I love to eat good,natural,healthy food. Can’t say that I spend hours and hours in the kitchen,but once in a while I feel inspired to experiment with ingredients,and really love seeing what I can create! As you know,many vegetables (and fruits) grow from flowers. So,cooking with these veggies is really just cooking with flowers that have grown into their next life stage,right? 
Most of the dishes that I cook are raw,grilled or steamed. Plus,I use a lot of herbs,essential oils and olive oil. I don’t consider myself to be an expert by any means,but I do have a lot of fun! I would just like to share with you some of my favorite,easy recipes that I make for my family and friends. Feel free to improvise,add your own touch,and please share with me your experiences and/or “improved” recipes.
Today I want to share with you one of my very favorites – stuffed tomatoes with cheese. They are easy to make,takes about 30 min,they’re yummy and my husband loves them! (and so do I)
Ingredients:
- 8 –10 fresh medium or large round tomatoes
- 1 cup shredded Mozzarella cheese
- 1 cup shredded Parmesan cheese
- 4 cloves of fresh garlic
- salt and pepper
- 1 Tbsp fresh Basil or Peppermint
- 1/2 cup fresh Spinach
- 2 drops Lemon essential oil (I use doTERRA because I find it offers excellent quality and flavor – and it’s good for you!)
- 1 drop Basil essential oil (ditto)
- 2 Tbsp Sunflower seeds
- 4 Tbsp any nuts (I use Pecans or Walnuts)
- 2 Tbsp olive oil
- 2 Tbsp water
Additional materials:
- Aluminum foil
Stuffing: Mix Mozzarella and Parmesan cheese,add pressed garlic,add salt and black pepper as you like. Cut Spinach and Basil leaves into very small pieces and add them to the cheese mixture. Cut nuts into small pieces and add to the cheese. Add Sunflower seeds. Mix Lemon and Basil essential oils with 2 tablespoons of water,add 2 tablespoons of olive oils and mix everything together very thoroughly.
Preparation: Cut top of the tomatoes,remove all the seeds (save everything,later we can do a tomatoes juice). I use knife and ice cream spoon to remove the seeds. Stuff tomatoes with a cheese mix. Put the topper of the tomatoes on top of each tomato,wrap each tomato in aluminum foil with the shiny side facing in. Bake it on a hot grill for 6-8 minutes.
Serve tomatoes in half-opened foil,slightly cooled off.
BONUS: Put all tomato seeds in a blender. Add spinach,salt and Lemon essential oil as you like (I usually add 3-4 drops for 8 tomatoes as I love a strong taste). Blend at high speed for 30 seconds.
If you have any experience cooking with flowers or herbs,please send your recipes to olga{@ }myfavoriteflowers.com. If we publish your recipe on our blog we will send you a bottle of doTERRA essential oil as a gift.
Bon appetit,
Yours,
Olga
P.S. Last time I cooked stuffed tomatoes,I had some cheese stuffing left over.
Check back tomorrow,as I’m going to share the recipe for zucchini cheese rolls.
Yes,the one that is in the picture
See you tomorrow!
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