1. Tomatoes for Healthy Life
Tomato is a deep red pulpy fruit which comes from the Lycopersiconesculentum plant. According to botanical
classification, it belongs to the Solanaceae family. Botanically, tomato is considered to be an edible fruit but when it
comes to the cooking practices it is largely considered a vegetable. This fruit originated in South America and has spread
all over the world. At present there are at least 7500 different varieties of tomatoes known to us. This fruit is liked
because of its tangy taste and is used to prepare a wide range of dishes like jam, sauce, pickles, juice, curries etc.
Nutritional Benefits of Tomatoes
Tomatoes provide a lower amount of calories and fats and at the same time they are rich in fiber, vitamins
and minerals. An intake of this fruit is recommended to people who are obese and those suffering from
higher levels of cholesterol.
It is a rich source of phyto-nutrients named lycopene and beta-carotene. The cell walls of tomato contain
Lycopene which acts as an antioxidant protecting the cells and its structures from oxygen free radicals.
According to the studies performed by Dr. Edward Giovannucci, Harvard School of Public Health,
Cambridge, Massachusetts, this nutrient lycopene, protects us from many kinds of cancers like the prostate
cancer.
Lycopene prevents heart diseases.
Lycopene is associated with the prevention of age-related macular degeneration
Cooking practices like heating or frying it in a little bit oil, does not spoil the nutritional value of tomato.
Lycopene is fat soluble hence cooking in a little bit of oil, releases this nutrient from the cell walls of
tomatoes to a greater extent.
Intake of tomatoes helps to maintain the Sodium/potassium balance as they provide a lower concentration
of sodium and at the same time are richer in potassium. This in turn regulates the blood pressure and
allows the cell to function normally.
Tomatoes are richer in two vital vitamins which are Vitamin A and C. Hence they are good for eyes and
maintenance of mucus membrane of the skin. They help in developing resistance against infectious agents.
It helps in curing the blisters and ulcers of mouth.
Lobster in cockle in confites tomatoes and in yellow wine
Ingredients:
1 lobster of 450/500 g
40 g of vegetables good mouth (carrots, green beans,
lentins of oak)
mixture of salad
Vinaigrette:
for 10 salads (about 500 g)
1/4 l of oil of olive
1 dl of oil of sesame
6 g of salt
2 g of pepper
15 g of lemon juice
40 g of juice of grapefruit
10 cl of juice of passion(mere blancvonnas)
Decoration:
1 c. in soup of dices of let us add pepper to reds
1 c. in soup of dices of let us add pepper to yellow
1 c. in soup of dices of bell peppers
2 c. in soup of dices of mango
2 c. in soup of dices of dried tomatoes
1/2 c. in soup of rasping of ginger
Decor:
give off fluff of freshly crushed coriander
Method: Put to cook the lobster, then shell him. Sharpen vegetables in good mouth (that is to say of sticks 2 cm long),
then cook them. Dispose a small bunch of salad blended in the top of the plate. Blend vegetables good mouth, then
dispose them in the middle of the plate. Cut the lobster in two, then still in two. 1/2 lobster per capita envisage. Add the
pliers of the lobster. Blend all decoration in the vinaigrette. Glaze the lobster, then finish with the crushing of coriander
in decor, the corselet and the small legs of lobster.