Chef Johan's Raw & Tasty

Posts Tagged ‘tomato recipe’

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

This easy to make salad is a great summer treat!

Ingredients

3 tomatoes, cut into bite sized pieces

¼ red onion, sliced into rings

½ cucumber, sliced into wedges

½ red pepper, julienned

16 kalamata olives

1 clove garlic, minced

1/4 tsp fresh ground black pepper

1 tsp fresh oregano

1/4 tsp Celtic sea salt

1  1/2 Tbsp lemon juice

3 Tbsp extra virgin olive oil

4 oz (120g) skim milk feta cheese – crumbled (optional)

Instructions

Place the salad ingredients (reserve some of the feta for garnish) in a large bowl and toss, garnish with reserved feta crumbles.  Salad may be served immediately, but is best if allowed to sit refrigerated for 1 hour.

Notes: can be prepared a day in advance, no special equipment required