This is a recent harvest from my garden. I’m learning the fine art of growing vegetables this year, and having a blast working in my garden, especially in the early mornings when everything is still and quiet.
When I was chronically malnourished and obese, I ate a steady diet of peanut butter sandwiches, processed cereal with milk, spaghetti and garlic bread, beef and noodles, cottage cheese, meatloaf, pizza, and chicken nuggets. A garden was not even a blimp on my radar screen of desire. Now, after a year of eating nutrient dense foods, just looking at a picture of vegetables makes my mouth water.
One of my favorite ways to serve zucchini and tomatoes is to line a rectangular, stoneware pan with foil (to simplify clean-up), and layer slices of yams, cut up zucchini, tomatoes, onions, a bit of minced garlic, Dr. Fuhrman’s MatoZest, and juice from one lemon. I seal everything with a top layer of foil, and put the pan into a 425 degree, pre-heated oven for an hour. Afterwards, while still encased in foil, I let it stand for another half hour before serving, which causes flavors to blend together. I then serve with a fresh pot of lentil stew, sliced cucumbers, (also from the garden), steamed broccoli, chunks of cantaloupe, and raw almonds, resulting in an inexpensive, delicious, and nourishing meal for any family.