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2 tbsp. olive oil
½ tsp. coriander
½ tsp. allspice
1 tsp. cumin
2 garlic cloves, peeled and minced
1 large onion, peeled and diced
8-10 ounces beef, diced (optional)
1 jalapeno pepper, deseeded and diced
2 tomatoes, seeds removed and diced
1 ear corn, kernels
1 cup kidney beans , cooked
1 cup black eyed peas, cooked
½ cup water or stock (chicken, beef or veggie)
1 tsp. sea salt
Cheddar cheese (optional)
Chives, minced

Saute coriander, allspice and cumin in oil for 1 minute.  Add garlic and onion and sauté 2-3 minutes.  Add beef and cook 1 minute.  Add jalapeno pepper, tomatoes, corn, kidney beans, black eyed peas, water or stock and sea salt.  Cover and bring to a boil.  Reduce flame to medium and cook 25-30 minutes.  Garnish with cheddar cheese and minced chives.  Yield: 4 servings.

½ head of cabbage, shredded or 4 cups
1 red pepper, deseeded and sliced thin
1 carrot, cut into thin matchsticks
1 tbsp. raspberry vinegar
¼ tsp. sea salt
2 tbsp. olive oil
½ tbsp. honey

Combine cabbage, red pepper and carrot in a bowl.  Whisk raspberry vinegar, sea salt, olive oil and honey.  Pour dressing over slaw and marinate 30 minutes or overnight.

2 cucumbers, peeled, deseeded and diced
2 large tomatoes, deseeded and diced
1 hot pepper, deseeded and minced
1 small red onion, peeled and minced
1 garlic clove, peeled and minced
Juice of 1 lime
2 tbsp. cilantro, minced
¼ tsp. Sea salt
Corn tortillas
olive oil

Preheat oven to 375º. In a bowl combine cucumbers, tomatoes, pepper, onion, garlic, lime juice, cilantro and salt. Cut tortilla into bite-sized triangles. Drizzle with olive oil and a pinch of sea salt. Bake 10 minutes, or until crispy.