This delicious and beautiful twist on a caprese salad may just have you envisioning yourself at an Italian trattoria on a cute cobblestone street. Instead of the traditional mozzarella, this recipes uses the wonderful avocado. As you’ll read below, avocado is an incredibly healing food that also mimics the creaminess of cheese. Dairy products put a strain on the digestive system and liver, and negatively impact health in many other ways, so they are best avoided. This caprese salad is perfect for serving as a finger food, entrée, or light main meal for guests or just for yourself.
As I share in my bestselling book, Thyroid Healing, “avocados contain phytochemicals that protect the lining of the digestive tract from EBV’s cofactor, strep bacteria. They also contain an easily assimilable form of copper that helps balance T4 and T3 thyroid hormone production. Avocados’ form of natural glucose calms sensitive nerves throughout the body that have been irritated by viral neurotoxins.
Tomatoes contain their own variety of vitamin C that’s bioavailable to the lymphatic system and liver, supports the immune system to keep it strong against EBV, and prohibits the virus from traveling through the body with ease. This vitamin C is also a support to the thyroid’s own immune system in the neck area. When growing, tomatoes absorb and collect the moonlight’s frequency at night, just as the thyroid collects the sun’s rays during the day (which you can read more about in Thyroid Healing). This means that when consumed, tomatoes strengthen the thyroid’s radio-like frequencies, helping to create balance and homeostasis with all of the body’s organs and glands.
Basil’s antiviral abilities come in part from phytochemical compounds that can enter into the thyroid and slow down EBV cells’ drilling action. Basil helps reduce nodules, cysts, and tumors, and holds anticancer compounds to help prevent thyroid cancer.”
Avocado Caprese Salad
3 large heirloom tomatoes
2 medium-sized avocados
1/2 cup fresh basil
3 tbsp lemon juice
1-2 tsp extra virgin olive oil (optional)
Sea salt and pepper, to taste
Cut the tomatoes into thick discs and set aside. Cut the avocado across the middle (not lengthways) and remove the pit. Peel off the skin and cut into discs, about the same thickness as the tomato.
Arrange the tomato slices on a plate or platter and top with avocado. Place a basil leaf on each, then drizzle with lemon juice and the optional olive oil. Season with sea salt and pepper. Serve immediately.
Serves: 2-4 people
Learn more about the hidden healing powers of fruits & vegetables in the #1 New York Times Bestselling book Life-Changing Foods, Thyroid Healing, & Liver Rescue
This item posted: 15-Aug-2018
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