Chopped Tomato and Pepper Melange

The supermarket sometimes carries bags of mixed red, yellow, and orange sweet mini peppers.  Alternatively, I use red, yellow, and orange bell peppers. They are low calorie, high Vitamin C, and sweet.  A mixture of other ingredients brings in some heat and spice.  This bowlful takes a little chopping and then sitting to let the flavors develop.  This Melange or mixture accents grilled food.


Chopped Tomato and Pepper Melange

Ingredients:

7 sweet mini peppers (or regular sized red, yellow, and orange bell peppers)

2 organic hydroponic tomatoes

citric acid

sea salt (iodized)
lime juice
Sriracha rooster sauce

Technique and Measure:

Remove stems and seeds from mini sweet peppers.  Chop into small pieces.
Remove stems from tomatoes.  Chop into small pieces.
Mix in a bowl.

Mix in:

1/8 tsp. citric acid
12 grinds of sea salt
1 Tablespoon organic lime juice from a bottle, or juice of one whole lime
1/2 teaspoon Sriracha rooster sauce

Option:  For color contrast, mix in a small chopped jalapeno or banana pepper, or mix in some olives.

Mix together and stir all ingredients well, then cover, and let sit for several hours to take up the flavors.

(This is my husband's recipe, and I prefer to bake, stir fry, or grill the veggies, rather than eat them raw.)

Calories: 150
Fiber:  9g
Vitamin C:  560%
Vitamin A:  100%

Tomate et Piment Mélange Revisité


If you want to add to the Chopped Tomato and Pepper Melange,  add this mixture for a heartier variation.

3 dried red chiles (Anaheim or Ancho)

2 TBS sundried red tomatoes

Grind tomatoes and chiles to a fine powder.

Add 2 tsp EVOO

Add 3 TBS hot water

Add dash finely ground salt

Mix and let stand for 15 minutes

[If you add pure ground chocolate, you will have something close to a red mole.]

Red Peppers and Olive Oil are two of "15 super foods for kidney health - Kidney disease education and nutrition articles - Your Kidneys"  http://bit.ly/Je9WeV

Zingy Veg Broccoli Salad

This recipe makes a bowl of

Zingy Veg Broccoli Salad

I purchased from a supermarket produce section the

Veg Ingredients:

Broccoli

Carrots (organic)

Lemon (organic)

Sweetener:

Honey

Nuts and berries:

Pecans, dried cranberries

Technique and measure:

2 broccoli crowns, rinsed, florets cut from stems (2 cups)
2 large carrots, scraped and sliced/chopped (1/2 cup)
Lemon juice fresh from one lemon (1/4 cup)
1 Tablespoon honey (or maple syrup)
2 T pecans
2 T dried cranberries (or omit and add extra pecans)

Steam broc and carrots light green and orange in a steamer basket, or in a rice steamer, or microwave.  Place the sliced carrots in the bottom of the basket so they will get the most steam, followed by the broccoli.
Mix lemon and honey.
Place the lightly steamed veg in a bowl.
Top with pecans and cranberries.
Then drizzle with honey and lemon.

This recipe makes two large servings at about
260 calories, 5.5 g protein, and 8 g fiber each.