6 Reasons You Should be Talking about Heirloom Tomatoes


You SHOULD be talking about Heirloom Tomatoes.

Because they rock.

And they look super cool. But don’t just take it from me. There are many families that have known this for much longer than I’ve been touting how to live a healthy lifestyle.

Heirloom tomato seeds are viewed as a valuable family legacy that is passed from generation to generation. For an heirloom tomato to qualify for heirloom status it has to have been around for at least 50 years. Newer genetic variations are classified as hybrids.

Here’s the scoop:

1. Heirloom tomatoes store vitamin K, which is necessary for strong healthy bones. Back this up with consistent weight training 3 -5 times/week and you are on your way to preventing osteoporosis as you get older.

2. These great tasting unique looking tomatoes pack Vitamin C which lends to boosting our immune system and are rich in potassium – this aids in protecting our cardiovascular health.

3. Organically grown have higher levels of lycopene – this is a type of carotenoid that has been shown to protect against a multitude of cancers such as bladder, breast, cervical and skin to mention a few.

4. They are rich in potassium, which is known to lower blood pressure.

5. Heirloom tomatoes add a ton of  flavour to recipes while low in calories. At about 30 calories per cup, you can enjoy these flavourful gems anytime you like, adding them to many dishes for extra flavour and colour.

6. You’ll be the coolest kid on the block when you take this salad to your next family event.

Heirloom Tomato Salad

2 pints assorted Heirloom Tomatoes, sliced

1 bunch green onions, sliced thin (use greens and white part)

1 bunch Basil, cut Chiffonade (thinly sliced)

2 cups Baby Arugula

1/2 cup Balsamic Vinegar

1/2 cup Extra Virgin Olive Oil

to taste Himalayan Salt and  Fresh Ground Pepper

In a bowl gently mix together tomatoes, green onion, basil and half of the balsamic and olive oil. Season well with salt and pepper. Let sit for 20 minutes for flavours to blend. Combine remaining oil and vinegar and set aside.

When you are ready to serve, plate 1/4 cup of baby arugula and top with tomato mixture. Dress with remaining vinaigrette as desired. Top with more fresh ground pepper.

Super yummy and refreshing! The varied colours of the Heirloom or “Heritage” tomatoes make this an easy dish to wow guests….and it’s so good for them too!!!! That’s a double win for sure.

Happy eating!

Kill the Cold Weather Blues : Vibrant Cabbage Slaw

Killing the cold weather blues is on today’s agenda! I am seriously done with winter. Living in Canada has many benefits and it’s lovely most of the time…but I am NOT a fan of cold weather. You won’t find me in ski gear heading to the slopes….I’d rather be sweating it out in a garage gym in 30c heat (it makes me feel like I am working really hard when there’s a ton of sweat!)

Anyways, whichever way you choose to work up your appetite, here’s a vibrant cabbage slaw to replenish your body and wipe away the cold weather blues. If you are among those that aren’t huge fans of cabbage, try this side dish! It’s light and refreshing and a great way to get your veg in for the day.

The key here is to make sure the cabbage is thinly sliced. Use lots of fresh lemon juice to enhance the natural fresh flavours of the ingredients.

Lastly, tips on how to properly cut “julienne” :

Julienning – Wikipedia, the free encyclopedia


Vibrant Cabbage Slaw:

1 head red cabbage, sliced with food processor (slicing attachment) or use a mandolin or a really really steady knife and hand!

1 red onion, thinly sliced into julienne

1 bunch green onion, finely chopped

1 large mango, julienne (or 1 Granny Smith Apple, thinly sliced)

1 red pepper, julienne

1 yellow pepper, julienne

1/3 cup extra virgin olive oil

3 whole lemons, zest of one, juice of all three

2 tablespoons ground cumin

1/2 bunch chopped cilantro

to taste Pink Himalayan Sea Salt

to taste Fresh Cracked Pepper

One simple step!

Combine all ingredients in a large bowl and mix. Adjust seasoning as necessary to suit your palate. This keeps well in the refrigerator for 2 to 3 days and is great served with simple grilled chicken, baked salmon, or pulled pork.

This side dish can’t help but remind us of warm summer days…ahhhh….soon enough! But until then, mix this baby up and let me know in the comments what you think! Did you do anything to make this recipe your own? Share the love!