Most delicious lunch: variety of tomatoes from the garden, stewed 45 mins. with Himalayan sea salt, pepper, a bay leaf, italian herbs and a spicy chunk of ginger. A touch of organic sweetener. Watery, so I strained the bulk/fiber and smashed liquid through the strainer. Bottled that tomato-mango juice. Then pureed the rest of the tomato mixture to sauce consistency. Served the sauce over a bed of nutty brown rice, cooked Kale/pepper mixture from the garden and a few toasted almonds. I then mixed the tomato -mango juice with fresh carrot-ginger-cucumber juice (from the garden) for an amazing drink concoction. Heaven.
Posted on: Fri, 05 Sep 2014 20:06:46 +0000