Green Tomato Recipes
I love green tomatoes, and this week when I went to the farmer’s market, the tomatoes were ablaze. Glowing with beauty and vibrancy. I had to create something fabulous and thought to share with you all.
Let me know what you are doing with your tomatoes.
4 green tomatoes
Tomato coulis
1/8 cup olive oil (best quality you can find)
1.5 cups heirloom tomatoes, chopped
1/8 cup agave nectar
1 T freshly squeezed lemon juice
1t sea salt (Celtic)
Brazil nut Layer
1 cup Brazil nuts
1/8 cup lemon juice
1/8 cup olive oil (best ever)
½t sea salt
pepper to taste
Garnish
1/8 cup or more of fresh basil, roughly chopped
Thinly slice tomatoes evenly
Blend all ingredients in a high-speed blender until well combined.
Alternately layer 3-4 tomatoes with the Brazil nut crunch and a spoonful of tomato coulis and garnish with basil.
Facts to know about Heirloom Tomatoes:
1. Heirloom tomatoes are a rich source of vitamin C, which helps nourish the adrenal glands and reduces stress. One medium heirloom provides 40 percent of your daily requirement of this immune-building nutrient.
2. Tomatoes protect cardiovascular health. They are rich in potassium, which is known to lower blood pressure as well as folate, which has been shown to help with a lower incidence of heart attacks.
3. Organically grown tomatoes tend to be higher in lycopene, a kind of carotenoid that plays a role in the prevention of cancer. Studies show that lycopene is protective against bladder, breast, cervical, colorectal, endometrial, lung, pancreatic, prostate, and skin cancers.
4. Heirloom tomatoes are a good source of vitamin K necessary for healthy, strong bones. The Linus Pauling Institute at Oregon State University suggests that if you consume vitamin K early and consistently, it can help prevent osteoporosis.
5. Heirloom tomatoes add tremendous flavour to your cooking yet are low in calories. With only 27 calories per cup, you can enjoy a sun-ripened tomato as a snack, just like an apple.
Word of warning: You will have to limit your tomato consumption if you are a dialysis patient on a potassium-restricted diet. Those suffering from arthritis or chronic inflammation may want to limit or avoid tomato consumption because they contain an alkaloid called tomatine that may cause inflammation in those who are sensitive.