Summertime Foods for Holistic Health!

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As we step into the warmer months it is time to get creative with garden vegetables and make some savory dishes from fresh fruit and vegetables that are coming into season.  Although we have talked much about how ‘raw food’ does not digest as well as ‘cooked food’, as we approach the summer months our digestive fire is much more capable of digesting raw vegetables.  This is because the temperature outside is warming up and because our insides (our body) is a reflection of the outside (nature), we too will have more internal heat in our systems.  This means molecules are moving at a faster pace, as digestive fire increases, pancreatic and digestive enzymes are more plentiful and hydrochloric acid is in greater amounts.  All of this means that raw food is more easily digestible.  Interestingly, this is when these foods come into season.  Our bodies are meant to follow the seasons.  The foods that come into season in the fall are squashes, potatoes and vegetables which are meant to be cooked.

It is a great idea to keep your digestive system happy by creating a hybrid dish of raw and cooked food.  This recipe is a good one for those of you looking for something refreshing, or a salad that is not going to cause pain and bloating from the overexertion.

Green tomatoes are loaded with vitamins.  They contain Vitamin A, Vitamin C, B-complex Vitamins, Vitamin K, and antioxidants.  This is one of our cancer fighting vegetables as well.  This Fried Green tomato stack with honey goat cheese and a sundried tomato vinagrette is easy to make and very tasty.

Fried Green Tomato Stack

Green tomatoes

Goat Cheese (any flavor)

Red, yellow peppers





Sundried Tomato Pesto

Balsamic Vinegar

Pan fry onions and set aside.  Make the sundried tomato vinagrette with recipe here.  In another pan melt 2 tablespoons of butter.  Add pecans.  Add 1 tablespoon of honey and 1/2 teaspoon of salt.  Stir.  Once golden brown, set aside.  Chop red and yellow bell peppers very small set aside.

Using 3 bowls of each flour, egg and breadcrumbs, dip the slices of green tomato into each.  Heat olive oil in a large pan and fry the green tomatoes until golden brown.

Take one fried tomato and place on a plate.  Sprinkle with goat cheese on top.  Add 2-3 more layers like this.  When you reach the top layer, add the fried onions, and drizzle with the vinagrette.  Sprinkle chopped peppers on top and on plate for decoration.  Add pecans to the outside of the tomatoes.  Use a fork and knife to cut the stack and enjoy!