A Little Bit of Summer and Fall

Recently my 93 year old father came down with an infection and had to go on antibiotics, which caused his gut to go on strike. Basically the antibiotics killed all the microorganisms that were helping him poop regularly. We upped his intake of CoCoFir, and now I'm bringing him some beet soup to give him some sustained energy. He's so much happier now. I had a bunch of fresh cherry tomatoes from the farmers market and an overripe persimmon. I decided to fire roast them and add them to the soup. Divine.

Yummy Roasted Cherry Tomatoes

2-3 pounds of organic cherry tomatoes (you can use the plum ones, but will need to slice these)

3 T. olive oil

2 T. muun chi Kvass - Classical or Jazz

2 T. muun chi CoCoFir

1/2 tsp salt

3 gloves crushed garlic

dash of black pepper

1 overripe autumn persimmon mushed with the skin on (this is instead of refined sugar) Persimmons are wonderful for their sweetness and have nutrients that boost heart health, liver health, and are packed with flavonoid antioxidants.

I roasted these in a 425 degree oven for 20 minutes. They were so delicious, I didn't want to put them in the soup! Enjoy these on their own, in soups, or on your homemade gluten free pizza...so many different ways to savor the end of summer and middle of fall. Happy gut!