Tomatoes, though often considered vegetables, are actually fruit. They are a very good source of Dietary Fiber, Manganese, Potassium and Vitamins A, C and K (source). Tomatoes provide many health benefits including:
- high blood pressure reduction and blood sugar regulation
- protection from sun damage to the skin, cell damage, atherosclerosis, cardiovascular disease, osteoporosis, and Alzheimer’s disease
- reduced risk of heart disease, ovarian and digestive tract cancers, as well as asthma, cardiovascular disease, chronic lung disease and osteoporosis
- vision improvement
Furthermore, tomatoes are said to help reduce the frequency of migraines as well as help boost immunity, preventing colds and flus (source).
To help you enjoy these benefits, I’ve created this recipe for Corn and Tomato Salsa Fresca. A nice spin-off from your typical Pico de Gallo, it too, is made with fresh ingredients, and is perfect as a light snack or appetizer. Black pepper is added to provide a nice little kick. This Corn and Tomato Salsa Fresca is delicious when served with tortilla chips, but can also be used in burritos or as garnish for fajitas.
Corn and Tomato Salsa Fresca
2 cups frozen corn kernels, thawed
3 small tomatoes, diced (or 2 medium)
2 tablespoons minced, fresh cilantro
2 tablespoons thinly sliced green onion
1 small clove garlic, minced
1 tablespoon fresh lime juice
¾ teaspoon salt
¾ teaspoon ground black pepper
Combine all ingredients in a medium-size bowl and carefully stir until combined. Drain and discard any excess liquid then serve.
Buttermilk is a buttery, slightly thickened milk that makes for wonderful biscuits, pancakes, muffins, cupcakes and other various breads.
To my knowledge, there is no vegan buttermilk sold commercially. Luckily though, it is super easy to make your own. Say you need 1 cup “buttermilk”; here’s how you would make it:
- Place 1 tablespoon lemon juice, lime juice, apple cider vinegar, or white vinegar in a measuring cup.
- Add enough non-dairy milk (of your choosing) until it reaches the 1-cup line; stir with a fork or whisk.
- Allow mixture to rest for 5-10 minutes.
Voila, you have your vegan buttermilk! The juice/vinegar adds a flavor similar to buttermilk and also curdles the milk allowing it to become slightly thicker.
Avocados…aren’t they lovely? These amazing fruits (yes, they are technically classified as fruit) often have a bad reputation due to their fat content, but in all honesty, the fat contained therein is rather beneficial. Containing essential oils, fatty acids and vitamin E, avocados provide anti-inflammatory properties. These fruits also contain potassium for regulating blood pressure, folate for preventing heart disease and strokes, lutein for maintaining healthy vision, oleic acid for helping reduce cholesterol, and glutathione, an antioxidant that is said to prevent aging. What’s more, avocados even help defend your body against various types of cancer. So grab some tortilla chips and enjoy your guacamole without guilt!
1 ripe avocado (should give a little when lightly squeezed)
1 teaspoon lime juice
¼ rounded teaspoon salt
1 small clove garlic, minced
2 tablespoons minced fresh cilantro
2 tablespoons diced tomato
minced jalapeño to taste (optional)
Peel avocado, discarding pit and shell. Place avocado in a small bowl and add lime juice and salt, mashing into a paste. Add garlic, cilantro, tomato, and jalapeño, if using, and carefully stir until combined.
TIP: To peel an avocado, score in half length-wise (you will be cutting around the pit) and twist both sides to separate. Holding one of the halves in your palm, use a spoon to scoop out the flesh of the avocado. Repeat with the other half and discard the pit and shells.