Kettle Corn

1 cup popcorn

1 cup sugar

1 cup coconut oil (with 2 tblsp. ghee)

Add oil to pan +  three unpopped popcorn kernels. Turn heat to medium.

Once the three kernels have popped, add all other ingredients to the pan.

Slide the pan around to mix sugar with the oil. Continue sliding the pan until finished.

Remove from heat right before the peak the popping.




Base:salsa web

2 tblsp. olive oil in saute pan
4 cloves garlic – chopped
1 habanero chili (or 3 Thai chilis…or any type / combination of hot peppers that you like) – finely chopped

Saute garlic and peppers in oil just long enough that you start to smell the aromas
(garlic should be slightly browned …turn off heat before it burns).  Remove from heat.

to the sauted oil, garlic & peppers add

1 can tomato sauce – set aside to cool

4 stalks celery
1 large yellow or white onion
1 carrot
3 or 4 bell peppers
6 or more large fresh tomatoes
2 bunches fresh cilantro
juice and zest from 5 limes
salt & pepper to taste
1 tblsp. cumin seeds

Pour sauce base over chopped vegetables and mix.

Great freshly made…but even better after sitting over night!

Lisa’s notes:  Salsa…. I have been known to eat it for breakfast, lunch and dinner.  I love mexican food and can tell in the first few moments if a restaurant is good by their salsa; if it is awesome, then the rest of the food usually is too.

My favorite salsa of all time is Casa Lupe’s.  My parents first took me to a restaurant that was in Gridley, CA when I was a child. Since then I have eaten mexican food all over and have yet to discover a salsa that’s better.  ….I have often contemplated applying for a job there so I could learn their salsa secrets!  This recipe is the culmination of many years of experimentation in attempts to match Casa Lupe’s awesome salsa.

Yellow Roasted Beets

Roasted Yellow Beets

peel and slice beets to about 1/2 inch thick

coat with olive oil & apple cider vinegar

  • roast open in a 500 degree oven
  • turn them occasionally
  • they are done when they are browned

I love beets. My family does not. So I spend the summer experimenting with different versions to see if I could change their minds. I scored a winner with this one. My 7 year old eats these as fast as I can make them…he likes them ‘extra crispy.’

Mafer’s Kale Chips

Kale Chips

super curly kale

  • take out as much of the veins as possible
  • tear into bite sized pieces
  • coat with Cilantro Pesto Sauce
  • bake on low temperature or in food dehydrator until crispy



2 (6oz) cans tomato paste
1/2 cup white vinegar (last batch, I used red wine vinegar…yummy!!)
4 tblsp. brown sugar
1 tblsp. garlic powder
1 tblsp. onion powder
1/4 tsp. all spice

  • add enough water to make it the consistency that you like****In one batch – I used molasses in addition to the brown sugar. I didn’t care for the flavor so left it  out in subsequent batches.