Salsa: Sebi Style

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:

Dr. Sebi Cell Food

What is African BioMineral Balance?

Ty’s Conscious Kitchen

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

  • Difficulty: Easy
  • Print

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!)


  1. Place all ingredients in a high speed blender or food processor.
  2. Pulse for 3-5 seconds. Texture should be course and “salsa” like.
  3. 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!


Killer Basil-Garlic Pesto (Literally)

This particular recipe ratio has been so cherished by family and friends, that I have grown heaps of basil in my garden…. primarily JUST for this spicy pesto perfection (as pictured above).

In today’s society and environmental conditions, humans are more susceptible now than ever before for bacterial, fungal and parasitic invasions within the gut! These invasions become hidden culprits of a wide variety of digestive and inflammatory conditions.  Fermentation, candida, parasites and bacterial infections will embed in the large intestines, small intestines, and even setup camp in the lymphatic system! Luckily, nature always provides an antidote: GARLIC, a flavorful addition to a wide variety of culinary creations, contains anti-bacterial and anti-microbial properties, along with some parasite-killing power!

two white garlics
Some medicines have flavor and punch, like garlic!

Boosting immunity and delivering prebiotics, this sauce’s foundational ingredients are commonly recommended for parasite-killing action. (Garlic, basil, raw pumpkin seeds). Beware of the garlic bite!

plant leaves green basil
When it comes to making anything… especially pesto… fresh is always best!

Killer Basil-Garlic Pesto

  • Difficulty: Easy
  • Print


2 oz. fresh basil leaves, with stems

1/2 cup raw pumpkin seeds

1/4 cup hemp hearts

3/4 – 1 cup clean water (distilled is great)

juice of 1 large organic lemon

Sea salt to taste (optional)


  1. Place ingredients in a high speed blender. Blend on high speed until smooth and light green in color.
  2. Store in mason jar for 10-14 days.
  3. Suggestions for use: Combine with fresh chopped tomatoes, mushrooms and spiraled zucchini for zucchinighetti… stir into any salad or lettuce wrap, or use as a spicy dip for snacking on fresh vegetables!
  4. Additional tip: for a creamier pesto sauce, use cashews instead of pumpkin seeds. If using for hot foods, do not add the sauce to a hot skillet. Instead, stir in at the very end of the cooking process, just before serving.



Raw Vegan Taco Meat

Adapted from a collard wrap recipe by Raw and Radiant, this light and healthy taco meat alternative boasts a fabulous texture and flavor! Use this low fat, raw vegan filling for your next “Taco Tuesday” night! Read More

Blueberry Baby Blend

My third born has no trouble expressing which baby food blend she loves. From her excitement over this simple blend of fruits, I decided to share on my blog! This sweet combination stores well in the refrigerator, has a favorable texture, and its sweet flavor makes feeding your baby powdered nutritives / herbs simple and fun! In fact, it’s so good, you may want to have some as a breakfast or snack for yourself! Read More

Having the Guts to Heal our Heart

My recent dive into learning the art and practice of colon hydrotherapy has been quite the journey (and I’m just getting started!).  The opportunity fell on my lap during somewhat of a stall in my own life, holistically speaking.  Since I’m on the topic of colon health… and stalling in life, let me explain how they correlate: stalling in life is like constipation is it not?… An emotional stall in life AND/OR physical constipation can create these symptoms: Read More

Holiday Spiced Cultured Vegetables

Confession: I despise cold weather.  Every winter, I consider uprooting my family and moving to the tropics for this reason. Yet, there is something positive about the Fall and Winter, and that is the delicious spices of the season!  This recipe has a unique twist of carminative spices like cinnamon, clove and a big punch of ginger to give gut flora a healthy boost with a festive flavor. This pairs well with winter squash or salad greens, or even a steamed sweet potato. Read More

Persinnamon Freezer Fudge

I love the texture of this chocolate vegan freezer fudge that seems to be a family favorite in our house.  However, with Winter brewing, and persimmons and warming spices all around, I was inspired to try this new fudge idea.  For my taste buds it turned out oh-so-good! It makes a wonderfully light, refreshing and unique snack… yet healthy enough for breakfast! Persimmons come around every winter, bringing sweet juicy goodness to the season. I hope you will try it, and would love to hear how it turned out for you! Read More