This is something great to do with extra tomatoes from the garden! Use this wonderful side-dish with any meal.
Ingredients:
4 large firm tomatoes
2 tbsp extra virgin olive oil
1/2 cup onion, diced
2 cups cooked brown rice
1/3 tsp allspice
Sea salt and pepper to taste
Preparation:
Pre-heat oven to 350 degrees.
Soak brown rice a day ahead of time. To do this, put the amount of brown rice that you plan on cooking in a large bowl and cover with enough hot filtered water plus a little fresh lemon juice or raw cider vinegar, and let stand for 24 hours at room temperature. After soaking, drain the rice and rinse well with filtered water. Cook brown rice with twice as much filtered water; this means that for 2 cups of cooked rice, you would boil 2 cups of fresh filtered water and add 1 cup of soaked brown rice.
Cut 1/2 inch off tops of tomatoes. Use a small knife or a melon baller to gently scoop out the insides of the tomatoes, being careful not to cut through the bottoms.
Sauté the onions for a few minutes in olive oil, until lightly transparent.
In a large bowl, combine the cooked brown rice with the sautéed onions and spices.
Using a small spoon, scoop the rice mixture and stuff each tomato. Gently pack in the rice, so the whole tomato is full.
Lightly brush the tomatoes with a bit olive oil and place in a baking dish or skillet.
Bake for 25 minutes. Remove from oven; serve as side dish or delicious lunch!
Article Summary:
ALL foods are made of only 3 different kinds of macro (big) nutrients: Proteins, Fats, and Carbohydrates. The human body needs all three in healthy forms.
Good Fats do NOT include chemically altered, hydrogenated or partially hydrogenated oils, vegetable shortening and spreads, margarine, and most vegetable oils. Fats from commercial animals are often highly contaminated with a variety of chemicals and hormones, fat from pastured or wild animals is by far more preferable.
Natural fats include plant based fats such as coconut and avocado oil but also animal fats from animals raised in a caring and natural environment, both types are a vital and important.
Omega-6 fatty acids are mostly found in plant oils. Omega-3 fatty acids are found in grass-finished beef, salmon and seafood. Current thinking is that these two fats need to be balanced in the diet at a ratio like 1-to-1 or 2-to-1, rather than the inflammation producing ratio of 20-1 seen in most Western diets.
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Thank you for visiting our website, we are here to help. Make sure to browse our recipes, articles and meet our health coach Medea. Listen to what “Our Customers” are saying about waterless cookware. For more details about us, click below.
Medea earned her MS in Nutrition from Oklahoma State University. She is a health and nutrition columnist, and is in private practice as a health coach. Since 1998, she has helped thousands of people of all ages improve their health and wellbeing, one meal at a time!
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