Healthy. Snacking. Redefined.

Artisan Tropic Vegan Queso


  • 6oz gold or red potato, peeled and diced
  • 1 tablespoon olive oil
  • 3 jalapeño, seeded and roughly chopped
  • 4 garlic cloves
  • 2 teaspoons salt
  • 1/4 teaspoon turmeric powder
  • 1 teaspoon chili powder
  • 1/2 teaspoon smoked paprika
  • 1 4oz can green Chile’s
  • 1 cup raw cashews
  • 2.5 cups vegetable broth, divided
  • 1/3 cup lime
  • 2 tablespoons nutritional yeast
  • 1/4 cup fresh cilantro
  • ½ cup Casa Alvarez Chile Verde Con Veggie (or more to taste)


1- Heat a saucepan to medium-high heat and add the olive oil. Add the potatoes, jalapeno and garlic and sauté for 2-3 minutes.

2- Next add the salt, turmeric, chili powder and paprika and sauté until fragrant. 30-45 seconds.

3- Add the green chilies, cashews and 2 cups of vegetable broth. Place a lid on the pot and simmer for 15-20 minutes or until potatoes have softened.

4- Carefully add the hot mixture to a blender along with the nutritional yeast, lime, remaining ½ cup of vegetable broth and fresh cilantro. Blend until smooth.

5- Add the mixture back to the pan and place on low heat. Stir in the Casa Alvarez Chile Verde and let the mixture heat for 5-10 minutes and then serve immediately.


Pineapple Banana Fluff


  • 2 cans unsweetened coconut milk (full fat)
  • 1 tsp vanilla (optional)
  • 1 ripe banana, finely chopped
  • 1 C pineapple, finely chopped
  • 1 bag of Artisan Tropic Cinnamon Plantain Strips


1- The night before stick the cans of coconut milk in the refrigerator. A few minutes before you make this dish stick your mixing bowl and beaters (from a hand mixer) into the freezer.

2- Carefully open the cans of coconut milk without shaking them. Scoop off the cream layer from the top and place it in the chilled bowl. Use a hand mixer with chilled beaters on the low setting to mix the cream. It will probably break apart in chunks at first. As soon as the large pieces start to mix, switch to a high setting and whip the coconut cream until it forms peaks. This should only take a couple minutes. Mix in vanilla (if desired).

3- Fold in pineapple and banana. Serve immediately or refrigerate until serving. Serve with Cinnamon Plantain Strips and enjoy!


Recipe developed by Tiffany from www.wholefork.com

Mango Avocado Salsa


  • 1 c sliced cherry tomatoes
  • 1 diced mango
  • 1 diced avocado
  • 1/2 c chopped cilantro
  • Juice of lime
Mango Salsa


1- Mix up and serve with Artisan Tropic Cassava strips. They are a great anti-inflammatory alternative to your regular potato chip!

Mango Avocado Salsa

Cranberry Sauce


  • -1 package fresh cranberries (12oz)
  • juice of 1 lime
  • ½ red onion
  • 1 Granny Smith (green) apple
  • 1 orange
  • 2-3 jalapenos
  • 1 bunch of cilantro
  • 2 cloves garlic
  • 1 T honey (optional)
  • salt




1- In a food processor pulse to combine cranberries and lime juice. Set aside in a serving bowl.

2- Loosely chop red onion. Cut green apple, removing the core. Cut peel off the orange and cut into large pieces. Cut the stems off the jalapenos. Remove the ribs and seeds. Remove the cilantro leaves off the stems. In the food processor pulse to combine the onion, apple, orange, jalapenos, cilantro, garlic and honey (optional). Jalapenos can vary in how hot they are. Try adding 1 pepper at a time, tasting with each addition to ensure it’s not too spicy for your tastes. Add salt to taste.

3- Stir all ingredients together in the large serving bowl and add salt to taste.

4- Serve with Artisan Tropic Plantain Strips and enjoy!


Artisan Tropic Salsa Verde


-1 lb. of fresh Tomatillos (If you can’t find these, regular tomatoes will be fine, this will just create a red sauce instead of a green sauce with a slightly different flavor).
– 4 whole garlic cloves, peeled
– 1 cup of fresh cilantro
– 2 teaspoons of cumin powder
– 1 teaspoon of sea salt
– 3-5 Tree Chilis. (Chile de Árbol) * If you like spicy, add more! But be aware that these are very spicy.

– 1 ½ cup diced fresh tomatoes
– ¼ cup sliced spring onions
– 2 garlic cloves minced
– 4 tbsp chopped fresh cilantro
– 1 small serrano chili pepper, minced
– 1 ½ tbsp lime juice
– ½ tsp salt



1- Boil 6-10 cups of water, enough to cover tomatillos in a pot.

2- Remove the papery husks from the tomatillos and rinse them well. Cut the tomatillos in half and place them in the pot. Allow them to boil for about 10-15 minutes.

3- Place only the tomatillos (leave water for later), Garlic, Olive Oil, Cilantro, Tree Chilis (make sure to take the stem off), Cumin, and Sea Salt into a high speed blender or food processor and blend until all ingredients are finely chopped and mixed. If it is too thick, add some of the left over water from when boiling tomatillos.

4- Place the sauce back into the empty pot, and simmer for 5-10 minutes.

5- Enjoy with Artisan Tropic Strips, or on any dish you wish to add a spicy kick to.


Pico de Gallo



– 1 ½ cup diced fresh tomatoes
– ¼ cup sliced spring onions
– 2 garlic cloves minced
– 4 tbsp chopped fresh cilantro
– 1 small serrano chili pepper, minced
– 1 ½ tbsp lime juice
– ½ tsp salt



– 1. Place all the ingredients in a large bowl and toss gently. Cover and chill for 3 hours. Before you are ready to eat, stir it well and drain any excess liquid.

– 2. Enjoy with Artisan Tropic Sea Salt Plantain or Cassava Strips! 


Avocado Hummus



– 2 Avocados
– 1 tbsp Tahini
– 2 tsp of Lemon Juice
– ½ tsp of Sea Salt
– 1 Clove of Garlic
– 2 TBSP of Olive Oil
– 1/8 tsp of Paprika

Avocado Hummus-dips


– 1. In a food processor or blender, blend together all the ingredients until smooth. Add more olive oil if needed. Pour into small bowl.

– 2. Enjoy with Artisan Tropic Sea Salt Plantain or Cassava Strips!


Paleo Basil Mayonnaise



– 1 large pastured egg
– 1 cup of Cold-Pressed Olive Oil
– 2-3 tsp. of Lemon Juice or ACV
(Apple Cider Vinegar)
– 1 tbsp. of fresh chopped basil
– Sea Salt to taste



– Add one pastured egg, 2-3 tsp of lemon juice or ACV, 1tbsp of fresh chopped basil, and Sea Salt to a jar where you can fit a stick blender into.

– Add 1 cup of Cold Pressed Olive Oil.

– Insert your stick immersion blender into the jar and blend away. Do not move the blender in and out of the mayonnaise for at least 20 seconds. Make sure to hold still!

– Continue to blend for another 20 seconds all the way to the top of the jar to make sure you blend all the oil in perfectly.

– BAM! Homemade Paleo Basil Mayonnaise.

– Perfect for dipping Our Sea Salt Plantain Strips or Cassava Strips!


Paleo Spinach Dip



16oz Frozen Spinach
2 cans of Artichoke Hearts
1 Cup Cashews
2 TBSP of Olive Oil
1TBSP of Garlic Powder
1 TSP of Onion Powder
S1 TSP Sea Salt



4 Easy Steps. (Really it’s 3.) :

– Add Spinach and Artichoke Hearts in a Medium Sauce Pan and heat until spinach is completely thawed and artichoke hearts are warm

– Mix in the Tomato, Green Onion, Cilantro, Lime Juice, and Sea Salt.

– In Food Processor or Vitamix place Cashews and grind until it is flour. Add Olive Oil and blend until it is like creamy cashew butter.

– Add Seasonings, Spinach and Artichokes. Blend some more.

– Serve with Yuca Chips!





– 1 Cup of diced Tomatoes
– ½ cup of diced green onions
– 1 tbsp. Ghee or Butter
– Sea Salt to taste
– A pinch or two of Cumin



1. Heat pan with Ghee or Butter

2. Add Tomatoes and let cook for 2-3 minutes

3. Add Green onions and Garlic and stir

4. Let it simmer for another 2-3 minutes

5. Add Sea Salt and Cumin

6. Enjoy warm or let it chill

7. Perfect for dipping Our Sea Salt Plantain Strips or Cassava Strips!





2 Hass Avocados
1 Tomato – Diced
1 Green Onion- Diced
1 Handful of cilantro -Chopped
1 Lime-Juice
Sea salt- To taste



– Mash up Avocados

– Mix in the Tomato, Green Onion, Cilantro, Lime Juice, and Sea Salt.

– Enjoy with our Sea Salt plantain Satrips!