Posted by: ocihannah | March 18, 2011

HEALTH: TomAYto or ToMAto

Whether your pronunciation is American or British, the fact is that the tomato plant is actually native to Central America. The Aztecs cultivated this vegetables up until the Spanish explorers introduced them to other parts of the world. Tomatoes belong to the Solanaceae or nightshade family, which also includes the chili pepper, potato, and eggplant. Apparently the Aztecs knew what they were doing. These cheery vegetables are high in antioxidants and phytochemicals (like Lycopene) that protect against many cancers and that also help protect cells and other structures in the body from oxygen free radicals.* Potatoes and eggplant also have their fair share of healthy nutrients.

Here is a scrumptious recipe from The Heartgood Foundation, an OCI ministry in Norway. The ministry also runs Fredheim Health Center.

Enjoy!

Stuffed Tomatoes with Mashed Potatoes

  • 1 kg potatoes*
  • 1 tsp. salt
  • 1 cup soy milk
  • 1 kg tomatoes*
  • 5 eggplants
  • 1 tbsp. salt
  • 1 tbsp. oil
  • 1 garlic
  • 1/2 onion
Wash the eggplants and put them in the oven until they become very soft.
While they bake, wash the tomatoes and cut the tops off. Cut out the insides of the tomatoes and put them on a large plate.
Peel the potatoes and put them to boil (optionally add salt to the water).
Chop up the onion and garlic.
When the eggplants are ready, take them from the oven and peel the skin. Put the peeled eggplants into a bowl and add the salt, oil, onion and garlic. Mix well. Then fill the tomatoes with the eggplant mix with a spoon.
Finally, blend the potatoes with the milk and serve the tomatoes with the mashed potatoes.

Serves about four people
*1 kilogram = 2.2 pounds

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