Summer is right around the corner and the selection of vegetables is at its peak! Enjoy tomatoes this season… they’re rich in lycopene, as well as vitamins C and A. Lycopene, known for its antioxidant and cancer-prevention properties, helps protect cells and other structures in the body from oxygen damage. Share this paella with your friends and family and amaze them with great flavor and nutrition.

Ingredients:

3 1/2 cups vegetable stock
1 1/2 lb. ripe tomatoes, cut into wedge
salt & pepper (to taste)
1/4 cup olive oil
1 medium onion, minced
1 Tbs. garlic, minced
1 Tbs. tomato paste
large pinch of saffron
2 tsp. paprika
2 cups Spanish or other short-grain rice
7 oz. veggie sausage (optional)
parsley, minced (for garnish)

Directions:

1. Preheat oven to 450 F, while warming stock in a saucepan.
2. Toss tomatoes in a bowl with salt, pepper, and 1 Tbs. olive oil.
3. Put remaining oil in a 10” to 12” skillet over medium-high heat (Note: use oven-proof skillet).
4. Add onion, garlic, salt, and pepper to the skillet; cook, stirring occasionally, for 3 to 5 minutes, or until vegetables soften.
5. Stir in tomato paste, saffron, and paprika and cook for a minute more.
6. Add rice and cook, stirring, for another minute, then add stock; stir until combined.
7. Put veggie sausage and tomato wedges on top of rice, and pour remaining juices in bottom of bowl over top of rice.
8. Put pan in oven and roast for 15 minutes, or until rice is dry and just tender; if rice looks dry but is not quite done, add a small amount of stock and return to the oven until done.
9. When rice is cooked turn off the oven; let the pan sit for 5 to 15 minutes in the oven, then remove it from oven; sprinkle with parsley, and serve.

For this and other great veg recipes, click here!

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Lycopene, an antioxidant and the pigment that provides the red color of tomatoes, has been extensively researched for its cancer-prevention properties, but a recent study helps explains why. According to a Dutch study published in the American Journal of Clinical Nutrition, lycopene from tomatoes can suppress the activity of a hormone that would otherwise increase the risk of colorectal cancer.

In the study, researchers gave tomato lycopene supplements at a dose of 30 mg per day or a placebo to 70 participants with a family history of colorectal cancer and/or a personal history of colorectal adenoma for a period of eight weeks. The study revealed that lycopene increased the production of proteins that bind to insulin-like growth factors, or IGF, suppressing the activity of a hormone that would otherwise increase the risk of some types of cancer.

To read the full article, click here!

Patrick Hogan was 15 years old when he decided to become a vegetarian and just one year later he became vegan. Despite growing up in a Chicago suburb where all of the vegetables were canned, he taught himself how to cook vegan food. Now 25 years old, Patrick has found a career he truly loves.

A couple years ago, Patrick thought he could change the food culture at Google when he took a job there as raw food chef. He could prepare the food he loved and change the minds of the meat-eating computer whizzes. The massive conversion didn't quite work out that way, and after making a few converts, Patrick decided he'd be happier working with animals. He quit his job and became a wildlife technician at Peninsula Humane Society's Wildlife Center. Using some of the same items on both menus, he'd gone from feeding future high tech millionaires to feeding orphaned ducklings.

Read more about Patrick, click here!

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