This week I’m sharing another favourite of mine – the stuffed tomato! It is low on effort but high on taste and is one I will whip out if I am ever fancying something warm and comforting but healthy and a little different too.
Stuffed Tomatoes (alkaline style)
2 nice big tomatoes
Half a small aubergine
A large handful of fresh spinach
1/3 of a courgette
1-2 cloves garlic
1 tbsp. cold pressed extra virgin olive oil or avocado oil
Pinch of sea salt and pepper (pref Himalayan Salt)
Firstly, preheat your oven to 160°C (325°F). Next cut the aubergine and courgette up nice and small into little chunks and roughly chop the onion and garlic. Mix in a bowl with the spinach which you can either leave whole or tear roughly. Season this and add the oil and get your hands right in there to give it a good mix up.
Next top the tomatoes and scoop out the middle bit. Chuck the middle bit in with your other mix and mix it all around nicely. Now you need to carefully stuff this all back into the tomatoes.
Once you’re convinced not another tiny bit could fit into the tomatoes, put them into a large pan with about 80ml of water and cover it with a lid. Put this into your preheaded over and cook for 15-20 mins. How easy is that?!
Pretty much everything is alkaline, not overly cooked and when served with a nice big salad makes for a nice healthy, alkaline meal!