Every gathering needs salsa to spice things up, and so, every “nest” needs it’s own unique salsa recipe to create it’s own special flavour and to nurture it’s spice.  This easy red salsa is our nest’s recipe.  It is simple, quick and easy to make.  It pairs well with our nachos, tortillas, or crisps (chips) of your choice. While this recipe creates a mild spice, just add in  a chili of your choice to heat things up! We think our salsa is the perfect spice to add to a stunning red African sunset over the Great Rift Valley. Homemade red salsa pairs well with our nachos, tortillas, or crisps (chips) of your choice. Preparation Time 10 minutes Cook Time 0 minutes Total Prep Time 20 minutes 10 minutes Servings   4 - 6 people Ingredients 1 whole medium yellow onion peeled and chopped 1 14 oz can diced tomatoes (alternatively simmer and cool about 10 ripe tomatoes) Bunch of cilantro washed and cut Pinch of salt Just a few simple ingredients for loads of flavour! Steps Chop onion Wash and cut cilantro Combine tomatos, chopped onion, cilantro and salt in food processor Pulse on medium until saucy consistency Serve with tortilla chips or add to your favourite dish to spice it up Combine all ingredients, pulse, and enjoy!

Gathering almost always involves food that “crunches” in the soul - soul food.   Before moving overseas, nachos were that soul food dish that I could, without fail, quickly put together for any gathering.  After moving abroad,  I often didn’t know where to go for my “go to” nacho ingredients.  Starting in Moshi, Tanzania where there were no “nacho chips” available,  I turned to crispy cassava (yucca) chips (i.e. crisps) instead.  I began experimenting with creating my own “salsa” and taco seasoning from scratch.  Like most of my recipes, this one has evolved with the different places I’ve lived.  In Kenya, I use “yam” crisps and while in Angola, I use cassava crisps.  In London, I used good ole Corn Tortilla crisps with a touch of quinoa.   Rather than using meat,  these nachos use lentils as a protein.  To top it off,  instead of using  sour cream, which can be hard to come by, I use plain yoghurt as a topping. We hope you will get creative and add your own locally inspired crunch for the soul with our Spiced Lentil Nachos.  Just a few simple ingredients bring a new crunch to Nachos for the Perfect Gathering!  .  Made with spiced lentils and  cassava crisps these nachos will be a hit for everyone!

As a family that travels as often as most of us  change the bedsheets, our family has fully adopted a “let it go” spirit. Yet at the end of the day, we always look for the threads that connect us  - weave us - with each other and with the world around us like;  stories, food, and love.  We know that food and stories connect people and for us, food is love!  As much as the landscape changes as we travel,  so does the food.  The availability of food, the quality of food, the knowledge of where to buy food and how to enjoy food all changes.  Sometimes finding love in food - requires one to simply let go .    One of my favourite “let it go” recipes is my Bean Hummus with a Twist of Lime.  I began creating this recipe back when I lived in Moshi, Tanzania when finding all the ingredients for traditional chick pea hummus was nearly impossible. So in the spirit of letting go of what I knew hummus to be, I began to improvise and substitute.  This recipe has become our family “go to” for a quick healthy snack after a long hike or while sipping white wine while the sun goes down. It can be changed and adapted as many ways as one would like  - use lemons or tangerines instead of lime or use black or pinto beans instead of kidney beans.  Everyone will love letting go with  Bean Hummus with a Twist of Lime!