It's perfect for a potluck party because you make the components ahead of time or then bring your pastry bag to the event to stuff the tomatoes.
Tomatoes are the best when they are in season from July through September.
The carotenoid found in tomatoes (and everything made from them) has been extensively studied for its antioxidant and cancer-preventing properties. The antioxidant function of lycopene-its ability to help protect cells and other structures in the body from oxygen damage-has been linked in human research to the protection of DNA (our genetic material) inside of white blood cells. Prevention of heart disease has been shown to be another antioxidant role played by lycopene.
Lycopene has been shown to help protect not only against prostate, but breast, pancreatic and intestinal cancers, especially when consumed with fat-rich foods, such as avocado, olive oil or nuts. (This is because carotenoids are fat-soluble, meaning they are absorbed into the body along with fats).
So this recipes makes a great team.
16 cherry tomatoes, halved and seeded
(can use a mixture of red and yellow tomatoes)
½ Tsp. salt
Guacamole (see below)
Guacamole (for filled cherry tomato halves)
(Makes approximately 1 1/2 Cups)
2 - 3 ripe avocados, peeled and pitted
1 small ripe tomato
diced 1 1/2 Tbsp. purple onion,
diced small 1 garlic clove,
minced or crushed
2 Tbsp flax oil
1/2 Tbsp. fresh limejuice or to taste salt
1 - 2 rings jalapeno or Serrano chili, minced (without seeds)
In a small bowl, combine ... off tops of tomatoes and remove insides; drain well.
Cut avocado into large chunks and place into a medium bowl.
Add remaining ingredients and mix, leaving the mixture slightly chunky.
With a small spoon fill each of the cherry tomato halves (remember to remove the seeds) with guacamole.
Or, fill an icing utensil with guacamole and squeeze it into the tomato halves.
Garnish tops with a parsley leave.
Special Diet: Gluten Free, Vegetarian, High Omega Fats
Category: Vegetarian Entrees
Submitted By: OK In Health
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Description: Nori has been valued as a food of longevity by Japanese people for a long time. According to the earliest written records in 701 AD, nori was so valuable as to be one of the tributes in those days.
The amount of nutrition contained in nori is the highest among seaweeds, and nori contains as much protein as soybeans. Nori also contains vitamins and minerals such as iron and calcium as well as EPA (Eicosapentaenoic Acid) and fiber, which are necessary for maintaining good health.
Nori is full of three desirable taste components: glutamate acid, inosinic acid, and guanil acid--also called "the flavor of Japan." This is the secret of its popularity among Japanese people since ancient times.
Nori contains 12 kinds of vitamins including group A and B vitamins. Nori is called "The Reservoir of Vitamins" because few other foods are as much in vitamins as nori. Nori is part of a "beauty diet"--rich in protein and low in cholesterol.
It is also part of a "healthy diet"--abundant in vitamins and minerals. It is especially good for growing children, with excellent medical value because it contains a substance that lowers cholesterol, helping to prevent arteriosclerosis.
At the Japan Cancer Congress in 1958, professor Ichiro Yamamoto from Kitazato University announced that nori has cancer-preventing properties, and since then, nori's medical value has gained a significant amount of public attention.