Of all the “rabbit holes” to vortex into, I am fascinated in the rabbit hole of the Dr. Sebi approach to healing dis-eases with specific herbs and nutrition. As a pathologist, herbalist, biochemist, naturalist, and “Celebrity Healer” … his methodology for eradicating illnesses continues to yield positive results for many individuals with common ailments in Western society (cancer, heart disease, arthritis, digestive ailments….). His lifestyle recommendations prove especially beneficial to those of African or Caribbean ancestral roots. (“African BioMineral Health”).
To further research Dr. Sebi and the big legacy he left in the Natural health world, check out these following links:
What is African BioMineral Balance?
I have recently dabbled into creating a few recipes that follow his nutritional recommendations, choosing as many ingredients as possible from my local farmers market, as Dr. Sebi highly advocated in his teachings. This flavorful salsa makes a perfect Summertime snack after a long day in the warm sun, or with any Mexican- themed cuisine… (For example, this Raw Vegan Taco “Meat” ). When blending salsa, remember when blending LESS IS MORE when it comes to proper salsa texture. I used my Vitamix, which required only about a 3 second-pulse! I then added an extra 2-seconds, and almost ruined it (look to “Troubleshooting” in the recipe notes for correcting any over-blending).
The result of adding red AND orange bell pepper, paired with a little cucumber and cilantro, was a vibrant dip, full of life, color, nutrition and flavor!
This makes a great dip for cucumber, chayote squash slices, fresh bell peppers, or even with these beautiful alkaline spelt and rye crackers from Ty’s Conscious Kitchen!
Sebi Style Salsa
Vegan, Raw, Dr. Sebi approved and full of flavor
- 3 plum tomatoes, quartered
- ½ red bell pepper, coarsely chopped
- ½ orange bell pepper, coarsely chopped
- 1-2 T cucumber, coarsely chopped
- 2 T fresh cilantro leaves
- Juice of 2 key limes
- 1 T fresh peach juice (add 1/2 of a chopped peach for a sweeter salsa!)
- 2-3 T green onions, chopped
- Pinch of Sea Salt
- Pinch of Dulse flakes
- Cayenne Pepper to taste
- Optional: red chili pepper or jalapeño pepper, chopped (with or without seeds… depends on how spicy you want the salsa!)
- Place all ingredients in a high speed blender or food processor.
- Pulse for 3-5 seconds. Texture should be course and “salsa” like.
- Enjoy! Store in airtight container for 7-10 days.
Trouble-shooting: if you over-blend, the salsa will be too liquid in texture. In this case, simply strain the excess liquid in a colander/strainer. Always blend / pulse for a very short time for a good salsa consistency!