Thanks to our patient: Karla DeKlue Makes 6 servings/ Prep time: 30 Minutes/ Chill Time: 4 Hours Ingredients: l/4 cup of apple juice 2 Teaspoons finely shredded lemon peel 3 Tablespoons lemon juice 1 Tablespoon Extra-Virgin Olive Oil 2 Tablespoons snipped fresh dill weed or 2 teaspoons dried dill weed 1 Tablespoon snipped parsley 2 Cloves of garlic, minced l/2 Teaspoon Coarsely Ground Pepper l/4 Teaspoon Salt 1-l/2 Cups of Cooked Brown Rice 1 15oz. Can Garbanzo Beans, rinsed and drained l/4 Cup chopped red pepper l/4 Cup chopped, seeded cucumber l/4 Cup Golden Raisins, coarsely chopped 1 Medium Carrot, chopped 2 Medium Green Onions, sliced 2 Tablespoons chopped green or black Olives 6 Tomatoes (fresh) Directions: 1. Dressing: For dressing, combine apple juice, lemon peel, lemon juice, olive oil, fresh or dried dill, parsley, garlic, pepper and salt. 2. Filling: Toss together rice, garbanzo beans, sweet pepper, cucumber, raisins, carrot, green onion and olives in a large bowl. Add dressing and toss until evenly coated. Cover and refrigerate up to 4 hours. 3. Core each tomato and make six lengthwise cuts from top to almost bottom of each tomato, creating wedges. Gently fan out the wedges and place a tomato on each plate. Spoon out about ¾ cup filling into each tomato. This will make 6 servings. Dr. Josh Shields Integrative Wellness Centers 39111 Six Mile Road Suite 160 Livonia, MI 48152 Serving Northville, Novi, Plymouth, Wixom, Walled Lake, New Hudson, Milford, Commerce of Township, West Bloomfield, South Lyon, Brighton, White Lake, Canton, Ypsilanti, Bellville and Farmington Hills.