Tomatoes are terrific because they're packed with an antioxidant called lycopene—this helps protect us from heart disease as well as other diseases. Cooking tomatoes makes them even healthier because the heat releases the lycopene. It's great to enjoy tomatoes cooked in sauces and soups as well as raw as a snack, in a salad, or on a sandwich.
TLC Sandwich (serves 1-2)
1 large tomato, sliced
2 leaves lettuce
2 slices whole or sprouted grain bread
2 Tablespoons hummus
1 cucumber, sliced
Adult: Slice tomato and cucumber and lightly toast bread.
Child: Smear one Tablespoon of hummus onto piece of bread. Then layer tomato slices on one side and top with lettuce leaves. On the other side, layer cucumber slices.
Adult: Put the two slices together and cut in half.
Creamy, Dreamy, Tomato Soup
12 Roma tomatoes (or any other variety that you have on hand)
1/2 cup raw macadamia nuts or cashews
1/3 cup fresh basil leaves or 2 teaspoons dried basil
1-15 ounce can tomato sauce (or diced or stewed tomatoes)
*1-2 tablespoons canned coconut cream (optional)
Pre-heat oven to 450 degrees. Soak 1/2 cup of raw macadamia nuts or cashews in 1/2 cup water for about 15 minutes (or longer if you don't have a high speed blender). Slice up the tomatoes and place them (cut side up), along with the onion and garlic, on a cookie sheet lined with parchment paper and bake for about 30 min (until light brown). When done, puree in blender with nuts and nut water, basil and canned tomatoes/tomato sauce. If desired, add 1-2 tablespoons canned coconut cream. Put on stove and heat through. Add salt and pepper to taste.