DOUBLE STUFFED TOMATOES
4 beefsteak or other large tomatoes, with stems
3 cups hulled sunflower seeds, soaked at least 6 hours in water
1 cup sun-dried tomatoes, roughly chopped and soaked in water at least 6 hours
1/2 teaspoon paprika
1/2 cup fresh basil, chopped plus extra leaves for garnish
1 clove garlic, chopped
5 black olives, pits removed, chopped
Cut a slice off tops of fresh tomatoes, leaving stems attached to slice, and set tops aside. Scoop out seeds and flesh. Use discarded flesh in another recipe.
Using a hand blender, blend drained sunflower seeds with drained sun-dried tomatoes and paprika until smooth. Mix in chopped basil, garlic and olives.
Stuff tomatoes with mixture until they overflow. Top with some extra basil leaves, and place "lids" of tomatoes back on top. Serve with your favorite salad.
Makes 4 servings
Adapted from source: The Complete Book of Raw Food by Lori Baird and Julie Rodwell
4 beefsteak or other large tomatoes, with stems
3 cups hulled sunflower seeds, soaked at least 6 hours in water
1 cup sun-dried tomatoes, roughly chopped and soaked in water at least 6 hours
1/2 teaspoon paprika
1/2 cup fresh basil, chopped plus extra leaves for garnish
1 clove garlic, chopped
5 black olives, pits removed, chopped
Cut a slice off tops of fresh tomatoes, leaving stems attached to slice, and set tops aside. Scoop out seeds and flesh. Use discarded flesh in another recipe.
Using a hand blender, blend drained sunflower seeds with drained sun-dried tomatoes and paprika until smooth. Mix in chopped basil, garlic and olives.
Stuff tomatoes with mixture until they overflow. Top with some extra basil leaves, and place "lids" of tomatoes back on top. Serve with your favorite salad.
Makes 4 servings
Adapted from source: The Complete Book of Raw Food by Lori Baird and Julie Rodwell
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