Plant your harvest now

 

Nothing better than eating what you have grown. Here enjoy the whopping health benefits of tomatoes and the deliciousness of zucchini.

 

TOMATOES 

The tomotoes from your garden are health giants!

They contain a high concentration of lycopene and antioxidants. And cholesterol-lowering studies show how the high level of lycopene may lower your LDL, the bad cholesterol. They also boast Vitamin A, C and E, which help and protect cells from damage. They’re full of fibre and help your digestion and gut microbiome. And there’s more. Lutein and Zeaxanthin are present in tomatoes and have become a great supplement for eye health. This is often recommended by eye specialists for patients that may have age related Macular Degeneration. It is also known that it may help protec eyes from the blue light that enimates from digital devices, as in computers and smartphones. And you'll enjoy all these benefits and more if you juice them and drink daily. So feast on your tomato crop and good health to you!

 

TOP TIP 

If tomatoes are not ripe, wrap them in newspaper and leave for 3-4 days, checking daily so they don’t be- come soggy, they will be sweeter and ready for your juice or salad.

 

 

Try these

JUICE FOR GOOD HEALTH

• 4 ripe tomatoes

• 1 tsp of virgin olive oil

• 2 basil leaves

• Squeeze of lemon or lime juice.

Blend all together and drink daily.

 

JUICE FOR MEN’S HEALTH

• 4 ripe tomatoes

• 1 small head of broccoli

• 2 tsps of virgin olive oil

• 100ml of water

• Pepper to taste

Blend all together and enjoy.

 

MEDITERRANEAN SALAD

Toss together fresh tomatoes, buffalo mozzarella cheese, roasted pumpkin seeds, olive oil, spinach or kale, or any other greens you are growing. Mix it up often with all your vegie harvests.

 

ZUCCHINI 

 

What to do with your zucchini flowers 

With their delicate petals and gentle flavour, zucchini flowers are a garden treasure. Stuff with ricotta and herbs, dip in light batter, then fry until crisp and golden. They make an irresistible appetiser. Serve with lemon wedges and a sprinkle of sea salt. Then brag about your vegie crop!

 

Ah tender, mild and quick to cook, zucchini soak up flavour in sauces, bakes, fritters and can be grilled, spiralised, stuffed or shaved raw into salads. Low in kilojoules and rich in fibre, they’re as good for you as they are delicious.

 

Zucchini muffins with cheese, garlic, herbs

 

 

PREPARATION: 12 minutes

COOKING: 15 minutes

SERVES: 25 muffins

 

INGREDIENTS

• 2 cups (260g) self raising flour

• ​½ tsp salt

• Cracked black pepper, to taste

• 1 cup (100g) grated tasty cheese

• ¼ cup chopped fresh herbs (parsley,

• chives, basil or a mix)

• 1 garlic clove, minced

• 1½ cups (180g) grated zucchini (about 2 medium), squeezed dry

• 2 eggs

• ¾ cup milk

• ¼ cup light olive oil or melted butter

Optional extras

• ¼ cup grated parmesan, for topping

• ¼ tsp chilli flakes, for a little kick

• ½ small onion, finely chopped

 

SWEET TIP

For a sweeter spin, swap the cheese and herbs for ½ cup brown sugar, 1 tsp cinnamon and a handful of chopped walnuts or sultanas. Add a little vanilla and you have garden muffins perfect for morning tea.

 

METHOD

1. Preheat oven to 180°C (160°C fan). Grease a 12-hole muffin tin or line with paper cases.

2. In large bowl, whisk flour, salt, pepper, cheese, herbs and garlic. Stir through the zucchini.

3. In jug, whisk eggs, milk and oil together.

4. Add wet mixture to dry ingredients and stir gently until just combined – don’t overmix.

5. Spoon into prepared muffin tin. Sprinkle with parmesan if using.

6. Bake for 22–25 minutes or until golden and a skewer comes out clean.

TOP TIP

These freeze brilliantly. Pop one into a lunchbox frozen - it'll be perfect by morning tea.