Research is constantly being done about the positive effects of tomatoes. Even after being cooked, they retain most of their nutrients. In fact, lycopene- the main nutrient in tomatoes increases by 2.5% when they are cooked. This is rare among fruits and vegetables and is a wonderful aspect tomatoes.
This component in tomatoes- lycopene is responsible for the tomato's red color. It is a very strong antioxidant that helps protect against disease and maintains good health for cells and tissues.
According to the scientists at Ohio State University, five servings or tomatoes weekly in any form (canned, raw, sauces, soups, etc.) can reduce the risk of heart disease and cancer by 50%. The large amount of lycopene fights against these diseases by creating healthy defence cells.
I'm going to share with you one of my favorite tomato recepies. The vinegrette used is my own original creation, and it tastes great when mixed with tomatoes and fresh basil.
Tomato Basil Salad with Vinaigrette Dressing
Prep time- 10 minutes
INGREDIENTS:
- 2-3 Roma tomatoes
- Fresh basil
Wedge tomatoes and put in medium sized bowl.
Wash a handful of basil and chop .
Stir into the tomatoes.
Add the vinegrette dressing (recepie below).
Chill and serve.
Vinaigrette Dressing
INGREDIENTS:
- ¾ cup oil
- ¼ cup raw apple cider vinegar
- ¼ cup water
- 1 tsp. mustard
- 2 tsp sea salt
- 2 tsp raw sugar
- 1 tsp finely chopped parsley
- 2 large Tbsp. raw onion
- 1-2 cloves garlic
- ½ tsp. basil
- 1 tsp. oregano
- ½ tsp. thyme
Mix together. Enjoy!
Julie Anne Osterhus
Marketing Specialist
Uri International
www.jewelsofhealth.biz
