Tomato Stack: A Raw Food Recipe from Chef Jennifer Cornbleet

Wednesday Aug 22 | BY |
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You don’t need bread to enjoy sliced tomatoes!

Juicy tomatoes complement a rich pâté or pesto perfectly. Serve with a knife and fork for easy eating.

Yield: 1 serving
Prep Time: 30 minutes
Soaking Time: 8 to 12 hours

Ingredients

2 large slices tomato
1/4 cup Not Tuna Pâté (see recipe below) or Pesto (see recipe below)
2 tablespoons alfalfa or clover sprouts
1 teaspoon sliced black olives

Put 1 tomato slice on a plate and spread 2 tablespoons of the pâté over it. Cover with the second tomato slice and spread with the remaining 2 tablespoons of pâté. Top with the sprouts and olives. Serve immediately.

Not Tuna Pâté

Yield: 3/4 cup, 2 servings

Ingredients

1/2 cup sunflower seeds, soaked 8 to 12 hours in water and drained
1/4 cup almonds, soaked 8 to 12 hours in water and drained
2 tablespoons water
1 tablespoon freshly squeezed lemon juice
1/4 teaspoon salt
1 1/2 tablespoons minced celery
1 tablespoon minced onion
1 tablespoon minced fresh parsley

Put the sunflower seeds, almonds, water, lemon juice, and salt in a food processor fitted with the “S” blade and process into a paste, stopping occasionally to scrape down the work bowl with a rubber spatula. Transfer to a small bowl and stir in the celery, onion, and parsley until well combined. Stored in a sealed container in the refrigerator. Not Tuna Pâté will keep for 5 days.

Pesto

Yield: 1 cup, 6 servings

2 cups basil leaves, stemmed and firmly packed
1/4 cup extra-virgin olive oil
1 teaspoon crushed garlic
1/4 teaspoon salt
1/4 cup pine nuts, walnuts, or pecans

Put the basil, oil, garlic, and salt in a food processor fitted with the “S” blade and process until the basil is chopped. Add the pine nuts and process until smooth, stopping occasionally to scrape down the work bowl with a rubber spatula. Do not overprocess; flecks of pine nuts should be visible throughout. Stored in a sealed container in the refrigerator. Pesto will keep for 5 days.

Jennifer Cornbleet

Jennifer Cornbleet

Jennifer Cornbleet is a nationally recognized raw-food chef and instructor and a long-time faculty member at Living Light Culinary Institute in California. She lectures and holds classes in the Bay Area and nationwide. Her website, learnrawfood.com, is a comprehensive resource for online training and raw-food recipes and information.

For more information about Jennifer Cornbleet, visit www.learnrawfood.com.
For raw food online training with Jennifer, visit www.RawFoodOnlineCourse.com.

Youtube: www.youtube.com/jennifercornbleet
Facebook: www.facebook.com/RawFoodMadeEasy

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