This refreshing recipe from Pritikin Longevity Center puts herbs and tomatoes that are beginning to grow like crazy to good use. Fresh ingredients combine to make a simple yet flavorful dish full of lycopene and antioxidants, including vitamin C, beta-carotene, mineral manganese and vitamin E. Plus, it’s been reported that tomatoes can definitely help lower the risk of prostate cancer in men? And for women, it’s been shown that lycopene intake is associated with risk reduction for breast cancer. Preliminary studies also report a lack of lycopene intake by post-menopausal women resulted in unwanted changes in bone health.
So eat up those tomatoes, and no, contrary to widespread belief, tomatoes don’t have to be uber-red to have high lycopene content ─ in fact, preliminary studies show that the lycopene in orange- and tangerine-colored tomatoes might be more easily absorbed.
And, rosemary doesn’t just look, smell and taste pretty ─ it can be useful in stimulating the immune system, increasing circulation and improving digestion. It’s also been reported that anti-inflammatory compounds make it useful for reducing the severity of asthma attacks. The herb is has even been shown to increase the blood flow to the head and brain, improving concentration!
While this recipe calls for searing the tomatoes, feel free to just use the tomatoes raw and dress them with the lemon juice and herb mixture!
Pritikin Recipe: Tomato & Rosemary Salad (Serves 12)
8 ripe tomatoes, diced (or about 3 pints of cherry tomatoes)
3 tbsp fresh rosemary, picked and chopped
2 tbsp fresh garlic, minced
¼ tsp black peppercorns, ground
¼ cup chopped Italian parsley
4 lemons, juiced
1 tsp dry oregano
1. In a hot skillet over medium-high heat, sear tomatoes with rosemary and garlic.
2. When tomatoes are just beginning to break down, add remaining ingredients and serve immediately.
Nutritional information: 35 calories | 1 g protein | 8 g carbohydrates | 2 g dietary fiber | 0 g total fat | 0 g saturated fat | 15 mg sodium
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