Tag Archive: tomato


Ingredient
– 1 avocado diced
– 2 tomatoes diced
– 1 lemon
– 1/2 small red onion sliced
– 1 tsp oregano
– 1 handful black olives sliced
– 1 heart romaine lettuce
– 1 tbsp extra virgin olive oil
– sea salt and black pepper to taste
– red wine vinegar

Directions
1. Add zest of one lemon to a bowl
2. Squeeze the juice of half of the lemon
3. Add oregano to this bowl and extra virgin olive oil
4. In a separate bowl add onions with a splash of red wine vinegar and a small pinch of sea salt and black pepper
5. Chop lettuce and add to another bowl with avocado and tomato
6. Add dressing and marinated onion to the bowl with the lettuce
7. Toss well and serve.

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Ingredients

  • 2 scallions finely chopped
  • 1-2 cloves garlic
  • 1/4 tsp red chili powder
  • 1 avocado
  • 1 medium tomato
  • 2 tsp basil
  • 1/3 cup almonds
  • 1/4 cup freshly squeezed lemon juice

Directions

  • Soak almonds for 12-24 hours, discard water
  • Pour 1 cup of boiled water over the almonds and let them soak for 30-60 seconds and then discard water
  • Peel skin off almonds (they are now blanched)
  • Put blanched almonds in food processor until finely chopped
  • Add basil and scallions to food processor
  •  Then add tomato, avocado, garlic, red chili powder and lemon juice
  • Serve this dip with your favorite raw veggies or crackers (we use Crunchmaster’s or Mary’s Gone Crackers gluten free crackers available at Costco)

Recipe courtesy of The Quintessential Recipes for Vibrant Health with modifications made by me!

Ingredients

  • 2 medium eggplants cut in half lengthwise (you can also use baby eggplants)
  • 1 onion diced
  • 1 large tomato diced
  • 2 cloves garlic pressed
  • 1/2 small green chili minced
  • 1/2 tsp ground cumin
  • 1/4 tsp red chili powder
  • 1/2 tsp ground coriander seeds
  • 1/2 tsp tumeric
  • 1 inch of ginger minced
  • 2 tsp grape seed oil
  • 5 sprigs cilantro chopped
  • sea salt to taste

Directions

  • Grease baking sheet and place eggplants face up.  Bake in preheated oven at 375 F for 20-25 min until skin is slightly charred and inside is soft
  • In an skillet, heat grape seed oil on low-medium heat and add onion. Cover and cook until onion is translucent
  • Add garlic, saute another minute
  • Add green chili, ginger, cumin, red chili powder, cumin and ground coriander, saute for 1 min
  • Add diced tomato and saute covered until it is well cooked
  • Add sea salt
  • With a potato masher, mash this mixture well
  • Once eggplant is finished roasting, allow it to cool.  Scoop out inside into a bowl and remove skins.  Mash the eggplant with the potato masher
  • Add eggplant to the onion and tomato mixture in skillet
  • Mix well and cook for another 2 min
  • Garnish with cilantro

Ingredients

  • 2 medium onion diced
  • 7-8 cloves garlic minced
  • 8-10 fresh roma tomatoes
  • 6 mushrooms chopped
  • 1 green pepper diced
  • 1 carrot diced
  • 1 stalk celery diced
  • 1 zucchini diced
  • 2 tsp fresh basil chopped
  • 1/2 tsp dried thyme or fresh
  • 1/4 tsp red chili powder
  • 1 tsp garlic powder
  • 2 tsp balsamic vinegar
  • 2 tsp grape seed oil
  • sea salt and black pepper to taste

Directions

  • Puree tomatoes in a food processor
  • In a medium sauce pan, saute onion on medium-low heat until translucent
  • Add garlic and saute for 1 min
  • Add carrot, green pepper, celery and zucchini saute for another 3 min, then add mushrooms and saute for another 2 min
  • Add pureed tomatoes and bring to boil
  • Add balsamic vinegar, red chili powder, garlic powder, thyme, sea salt and black pepper
  • Boil for another 2 minutes, bring to simmer covered for 15 min
  • Add basil and then simmer for another 5 minutes
  • Serve with your favorite brown rice pasta!

Thanks to Linda for the farm fresh roma tomatoes!!!!

Ingredients

  • 1 large ripe tomato diced finely
  • 1 tbsp fresh mint chopped finely
  • 1 tbsp fresh scallion chopped finely
  • 1 tbsp fresh cilantro chopped finely
  • 1 tsp fresh ginger minced
  • 2 cloves garlic minced
  • 2 tbsp extra virgin olive oil
  • 3 tbsp fresh lemon juice
  • sea salt and pepper to taste

Directions

  • Mix all ingredients well in a medium sized bowl
  • Serve with any mexican dish, or any vegetable side dish
  • For those who eat seafood, you can serve this with fish as well

 

Mexican Quinoa

Ingredients

  • 1 tablespoon grape seed oil
  • 1/2 cup onion, diced
  • 2 cloves garlic, minced
  • 1 teaspoon ground cumin
  • 1/4  teaspoon red chili powder
  • 1 cup quinoa, rinsed
  • 1 1/2 cups vegetable broth
  • 1/2 cup diced tomato
  • 1/2 teaspoon taco seasoning (we use blenditup brand)
  • salt and pepper to taste
  • 1 handful cilantro, chopped
  • juice of fresh lemon or lime

Directions

  • Heat the oil in a pan over medium heat
  • Add the onions and saute until tender and translucent
  • Add the garlic, cumin and chili powder and saute for one minute
  • Add the quinoa, broth, tomato, taco seasoning, salt and pepper and bring to a boil
  • Reduce the heat, cover, and simmer until the the quinoa is tender and liquid has been absorbed, about 15 minutes
  • Remove from heat and let sit for 5 minutes
  • Serve and garnish with cilantro and a squeeze of lemon or lime to taste

Prep Time and Cook Time: 35 min

Serves: 4 as a side dish

recipe courtesy of: www.closetcooking.com with adjustments made by me!

Mexican Salad

Ingredients

  • 6 leaves romaine lettuce chopped
  • 1 – 15 oz can black beans rinsed and drained
  • 1 avocado cubed
  • 1 tomato diced
  • 2 tablespoons chopped cilantro
  • 2 tablespoons finely chopped red onion
  • Salsa to taste (we use Jack’s salsa from Costco)
  • Juice from lime to taste
  • Organic corn tortilla chips crumbled (we use eatsmart snyders brand available at costco -see pic)

Directions

  • Chop lettuce and place in bowl
  • Add beans, tomatoes, red onion, avocado  and cilantro on top of lettuce
  • Add lime juice
  • Top with your favorite salsa

Prep Time: 15 min

Serves: 4

Tangerine and Mango Salad

Ingredients

  • 2 tangerines peeled
  • 1 green mango diced
  • 2 tbsp red onion finely diced
  • 1 tomato finely diced
  • 2 tbsp cilantro chopped
  • 1 tbsp mint leaves chopped
  • 1/2 tsp honey
  • juice from 1/2 lemon
  • 1/4 tsp cumin
  • pinch of red chili powder
  • sea salt and black pepper to taste

Directions

  • Toss all ingredients in a bowl

Ingredients

  • 1 red pepper or yellow pepper finely sliced
  • 1 medium onion diced
  • 1 zucchini diced
  • 1 medium carrot sliced in 1 inch strips
  • 1/2 bunch asparagus cut in one inch segments
  • 5 cloves garlic
  • 1 cup fresh basil chopped finely
  • 1/2 cup parsley chopped finely
  • 3 tbsp fresh sage chopped finely
  • 1 -15 oz can diced tomatoes
  • 2 tbsp olive oil
  • 1 tsp coconut oil
  • 1/4 cup vegetable broth
  • sea salt and black pepper to taste
  • 6 oz brown rice pasta

Directions

  • Bring salted water to boil for pasta and cook as directed on package
  • In an medium skillet, add coconut oil and heat on low-medium heat
  • Add onion and cook until translucent (about 5 min)
  • Add bell pepper, carrot, asparagus, zucchini one at a time waiting about 2 minutes between each
  • Add tomatoes and broth and simmer until vegetables are slightly tender, about 10 min
  • Add fresh herbs and sea salt and black pepper
  • Strain pasta and toss with vegetable mixture

 

Ingredients

  • 1/4 beet
  • 2 cups beet greens
  • juice of 1 lemon
  • 3 medium carrots
  • 2 leaves of turnip greens
  • 1 tomato
  • 1 avocado
  • 1 & 1/2 cups warm water
  • sea salt and black pepper to taste

Directions

  • Blend all ingredients in blendtec blender under “soup” setting