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A Little Tomato Salad for Roberta
Ingredients
- 2 cups Bryan tomatoes (or 1 cup Bryan and 1 cup yellow pear tomatoes)
- 3-4 sprigs fresh basil
- 2 tbs. Danish bleu cheese
- 2 tbs. virgin olive oil
- 1-1/2 tsp. Balsamic vinegar
- Sea salt & cayenne pepper (to taste)
Directions
Wash and set aside fresh basil and miniature tomatoes. Select a bowl, pour vinegar and olive oil into it, salt, pepper and crumble Or dice Danish bleu cheese into the bowl. Mix all ingredients well and taste. Add more of any of these ingredients as desired. Pour the drained tomatoes into the bowl. Separate basil leaves from stem, tear larger leaves into halves, add blossoms/buds if there are any, and drop onto the tomatoes. Toss ingredients and serve immediately or chill and serve very soon. This one does not improve with age.
These addicting little Bryan tomatoes make a great salad or side dish just by themselves. For a little variety and color, use half Bryan tomatoes and half little yellow pear tomatoes or little green cherry tomatoes (except green means no enzyme activity). Uncooked tomatoes are high in Vitamin C and A. They add to total mineral content, particularly calcium and potassium. Uncooked, they have a mildly alkalizing effect.
What can I say about Danish Bleu Cheese – it is divinely natural cheese, alive with mold and enzymatic activity. If that sounds like a clip from a middle-school horror story, don’t think about it – just taste it. That will override everything as you keep re-tasting to confirm the data to your poor confused brain that something so foul sounding could have all your taste buds standing in ovation. It is a good source of protein, high in calcium and Vitamin A. There’s also a wallop of sodium so easy does it.
Basil, like all leafy greens, is a powerhouse of chlorophyll, minerals and more enzyme activity. Blending its strange but wonderful hint of licorice flavor to the oil and vinegar base, you have a fresh spring medley of liver stimulating ingredients.
About the Author
Dr. Allyn Cano Alwa’s food experimentation history began early as she watched and assisted her “Cajun” grandmother prepare the daily meals from a wide array of ingredients, uncommon to most households. Her parents opened and operated one of the first full service Mexican restaurants in the United States and went on to create a well known national chain, El Torito. Dr. Alwa, apprenticed by assisting her mother research and develop recipes, menus, and artistic food presentations for El Torito.
When she married into a south Indian family, she continued her tradition of watching and assisting in the kitchen, and began to appreciate the intracacies and delicacies of southern Indian cooking.
She developed a love and fascination with natural and ethnic foods – a fascination which persists to this day. She professes a common essential ingredient to all fine cuisine – love. Dr. Alwa believes the discerning factor for an exquisite dish and a superior preparer is the love and awareness put into the selection and preparation of the ingredients, as well as the emotional and healing gift it is to those for which it was prepared.
Check out other Dr. Allyn Cano Alwa recipes:
Mama’s Pickled Eggs “Cajun Style”
Published in Health & Healing Wisdom
Summer 1999 | Volume 23, Number 2
Copyright © 1999 Price-Pottenger Nutrition Foundation, Inc.®
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