‍GARLIC TOMATOS

• TOMATOS, ALLOWED AMOUNT, VINE RIPENED
• 2 GARLIC CLOVES MINCED
• KOSHER SALT (OR SEA SALT) AND PEPPER

Cut the tomato in half, place halves on baking sheet. Sprinkle with garlic and S & P on the cut surface. Bake at 450° until heated through and the top begin to bubble. About 10 minutes

TOMATO BASIL SOUP

• 2 CUPS CHICKEN OR VEGETABLE BROTH (OR SUBSTITUTE 1 CUP WATER FOR 1 CUP BROTH)
• 2 CUPS CHOPPED FRESH TOMATOES
• 3 OUNCES TOMATO PASTE
• 4-6 LEAVES FRESH BASIL ROLLED AND SLICED
• 1-2 CLOVES GARLIC CRUSHED AND MINCED
• 2 TBSP CHOPPED ONION
• ¼ TSP DRIED OREGANO
• PINCH MARJORAM
• SALT AND PEPPER TO TASTE

Puree all ingredients in food processor or blender. Pour into a sauce pan and heat to boil. Reduce heat and simmer for 20-30 minutes. Serve hot, garnish with fresh basil leaves or parsley.

RADISH RELISH

• 8 RED RADISHES
• 3 TABLESPOONS OF APPLE CIDER VINEGAR
• 1 GARLIC CLOVE MINCED
• 1 TBSP ONION CHOPPED
• SALT AND PEPPER TO TASTE
• STEVIA TO TASTE (OPTIONAL)

Combine liquid ingredients with powdered spices. Finely dice radishes and marinate in liquid mixture for 1-2 hours or overnight. Use as a topping on your protein or as a side dish

BAKED SPINACH CHIPS

• 200 GRAMS LARGE SPINACH LEAFS
• CAJUN SPICE OR SALT, PEPPER AND ROSEMARY

Lay spinach on a baking sheet (lined with wax paper). Sprinkle with desired spices.  Place in pre-heated oven at 225° (works as a dehydrator) and bake for 20-40 minutes.  Carefully pull off baking sheet. Eat as a crunchy snack or with a protein entree. Very delicious and satisfying.