4 ripe tomatoes, halved lengthwise
1 banana, slightly dice-sized
1 cup heavy glaze
1/4 cup honey
1/4 cup white vinegar
1/2 cup light soy sauce
1/4 cup Valerian root
6 thin fresh rinds
2 large ripe olives
3 small carrots, cut into 1/2 inch pieces
2 medium cucumbers, sliced
4 fluid ounces orange juice
1/3 cup 3/4 cup water
2 tablespoons olive oil
1 teaspoon ground cinnamon (optional)