Cook to Beat Cancer with Chef nelda

ROASTED RED CHERRY TOMATOES 🍅🍅🍅🍅
🍅🍅🍅🍅FRUITY AND SWEET

It’s tomato season and I am so happy to be posting recipes with them . Out of season tomatoes are always picked unripe and will be too acid to be healthy.

You must know that it’s not just the acidic content, but also the sugar content that’s important for the tomatoes. If the sugar content is high, you can expect the tomatoes to be less acidic in comparison because they have matured on the vine.

If your red tomatoes are unripe, you can expect a higher acidity level. In fact, if you face the acid reflux issue, you may have heard someone advise you to consider fully ripen tomatoes instead of the unripe or fresh early picked ones. The unripe tomatoes are acidic. I think I have made that clear😂
A fully ripe tomato is a different story!
When selecting tomatoes you can keep the following points in mind: In season , local and vine ripe.

Tiny pear Yellow tomatoes are also a natural wonder, offering nutritional specialities of their own. They contain more iron, phosphorous, sodium, zinc, niacin, folate, and potassium than the red variety.
The downside is that yellow tomatoes don’t have as much vitamin C as their red cousin, although both colours of tomatoes still contain the vitamin.
The high degree of both lycopene and vitamin A found in the red tomato is not found in yellow tomatoes. So mix up your colors when roasting. You know any lycopene is not available unless cooked…..and then to realize benefits you need at least 2 cups….so relax and enjoy the various nutrients these sweet morsels have to offer.

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I know, I know - this is hardly a recipe... Except that these little RED gems are absolutely delicious roasted gently for a few minutes or so .

INGREDIENTS
1 lb cherry tomatoes; red or rainbow work
1 tablespoon avocado oil high-quality optional
1/2 teaspoon HIMALAYAN salt
1/4 teaspoon pepper
Olive oil for after the tomatoes have roasted

Preheat the oven to 375- 400ºF/200ºC.
Rinse and dry the cherry tomatoes and place them in an oven-safe dish/ parchment that has been brushed with a hi temp oil like coconut or avocado. In general, it's advised that you use non-reactive cookware when cooking acidic ingredients like tomatoes. That includes glass, ceramic, and stainless steel with parchment.
Drizzle the tomatoes with avocado oil or use nothing and sprinkle with a bit of salt and pepper.
Roast the cherry tomatoes in the oven for 20-25 minutes, or until the tomatoes start to blister and are very tender. The time will vary slightly based on the size of tomatoes, the type of baking pan. Try and not char them. While hot this is a good time to use your olive oil for flavor.

You can store any leftover tomatoes in an airtight container in the fridge for 3-4 days. Use as a side dish with a protein, on hummus, in salads or soups and top your avocado toast with them.

In Health,
Chef Nelda MS Holistic Nutrition

SUMMER SALADS 🥦🥕🧅
COOK TO BEAT CANCER🥦🥦🥦🥦🥕
🥦🥕Healing foods Broccoli & Carrot Curry Salad

INGREDIENTS
1 1/2 Cups very finely chopped Broccoli
1 cup shredded or match stix carrots
1 (15 ounccan chickpeas, rinsed and drained
1/2 cup toasted sliced almonds (can also use chopped roasted almonds)
1 bunch green onions, chopped
¾ cup chopped fresh cilantro (basil and mint are options)
Kosher salt and black pepper to taste

For the dressing:
* 1/4 cup tahini
* 1/2 large lemon, juiced
* 3-5 tablespoons warm water, to thin dressing
* 1 clove garlic, finely minced
* 2-3 teaspoons monk fruit or Stevia to sweeten
* 1 teaspoon yellow curry powder
* ½ tablespoon freshly grated ginger
* ½ teaspoon ground turmeric
* ½ teaspoon Himalayan salt
* Freshly ground black pepper

In a large bowl, add finely chopped broccoli, chickpeas, carrot, green onion, and cilantro. Set aside.
1. Make the dressing by whisking together the following ingredients in a small bowl: tahini, lemon juice, water, garlic, sweetener of choice , curry powder, ginger, turmeric, salt and pepper. Immediately drizzle over salad and toss to combine. Sprinkle almonds on top and toss a few more times
Serve immediately with fresh squeeze of lemon or place in the fridge for later. Salad will keep well up to 5 days.

IN Health,
Chef Nelda MS Holistic Nutrition