My husband and I are going to Hawaii for our one year anniversary! So, I’m making an effort to prepare meals packed with fruits and vegetables to stay slim and trim.

I’ve prepared an heirloom tomato recipe with a special spiced/herbed seasoning – an original by yours truly – and a vegan roasted red pepper, hummus sandwich for a light but filling lunch.

I know heirloom tomatoes are not in season yet, but I couldn’t resist snapping up a couple at my local Whole Foods. Their season typically starts around the end of May in Northern California. When the time comes, I have some great heirloom tomato recipes to share.

Here are the three ingredients that made my heirloom tomatoes go from good to great:

1) Falk salt – crystal flake salt from Sweden

2) Anise Seed – resembles licorice, fennel, and tarragon

3) Turkish olive oil – mild taste

You must be careful when creating this mixture because falk salt and anise seed can easily overpower the mixture (a little goes a long way).Turkish olive oil is milder in taste and will blend better than regular extra virgin olive oil from Italy. Italian extra virgin olive oil can also have a sharp after taste and tends to be more “flowery.”

Seasoning Ingredients

3/4 tsp falk salt, slightly crushed

1/2 tsp freshly ground pepper

1/4 tsp anise seed

For the tomatoes

4 quarter-inch slices heirloom tomatoes

Drizzle of balsmaic oil

Drizzle of Turkish olive oil

1 tbsp sliced basil

Directions 

Combine seasoning ingredients in a small dish. Slice 1/4 inch thick tomatoes and arrange neatly on a plate. Very lightly coat the tomatoes with the seasoning, balsamic vinegar and turkish olive oil. Sprinkle basil over tomatoes.

The suggested serving size for the seasoning is NOT for one person. Can be used for more than one serving.

Sandwich Ingredients

2 slices of your favorite whole wheat bread

1/2 red pepper

1/2 cup sprouts or microgreens

2 tbsp hummus

1 tsp of olive oil

Directions

Preheat oven or toaster oven to 425 degrees. Season the red pepper with salt and pepper. Rub oil onto pepper with hands and place on a baking sheet. Roast for 7 minutes, flipping once. Roast again for another 7-8 minutes. Allow the red pepper to cool before building your sandwich.

Meanwhile, toast your bread and spread hummus on both sides. Build your sandwich!