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Heirloom Tomatoes in a Basil Crust

August 10th, 2009 |

This delicious and simple raw food recipe from Cherie Soria and Living Light Culinary Arts Institute
Serves 4

Crust
2 C macadamia nuts
2 C packed fresh basil leaves
2 T coconut oil
1/2 tsp. Himalayan crystal salt

Tomato Topping
6 lg heirloom tomatoes, sliced 1/8″ thick
1/4 C capers, packed in olive oil
1/4 tsp. Himalayan crystal salt

Preparation:
To make the crust, put the macadamia nuts into a food processor outfitted with the “S” blade, and process to a fine powder. Add the salt, basil leaves and coconut oil and continue grinding until the mixture becomes sticky. Do not over process.

Press the crust mixture firmly into four small tart pans. Place tomatoes attractively over the crust and sprinkly with salt and capers. Serve immediately.

Recipe provided by Cherie Soria - www.RawFoodChef.com