Avocado Tomato & Basil Open-faced Sandwich

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Ingredients

  • 1 slice of Gluten-free Sprouted Millet Bread, toasted
  • Dijon/ Stone-Ground Mustard
  • Cayenne Pepper
  • Himalayan Pink Salt or Celtic Sea Salt
  • 1/2 Avocado sliced lengthwise
  • Thin Tomato slices
  • Basil leaves
  • Kale
  • Squeeze of Lemon

Toast the Millet bread, spread on mustard, sprinkle Cayenne pepper (go easy it can be a cough attack waiting to happen), add pinches of salt, slice and add avocado, add a little pinch more of salt, place on basil leaves (rub them in your hands before to release the oils), rinse Kale and rip into bite size pieces and layer on top, last add slices of tomatoes and squeeze a little lemon.

Sometimes I add on some Sunflower Sprouts, Cucumbers or Kimberly Snyder’s Probiotic & Enzyme Salad to add even more crunch… its all up to your creativity.

K A L E 

“The Queen of the Greens”

If you want good skin, just eat kale. Seriously. The more you eat it, the more you crave it! My friend and I recently left a party to go make a kale salad (sad, I know…). Here’s the breakdown: Kale is one of the most mineral-rich, beautifying greens there is. It is abundant in calcium, lutein, iron, fiber, Vitamin K, Folate (helps in the prevention of cervical cancer and diseases such as osteoporosis), Vitamin A (an antioxidant helping to form/maintain healthy glowing skin, teeth, eyes & bones), well-absorbed Calcium (“well absorbed” meaning you don’t pee it out like most of the calcium people (“think”) they’re geting from dairy products… if any at all), and collagen-building Vitamin C, our best friend in terms of skin care – essential for collagen production as well as the main component for structural protein in the skin…and as a natural antioxidant, it reduces skin damage and minimizes wrinkles, giving you those pumped cheeks and filling up those hollow eyes (great for hangovers ;) ). Kale also contains Vitamin B6 (helping with everything from PMS to heart disease. Kale has seven times the beta-carotene of broccoli and ten times more lutein (which both work to improve skin elasticity and firmness). Full of phytochemicals, (a word you can often see on labels of skincare products, referring to organic components of plants that, while aren’t essential to human life, are certainly beneficial in ways such as slowing down the aging process and protecting against certain diseases). Last it’s packed with Vitamin E, which also rebuilds beautiful skin. Did I mention it’s great for you skin?

A V O C A D O  –

Did you know Avocado’s are actually a fruit, have more potassium than a banana and the Aztecs used them as a sexual stimulant? hmm..

Sometimes people are scared that Avo’s have a lot of fat & calories, but we have to understand that this type of raw fat digests very easily by the body as its contains water, and digested much easier than compacted raw nuts and healthy oils (I wouldn’t suggest eating more than half an avocado, though, especially if you’re concerned with calorie intake). Avocado’s are filled with cancer-fighting antioxidants and calorie-torching monounsaturated fats (the good kind) keeping your skin looking youthful by reducing inflammation, reversal of cell damage (aka aging), and give your skin a youthful complexion, minimizing pores and evening out skin tone. When I began eating a lot of Avocados, my complexion became so even that people began to ask what concealer I was using, it looked like there was a plastic bag stretched over my skin (appealing not Joan Riverish*). The fat actually helps you better absorb nutrients (Vitamins A, D, E & K– all key players in glowing skin). Avocados also help with depression and blues due to the uplifting amino acids producing positive neurotransmitters (Seratonin & Norepinephrine).

For Nutritional Information on Tomatoes, visit my Homemade Bruschetta

Tomato Basil Bowl

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Ingredients

  • 1 cup organic Basmati brown rice
  • 2 teaspoons sea salt, divided
  • 1/4 cup rice wine vinegar
  • 2 teaspoons stevia
  • 1 tablespoon Coconut Oil
  • Freshly ground black pepper
  • 1 pound ripe tomatoes, large-diced
  • 1 cup packed basil leaves (1 large bunch), chopped (I like more!)

Directions

Bring 2 1/4 cups water to a boil and add the rice and 1 teaspoon of the salt. Return to a boil, cover, and simmer for 30 to 40 minutes, until the rice is tender and all the water is absorbed. Transfer the rice to a bowl.

Whisk together the vinegar, sugar, oil, remaining teaspoon of salt, and a pinch of pepper. Pour over the rice. Add the tomatoes and basil. Mix well and check the seasonings. Serve at room temperature.

Makes 6 Servings: 45 minutes

Recipe from Barefoot Contessa