FRIED GREEN TOMATOES

I like to say fried green tomatoes just as much as I like to eat them. They are great alone with a yummy sauce as a snack or appy, as a side dish or in sandwich.  Next time you go to buy your tomatoes on the vine and you see some bright firm green ones, try this recipe that's fun to make, eat and say. 

• 4 large green tomatoes
• 2 eggs
• 1/2 cup milk or rice milk
• 1 cup all-purpose flour
• 1/2 cup cornmeal
• 1/2 cup bread crumbs or panko
• 2 teaspoons coarse kosher salt
• 1/4 teaspoon ground black pepper
• extra dried spices, I used oregano and chilli powder
• coconut oil or vegetable oil for frying

Directions

1. Slice tomatoes 1/2 inch thick. Discard the ends.
2. Whisk eggs and milk together in a medium-size bowl. Scoop flour onto a plate and add some spice. Mix cornmeal, bread crumbs or panko and oregano salt and pepper on another plate. Dip tomatoes into flour to coat. Then dip the tomatoes into milk and egg mixture. Dredge in breadcrumbs to completely coat.
3. In a large skillet, pour oil (enough so that there is 1/4 inch of oil in the pan) and heat over a medium heat. Place tomatoes into the frying pan in batches of 4 or 5, depending on the size of your skillet. Do not crowd the tomatoes, they should not touch each other. When the tomatoes are browned, flip and fry them on the other side. Drain them on paper towels.

YELP!

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Baked Seabass with Gai Lan, Sea Veggie Buckwheat Soba Noodles and Ginger Tamarind Miso Broth

Super Miso

 Julienne 1 tomatoe, 1 leek, 1 or 2 cloves Garlic, 6 shiitake mushrooms and as much red chili as you want. Saute lightly with some coconut oil or butter and 2 tsp of lite organic tamari for about five mins and bring to low heat. Bring water in a kettle to hot.. not boil. In a separate bowl add half cup of organic miso paste and hot water and mix until clumps are out.. add miso mixture to pot you don't want to bring your miso to a boil so keep it med/low heat. Finely chop one Umeboshi plum or 1 table spoon of Umeboshi puree that comes in a jar. Add plum to soup with some chopped Cilantro.. taste your soup (it will be strong) and add more hot water until its you desired taste and consistency. Serve. This is packed with nutrients and warms the soul. Umeboshi plum paste might be new to you.. I was lucky enough to get some homemade plums straight from Japan from my friend Minako. I also buy the paste and use it in dressings and soup broths. 

Salmon Leek and Rapini Penne with Watercress Goat Cheese Salad

Shake to go

Today is a gorgeous day.. I don't want to waste a minute inside right now. So I'm taking my smoothie for a walk. Today for my power shake I've got:

1 BANANA
1 small wood spoon MACA
1 small wood spoon CACAO
1 small wood spoon HEMP SEED
1 small wood spoon BEE POLLEN
1 big spoon VEGA
2 big spoon ICE
Cover with almond milk and coconut water and blend on low then high until smooth

I put my smoothie in a bag incase my walk lasts longer than my smoothie.. this way I can dispose the bag or zip it up and throw it in my purse to recycle or re use later.

Miso Cilantro Baked Sea bass with Young Ginger Kale and Pepper Risotto

I just made this for myself.. does anyone else cook like this for one? YUM.

Tangy Tamarind Butternut Soup

Tamarind Fresh From The Pod

1. Tamarind is a good source of antioxidants that fight against cancer. Tamarind contains carotenes, vitamin C, flavanoids and the B-vitamins
2. Tamarind protects against vitamin C deficiency
3. Tamarind reduces fevers and provides protection against colds
4. Tamarind helps the body digest food
5. Tamarind is used to treat bile disorders
6. Tamarind is a mild laxative
7. Tamarind lowers cholesterol
8. Tamarind promotes a healthy heart
9. Tamarind can be gargled to ease sore throat
10. Tamarind applied to the skin to heal inflammation

1 Butternut squash split in half and remove seeds. Arrange cut side up in shallow baking pan in 1 inch of water. Bake them in a moderate oven (350 degree) for about 1 hour or until they are brown and very tender when tested with a fork. Cool and scoop meat from shell.

2 tamarind pods. Remove shell and stringing veins. Place whole pods with meat in hot water and let soak for a few mins. I find this helps to remove the meat from the pods.

4 C water

2 natural bullion cubes

1 small habanera pepper (optional for more heat) or 1 tsp chilli powder

1 tsp cumin

1 tsp died oregano

1 bunch of kale stems removed

1-2 chicken chorizo sausage- steamed ¼ inch water till cooked thru in a small saucepan and cut into bite size pieces.

Boil water with bullion and habanera pepper until cubes dissolve.

Put Squash, tamarind, water mixture, and spices in a blender and puree. Add water if needed. Stop when mixed and add kale. Blend until kale in torn into small pieces. Re heat and serve. Freeze any leftovers.

Sandwich Gourmet

Bottom to top
Ancient grains yeast free bread
Dijon mustard
Organic Roma tomato
Salt and pepper
Prosciutto San Daniel
Roasted red peppers in olive oil
Melted Provolone Cheese

Leftover salmon? Salmon Egg Scramble with Spinach and Dijon Mustard

1 small red onion cut in halve and then sliced into thin long strips

1 clove of garlic minced

1 small pepper (I used an organic purple pepper from the farmers market.. you can use a red pepper) cut into small strips

1/2 C cooked salmon (I had leftover fresh cooked coho from the night before.. you can use canned)

2 organic eggs.. softly beaten

Big handful of spinach

1/4 C shredded cheese (I used a mix of Mozzarella and Asiago)

Dijon to taste

Turn broiler of oven on to med broil. In a medium non stick over proof skillet caramelize onion and  garlic over medium heat in olive oil. Also add the strips of pepper after a few mins. To help it along give it a pinch of sugar and a pinch of salt and pepper. After about ten mins, until the onions are soft and translucent, add your spinach and salmon. Let the spinach cook for a min just to wilt it.. then pour eggs all over the pan and into empty spaces. Pick the pan up and move it around to evenly distribute the eggs so everything is cooking evenly in one even layer. Be careful not to cook on high and no need to stir. Add your top layer of cheese and and pop the pan into the oven until the top layer of egg is cooked and cheese is melted. Just a few mins.. keep your eye on it. Serve with a dollop of Dijon mustard.

Freezing Tomatoes From Farmers Market

Season to find local organic sweet smelling tomatoes? Well it's coming to a close now so hurry and stock up! Freezing is the easiest way to preserve tomatoes from your garden or market. Freezing locks in summer fresh flavor and nutrients so you can enjoy delicious tomatoes in soups and sauces all winter long.. with or without the skins. The skins contain high Silicon content. So it's a matter of taste whether you want to keep the skins or not. Check out this site for more info to frost and keep tasty tomatoes.

Beauty Salad

Brussels Sprouts- High in sulfur

Radishes-  High in sulfur, silicon and vitamin C

Carrots- High in vitamin A (beta-carotene)

Hemp seeds-  Great source of omega-3 and omega-6 and protein

Olive oil- Beautifying oleic fatty acid

Apple Cider vinegar with the “mother”- Good for digestion

Serves two

Ten or twelve Brussels Sprouts (blanched in boiling water for a couple min then rinsed with ice cold water to stop cooking) cut in eighths

Six to eight radishes sliced

Two carrots sliced small

2 tsp hemp seeds

2 T Olive oil

2 t vinegar
A few drops of Honey

Salt and pepper

Pinch or two of dried Oregano

Toss all Ingrediants in a bowl and enjoy! This salad is especially magnificent for your skin. 

The Tree That Supplies All That Is Needed To Live

Oh coconut coconut

Palms are prehistoric plants

Oh coconut coconut

Can float many months at sea

Oh coconut coconut

Water is identical to my blood plasma

Oh coconut young coconut

When we drink 55% of your water and 45% fresh green leaf juice 

We give ourselves an instant blood transfusion