STUFFED TOMATOES CURRY
Ingredients:
- 6 Medium Tomatoes
- 2 TB Cilantro leaves - chopped
- 1 TB Olive oil or canola/ghee
- 1/2 Onion - (small) diced
- 2 potatoes (Large) - boiled and mashed
- 1 tsp cayenne powder
- 1 tsp. Cinnamon powder
- 1-1/2 tsp. Sea Salt
- 1/2 tsp. Curry Powder & Cumin
Directions:
For the stuffing:
1. Heat oil in a pan, add the chopped onions and fry till brown. Add the mashed potatoes and stir fry and mix.
2. Add the salt, cayenne powder, curry powder and cilantro leaves and mix well.
3. Remove from heat and cool.
4. Fill the potato mixture into the scooped tomato halves.
For the Sauce:
- 1TB Olive oil
- 1/2 Onion (small) - pureed
- 2 oz. Tomato puree
- 1 tsp. cayenne powder
- 1 tsp. Sea Salt
- 1/4 tsp. Curry & Cinnamon powder
- 2 TB Cilantro leaves - chopped
Cut tomatoes into equal halves. Scoop out pulp and seeds and use later for puree for the curry.
Directions:
For the Sauce:
1. Heat oil in a big fry pan, add the pureed onions and fry till they are light brown. Add tomato puree, red pepper powder, salt, curry powder and cumin stir well. Add enough water to make thick gravy and cook for 2 minutes.
2. Place the stuffed tomatoes in the curry and cook till tender but not soft enough to break. Bake at 350 degrees for 30 minutes.
3. Serve garnished with cilantro leaves.
Serves 6.
Evelyn’s Special Smoothie:
Ingredients:
- ½ cup apple juice
- 1 cup Organic Yogurt
- 1 banana
- 2 tb Whey protein powder
- 1 tsp. flax oil and 1 tsp Flax Seeds
- 1 cup Blueberries
Chopped Raw Salad
Ingredients:
- 1cup Grape tomatoes- halved then sliced
- 1 cup Cucumbers- chopped in cubes
- 1 cups Celery- chopped in cubes
- 1 cup Red bell peppers- chopped in cubes
- ¼ cup Red onion- chopped fine
- ½ bunch Parsley - chopped fine
- ½ bunch Cilantro – chopped fine
DRESSING:
- ¼ cup Olive oil
- 1/4 cup Apple Cider Vinegar
- 1 TB Agave nectar
- 1 tsp. Granulated garlic
- Salt to taste & cayenne to taste
