Let food be thy medicine and medicine be thy food. ~Hippocrates

Posts tagged ‘vinegar’

How Simple Delicious Can Be: Summer Tomatoes


Ah, the joys of summer tomatoes. I know, you think I’m crazy, but nothing is like a big, juicy sweet tomato mixed with almost anything – but at the very least, fresh basil. Tomato with fresh mozzarella? How about with cucumbers? Garbanzo beans, onion, garlic, vinegar . . .

Just this week, I cut up one of those beautiful tomatoes with cucumbers (sans seeds), Tossed in some aged vinegar, fresh chopped basil and garlic and a spot of extra virgin olive oil. Magnifique!

Another day, I chopped up a tomato, sweet onion, basil (OK, it grows like a weed and I always have tons of it), added oil and vinegar and voila!

How about a can of rinsed and drained garbanzo beans, tomato, broccoli, garlic, olive oil and rosemary?

The combinations are as varied as your imagination can stretch. Add them to chili. Toss them in a pasta salad, just slice them and eat them as it!

Tomatoes are a powerhouse of nutrition. Low in calories and fat; and high in potassium, vitamins A, C and K, folate, choline, phosphorus, calcium, magnesium and even water!

So, slice up a tomato and add anything! Tell me what you came up with. Tomatoes: the incredible, edible and versatile nutritious food. Can’t beat that! Oh, did I mention how good they taste?

Beet Salad You Will Love


Many of us grew up disliking (OK, hating) beets. They were those sour-tasting things from a can and if you splashed any juice on you, it ruined your clothes. (This was before oxidizing stain stick treatments).

Then I tasted REAL beets. The ones that come with the greens on top (which can also be cooked and eaten). What a difference. If you cook them just right, they retain some of the crunch and natural sweetness. They can also be roasted, but I’ll save that for another recipe. Beets are very high in antioxidants and protect against heart disease. They lower your risk of stroke, reduce blood ¬†cholesterol and have anti-aging properties. Walnuts contain heart healthy polyunsaturated Omega 3 fats and antioxidants. They lower total and LDL (bad) cholesterol and are protective for blood pressure, heart disease, strokes and several cancers (breast, colon and prostate). Eat up.

This recipe is simple to prepare and lasts a full week in the fridge.

Ingredients:

1 lb. fresh, beets, boiled until soft

3/4cup chopped walnuts

3 Tbs apple cider vinegar

1 Tbs. mustard (I use grainy but any will do)

2 apples, julienned

1 Tbs fresh tarragon leaves (do not use tough stems)

Method:

Remove greens from beets. Save for saut√©ing in another recipe. Scrub and peel the beet roots. Smaller beets cook faster; if using large beets, allow more time for cooking. When done, julienne the beets and cool. While the beets cook, mix the vinegar, mustard and tarragon leaves for the dressing. Cut the apples when you are ready to assemble the salad so they don’t brown. When the beets are cooled to room temperature, mix them with the apples, walnuts and dressing. Toss to coat and enjoy!

PS-If you like more fermentation (pickling) you can leave the mix overnight before eating.

 

 

Tag Cloud

%d bloggers like this: