Whoa, Pure Jeevan's Back?!

2016 update: Aha, you noticed?! Welcome. Yes, we wanted to bring the site back online again, mainly because it's so packed with articles and information. It will be a work in progress for some time, as we changed web platforms and all sorts of tech stuff. So, a lot of links are hard-coded to old Wordpress-style links... just awful. But, in time we'll get all of it back in shape. For now, enjoy clicking around and reading!

For today's Makin' It Monday feature, we'd like to present "Salsa Campechano." We'll have to admit, though, that we do not speak Spanish. So, we have to give some credit to Google's online language translator. When we went to name this recipe, Wendi suggested that this is a "manly" dish (since I created it). However, we didn't find the perfect Spanish word to fit the recipe.Then, considering the walnuts in the recipe, Wendi suggested that perhaps "hearty" was a better adjective. Google returned the Spanish word campechano for this, and we immediately thought: Yes!, that sounds just perfect!? So, here's an amazing recipe for you. It's a hearty salsa recipe, but I actually like to eat it as a soup.

This is an easy recipe. To get started, all you'll need are:

  • two tomatoes
  • one peach
  • 1/4 cup of walnuts
  • a small chunk of onion (see pic for approx. size)
  • garlic (not shown, but one clove -- or you could use garlic powder)
  • cilantro (handful, fresh)
  • salt (to taste)
  • coriander powder (teaspoon or so)
  • cayenne (to taste)
  • tamari or Nama Shoyu (optional, to taste - 1+ tsp. for me)

Just toss everything into a food processor and pulse many times until the desired consistency is reached. It's important to pulse rather than to just hit the "on" button and wait. Pulsing leaves a chunkier texture and also seems to allow more control as you process your food. Below is a picture of how my Salsa Campechano turned out today.

As you can see, it turned out rather thick (which is fine). I think it was thicker because my tomatoes were more firm than other times I've made this. Either way (thicker, or soupier) is delicioso. As I said, this can be served either as a salsa / condiment? or as a highly refreshing soup. (I prefer it as a soup, and promptly enjoyed the entire bowl!) Enjoy!

Original Comments

Below, we have included the original comments from this blog post. Additional comments may be made via Facebook, below.

On June 15, 2009, Jenni wrote:

That look so good! Thanks for sharing it! I am going to make it this week. (Without cilantro, because cilantro and I are not friends. A handful of parsley works for me!)

On June 15, 2009, Christina wrote:

It looks delicious - i'm gonna make it tomorrow! Thank you x

On June 15, 2009, Jim Dee wrote:

It's SOOOO good! I made it tonight for dinner, again! -Jim

On June 16, 2009, Kandy wrote:

This sounds wonderful. Is there any way to get the nutritional counts on this? I am diabetic so would like to know carbs to be able to include in my daily food log....raw is helping me so much.

On June 16, 2009, Jim Dee wrote:

Wow, I'm glad to hear that raw is helping with your diabetes. Have you read all of the special coverage we've done here on raw & diabetes? Great stuff! Anyway, I've heard many people reference a site called FitDay for this sort of thing (free site for tracking calories & other nutritional analysis). Haven't tried it myself, but I'd check that out as a first step. -Jim

On July 28, 2009, Wren wrote:

This looks delicious, Jim. Gonna try it. You might also like gazpacho, the Spanish Andalusian cold tomato, pepper, cuke, spice and herbs summer soup. Uncooked and very refreshing. http://food.theatlantic.com/abroad/gazpacho-sum...