Tomato Juice Quotes

I fucking hate tomato juice! It’s like drinking red snot.

You learn to forgive (the South) for its narrow mind and growing pains because it has a huge heart. You forgive the stifling summers because the spring is lush and pastel sprinkled, because winter is merciful and brief, because corn bread and sweet tea and fried chicken are every bit as vital to a Sunday as getting dressed up for church, and because any southerner worth their salt says please and thank you. It's soft air and summer vines, pine woods and fat homegrown tomatoes. It's pulling the fruit right off a peach tree and letting the juice run down your chin. It's a closeted and profound appreciation for our neighbors in Alabama who bear the brunt of the Bubba jokes. The South gets in your blood and nose and skin bone-deep. I am less a part of the South than it is part of me. It's a romantic notion, being overcome by geography. But we are all a little starry-eyed down here. We're Rhett Butler and Scarlett O'Hara and Rosa Parks all at once.

Imagine walking along a sidewalk with your arms full of groceries, and someone roughly bumps into you so that you fall and your groceries are strewn over the ground. As you rise up from the puddle of broken eggs and tomato juice, you are ready to shout out, 'You idiot! What's wrong with you? Are you blind?' But just before you can catch your breath to speak, you see that the person who bumped into you is actually blind. He, too, is sprawled in the spilled groceries, and your anger vanishes in an instant, to be replaced by sympathetic concern: 'Are you hurt? Can I help you up?' Our situation is like that. When we clearly realize that the source of disharmony and misery in the world is ignorance, we can open the door of wisdom and compassion.

Ladies, the best way to get a guy off topic is to start talking about your feelings. Remember that.

Will took a deep breath. When he exhaled . . . I thought my eyes were playing tricks on me. We'd been in near-total darkness so long, I wasn't sure why Will's outline suddenly seemed clearer. I could see the texture of his jeans, the individual tufts of his hair, the blue of his eyes. His skin was glowing with a soft, warm golden light as if he'd ingested sunshine. 'Whoa,' Meg said. Rachel's eyebrows floated towards her hairline. Nico smirked. 'Friends, meet my glow-in-the-dark boyfriend.' 'Could you not make a big deal about it?' Will asked. I was speechless. How could anyone not make a big deal about this? As far as demigod powers went, glowing in the dark was perhaps not as showy as skeleton-summoning or tomato-vine mastery, but it was still impressive. And, like WIll's skill at healing, it was gentle, useful and exactly what we needed in a pinch. 'I'm so proud,' I said. Will's face turned the colour of sunlight shining through a glass of cranberry juice. 'Dad, I'm just glowing. I'm not graduating at the top of my class.' 'I'll be proud when you do that, too,' I assured him.

A can of tomato soup has many uses. One of them is as a projectile through a window. Next time, buy some Condensed Duck Juice.

The next morning we experienced our very first “full English breakfast,” which consisted of tea, orange juice, cookies, oatmeal, granola, berries, bananas, croissants, grapes, pineapples, prunes, yogurt, five kinds of cold cereal, eggs, hash browns, back bacon, sausage, smoked salmon, tomatoes, mushrooms, beans, toast, butter, jam, jelly, and honey. I don’t know how the British do it.

Just to try. The smooth surface resists, resists, and erupts in my mouth: seeds, juice, acid, blood of a perfect household. The way, when I finally went sailing, my stomach was rocked from inside out. Little boat, big sea. Handful of skinned sunsets. from Cherry Tomatoes

When I'm with her [...] I want her to hold me, let everything take its course. If that isn't sexual desire, what's flowing in my veins must be tomato juice

Dirk comes through the door first, holding tomato juice and more vodka. “Bloody Marys,” he announces, grinning at Maya. “Am I doing it right?

At the beginning of the semester, Ulla wanted to pose only for the 'new trends' - a flea that Meiter, her Easter egg painter had put in her ear; his engagement present to her had been a vocabulary which she tried out in conversations with me. She spoke of relationships, constellations, actions, perspectives, granular structures, processes of fusion, phenomena of erosion. She, whose daily fare consisted exclusively of bananas and tomato juice, spoke of proto-cells, color atoms which in their dynamic flat trajectories found their natural positions in their fields of forces, but did not stop there; no, they went on and on... This was the tone of the conversation with me during our rest periods or when we went out for an occasional cup of coffee in Ratinger-Strasse. Even when her engagement to the dynamic painter of Easter eggs had ceased to be, even when after a brief episode with a Lesbian she took up with one of Kuchen's students and returned to the objective world, she retained this vocabulary which so strained her little face that two sharp, rather fanatical creases formed on either side of her mouth.

Occasionally, in the stillness of a taxi or an airplane, she would catalog the pleasures she had lost. Cigarettes. Chewing gum. Strong mint toothpaste. Any food with hard edges or sharp corners that could pierce or abrade the inside of her mouth: potato chips, croutons, crunchy peanut butter. Any food that was more than infinitesimally, protozoically, spicy or tangy or salty or acidic: pesto or Worcestershire sauce, wasabi or anchovies, tomato juice or movie-theater popcorn. Certain pamphlets and magazines whose paper carried a caustic wafting chemical scent she could taste as she turned the pages. Perfume. Incense. Library books. Long hours of easy conversation. The ability to lick an envelope without worrying that the glue had irritated her mouth. The knowledge that if she heard a song she liked, she could sing along to it in all her dreadful jubilant tunelessness. The faith that if she bit her tongue, she would soon feel better rather than worse.

You will know if you are too acidic if you get sick often, get urinary tract infections, suffer from headaches, and have bad breath and body odor (when you do not use antiperspirant). Acidosis is the medical term for a blood alkalinity of less than 7.35. A normal reading is called homeostasis. It is not considered a disease; although in and of itself it is recognized as an indicator of disease. Your blood feeds your organs and tissues; so if your blood is acidic, your organs will suffer and your body will have to compensate for this imbalance somehow. We need to do all we can to keep our blood alkalinity high. The way to do this is to dramatically increase our intake of alkaline-rich elements like fresh, clean air; fresh, clean water; raw vegetables (particularly their juices); and sunlight, while drastically reducing our intake of and exposure to acid-forming substances: pollution, cigarettes, hard alcohol, white flour, white sugar, red meat, and coffee. By tipping the scales in the direction of alkalinity through alkaline diet and removal of acid waste through cleansing, and acidic body can become an alkaline one. "Bear in mind that some substances that are alkaline outside the body, like milk, are acidic to the body; meaning that they leave and acid reside in the tissues, just as many substances that are acidic outside the body, like lemons and ripe tomatoes, are alkaline and healing in the body and contribute to the body's critical alkaline reserve.

Being productive. Ugh. It's such a human concept. It implies you have limited time (LOL) and have to work hard to make something happen (double LOL). I mean, perhaps if you were labouring away for years writing an opera about the glories of Apollo, I could understand the appeal of being productive. But how can you get a sense of satisfaction and serenity from preparing food? That I did not understand. Even at Camp Half-Blood I wasn't asked to make my own meals. True, the hot dogs were questionable, and I never found out what sort of bugs were in bug juice, but at least I'd been served by a cadre of beautiful nymphs. Now I was compelled to wash lettuce, dice tomatoes and chop onions.

Only a very bold country would mix vodka and clams. The cocktail, also known as the Bloody Caesar, was invented in 1969 by Canadian hero Walter Chell, who crushed fresh clams into tomato juice and added plenty of vodka. Americans can now take the easy route by buying Clamato off the shelf.

Pick the tomato warm from the garden. Sit right there in a sunny patch if you've got one. Brush off any dirt and bugs, but don't make yourself crazy. Sprinkle with a little salt. And don't you add one other thing, because there's just something about a tomato being a tomato. Eat it like an apple. Let the juices run down your chin, and then wipe 'em away with your shirtsleeve. You heard me. The perfect summer tomato is worth half a shirt. And that's the truth.

It was the best omelet Adrienne had ever eaten. Perfectly cooked so that the eggs were soft and buttery. Filled with sautéed onions and mushrooms and melted Camembert cheese. There were three roasted cherry tomatoes on the plate, skins splitting, oozing juice. Nutty wheat toast. Thatch had brought butter and jam to the table. The butter was served like a tiny cheesecake on a small pedestal under a glass dome. The jam was apricot, homemade, served from a Ball jar.

Deciding that he was essentially useless, I made him a large glass of sangre del tigre- "blood of the tiger"- a lethal Bloody Mary that I had picked up in Mexico City. Tomato juice, clam juice, raw egg, fresh horseradish, hot sauce, ground white and black pepper, salt, the juice from pickled jalapeños, orange zest, and a large slug of mezcal.

white beans, cherry tomatoes, and fresh basil, all mixed together with lime juice, olive oil, and cayenne pepper,

…Sugar has become an ingredient avoidable in prepared and packaged foods only by concerted and determined effort, effectively ubiquitous. Not just in the obvious sweet foods (candy bars, cookies, ice creams, chocolates, sodas, juices, sports and energy drinks, sweetened iced tea, jams, jellies, and breakfast cereals both cold and hot), but also in peanut butter, salad dressings, ketchup, BBQ sauces, canned soups, cold cuts, luncheon meats, bacon, hot dogs, pretzels, chips, roasted peanuts, spaghetti sauces, canned tomatoes, and breads. From the 1980's onward manufacturers of products advertised as uniquely healthy because they were low in fat…not to mention gluten free, no MSG, and zero grams trans fat per serving, took to replacing those fat calories with sugar to make them equally…palatable and often disguising the sugar under one or more of the fifty plus names, by which the fructose-glucose combination of sugar and high-fructose corn syrup might be found. Fat was removed from candy bars sugar added, or at least kept, so that they became health food bars. Fat was removed from yogurts and sugars added and these became heart healthy snacks, breakfasts, and lunches.

Lunch: frankfurters with scrambled eggs, grilled tomatoes and a slight touch of garlic, then shop treacle tart squeezed with lemon juice and covered with yoghurt and thick cream. I drank some of the cider just to spite it.

Where’s Mom?”   “She went to the store to get some of that healthy crap you like to eat.” His lip curls up in disgust.   “It’s not like I’m juicing kale all day, but margarine isn’t real food.”   “You say tomato, I say ketchup.

We think that if we just meditated enough or jogged enough or ate perfect food, everything would be perfect. But from the point of view of someone who is awake, that’s death. Seeking security or perfection, rejoicing in feeling confirmed and whole, self-contained and comfortable, is some kind of death. It doesn’t have any fresh air. There’s no room for something to come in and interrupt all that. We are killing the moment by controlling our experience. Doing this is setting ourselves up for failure, because sooner or later, we’re going to have an experience we can’t control: our house is going to burn down, someone we love is going to die, we’re going to find out we have cancer, a brick is going to fall out of the sky and hit us on the head, somebody’s going to spill tomato juice all over our white suit, or we’re going to arrive at our favorite restaurant and discover that no one ordered produce and seven hundred people are coming for lunch.

Alan Wallace illustrates this truth from the Tibetan teachings: Imagine walking along a sidewalk with your arms full of groceries, and someone roughly bumps into you so that you fall and your groceries are strewn over the ground. As you rise up from the puddle of broken eggs and tomato juice, you are ready to shout out, “You idiot! What’s wrong with you? Are you blind?” But just before you can catch your breath to speak, you see that the person who bumped into you actually is blind. He, too, is sprawled in the spilled groceries, and your anger vanishes in an instant, to be replaced by sympathetic concern: “Are you hurt? Can I help you up?” Our situation is like that. When we clearly realize that the source of disharmony and misery in the world is ignorance, we can open the door of wisdom and compassion.

So when I get home, I go shopping. I fill the cart with steak, fish, broccoli, avocados, canned squid, tuna, tomato juice, romaine lettuce, sour cream, and cashews—tubs of cashews, because they’ll be my go-to temptation snuffer. Also on the “yes” list: eggs, cheese, whole cream, dry white wine, Scotch, and salsa. But no fruit, breads, rice, potatoes, pasta, or honey. No beans, which means no tofu or soy of any stripe. No chips, no beer, no milk or yogurt. No deli ham or roast beef, either, since they’re often cured in sugar. Turkey was fine if you cooked it yourself, but even then you have to be careful. I thought I’d hit the perfect multi-meal solution when I came across a stack of small Butterballs in the frozen food section, and only as an afterthought did I check the label and discover they were sugar-injected.

Frank treated customers with the contempt Rosy had only seen before at airport passport control. Even then, she’d never heard an immigration official refer to anybody as baldy. “Hey, baldy,” Frank had said and whistled to call a customer back as though he were down in the paddock with an unruly herd. “You forgot your juice.” Frank held up the bottle of Tropicana orange juice. And when… baldy came back, Frank slapped the bottle into his hand as though passing him the baton in a relay race, then waved the man aside—“Go!”—and pointed at the next customer. “What do you want?” Frank said. “Cheese? Again? That’s three cheese you’ll have had in a row. Are you eating right?” The customer stammered. “Eh-but-eh-but-eh-but,” Frank mimicked. “Never mind. But think up a different filling next time. And not cheese and tomato.” He shook his head and made up the roll.

Meditteranean Summer Salad Serves:  5 Ingredients: 2 tablespoons lime juice 1 teaspoon oregano Pepper to taste ½ teaspoon salt 3 tablespoons olive oil ¼ cup crumbled cheese ½ cup chopped red bell peppers ½ cup sliced kalamata olives ½ cup diced cucumbers 1 cup halved cherry tomatoes 2 cups cooked quinoa Method: Mix all ingredients together Serve cold: Cooking Tips: Mix oil and juice before adding to salad Variation: Use lemon juice or vinegar in place of lime juice

NUTRIENT DENSITY SCORES OF THE TOP 30 SUPER FOODS To make it easy for you to achieve Super Immunity, I’ve listed my Top 30 Super Foods below. These foods are associated with protection against cancer and promotion of a long, healthy life. Include as many of these foods in your diet as you possibly can. You are what you eat. To be your best, you must eat the best! Collard greens, mustard greens, turnip greens 100 Kale 100 Watercress 100 Brussels sprouts 90 Bok choy 85 Spinach 82 Arugula 77 Cabbage 59 Broccoli 52 Cauliflower 51 Romaine lettuce 45 Green and red peppers 41 Onions 37 Leeks 36 Strawberries 35 Mushrooms 35 Tomatoes and tomato products 33 Pomegranates / pomegranate juice 30 Carrots / carrot juice 30/37 Blackberries 29 Raspberries 27 Blueberries 27 Oranges 27 Seeds: flax, sunflower, sesame, hemp, chia 25 (avg) Red grapes 24 Cherries 21 Plums 11 Beans (all varieties) 11 Walnuts 10 Pistachio nuts 9 If you are a female eating

The Sparrow Sisters' roses still bloomed on New Year's Day, their scent rich and warm even when snow weighted their petals closed. When customers came down the rutted road to the small eighteenth-century barn where the sisters worked, they marveled at the jasmine that twined through the split-rail fence, the perfume so intense they could feel it in their mouths. As they paid for their purchases, they wondered (vaguely, it must be said, for the people of Granite Point knew not to think too hard about the Sisters) how it was that clematis and honeysuckle climbed the barn in November and the morning glories bloomed all day. The fruit trees were so fecund that the peaches hung on the low branches, surrounded by more blossoms, apples and pears ripened in June and stayed sweet and fresh into December. Their Italian fig trees were heavy with purple teardrop fruit only weeks after they were planted. If you wanted a tomato so ripe the juice seemed to move beneath the skin, you needed only to pick up a punnet at the Nursery.

MAKES: 2 quarts COOKING METHOD: stove COOKING TIME: 20 minutes This is an all-purpose barbecue sauce, with a distinct garlic and tomato flavor. We have used this recipe to rave reviews at the James Beard Foundation and the American Institute of Wine and Food’s “Best Ribs in America” competition. Use it as a finishing glaze or serve it on the side as a dip for any type of barbecue. 2 TABLESPOONS OLIVE OIL ¼ CUP CHOPPED ONION 1 TEASPOON FRESH MINCED GARLIC 4 CUPS KETCHUP 1⅓ CUPS DARK BROWN SUGAR 1 CUP VINEGAR 1 CUP APPLE JUICE ¼ CUP HONEY 1½ TABLESPOONS WORCESTERSHIRE SAUCE 1½ TABLESPOONS LIQUID SMOKE 1 TEASPOON SALT 1 TEASPOON BLACK PEPPER 1 TEASPOON CAYENNE PEPPER 1 TEASPOON CELERY SEED Heat the olive oil in a large nonreactive saucepan over medium heat. Add the onion and garlic and lightly sauté. Stir in the remaining ingredients and heat until the sauce bubbles and starts to steam. Remove from the heat and cool to room temperature. Transfer to a tightly covered jar or plastic container and store refrigerated for up to 2 weeks.

Nuts and seeds contain 150 to 200 calories per ounce. Eating a small amount—one ounce or less—each day, however, adds valuable nutrients and healthy unprocessed fats. Nuts and seeds are ideal in salad dressings, particularly when blended with fruits and spices or vegetable juice (tomato, celery, carrot). Always eat nuts and seeds raw because the roasting process alters their beneficial fats. Commercially packaged nuts and seeds are often cooked in hydrogenated oils, adding trans fats and sodium to your diet, so these are absolutely off the list. If

MRS. BENTLEY’S CHORIZO BREAKFAST BURRITOS Servings: 4 INGREDIENTS FOR THE AVOCADO-TOMATO SALSA 1 large avocado, peeled, pitted, and diced ½ cup diced seeded tomatoes, from 1 to 2 tomatoes 1 small shallot, minced (about 2 tablespoons) 1 clove garlic, minced 1 jalapeño pepper, seeded and minced 1 tablespoon fresh lime juice, from 1 lime ½ teaspoon salt ¼ teaspoon ground cumin ¼ cup fresh chopped cilantro FOR THE BURRITOS 4 large eggs ¼ teaspoon smoked paprika ¼ teaspoon salt ½ lb spicy chorizo removed from casings 1⅓ cups (6 oz) shredded Monterey Jack cheese 4 (10-in) burrito-size flour tortillas Vegetable oil INSTRUCTIONS Make the Avocado-Tomato Salsa: Place all of the ingredients in a medium bowl and mix to combine. Set aside. In a medium bowl, whisk the eggs with the smoked paprika and salt. Set aside. Heat a large nonstick pan over medium-high heat. Add the sausage and cook, stirring frequently, until browned, 4 to 5 minutes. Use a slotted spoon to transfer the sausage from the pan to a plate, leaving the drippings in the pan. Reduce the heat to low. Add the eggs and scramble until just cooked

THE POWER OF FIVE These portions contain roughly 5 grams of carbohydrates. Food groups are arranged in the general order in which they should be added. Vegetables 3/4 cup cooked spinach 1/2 cup red peppers 1 medium tomato 2/3 cup cooked broccoli 8 medium asparagus 1 cup cauliflower 1/3 cup chopped onions 1/2 California avocado 2/3 cup summer squash Dairy 5 ounces farmer's cheese or pot cheese 5 ounces mozzarella cheese 1/2 cup cottage cheese 2/3 cup ricotta cheese 1/2 cup heavy cream Nuts and Seeds 1 ounce of: macadamias (approximately ten to twelve nuts) walnuts (approximately fourteen halves) almonds (approximately twenty-four nuts) pecans (approximately thirty-one nuts) hulled sunflower seeds (three tablespoons) roasted shelled peanuts (approximately twenty-six nuts) 1/2 ounce of cashews (approximately nine nuts) Fruits 1/4 cup blueberries 1/4 cup raspberries 1/2 cup strawberries 1/4 cup cantaloupe, honeydew Juices 1/4 cup lemon juice 1/4 cup lime juice 1/2 cup tomato juice Convenience Foods You can select from the variety of convenience foods (bars and shakes are the two most available), but be sure to determine the actual number of digestible carbohydrate in any particular product (see Chapter 8, page 68).

Combine the mixture and oil or mayonnaise with a fork. TOMATO SOUP About 6 cups Fresh tomatoes can be grilled or roasted to add a smoky flavor. Heat in a soup pot, over medium-low heat: 2 tablespoons olive oil Add and cook, stirring, until tender but not browned, 5 to 10 minutes: 1 medium onion, coarsely chopped Stir in: 3 pounds tomatoes, peeled, seeded, and chopped, with their juices, or two 28-ounce cans tomatoes, chopped, with their juice Simmer until the tomatoes are covered in their own liquid, about 25 minutes. Puree the soup until smooth. Return to the pot and stir in: ¾ teaspoon salt ¼ teaspoon black pepper Heat through.

Ingredients 2–3 cans dark red kidney beans (drained) 2 stalks celery, chopped 2 onions, chopped 2 green peppers, chopped 2–3 T olive oil 1 28-oz. can whole tomatoes 3–4 cloves garlic 3–4 T chili powder 1–2 T cumin 2–3 T fresh parsley 2–3 T oregano 1 can beer 1 cup cashews 1/2 cup raisins (optional) Heat oil in large pot; sauté onions until clear, then add celery, green pepper, and garlic; cook for 5 minutes or so. Add tomatoes (with juice; break the tomatoes into small chunks) and kidney beans; reduce to simmer. Add chili powder, cumin, parsley, oregano, beer, cashews, and raisins (opt.). Simmer as long as you want. Garnish with fresh parsley or grated cheddar cheese.

Tonight they had been presented with a heavily spiced and scented barbecue lamb; rabbits stewed in fermented grape-juice with red peppers and whole cloves of garlic; meat-balls stuffed with brown truffles which literally melted in the mouth; a harder variety of meat-balls fried in coriander oil and served with triangular pieces of chilli-paste fried in the same oil; a large container full of bones floating in a saffron-coloured sauce; a large dish of fried rice; miniature vol-au-vents and three different salads; asparagus, a mixture of thinly sliced onions, tomatoes, cucumbers, sprinkled with herbs and the juice of fresh lemons, chick-peas soaked in yoghurt and sprinkled with pepper.

Chickpea Stew Canned chickpeas, potatoes, tomatoes, and onion flavored with rosemary cook into a chunky vegetarian main-dish stew. This also makes a great side dish for pork or lamb. SERVES 6 3 16-ounce cans chickpeas, rinsed and drained 5 medium carrots, sliced 2 medium potatoes, peeled and chopped 1 cup peeled, seeded, and chopped fresh or canned tomatoes with their juice 1 medium onion, chopped 2 teaspoons chopped fresh rosemary ½ cup Chicken Broth ([>]), canned chicken or vegetable broth, or water 2 tablespoons olive oil Salt and freshly ground pepper Combine all the ingredients in a large slow cooker. Cover and cook on low for 6 to 8 hours, or until the vegetables are tender. Serve hot or at room temperature.

For lunch, I may say, I ate and greatly enjoyed the following: anchovy paste on hot buttered toast, then baked beans and kidney beans with chopped celery, tomatoes, lemon juice and olive oil. (Really good olive oil is essential, the kind with a taste, I have brought a supply from London.) Green peppers would have been a happy addition only the village shop (about two miles pleasant walk) could not provide them. (No one delivers to far-off Shruff End, so I fetch everything, including milk, from the village.) Then bananas and cream with white sugar. (Bananas should be cut, never mashed, and the cream should be thin.) Then hard water-biscuits with New Zealand butter and Wensleydale cheese. Of course I never touch foreign cheeses.

She had never eaten food like this before. No: she had never eaten before. It was as if these flavors had always existed, had always been there in her imagination, but now she was tasting them properly for the very first time. Each course was more intense than the last. The spaghetti was coated in a thick sauce of meat, tomatoes, and wine, rich, pungent, and sticky. The lamb, by contrast, was pink and sweet, so tender it seemed to dissolve in her mouth. It was served without vegetables, but afterward Tommaso brought the first of the contorni to the table: a whole artichoke, slathered in warm olive oil and lemon juice and sprinkled with chopped mint. Laura licked every drop of oil off her fingers, amazed by the depth of the flavor.

MAKES ABOUT 10 LARGE OR 15 SMALL BISCUITS Cheddar Biscuits Flecks of sharp cheddar cheese add flavor and color to these biscuits. I like to make them smaller, using a 11/2-inch biscuit cutter or small juice glass to cut them out. For a party, these are fantastic filled with ham, fig jam, or my favorite, tomato jam. (For biscuit-making advice, see “Biscuit-Making Tips” on page 259.) 2 cups all-purpose flour plus more for rolling 21/4 teaspoons baking powder 3/4 teaspoon baking soda 1/2 teaspoon salt 6 tablespoons (3/4 stick) butter, chilled and cut into small cubes 3/4 cup sharp cheddar cheese, shredded 1 cup buttermilk 1/4 cup butter, melted 1. Preheat the oven to 425°F. 2. In a large mixing bowl, sift together the flour, baking powder, baking soda, and salt. Cut the cold

For one second there was something familiar about him, and I noticed for the first time how old he looked. I thought about what Louisa had said, about how old people can’t get enough heat. Maybe I felt sorry for him. Maybe he reminded me of Mr Nunzi from upstairs. Or maybe I wanted to do something good, to make up for being kind of a jerk to Annemarie, even if she didn’t really know it. Anyway, I spoke to him. ‘Hey,’ I said, opening my bag. ‘You want a sandwich?’ I still had the cheese sandwich I hadn’t eaten at lunch. I held it out. ‘It’s cheese and tomato.’ ‘Is it on a hard roll?’ He sounded tired. ‘I can’t eat hard bread. Bad teeth.’ ‘It isn’t hard,’ I said. It was one of my best V-cuts ever, probably a little soggy now with the juice from the tomato soaking into the bread all afternoon. He reached up with one hand, and I put the sandwich in it.

Livia could have made a sugo blindfold- she had been making it almost every day for years. The only difficulty was, there were as many different kinds of sugo as there were days in a month. There was the everyday version, which might be no more than a handful of ripe tomatoes squashed with the tip of a knife to release the juices, then quickly fried in oil. There was the classic version, in which the tomatoes were simmered along with some garlic and onions until they had reduced to a thick, pulpy stew. Then there was a richer version, in which pieces of meat were cooked for several hours to extract all the flavor, and so on all the way up to ragù del guardaporte, the gatekeeper's sauce, so called because it required someone to sit by it all day, adding little splashes of water to stop the rolls of meat stuffed with parsley, garlic and cheese from drying out.

Miss Rose sitting on a porch. Beside her, a bushel basket of ripe peaches or tomatoes. The drunkards buzzing, but easily smashed with a swat. Early mornings, she starts singing, "What a Friend We Have in Jesus," and that's your cue to rise. To eat the heavy breakfast that will keep you full all day. Once you've helped her with peeling those tomatoes or peaches, there are weeds to be plucked from the garden, from around the vegetables that will show up fresh on the supper table. Fish need cleaning if Uncle Norman comes through with a prize. After dinner, the piecing together of quilt tops from remnants until the light completely fades. The next morning, it starts again. A woman singing off-key praises to the Lord. The sweet fruit dripping with juice. The sound of bugs. I thought of what Mama liked to say: to find this kind of love, you have to enter deep country.

Each bite is a tidal wave of savory, fatty eel juices... ... made fresh and tangy by the complementary flavors of olive oil and tomato! ...! It's perfect! This dish has beautifully encapsulated the superbness of Capitone Eel!" "Capitone specifically means 'Large Female Eel'! It's exactly this kind of eel that is served during Natale season from Christmas to New Year's. Compared to normal eels, the Capitone is large, thick and juicy! In fact, it's considered a delicacy!" "Yes, I've heard of them! The Capitone is supposed to be significantly meatier than the standard Anguilla." *Anguilla is the Italian word for regular eels.* "Okay. So the Capitone is special. But is it special enough to make a dish so delicious the judges swoon?" "No. The secret to the Capitone's refined deliciousness in this dish lies with the tomatoes. You used San Marzanos, correct?" "Ha Ragione! (Exactly!) I specifically chose San Marzano tomatoes as the core of my dish!" Of the hundreds of varieties of tomato, the San Marzano Plum Tomato is one of the least juicy. Less juice means it makes a less watery and runny sauce when stewed! "Thanks to the San Marzano tomatoes, this dish's sauce remained thick and rich with a marvelously full-bodied taste. The blend of spices he used to season the sauce has done a splendid job of highlighting the eel's natural flavors as well." "You can't forget the wondrous polenta either. Crispy on the outside and creamy in the middle. There's no greater garnish for this dish." *Polenta is boiled cornmeal that is typically served as porridge or baked into cakes.* "Ah. I see. Every ingredient of his dish is intimately connected to the eel. Garlic to increase the fragrance, onion for condensed sweetness... ... and low-juice tomatoes. Those are the key ingredients.

I have been all over the world cooking and eating and training under extraordinary chefs. And the two food guys I would most like to go on a road trip with are Anthony Bourdain and Michael Ruhlmann, both of whom I have met, and who are genuinely awesome guys, hysterically funny and easy to be with. But as much as I want to be the Batgirl in that trio, I fear that I would be woefully unprepared. Because an essential part of the food experience that those two enjoy the most is stuff that, quite frankly, would make me ralph. I don't feel overly bad about the offal thing. After all, variety meats seem to be the one area that people can get a pass on. With the possible exception of foie gras, which I wish like heckfire I liked, but I simply cannot get behind it, and nothing is worse than the look on a fellow foodie's face when you pass on the pate. I do love tongue, and off cuts like oxtails and cheeks, but please, no innards. Blue or overly stinky cheeses, cannot do it. Not a fan of raw tomatoes or tomato juice- again I can eat them, but choose not to if I can help it. Ditto, raw onions of every variety (pickled is fine, and I cannot get enough of them cooked), but I bonded with Scott Conant at the James Beard Awards dinner, when we both went on a rant about the evils of raw onion. I know he is often sort of douchey on television, but he was nice to me, very funny, and the man makes the best freaking spaghetti in tomato sauce on the planet. I have issues with bell peppers. Green, red, yellow, white, purple, orange. Roasted or raw. Idk. If I eat them raw I burp them up for days, and cooked they smell to me like old armpit. I have an appreciation for many of the other pepper varieties, and cook with them, but the bell pepper? Not my friend. Spicy isn't so much a preference as a physical necessity. In addition to my chronic and severe gastric reflux, I also have no gallbladder. When my gallbladder and I divorced several years ago, it got custody of anything spicier than my own fairly mild chili, Emily's sesame noodles, and that plastic Velveeta-Ro-Tel dip that I probably shouldn't admit to liking. I'm allowed very occasional visitation rights, but only at my own risk. I like a gentle back-of-the-throat heat to things, but I'm never going to meet you for all-you-can-eat buffalo wings. Mayonnaise squicks me out, except as an ingredient in other things. Avocado's bland oiliness, okra's slickery slime, and don't even get me started on runny eggs. I know. It's mortifying.

Next, I drink a few more glasses of water containing liquid chlorophyll to build my blood. If I’m stressed, I’ll have some diluted black currant juice for an antioxidant boost to the adrenals. Once I’m hungry, I sip my way through a big green alkaline smoothie (a combination of spinach, cucumber, coconut, avocado, lime, and stevia is a favorite) or tuck into a fruit salad or parfait. And tomatoes, cucumbers, and avocados are fruits, too; a morning salad is a good breakfast and keeps the sugar down. But, this kind of morning regime isn’t for everyone. You can get really hungry, particularly when you first start eating this way. And some people need to start the day with foods that deliver more heat and sustenance. If that’s how you roll, try having fruit or a green smoothie and then waiting for 30 minutes (if your breakfast includes bananas, pears, or avocados, make it 45) before eating something more. As a general rule, sour or acidic fruits (grapefruits, kiwis, and strawberries) can be combined with “protein fats” such as avocado, coconut, coconut kefir, and sprouted nuts and seeds. Both acid fruits and sub-acid fruits like apples, grapes, and pears can be eaten with cheeses; and vegetable fruits (avocados, cucumbers, tomatoes, and peppers) can be eaten with fruits, vegetables, starches, and proteins. I’ve also found that apples combine well with raw vegetables. Leafy greens (spinach, kale, collard greens), along with the vegetable fruits noted above, are my go-to staples. They are the magic foods that combine well with every food on the planet. I blend them together in green smoothies, cold soups, and salads.

Pasta with Garlic Scapes and Fresh Tomatoes In Italy, you can find a garden anywhere there is a patch of soil, and in many areas, the growing season is nearly year round. It’s common to find an abundant tomato vine twining up the wall near someone’s front stoop, or a collection of herbs and greens adorning a window box. Other staples of an Italian kitchen garden include aubergine, summer squash varieties and peppers of all sorts. Perhaps that’s why the best dishes are so very simple. Gather the fresh ingredients from your garden or local farmers’ market, toss everything together with some hot pasta and serve. In the early summer and mid-autumn, look for garlic scapes, prized for their mild flavor and slight sweetness. Scapes are the willowy green stems and unopened flower buds of hardneck garlic varieties. Roasting garlic scapes with tomatoes and red onion brings out their sweet, rich flavor for a delightful summer meal. 2 swirls of olive oil 10 garlic scapes 1 pint multicolored cherry tomatoes 1 red onion, thinly sliced Sea salt and red pepper flakes, to taste ½ lb. pasta—fettuccine, tubini or spaghetti are good choices 1 cup baby spinach, arugula or fresh basil leaves, or a combination 1 lemon, zested and juiced Toasted pine nuts for garnish Heat oven to 400 ° F. Toss together olive oil, garlic scapes, tomatoes, onion, salt and pepper flakes and spread in an even layer on a parchment-lined baking sheet. Roast for 12–15 minutes, until tomatoes are just beginning to burst. If you have other garden vegetables, such as peppers, zucchini or aubergine, feel free to add that. Meanwhile, cook pasta according to package directions. Toss everything together with the greens, lemon zest and juice. Garnish with pine nuts. Serve immediately with a nice Barolo wine.

GUAC AD HOC   Hannah’s 1st Note: This is Howie Levine’s guacamole recipe. He’s Lake Eden’s most popular lawyer. 2 ounces cream cheese 4 ripe avocados (I used Haas avocados) 2 Tablespoons lemon juice (freshly squeezed is best) 1 clove garlic, finely minced (you can squeeze it in a garlic press if you have one) cup finely chopped fresh oregano leaves 1 Italian (or plum) tomato, peeled, seeded, and chopped 4 green onions, peeled and thinly sliced (you can use up to 2 inches of the green stem) ½ teaspoon salt 10 grinds of freshly ground pepper (or tea spoon) ½ cup sour cream to spread on top Bacon bits to sprinkle on top of the sour cream Tortilla chips as dippers Howie’s Note: I use chopped oregano because Florence doesn’t always carry cilantro at the Lake Eden Red Owl. This guacamole is equally good with either one. Heat the cream cheese in a medium-sized microwave-safe bowl for 15 seconds on HIGH, or until it’s spreadable. Peel and seed the avocados. Put them in the bowl with the cream cheese and mix everything up with a fork. Mix just slightly short of smooth. You want the mixture to have a few lumps of avocado. Add the lemon juice and mix it in. It’ll keep your Guac Ad Hoc from browning. Add the minced garlic, chopped oregano leaves, tomato, sliced green onion, salt, and pepper. Mix everything together. Put your Guac Ad Hoc in a pretty bowl, and cover it with the sour cream. Sprinkle on the bacon bits. If you’re NOT going to serve it immediately, spread on the sour cream, but don’t use the bacon bits. Cover the bowl with plastic wrap and refrigerate it until time to serve. Then sprinkle on the bacon bits. (My bacon bits got a little tough when I added them to the bowl and refrigerated it. They were best when I sprinkled them on at the last moment.) Hannah’s 2nd Note: Mike and Norman like this best if I serve it with sliced, pickled Jalapenos on top. Mother won’t touch it that way. Yield: This amount of Guac Ad Hoc serves 4 unless you’re making it for a Super Bowl game. Then you’d better double the recipe.

The crispy crunch of the savory parmesan wings. The thick and smooth Ankake sauce. And under those lies the tender and springy chicken meat that floods the mouth with its umami-laden juices with each bite! Even the delicate aftertaste unique to the Satsuma Jidori has been vividly enhanced! You would think by adding powerfully flavored ingredients like cheese and pork jowl that the overall taste would become heavy and cloying, but that isn't the case at all! The answer to that is in the Ankake sauce. I seasoned that Jidori stock with one special secret ingredient. "Yukihira, quit stalling! What the heck is that ingredient? Tell me! Now!" "It's ketchup. I used good ol' tomato ketchup to make that Ankake sauce... ... into a special house-blend sweet n' sour sauce!" "Ketchup?!" Sweet n' sour sauce is used in a lot of dishes, from obvious ones like sweet n' sour pork, to regional varieties ofTenshinhan crab omelet over rice, and even seafood dishes like deep-fried cod! It's especially handy for Chinese cooking, which commonly makes use of a variety of oils. It's perfect for alleviating the thick oiliness of some dishes, giving them a fresh and tangy flavor. So by adding the tart acidity of tomato-based ketchup to make my Ankake sauce... ... it wipes out the cloying greasiness of both the Parmesan cheese and the pork jowl, leaving only their rich flavors behind. Not only that, it also brings out the Satsuma Jidori's renowned delicate aftertaste!" "The base broth of the sauce is from a stock I made from the Jidori's carcass, so of course it will pair well with the wing meat. And to top it all off, Parmesan cheese and tomatoes are a great match for each other!" "Oh... oh, now I see! That's how you managed to keep from smothering the Jidori's unique flavor! Tomatoes are one big lump of the umami component glutamic acid! Add the inosinic acid from the Jidori and the Guanylic acid from the shiitake mushrooms, and you have three umami compounds all magnifying each other! The techniques for emphasizing the unique and delicious flavors of a Jidori... the three-way umami-component magnification effect... the synergy between ketchup and cheese... the texture contrast between the crispy cheese wings and the smooth Ankake sauce... all of those rest squarely on the foundation of the tomato's tart acidity!

This is my first ever tomato. I’ve had potato-tomato-pumpkins before, but they’re not the same. There’s so much life in every bite. If you listen, it goes pop, squish, swish, and the juices jump about with a strange tingling that surprises your tongue.

fish tacos from a twelve-year-old boy and his mother. These tacos remained the best thing Delilah had ever eaten. The fish was snapper, caught in the early morning by the husband/father and marinated in oil, lime juice, garlic, and chiles, and then grilled on a hibachi that was attached to the cart. The grilled fish was wrapped in a handmade tortilla with fresh tomato, chopped iceberg, chunks of creamy avocado, crumbled white cheese that had no name other than queso, and the whole thing was drizzled with a tangy lime crema. The

2 grilled chicken breasts, diced 1 avocado, peeled and diced 5-6 green lettuce leaves, cut in stripes 3-4 green onions, finely chopped 5-6 radishes, sliced 7-8 grape tomatoes 2 tbsp lemon juice 3 tbsp extra virgin olive oil 1 tsp dried mint salt and black pepper, to taste

CULINARY TREATS TO YOU FROM GERRI RUSSELL Braised Celery with Onion, Pancetta, and Tomatoes 2 pounds celery 1/4 cup extra virgin olive oil 1 1/2 cups onion, sliced very thin 2/3 cup pancetta, cut into strips 3/4 cup plum tomatoes, either fresh or canned, coarsely chopped with their juice 1 teaspoon salt 1 teaspoon pepper Directions

Chicken ‘Doner’ Serves 4 Cooking Time 20-25 minutes   Ingredients: 1 tbsp Worcestershire sauce/A1 steak sauce 1 tsp dried oregano 2 tbsp olive oil 3 garlic cloves, crushed Zest & juice of ½ lemon 500g/1lb 2oz free range skinless chicken breast, cut into 2cm/ 1inch cubes 1 onion, sliced 1 red pepper, deseeded & sliced 4 large pitta breads 1 baby gem/romaine lettuce shredded 2 large tomatoes, sliced Salt & pepper to taste   Method: If your hot air fryer has a temperature control set it to 180C/350F. Combine together the Worcestershire sauce, oregano, olive oil & garlic along with the juice and zest of ½ lemon in a large bowl. Add the cubed chicken, cover and leave to marinate for an hour or two. Remove the marinated meat from the bowl, place in the hot air fryer along with the onions and sliced peppers and cook for 20-25 or until the chicken is cooked through. Pile the meat and peppers into the pitta breads along with the lettuce & sliced tomatoes.   Some hot sauce makes a good addition to this dish. Add as much as you dare!

Tree nuts and peanuts ≥ 3 servings per week Fresh fruits including natural fruit juices ≥ 3 servings per day Vegetables ≥ 2 servings per day Seafood (primarily fatty fish) ≥ 3 servings per week Legumes ≥ 3 servings per week Sofrito† ≥ 2 servings per week White meat In place of red meat Wine with meals (optional) ≥ 7 glasses per week Discouraged Soda drinks < 1 drink per day Commercial baked goods, sweets, pastries‡ < 3 servings per week Spread fats < 1 serving per day Red and processed meats < 1 serving per day *Adapted from Estruch, et al. (2013) † Sofrito is a sauce made with tomato and onion, and often includes garlic, herbs, and olive oil. ‡ Commercial bakery goods, sweets, and pastries included cakes, cookies, biscuits, and custard, and did not include those that are homemade. December 2014 Page 100 of 112

Ingredients Serves 6 1.4kg (3lb) cubed chicken 2 large onions finely sliced 2 large onions chopped into thick pieces 8 cloves garlic, finely chopped 150ml (¼ pint) corn oil 150ml (¼ pint) natural yogurt (Greek style is good) 150ml (¼ pint) water 4 fresh tomatoes, halved 2 tbsp fresh coriander 2 green chillies, chopped ½ to 1 tsp rock salt to taste Juice of ½ lemon Spices 6 cloves 1 black/brown cardamom 1 5cm (2”) stick cinnamon

Next, I drink a few more glasses of water containing liquid chlorophyll to build my blood. If I’m stressed, I’ll have some diluted black currant juice for an antioxidant boost to the adrenals. Once I’m hungry, I sip my way through a big green alkaline smoothie (a combination of spinach, cucumber, coconut, avocado, lime, and stevia is a favorite) or tuck into a fruit salad or parfait. And tomatoes, cucumbers, and avocados are fruits, too; a morning salad is a good breakfast and keeps the sugar down.

Having a big salad every day is a great way to burn through the Daily Dozen. To a base of mesclun greens and arugula, I add tomato, red bell pepper, beans, and barberries, along with toasted nuts if I’m using a fat-free dressing. My current favorite dressing recipe is a Caesar spin-off shared by Dr. Michael Klaper from the TrueNorth Health Center: 2 tablespoons almond meal 3 cloves crushed garlic 3 tablespoons dijon mustard 3 tablespoons nutritional yeast flakes 2 tablespoons white miso 3 tablespoons lemon juice 1/3 cup water Blend and enjoy! (If you have a high-speed blender, you could probably use whole almonds instead of meal.)

The most popular Mediterranean tomato salad, found from Spain to Turkey, is a combination of roughly cut chunks of tomato tossed in a bowl with small pieces of sweet onion (a red salad onion will do nicely, although a specialty onion like the Vidalia is a special treat here), dressed with a good fruity olive oil and some freshly squeezed lemon (or lime) juice, and that grinding of pepper. This, too, should be put aside for an hour or so to let the flavors mingle … and salted only at the last moment.

We've done the grilled tomato and peach pizza at Le Papillon Sauvage. We've served the beet and peach soup. And the peach and cucumber salsa over the chicken. The tarts. The cobblers. The homemade ice cream. I don't know. I'm tapped out for ideas." Phillipa rolled a peach on a cutting board, massaging it. "Pork," she said. "Peaches and pork would taste amazing together. Or pan-seared foie gras? What do you think?" "If you can come up with something interesting, I'm all for it." "Me?" she asked. "But you're the chef. And I want to be inspired by you." "That makes two of us," I said. "You're doing amazing things." Phillipa halved a peach, cut into it, and then handed over a slice. "Eat this, savor it. Find your inspiration!" she said, and as I bit into it, I tried, able to focus only on the texture. As the juices from the slice ran across my tongue and down my throat, the sensation transported me to my childhood, to the teachings of my grand-mère in this kitchen, and her recipe for a peach crumble. The way she taught me to knead the flour, butter, and sugar into flaky crumbs, working her gentle hands with mine. I could almost feel her next to me, smell her cinnamon and nutmeg scent.

She had marinated the fish filets in a mixture of tequila, lime juice, and orange liqueur, with a touch of olive oil and garlic. Now, she spooned a sauce of tomato, jalapeno, onion, and brown sugar over the cooked fish.

Your favorite.” She had marinated the fish filets in a mixture of tequila, lime juice, and orange liqueur, with a touch of olive oil and garlic. Now, she spooned a sauce of tomato, jalapeno, onion, and brown sugar over the cooked fish.

Ingredients Dressing: 1 cup mayonnaise ⅔ cup white vinegar 5 teaspoons granulated sugar 2 tablespoons lemon juice 1 tablespoon water ⅔ cup Parmesan-Romano cheese blend 2 teaspoons olive oil 1 teaspoon Italian seasoning 1 teaspoon parsley flakes ½ teaspoon garlic salt Salad 1 bag salad blend of choice Red onion, sliced 16-20 pitted black olives, sliced Pepperoncini Roma tomato, sliced Croutons Parmesan cheese, shredded Preparation To make the dressing, add mayonnaise, white vinegar, sugar, lemon juice, water, cheese blend, olive oil, Italian

Tuscan Chicken Macaroni and Cheese Recipe Ingredients: 2 large skinless boneless chicken breasts pounded to 1-inch thickness (or 4 boneless and skinless chicken thigh fillets) Salt and pepper, to season 1/2 teaspoon paprika 3 teaspoons olive or canola oil, divided per directions 2 tablespoons butter 1 small yellow onion chopped 6 cloves garlic, finely diced 1/3 cup chicken broth 4 oz (250g) sun dried tomato strips in oil (reserve 1 tablespoon of oil) 4 level tablespoons flour 2 cups chicken broth 3 cups milk OR light cream 2 teaspoons dried Italian herbs 10 ounces (3 cups) elbow macaroni uncooked (3 cups) 3/4 cup freshly grated Parmesan cheese 1 cup mozzarella cheese shredded (or use six cheese Italian) 2 tablespoons fresh basil, chopped Directions: -Season chicken with salt, pepper, paprika and 2 teaspoons of the oil. Heat the remaining oil in a large pot or pan over medium-high heat. Add the chicken and sear on both sides until golden brown, cooked through and no longer pink in the middle. Transfer chicken to a warm plate, tent with foil and set aside. -Using the same pan, add the butter and fry the onion and garlic until the onion becomes transparent, stirring occasionally (about 2 minutes). Pour in the 1/3 cup chicken broth and allow to simmer for 5 minutes, or until beginning to reduce down.  -Add the sun dried tomatoes, along with 1 tablespoons of the sun dried tomato oil from the jar. Cook for 2-3 minutes.  -Stir the flour into the pot. Blend well. -Add the broth, 2-1/2 cups of milk (cream or half and half), herbs, salt and pepper, and bring to a low simmer.  -Add the uncooked macaroni and stir occasionally as it comes to a simmer. Reduce to medium low heat and stir regularly while it cooks (roughly 10 minutes), or until the sauce thickens and the macaroni is just cooked (al dente: tender but still firm).  -Remove pot from stove and immediately stir in all of the cheeses. Add salt and pepper to taste. If the sauce it too thick, add the remaining 1/2 cup milk (or cream) in 1/4 cup increments, until reaching desired thickness. -Slice the chicken into strips and stir through the pasta (pour in any juices left from the chicken). -Sprinkle with basil, stir thoroughly and serve.

Mrs. O’Brien’s Shepherd’s Pie Recipe Ingredients: 5 cups mashed, boiled potatoes (could be reduced to 4 cups)* 1/2 cup sour cream 2 ounces cream cheese 2 tablespoons butter, softened, divided 1 egg yolk 1/2 teaspoon kosher salt 1/2 teaspoon freshly ground black pepper 1-1/2 teaspoon olive oil 1 pound ground lamb (We substituted ground chicken. You could also use ground beef or turkey.) 1 pinch salt and ground black pepper to taste 1 (16 ounce) can stewed tomatoes with juice, chopped 1 small yellow onion, chopped 1 small carrot, peeled and chopped 1/2 cup peas (frozen or fresh) 1 cup Irish stout beer (such as Guinness(R)) 1 cube beef bouillon (we used chicken bouillon) 1 tablespoon all-purpose flour 1 tablespoon Worcestershire sauce 1 cup shredded sharp cheddar cheese 2 teaspoons smoked paprika (optional) * 1 tsp. liquid smoke (optional) * Directions: -Stir cooked potatoes, sour cream, cream cheese, 1 tablespoon butter, egg yolk, 1/2 teaspoon salt, and 1/2 teaspoon black pepper together in a bowl until smooth. -Heat olive oil in a cast iron skillet or nonstick pan over medium-high heat. Add ground lamb (or meat). Reduce heat to medium, and cook, stirring frequently, until browned, 4 to 5 minutes. Pour off excess grease and season meat with salt and black pepper to taste. -Add stewed tomatoes with juice, onion, and carrot into meat mixture; Stir and simmer until vegetables are tender, 5 to 10 minutes. Add peas; reduce heat to low and continue cooking, stirring frequently, 2 to 3 minutes. -Add one teaspoon of liquid smoke to meat mixture. Mix thoroughly. -Heat beer in a saucepan over medium heat; add (beef) bouillon cube. Cook and stir beer mixture until bouillon dissolves, about 5 minutes. - Melt 1 tablespoon butter in a separate pan over medium-low heat. Whisk flour into butter until it thickens, about 1 minute. -Stir beer mixture and Worcestershire sauce into flour mixture until gravy is smooth and thickened, 2 to 3 minutes. Stir gravy into meat mixture and simmer until mixture thickens, at least 5 minutes. -Set top oven rack roughly 6 inches from the oven broiler and preheat the broiler. Grease a 9x12-inch baking dish. - Pour (meat) mixture into the prepared baking dish. -Spoon mashed potatoes over (meat) mixture, covering like a crust. Sprinkle cheddar cheese and paprika evenly over mashed potatoes. -Broil in the preheated oven until the crust browns and the cheese is melted, 4 to 5 minutes. -Cool for about 5 minutes before serving. NOTES: We thought the smoked paprika added little flavor to the original recipe.  We added liquid smoke to the meat and it gave it a nice smoky flavor. Next time, we’ll reduce the amount of mashed potatoes to four cups.  We thought the layer of potatoes was a little too thick. (But if you love mashed potatoes, five cups would work ☺  )

Studying men who were confirmed to have poor sperm motility, researchers provided men with either one can of tomato juice (with 30 mg lycopene), an antioxidant pill, or nothing for 12 weeks. After 12 weeks of drinking one can of tomato juice per day, researchers confirmed that there was an improvement

V6 Vegetable Cocktail Serves: 1 3 Roma tomatoes, roughly chopped 1 stalk celery ½ bell pepper (any color is fine) 1 green onion 1 carrot 2 cups chopped leafy greens (such as lettuce, kale, or spinach) 1½ teaspoons lemon juice ½ teaspoon freshly grated horseradish 5 ice cubes Blend ingredients in a high-powered blender. PER SERVING: CALORIES 115; PROTEIN 6g; CARBOHYDRATE 24g; TOTAL FAT 1.2g; SATURATED FAT 0.2g; SODIUM 147mg; FIBER 8.4g; BETA-CAROTENE 13,864mcg; VITAMIN C 130mg; CALCIUM 164mg; IRON 2.8mg; FOLATE 217mcg; MAGNESIUM 85mg; ZINC 1.4mg; SELENIUM 1.1mcg

FEATURES OF A NUTRITARIAN DIET •  Large green salads with seed/nut-based dressings •  Bean soups with carrot/tomato juice and cruciferous vegetables •  Green vegetables, onions, and mushrooms steamed or cooked in a wok •  Animal products limited to no more than three small servings per week •  No dairy, white flour, and white rice •  No processed foods, cold cereals, and sweets •  No sweeteners, except fruit and limited unsulfured dried fruit •  Carbohydrates with high nutritional quality such as beans, peas, squashes, lentils, and intact whole grains •  Protective foods such as walnuts, mushrooms, onions, berries, and seeds

Broccoli and Chickpea Salad Serves: 4 For the Salad: 6 cups broccoli, cut into small florets 1½ cups cooked chickpeas or 1 (15-ounce) can no-salt-added or low-sodium chickpeas, drained ¼ cup chopped red onion 1½ cups halved cherry tomatoes ¼ cup pine nuts or walnuts, toasted For the Dressing: ¼ cup fresh lemon juice ½ cup water ¼ cup walnuts ¼ cup pitted and chopped dates 1 teaspoon Dijon mustard 1 clove garlic Steam broccoli until just tender, 5 to 7 minutes. Once cool, combine with chickpeas, onion, cherry tomatoes, and nuts. Blend dressing ingredients in a high-powered blender. Toss salad with desired amount of dressing. Leftover dressing may be reserved for another use. PER SERVING: CALORIES 298; PROTEIN 13g; CARBOHYDRATE 40g; TOTAL FAT 12.9g; SATURATED FAT 1.1g; SODIUM 70mg; FIBER 8.9g; BETA-CAROTENE 809mcg; VITAMIN C 139mg; CALCIUM 119mg; IRON 3.8mg; FOLATE 218mcg; MAGNESIUM 105mg; ZINC 2.5mg; SELENIUM 7mcg

Orange Sesame Dressing Serves: 3 4 tablespoons unhulled sesame seeds, divided ¼ cup raw cashew nuts or ⅛ cup raw cashew butter 2 navel oranges, peeled 2 tablespoons Blood Orange Vinegar*, Riesling Reserve Vinegar*, or white wine vinegar Toast the sesame seeds in a dry skillet over medium-high heat for 3 minutes, mixing with a wooden spoon and shaking the pan frequently. In a high-powered blender, combine 2 tablespoons of the sesame seeds, cashews, oranges, and vinegar. If needed, add orange juice for a thinner consistency. Sprinkle remaining sesame seeds on top of the salad. Serving Suggestion: Toss with mixed greens, tomatoes, red onions, and additional diced oranges or kiwi. PER SERVING: CALORIES 162; PROTEIN 5g; CARBOHYDRATE 17g; TOTAL FAT 9.6g; SATURATED FAT 1.5g; SODIUM 4mg; FIBER 3.5g; BETA-CAROTENE 82mcg; VITAMIN C 55mg; CALCIUM 133mg; IRON 2.2mg; FOLATE 43mcg; MAGNESIUM 76mg; ZINC 1.4mg; SELENIUM 5.4mcg

Chickpea Mulligatawny Stew Serves: 6 ¾ cup unsweetened flaked coconut 4 cups low-sodium or no-salt-added vegetable broth, divided 3 Medjool dates or 6 regular dates, pitted 1 onion, chopped ¼ cup garlic cloves, chopped 1 carrot, peeled and diced 1 stalk celery, chopped 2 tablespoons white wine 4 ounces cremini mushrooms, chopped 1 Granny Smith apple, peeled and diced 2 tablespoons curry powder 3 cups cooked chickpeas or 2 (15-ounce) cans low-sodium or no-salt-added chickpeas, drained 3 cups no-salt-added diced tomatoes, in BPA-free packaging Cayenne pepper, to taste 1 pound chopped fresh or frozen spinach (or greens of your choice) ½ pound steamed broccoli florets ½ pound steamed cauliflower florets Purée the flaked coconut, 2 cups of the broth, and the dates in a high-powered blender until smooth. Set aside. In a large soup pot, sauté the onion, garlic, carrot, and celery in the white wine until the onions are translucent and lightly browned. Add the mushrooms and apple and continue to cook until the mushrooms release their juices. Add the curry powder and sauté for another minute. Add the chickpeas, tomatoes, coconut purée, and the remaining broth and bring to a boil. Simmer for 10 minutes, taste and adjust with more curry powder and cayenne if desired. Then, stir in the spinach, broccoli, and cauliflower and continue cooking until the spinach is wilted. PER SERVING: CALORIES 362; PROTEIN 15g; CARBOHYDRATE 57g; TOTAL FAT 10.8g; SATURATED FAT 6.9g; SODIUM 202mg; FIBER 16.2g; BETA-CAROTENE 6771mcg; VITAMIN C 75mg; CALCIUM 232mg; IRON 6.2mg; FOLATE 328mcg; MAGNESIUM 150mg; ZINC 2.7mg; SELENIUM 13.9mcg

The Chef and the Marketer Grow Up The Café’s Tomato Dill Soup Makes 10 servings 1/2 medium yellow or Spanish onion, diced 2 stalks celery, sliced 4 cloves garlic, minced 1/4 cup vegetable or olive oil 1 Tbsp dried dill weed 1 (14.5-oz) can diced tomatoes 1 (14.5-oz) can crushed tomatoes (puree) 1 (46-oz) bottle V-8 juice 1 Tbsp soy sauce 1 Tbsp Worcestershire sauce 1 tsp granulated sugar Salt to taste 1 Tbsp chicken base (Better Than Bouillon) 1 cup water 1/2 cup heavy whipping cream Sauté onion, celery, and garlic in 1/4 cup oil with dill weed until tender. Purée diced tomatoes and sautéed vegetables in food processor. Add the processed ingredients to the remaining ingredients (except for whipping cream), in a stockpot, and simmer, covered, for 30 minutes. Whisk cream into soup just before serving. Adjust amount of cream to desired taste and consistency. ____________________________

Gazpacho Coarsely chop 5 large plum tomatoes, 1 red pepper, 1 small onion, and 1/2 of a seedless cucumber. Add to the vegetables 1/2 cup red wine vinegar, 2 teaspoons fresh lemon juice, 1/2 cup extra virgin olive oil, and 1 1/4 cups tomato juice and mix well. Season with a pinch of cayenne pepper, 1/2 teaspoon salt, 1/2 teaspoon black pepper, and 1/4 cup chopped fresh dill. Serves six.

As the lamb roasted slowly for hours, Roland turned it and rubbed it with a mixture of olive oil, paprika, cayenne, salt, rosemary, and sage, so that the outside crusted into a beautiful reddish mahogany color. We cut it up before our guests on a large wooden picnic table. The inside was pink and moist, the outside charred and crusty, and the couscous accompaniment flavorful, hot, and plentiful. We also served tomatoes with basil from the garden, red beets with shallots, a pâté of chicken and duck livers, homemade saucisson, wild mushrooms à la grecque (marinated in olive oil and lemon juice with coriander seed), and breads that Loulou had baked fresh. We washed all of this down with cooled Beaujolais and half-gallons of Almadén white wine. For dessert, we had summer fruits with cognac, a chocolate mousse, and a pound cake made by Jean-Claude.

Gloria’s Pork Ribs and Red Beans YIELD: 4 SERVINGS BEFORE I MARRIED Gloria, I knew nothing about Caribbean cooking—Puerto Rican or Cuban. She introduced me to many dishes that through the years we have transformed into our own family recipes. When Roland, my brother, came to visit, one of the first dishes that Gloria would prepare for him was pork shoulder ribs with red beans, which she usually serves with rice and onion pilaf. This dish is great when made ahead, and any leftovers can be served with fried eggs for breakfast, a type of huevos rancheros. With the bones removed, it can be puréed into a sturdy, flavorful soup in a food processor. Although dried beans are typically presoaked in water before cooking, this is not necessary if the beans are started in cool water. 2 tablespoons good olive oil 4 shoulder pork chops with the bones or country ribs (about 1½ pounds) 1 pound dried red kidney beans 2 cups fresh diced tomato flesh or 1 can (14¾ ounces) whole Italian tomatoes, with juice 3 cups sliced onions 1½ tablespoons chopped garlic 1 jalapeño pepper (or more or less, depending on your tolerance for “hotness”), finely chopped, with or without the seeds (about 1 tablespoon) 2 bay leaves 1 teaspoon herbes de Provence (available in many supermarkets) or Italian seasoning 6 cups cold water 1½ teaspoons salt 1 small bunch cilantro Cooked rice, for serving (optional) Tabasco hot pepper sauce (optional) Heat the oil in a large saucepan (I like enameled cast iron), add the pork chops or ribs, and sauté gently, turning once, for 15 to 20 minutes or until they are browned on both sides. Meanwhile, sort through the beans and discard any broken or damaged ones and any foreign matter. Rinse the beans in a sieve under cold water. When the chops or ribs are browned, remove them from the heat, and add the tomatoes and their juice, onions, garlic, jala-peño, bay leaves, herbs, and water. Stir in the beans and salt, and bring to a boil. Meanwhile, pull the leaves from the cilantro stems. Chop the stems finely (you should have about ¼ cup), and add them to the beans. Reserve the leaves (you should have about 1 cup loosely packed) for use as a garnish. When the bean mixture is boiling, reduce the heat to low, and boil very gently, covered, for 2 to 2½ hours, or until the beans and pork are very tender. Divide among soup bowls, sprinkle the cilantro leaves on top, and serve with rice, if desired. Pass the Tabasco sauce for those who want added hotness.

Of course, Americans did travel to Europe during Prohibition, and Craddock’s bar at the Savoy was a popular destination for them. While it’s more than likely that some new drinks created in Europe made their way back to the States during this time, one new creation stayed at home in Paris until the bars of America legally reopened their doors. That drink was a significant one. The Bloody Mary was first made in the 1920s by French bartender Fernand “Pete” Petiot, who first married vodka and tomato juice behind the stick at Harry’s New York Bar in Paris.

Here are seven categories of foods that should be avoided if pain and inflammation are a major symptom of your arthritis. 1. Animal Milk Products (Milk, Cream, Ice Cream, Cheese, Cottage Cheese, Yogurt) 2. Hydrogenated oils (Non-Dairy Creamer, Crackers, Cookies, Chips, Snack Bars) 3. Nitrates (Hot Dogs, Cold Cuts, Pepperoni, Sausage, Bacon, Liverwurst) 4. Processed Sugars (Candy, Soda, Bread, Bottled Fruit Juice, Cookies, Snack Bars) 5. Nightshades (Potatoes, Peppers, Tomatoes, Eggplant, Paprika) 6. Convenience Foods (French Fries, Onion Rings, Loaded Baked Potatoes, Fatty Burgers, Mexican Food, Pizza, Calzones, Stromboli) 7. Processed White Flour Products (Flour, Bread, Pasta, Pizza, Crackers, Pretzels, Donuts) Are you surprised?

To help slow this aging pathway, on a daily basis, consider: reducing dietary and endogenous exposure to inflammatory AGEs (see the Glycation chapter) reducing senescent cell SASP inflammation (see the Cellular Senescence chapter) boosting autophagy to help clear out inflammatory cellular debris (see the Autophagy chapter) applying an emollient skin lotion avoiding pro-inflammatory food components, such as saturated fat, endotoxins, Neu5Gc, and sodium, by minimizing intake of meat, dairy, tropical oils, and salt (one lousy breakfast could double your C-reactive protein levels within four hours before it’s even lunch time1333) eating foods shown to be anti-inflammatory, such as legumes, berries, greens, sodium-free tomato juice or tomato paste, oats, flaxseeds, turmeric, ginger, garlic, cinnamon, cocoa powder, dill, green and chamomile teas, and other fiber-, anthocyanin-, and salicylic acid–rich foods mTOR

Oh,” Hunter said, his voice going awkward. (Ladies, the best way to get a guy off a topic is to start talking about your feelings. Remember that.) “Um, your friend is a—,” he started.

The vampire dispatched a goblin with astounding speed. Her method, however, was quite interesting. Rather than bodily fight anyone—because even I knew the petite, breakable Madeline wouldn’t stand a chance that way—she approached a target, tugged on their shirt sleeve to get their attention, and when they turned to face her, she would smash them in the face with a frying pan.

Leopard girl gave a decisive nod and dug out her walkie talkie. “Shadows, we’re pulling out. Disengage in combat and prepare to leave,” she said before frowning at Esmeralda, the sphinx, and Madeline as the blonde popped back up on her feet after pushing the blindfold out of her eyes. “How will you notify your companions that we are leaving the premises?” “The old fashioned way,” Madeline said before turning on her heels and shouting at the top of her lungs, “HEY GUYS! WE’RE LEAVING!” she said as Frank and Frey took down a pair of goblins. Leopard girl did not groan, but her face went completely blank. (Madeline has that effect on most people.)

Why do Southerners eat Black Eyed Peas on New Year’s Day? The story of the Southern tradition of eating black-eyed peas as the first meal on New Year's Day is generally believed to date back to the winter of 1864 - 1865. When Union General William T. Sherman led his invading troops on their destructive march through Georgia, the fields of black-eyed peas were largely left untouched because they were deemed fit only for animals. The Union foragers took everything, plundered the land, and left what they could not take, burning or in shambles. But two things did remain, the lowly peas and good Ol’ Southern salted pork. As a result, the humble yet nourishing black-eyed peas saved surviving Southerners - mainly women, children, elderly and the disabled veterans of the Confederate army - from mass starvation and were thereafter regarded as a symbol of good luck. The peas are said to represent good fortune. Certainly the starving Southern families and soldiers were fortunate to have those meager supplies. According to the tradition and folklore, the peas are served with several other dishes that symbolically represent good fortune, health, wealth, and prosperity in the coming year. Some folks still traditionally cook the black-eyed peas with a silver dime in the pot as a symbol of good fortune. Greens represent wealth and paper money. Any greens will do, but in the South the most popular are collards, mustard greens, turnip greens, and cabbage. Cornbread - a regular staple among Southerners in the absence of wheat - symbolizes gold and is very good for soaking up the juice from the greens on the plate. You should always have some cornbread on hand in your kitchen anyway. Good for dinner and in the morning with syrup. Pork symbolizes bountiful prosperity, and then progressing into the year ahead. Ham and hog jowls are typical with the New Year meal, though sometimes bacon will be used, too. Pigs root forward, so it’s the symbolic moving forward for the New Year. Tomatoes are often eaten with this meal as well. They represent health and wealth. So reflect on those stories when you sit down at your family table and enjoy this humble, uniquely Southern meal every New Year’s Day. Be thankful for what this year did give you in spite of the bad, and hope and pray for better days that are coming ahead for you.

A brick could be used to build a color theory that red objects encapsulate rage. Don’t believe me? Think of all the red objects that inspire hate: stop lights, Nazi swastikas, and tomato juice.


Do you have a frying pan? Not Teflon, I hate that stuff. Cast iron? Or stainless steel?" I found River an old cast iron pan in the cabinet by the sink. I put it on the stove, and I imagined, for a second, Freddie, young, wearing a pearl necklace and a hat that slouched off to one side, standing over that very pan and making an omelet after a late night spent dancing those crazy, cool dances they did back in her day. "Brilliant," River said. He lit the gas stove and threw some butter in the pan. Then he cut four pieces of the baguette, rubbed them with a clove of garlic, and tore a hole out in each. He set the bread in the butter and cracked an egg onto the bread so it filled up the hole. The yolks of the eggs were a bright orange, which, according to Sunshine's dad, meant the chickens were as happy as a blue sky when they laid them. "Eggs in a frame," River smiled at me. When the eggs were done, but still runny, he put them on two plates, diced a tomato into little juicy squares, and piled them on top of the bread. The tomato had been grown a few miles outside of Echo, in some peaceful person's greenhouse, and it was red as sin and ripe as the noon sun. River sprinkled some sea salt over the tomatoes, and a little olive oil, and handed me a plate. "It's so good, River. So very, very good. Where the hell did you learn to cook?" Olive oil and tomato juice were running down my chin and I couldn't have cared less. "Honestly? My mother was a chef." River had the half smile on his crooked mouth, sly, sly, sly. "This is sort of a bruschetta, but with a fried egg. American, by way of Italy.

walked to my car, a red Jeep Convertible. I got in and drove to the station with the top down. I bought my favorite sandwich at Juice ‘N Java Café, called Cienna. It had a Portobello mushroom, yellow tomato, goat cheese arugula, and pesto on Pugliese bread. I figured I had earned it after the morning I had. The police station was located inside of City Hall, right in the heart of Cocoa Beach. I knew the place well, even though I was usually located at the sheriff’s offices in Rockledge. Cocoa Beach was my town, and every time they needed a detective, I was

Try this," Cosima says, handing him a sliver of lemon-pistachio cake. "While you wait." George's eyes widen as he takes it. "Looks delicious." He gobbles it down in one gulp. "Incredible." Cosima laughs. "You barely tasted it." "I have highly sophisticated taste buds," George explains. "They only need a passing lick of something in order to fully appreciate the delicate subtleties of its flavors." "Oh, really?" Cosima smiles. "Okay then, try this and tell me what's in it." She hands him a slice of wild mushroom and grape tomato bruschetta. "Every single ingredient." "All right then," George says, as he begins to chew. "You're on." He swallows. "Okay, in addition to the obvious: basil, garlic, olive oil, black pepper, salt... a splash of lemon juice and a dash of rosemary." Cosima studies him with a raised eyebrow and a curious smile. "That's very impressive. Anything else?" "Nope." George shakes his head. "That's what my extremely sophisticated taste buds are telling me.

Getting the Most From The Chili Vegetarian Recipe Chili has become an approved mainstay of vegetarian cooking. An actual chili vegetarian recipe cook yet, understands that there's more to just randomly adding any type of chili pepper. There are some matters which you should take into consideration with your recipe. Understand Your Chili Naturally, the number of chili in your chili recipe will obviously depend on your own natural ability to survive hotness. The question however is the best way to discover if there's an excessive amount of chili. One basic step would be to understand your chili peppers. It's a fact for example that bell peppers and pimiento supply no hot flavor in any way so you are able to essentially add just as much as you need in a dish. Habanero and santaka chilies yet are on the list of hottest so you'd do good to add reasonable numbers in your recipe. The well-known jalapenos are just around rather hot and are frequently the favourite fixings in a vegetarian cooking. Rev Up on Fairly Hot For those that can not manage habaneros that are overly hot, they can raise chili peppers to the middle or lower range of hotness. In addition , they are natural pain killers that tend not to dull your entire critical perceptions. Manage Chilies Correctly Chilies can burn skin. Manage chilies just with your bare hands if you just have a modest amount to cut. Chili juice on your own eyes can be an extremely distressing experience. Handle the Heat Tomato sauce can also be considered successful in helping reduce the hotness of chili. Beer and other drinks should be avoided if it's already too hot in your mouth. Combination with Other Flavors Your food would taste best with garlic, legumes, tofu, onions and tomatoes. Simply make sure you combine your ingredients nicely so the flavor will not stick in only some parts of the recipe but watch out for burnt fixings. Specialists guide though that fixings should not be combined all at once since this could kill the hot flavor. Saut the spices slowly to discharge the oil that holds the secret to its hot flavor. Determined by the dish, you'll be able to serve a chili dish 24 hours later to give time for flavors and tastes to mixture.

Speaking of mangoes, one delicious alternative meal is mango salsa, which you can make by chopping mangoes, tomatoes, cucumbers, celery, cilantro, and garlic (if desired) in the food processor. Serve in cucumber boats, lettuce wraps, or over greens. And in place of the avocado-orange juice salad dressing, try mashing up some guacamole, topping your salad with it, then sprinkling the whole thing with lime juice. Another great detox dish is a food-processor grind-up of apples and cauliflower or apples and cabbage.

Dr. FUHRMAN’S NUTRIENT DENSITY SCORES Kale 100 Watercress 100 Collards 100 Brussels sprouts 90 Bok choy 85 Spinach 82 Arugula 77 Cabbage 59 Broccoli 52 Cauliflower 51 Romaine lettuce 45 Green and red peppers 41 Onions 37 Asparagus 36 Leeks 36 Strawberries 35 Mushrooms 35 Tomatoes and tomato products 33 Pomegranates/pomegranate juice 30 Carrots/carrot juice 30 Blackberries 29 Raspberries 27 Blueberries 27 Oranges 27 Seeds: flax, sunflower, sesame, hemp, chia (avg) 25 Red grapes 24 Cherries 21 Tofu 20 Lentils 14 Cantaloupe 12 Beans (all varieties) 11 Plums 11 Walnuts 10 Iceberg lettuce 10 Pistachio nuts 9 Cucumbers 9 Green peas 7 Almonds 7 Cashews 6 Avocados 6 Apples 5 Peanut butter 5 Corn 4 Bananas 3 Oatmeal 3 Salmon 2 White potato 2 Skim milk 2 Whole-wheat bread 2 Olive oil 2 White bread 1 Chicken breast 1 Eggs 1 White pasta 1 Ground beef (85 percent lean)–4 Low-fat cheddar cheese–6 Potato chips–9 Cola–10

Cheesy Chicken with Avocado and Tomato Salsa Avocados were in season when we arrived in the Dominican Republic, and we said fat and calories be damned and devoured them regularly. This recipe showcases them—and the delicious Dominican cheeses—beautifully. 1⁄3 cup cornmeal Salt and freshly ground black pepper 1⁄4 teaspoon hot red pepper flakes 4 boneless chicken breasts 3 tablespoons olive oil 1 clove garlic, halved 1⁄2 lime 1⁄2 cup fresh or store-bought tomato salsa 1 avocado, peeled, pitted, and thickly sliced 4 slices mild melting cheese (such as Monterey Jack, mild cheddar, or queso de freir) Fresh cilantro, chopped 1. Combine cornmeal, salt, pepper, and red pepper flakes. Dredge the chicken breasts in the mixture. 2. Heat olive oil in a large frying pan with a lid and gently sauté the garlic for a minute or so. Add the chicken breasts, and sauté until a golden-brown crust has formed on both sides and the breasts are almost done, about 5–7 minutes per side. Squeeze the lime over the chicken. 3. Top each breast with some salsa, a couple of slices of avocado, and a slice of cheese. Lower heat, cover, and cook a minute or two longer until the cheese has melted. Garnish with the cilantro and serve with rice and more sliced avocado and tomato on the side. Serves 4 Tip • This recipe can be easily adapted for the barbecue: Marinate the chicken briefly in a mixture of lime juice, olive oil, chopped cilantro, red pepper flakes (or chopped hot pepper), chopped garlic, and salt and pepper. Grill over medium-high heat until the chicken is almost done, about 5 minutes per side. Top each breast with salsa, a couple of slices of avocado, and a slice of cheese. Cover the grill and cook a minute or two longer until the cheese has melted.

ground beef and sprinkle garlic on it. Stir until beef is browned. Add the tomatoes, the juice from the can of

Slow-Cooker Bean & Spinach Enchiladas   Nutritional info: - Calories 576, Fat 11 g, Protein 28 g, Carbohydrates 60 g. Servings: 4   Ingredients: 15 ½ oz. black beans (rinsed) 10 oz. frozen chopped spinach (thawed & squeezed of excess liquid) 1 cup frozen corn 1/2 tsp. ground cumin Kosher salt & black pepper (to taste) 3½ c. salsa 8 (6”) corn tortillas (warmed) 6 c. head romaine lettuce (chopped) 4 radishes (cut into matchsticks) 1/2 c. grape tomatoes (halved) 1/2 cucumber (halved & sliced) 3 tbsp. fresh lime juice 2 tbsp. olive oil Sliced scallions (for serving)   Directions: First, in a medium bowl, squash half the beans. Then, add in the spinach, corn, cumin, the remaining beans, 1/2 teaspoon of salt & 1/4 teaspoon of pepper; mix well to combine. Next, spread the salsa in the bottom of a 4-6 quart slow cooker. Evenly divide, roll up the bean mixture into the tortillas (about 1/2 cup each) & place the rolls seam-side down in the slow cooker, in a single layer. Top it with the remaining salsa. Now, cover & cook on low for about 2½ to 3 hours or until heated through. Before serving in a large bowl; toss the lettuce, radishes, tomatoes, cucumber, lime juice, oil & 1/2 teaspoon each of salt & pepper. Serve it with the enchiladas & sprinkle with the scallions.

RUSTIC TOMATO SAUCE WITHOUT ANY BITTERNESS People go to too much trouble to chop things fine. It’s also not necessary to oil the pan for fresh tomatoes. Let the food keep its own character. 6 pounds beefsteak or heirloom tomatoes 4 star anise pods 1 vanilla pod sea salt & cracked black pepper to season white sugar—a pinch, if needed 2 sprigs of fresh thyme 1–2 bay leaves Infusion fresh garlic one bunch fresh basil extra virgin olive oil Heat a heavy gauge pan. Place a heavy cast iron pan to heat up on the rangetop. Wash the tomatoes and cut into rough halves or quarters. Place into the hot pan and season with salt, pepper and a touch of sugar. Add the anise and vanilla. As the tomatoes start to cook, press them gently with a masher to release their juice. Reduce the heat to a simmer and slowly cook to a thickened paste. This should take 1–2 hours. The slow evaporation of moisture will produce a deep flavor without any bitterness. Meanwhile, prepare the infusion. Warm the olive oil in a pan. Crack the garlic with the flat of a knife and add along with the basil. Combine with the warm tomatoes and finish with a good amount of oil. Serve over pasta or bread, with a grating of cheese on top.

2-3 times daily for a total of 1 to 1½ teaspoons of the mixture: ¼ teaspoon of fermented cod liver oil - taken together with - ¼ teaspoon of high vitamin butter oil Two+ cups of raw grass fed whole fat milk daily Bone marrow frequently Beef and fish stews Liberal use of sea foods including the organs Liberal use of organs of land animals especially liver Lots of green vegetables and some cooked fruit 4 ounces of tomato juice, or orange juice (high in vitamin C) daily Fine cuts of red meat

MAKES 3 cups • TIME: 10 minutes 4 very ripe avocados, halved and pitted Juice of 2 limes 1 large tomato, chopped 1⁄2 red onion, diced 1 jalapeño chile pepper, diced 1⁄3 cup chopped fresh cilantro 1⁄2 teaspoon salt 1⁄2 teaspoon freshly ground black pepper 1. Scoop

The sauce vierge: cup olive oil 2 tablespoons lemon juice 1 teaspoon coriander seeds, crushed 8 basil leaves, cut into fine julienne strips 2 tomatoes, peeled, seeded and diced

TO PREPARE THE SAUCE VIERGE: 1. Heat the oil gently in a small pan, and then add the lemon juice. Remove from the heat. 2. Add the coriander and basil and let it infuse the warm oil for a few minutes. 3. Add the diced tomato and serve immediately.

Shakshuka with Feta and Mint I started noticing many restaurants serving shakshuka and said to myself, “Hey, I can make that at home for much cheaper and way better.” Turns out I was right! It’s a North African one-pan tomato and egg dish that is perfect for a lazy Sunday morning. You can’t mess it up. Tip When a recipe calls for canned tomatoes, make sure to only buy Italian San Marzano canned tomatoes. They are grown in the rich volcanic ash from Mount Vesuvius and have the best flavor. To watch a similar video tutorial for this recipe, search “FlavCity shakshuka” on YouTube. Ingredients: - 1 green bell pepper, sliced - ½ cup red onions, diced - 4 cloves garlic, minced - ¼ cup roasted assorted bell peppers - 1 teaspoon smoked paprika - 1 teaspoon cumin - ½ teaspoon cayenne pepper - 20 ounces of canned tomatoes, chopped - 4 eggs - ¼ cup feta cheese, crumbled - Fresh mint, minced - Parsley, minced - Kosher salt and fresh pepper - Olive oil Preheat a twelve-inch skillet over medium heat along with 1 tablespoon of oil. Add the green peppers, onions, ¼ teaspoon salt, and a few cracks of pepper. Cook for 12 minutes or until the veggies are soft, stirring often. Add the garlic and cook for 3 minutes. Add the roasted peppers, paprika, cumin, and cayenne pepper and cook for 1 minute. Add the chopped canned tomatoes with juice along with ½ teaspoon of salt and a few cracks of pepper. Bring to a simmer and cook until the tomatoes have reduced and the sauce is somewhat thick, about 15–20 minutes. Turn the heat to medium-low. Then use a spoon to make indentations for the eggs, and crack the eggs directly into the spots. Season the tops of the eggs with a pinch of salt and pepper, cover with a lid or sheet pan, and cook for 7–10 minutes or until the egg whites are set. Remove from the heat, garnish with the feta cheese and herbs, and enjoy! You can use the keto pita bread recipe to dip into the tomato sauce. You can even char the pita bread in a hot grill pan to make it crusty. Storage and reheating: You can store the shakshuka in the fridge for three days and reheat in the oven.

My Favorite Tomato Sauce Tomato sauce is a perfect example of a store-bought product that virtually always contains sugar, yet is very simple and cheaper to make at home without sugar and it will taste better to boot. This recipe makes about 4 cups of sauce, which can be used in everything from lasagna to soup. • 3 tablespoons olive oil • 4 garlic cloves, minced • 1 28-ounce can crushed tomatoes • 1 14.5-ounce can diced tomatoes Cook oil and garlic in a medium saucepan over medium heat until it smells good, but before the garlic begins to brown. Stir in all the tomatoes with their juice. Let simmer until thickened, between 15 and 20 minutes.

There is the standing prime rib roast, which I salted three days ago and have left uncovered in the extra fridge to dry out. I place the roast in a large Ziploc bag and put it in the bottom of the first rolling cooler, and then the tray of twice-baked potatoes enriched with cream, butter, sour cream, cheddar cheese, bacon bits, and chives, and topped with a combination of more shredded cheese and crispy fried shallots. My coolers have been retrofitted with dowels in the corners so that I can put thin sheets of melamine on them to create a second level of storage; that way items on the bottom don't get crushed. On the top layer of this cooler I placed the tray of stuffed tomatoes, bursting with a filling of tomato pudding, a sweet-and-sour bread pudding made with tomato paste and orange juice and lots of butter and brown sugar, mixed with toasted bread cubes. I add a couple of frozen packs, and close the top. "That is all looking amazing," Shawn says. "Why, thank you. Can you grab me that second cooler over there, please?" He salutes and rolls it over. I pull the creamed spinach out of the fridge, already stored in the slow cooker container, and put it in the bottom of the cooler, and then add three large heads of iceberg lettuce, the tub of homemade ranch dressing and another tub of crispy bacon bits, and a larger tub of popover batter. I made the pie at Lawrence's house yesterday morning before heading to the airport- it was just easier than trying to transport it- and I'll make the whipped cream topping and shower it with shards of shaved chocolate just before serving. I also dropped off three large bags of homemade salt-and-pepper potato chips, figuring that Lawrence can't eat all of them in one day and that there will hopefully be at least two bags still there when we arrive. Lawrence insisted that he would pick up the oysters himself.