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Tomato Casserole

2-3 lbs fresh tomatoes (5 or 6)
1 lb polish sausage (or 8 hot dogs), sliced
1 onion, chopped
1 green pepper, chopped
1 cup grated cheese
1 cup flour
1/2 teaspoon salt
1/4 teaspoon pepper
1/4 teaspoon garlic powder

Preheat over to 350 degrees F. Mix the flour, salt, pepper and garlic powder in a bowl. Cut the tomatoes into wedges or slices and dredge through the flour mixture. TIP: Just dredge the tomato in flour as you made the layers below. In a casserole dish, make layers of tomato, sausage, onion, green pepper, and cheese. Repeat layers once more and top with a layer of tomatoes. Bake at 350 degrees for 30 minutes. Let stand 10 minutes before serving.

Tomato Bacon Squares

8 slices bacon
1 medium seeded tomato
half small onion
3oz shredded Swiss cheese
1/2 cup mayonnaise
1 tsp basil
1 can (10oz) Hungry Jack Flaky biscuits

Preheat oven to 375 degrees.

Coarsely chop and mix together 8 slices crisply cooked bacon, 1 medium seeded tomato and half of a small onion.

Mix in 3oz shredded Swiss cheese, 1/2 cup mayonnaise and 1tsp basil.

Take 1 can (10oz) Hungry Jack flaky biscuits and separate halves into bottom of a pan.

Spread bacon mixture over the top and bake according to instructions on biscuit can (350 degrees for 8-11 minutes).

Tomato Mozzarella Basil Quiche

Cook: 1/2 cup quick rice in 1 cup stock. (I use quick brown rice). Cool.

Mix & add:

1 egg, 1/4 cup parmesan cheese

Bake 400 oven for 10 minutes

Layer on top:

1/2 cup shredded mozzarella

1/2 cup ham, chopped (or pepperoni, salami)

1 diced fresh tomato

Sprinkling of fresh basil

1/2 cup additional mozzarella

Mix & pour over:

3 eggs, 1 cup milk.

Bake 350 oven 45-50 minutes

Green Tomato Relish

2 quarts chopped green tomatoes
3 green peppers, sweet
3 red peppers, sweet
5 large Onions
3 tablespoons salt
2 tablespoons celery seed
2 tablespoons mustard seed
1 tablespoon allspice
1 tablespoon turmeric
3 cups sugar
3 cups vinegar

Grind coarse tomatoes, peppers, onions.

Put together in large pan, put the salt in and let stand 10 minutes.

Drain, then mix all the spices, sugar and vinegar in it.

Boil 10 minutes.

Put hot in jars and seal.

Tomato Marmalade

6 c. cored, peeled and chopped tomatoes
3 c. sugar
1 whole orange ground up in a food processor
1/4 tsp. orange extract
2 (3 oz.) pkg. orange Jello

Boil tomatoes, sugar, and orange gently for 30 minutes. Add extract and Jello; stir until dissolved. Place mixture into freezer containers.

Tomato Cottage Cheese Salad

1 (12 ounce) carton cottage cheese
1/2 tsp. each of dried basil and oregano or 1 tsp. fresh
1/2 tsp. salt
3 medium to large tomatoes, sliced

Combine cottage cheese, herbs and salt.Arrange 3 tomato slices on lettuce for each salad. Top with a mound of cottage cheese. Garnish with a sprinkling of fresh chives on each salad. Makes 6 servings.


1-1/2 teaspoon minced fresh rosemary
1/4 teaspoon salt
1 clove garlic
2 oil-packed dried tomatoes, drained
2 teaspoons bottled green peppercorns, drained
6 tablespoons butter at room temperature
2 teaspoons lemon juice

Combine rosemary, salt and garlic in container of small or large food processor. Pulse to chop. Add tomatoes and peppercorns; pulse to chop. Add butter and lemon juice; pulse to mix. Spoon out onto plastic wrap; roll into a log. Wrap tightly; chill at least 30 minutes or freeze until serving.

Scalloped Tomatoes

Serves: 4 / Preparation time: 15 minutes / Total time: 25 minutes

4 to 6 medium whole tomatoes
4 slices crusty bread
4 tablespoons grated onion
1/2 medium green pepper, minced
1/4 teaspoon black pepper
1 tablespoon ketchup
1 tablespoon sugar
1/2 teaspoon salt
2/3 cup grated Parmesan cheese

Preheat the oven to 375 degrees.

Blanch the tomatoes in boiling water for 1 minute each. Peel off the skins and cut the tomatoes into 1-inch-wide wedges.

Butter the bread and cut it into cubes.

In a 2-quart casserole dish, combine the tomatoes, bread cubes, onion, green pepper, black pepper, ketchup, sugar and salt. Sprinkle the cheese on top.

Bake for 30 minutes or until bubbly. From Maple Creek Farm CSA members. Tested by Susan Selasky for the Free Press Test Kitchen. 183 calories (25% from fat),5 grams fat (3 grams sat. fat), 26 grams carbohydrate, 9 grams protein, 748 mg sodium, 12 mg cholesterol, 211 mg calcium, 3 grams fiber.

Broiled Tomatoes

4 medium ripe tomatoes
1/4 cup cracker crumbs
1/2 tsp. salt
1/2 tsp. dried oregano or basil
1/2 tsp. dried thyme
1 tablespoon oil

Wash tomatoes, slice in half crosswise. Place on baking sheet, cut side up. Mix crumbs, seasonings and oil. Sprinkle mixture on each tomato. Broil 8-10 inches from heat about 4 minutes or until golden brown. Garnish with parsley sprigs. Serves 4. Calories 76, Fat 4 g, Cholesterol 8 g, Protein 2 g

Tomato Zucchini Salad

Serves: 4 / Preparation time: 15 minutes / Total time: 25 minutes

1/2 cup olive oil
2 tablespoons cider vinegar
1 teaspoon fresh basil, chopped
2 teaspoons fresh parsley, chopped
3 medium tomatoes, washed, sliced
3 medium zucchini, sliced
1 cup onion rings

In a small bowl, whisk together the olive oil, vinegar, basil and parsley.

Place the tomatoes, zucchini and onions in a large serving bowl. Drizzle the dressing over the top of the vegetables. Serve cold.

This salad is best if refrigerated for 2 hours before serving to allow the flavors to meld. From Maple Creek Farm CSA members. Tested by Susan Selasky for the Free Press Test Kitchen. 195 calories (83% from fat),18 grams fat (2 grams sat. fat), 8 grams carbohydrate, 2 grams protein, 14 mg sodium, 0 mg cholesterol, 26 mg calcium, 2 grams fiber.


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