There’s something quite peaceful about standing in a vegetable garden. Everything around me seems to pause. The worries, the stress, and the noise. Life waits for me when I’m in the garden.
This morning as I watered my tomato plants, I reached out and carefully picked a ripe one. I took a bite. And another. Next thing I know, I’ve already eaten two tomatoes before breakfast. Raw and full of vitamin C goodness. If that isn’t bliss, I don’t know what else is.
If you don’t like tomatoes, chance are you’ve been eating the ones that are sold in conventional supermarkets. I didn’t use to care for them either. Until I tried one that was picked from my aunt’s garden.
They taste much better. You’ll never want to go back to eating the ones that have been transported for miles, maybe hundreds, or even thousands of miles (in the winter). The nutritional content decreases and so does the taste.
Organic tomatoes that are still attached to the vines are quite expensive too. Luckily they’re very easy to grow. I have a brown thumb and was able to grow three tomato plants this year.
Now let’s put together our garden tomatoes hemp salad. I used a cold pressed virgin olive oil that has been infused with garlic. I got it from Trader Joe’s for a pretty reasonable price. A good quality olive oil makes all the difference when used with raw salads.
See how beautiful the colors are? You can eat this salad along side with another entree or just simply by itself. I would recommend adding in hemp seeds for added protein and nutritional yeast for the “cheesy” flavor. Hemp seeds are an amazing source of easily digestible protein.
- Quinoa to bulk it up
- Grilled chicken, salmon, or shrimp for all you meat lovers
- 3-4 tomatoes, diced (about 2 cups)
- 1 avocado, diced
- 1 small red onion, finely chopped
- ½ cup fresh basil, roughly chopped
- 2 teaspoons raw apple cider vinegar
- 1-2 tablespoon extra virgin olive oil
- ¼ teaspoon sea salt
- 2 tablespoons hemp seeds
- black pepper
- (optional: 1 tablespoon nutritional yeast )
- Place the diced tomatoes into a serving bowl, add in onion and basil.
- Drizzle the apple cider vinegar and olive oil on top. Season with salt and pepper. Gently toss everything together. Add in the avocados last because they're more fragile.
- Add in you choice of protein.