Turn to Tomatoes!

What's So Cool About Tomatoes Anyways?

Remember as a kid you would look at those red icky things on your plate and scream "EWW, yuck tomatoes? I HATE tomatoes!" and then your mother would proceed to make you eat them anyways, no matter how dramatic you were about them? Or even worse your grandmother would presume to make you eat a full plate of them before you could go play in her tree house! I surely remember those days! Well good news mom and grandma were on to something (figures), because tomatoes are mighty little fruits that are power packed with wholesome goodness! Don't worry I got over my "tomatophobia." I can now eat them like apples!

Lets go over a few health benefits these mighty little fruits contain within their bright red skins:

• They contain a high amount of carotenoids (lycopene to be exact), that may help prevent chronic diseases including cancer. Carotenoids also act as antioxidants within the body, which is how they could potentially help prevent cancer!
• Vitamin C! Come on spit it out, we all know you hate to drink those vitamin C drinks when your are feeling a little tickle, tickle, cough, cough in your throat. Well do I have some good news for you! Tomatoes are loaded with vitamin C, meaning when you are feeling like your about to get sick you can eat a whole plate of tomatoes (pause, I'm getting flashbacks...phew okay were good) and you will have more than enough vitamin C to fight off that nasty cold.
• Folate is the next lucky nutrient contained within this mighty goodness! Folate is a vitamin B needed within your body to make DNA and other genetic material, so in other words folate is needed to you can continue living! Don't worry our little tomato friend can help you out with this one as well.
• Last but not least vitamin K! We need this nutrient to keep our bones healthy and to heal our wounds from the super crazy adventures we are about to participate in....if the snow would ever melt in this wonderful state of Utah. Tomatoes are high in vitamin K as well! So feel free to be crazy and wild on those adventures you have been dreaming about for the past 6 months!

One last thing! Don't you want to know some unbelievably fun facts about tomatoes?!

1. Tomatoes aren't always red! There are over 10,000 varieties and those colors include pink, purple, white, and black tomatoes! I know what your thinking....BLACK TOMATOES?! What is this insanity? but I'm not lying to you! Take a look at the picture on the right!
2. The largest tomato picked in history weighed a whopping 7.7 lbs! Could you imagine eating that as a child?
3. How many tomatoes do you think has ever been picked from one plant? Go ahead take a guess.....have a number? Well the actual number is 32,194!

So what is the point to all of this? Make your kiddos eat plates of tomatoes! It's fine, let them cry, they will thank you one day!

Small video message here: https://www.powtoon.com/c/by5vdCW53aA/1/m

Now lets make this wonderful tasting soup a meal! Have you ever tried Tomato-Avocado Toast? Well if you haven't, here is a recipe below! I hope you enjoy!

Tomato-Avocado Toast

Yields 16 small toasts:

Ingredients:

• 1 small baguette (5 ounces)
• 2 Tbs olive oil
• 1 ripe avocado
• 1 tsp fresh lemon juice
• Coarse salt and ground pepper
• 1 pint grape tomatoes, quartered

Directions

1. Preheat oven to 350 degrees F. Slice baguette diagonally into sixteen 1/2-inch-thick slices; brush both sides with a total of olive oil. Bake on a baking sheet until golden, about 8 minutes.
2. Halve avocado lengthwise and remove pit; scoop flesh into a small bowl. Mash with lemon juice; season with coarse salt and ground pepper. Spread on toasted bread; top with grape tomatoes.

Italian Lentil Soup Recipe

Yields 2 quarts:

Ingredients:

• 2 1/2 tsp olive oil
• 2 medium onion, diced
• 1 cup carrot, diced
• 3/4 cup celery, diced
• 1-2 cloves garlic, minced 
• 3 1/4 cups broth
• 3 1/4 cups water
• 3/4 cup red lentils, rinsed
• 1 (14.5 oz) can diced tomatoes
• 1-2 bay leaves
• 1/4 tsp thyme
• 1/2 tsp dried basil (1 1/2 tsp fresh basil)
• 1/8 tsp black pepper
• 1 pinch crushed red pepper
• 3 oz tomato paste
• 2 oz frozen kale
• 1 1/2 tsp red wine vinegar

Directions:

1. Add oil to pan. Saute' onions, carrot, and celery for 6-7 minutes
2. Add garlic and saute' for an additional 1-2 minutes until fragrant
3. Add broth, water, red lentils, tomatoes, bay leaves, thyme, black pepper, crushed red pepper, and tomato paste. Bring to a boil and reduce heat
4. Simmer for 25-30 minutes or until lentils and vegetables are tender
5. Remove all bay leaves
6. Add kale and vinegar, cook for an additional 5 minutes
7. Serve and enjoy!

Nutrition Facts for 1 cup of soup: 130 calories, 8 g protein, 20 g carbs, 3 g fat.