersion blender to get the soup smoother. 
  5. Chop up your tarragon and add some salt and pepper to taste
  6. Eat to your health!

A Garlicky Scape Yogurt Dressing/dip/sauce

We get this alot...what is a garlic scape?!

This is not really an unusual question to hear because until a few years back, I didn't know what a scape was either. Firstly, they can only be found at farmers markets or if you grow garlic. Secondly, once you do find them, what do you dooooo with them? Besides making pesto - recipe coming soon -  you can sautรฉ them with your greens, add them to your eggs or make delicious dressings with them (like the one you're about to learn)!

Similar to garlic - scapes are EXCELLENT for you.
They are high in antioxidants, contain anti-cancer fighting properties and help protect your kidneys and liver. Once again, mother nature lends her healing powers through our food, so lets take advantage of it in one more delicious way.

This recipe is a new favorite because its so versatile. For instance, I first made it as a salad dressing, then used the same dressing as a sauce for my salmon burgers and then later on in the week made a thicker version of it and used it as a dip for veggies! It's so EASY to make, super healthy for you and DELICIOUS! I really hope you love it as much as I do.

Garlicky Scape Yogurt Dressing


  • A bunch of garlic scapes (5-10)
  • Large handful of cilantro
  • 7oz container of 2% greek yogurt
  • Salt and pepper
  • Pinch of red pepper flakes


  1. Roughly chop the scapes into 1" pieces (start with 5 and you can add more as you go).
  2. Tear off the cilantro leaves from the stems. Throw the scapes, cilantro, and about 3/4 of the greek yogurt into the blender or food processor. Blend until smooth and creamy.
  3. Season with salt, pepper and red pepper flakes to taste.  Blend some more and voila!

*To make thicker, add more yogurt.