Wednesday, May 22, 2013

Tomato Hors d'oeuvres

Tomatoes are fruit vegetables that are high in antioxidants. They have an excellent amount of vitamin C and beta carotene. Tomatoes are best eaten raw because if they are cooked, they become too acidic. Although they are acidic raw, they have an alkalizing effect once consumed. Since they have the ability to alkalize the blood, they are recommended for keeping a balanced PH level. Eating organic tomatoes are healthier than non-organic since the lack of pesticides allow them to strengthen their own natural defenses - increasing antioxidant levels. On average, fruits and vegetables that are grown organically contain higher levels of vitamins and minerals! For our latest (detox) recipe, we made some Tomato Hors d'oeuvres topped with fresh homemade pesto and alfalfa sprouts. You can try out a spicy version of this recipe as well. Enjoy!

Tomato Hors d'oeuvres Recipe
Makes 10-12 slices
Ingredients:
∙ 2 organic tomatoes
∙ organic alfalfa sprouts (homemade is best)

Pesto topping ingredients:
∙ 1 small organic lemon (or 1/2 large lemon)
∙ 2-4 tbsp of organic virgin coconut oil (or extra virgin olive oil - cold pressed)
∙ organic bunch of parsley
∙ 1 tbsp fresh organic oregano (chop to measure)
∙ organic bunch of cilantro
∙ organic bunch of basil
∙ sea salt
∙ black pepper

Directions:
1. Slice tomatoes and set aside (distribute on a plate).
2. Squeeze lemon juice into a container (for blending).
3. Add coconut oil (or olive oil), parsley, oregano, cilantro, basil and salt to container and hand blend all ingredients.
4. Taste and make adjustments to flavor.
5. Scoop out about 1 spoonful of pesto (for each) and evenly distribute on top of all tomatoes.
6. Add a small handful of alfalfa sprouts on top of pesto on all tomatoes.
7. Serve and enjoy!

OR


SPICY Tomato Hors d'oeuvres Recipe
Makes 10-12 slices
Ingredients:
∙ 2 organic tomatoes
∙ organic alfalfa sprouts (homemade is best)

Pesto topping ingredients:
∙ 1 small organic lemon (or 1/2 large lemon)
∙ 2-4 tbsp of organic virgin coconut oil (or extra virgin olive oil - cold pressed)
∙ organic bunch of parsley
∙ 1 tbsp fresh organic oregano (chop to measure)
∙ organic bunch of cilantro
∙ organic bunch of basil
∙ 1 small organic red pepper (chopped in pieces)
∙ 1/2-1 tsp of organic cayenne pepper
∙ sea salt
∙ black pepper 

Directions:
1. Slice tomatoes and set aside (distribute on a plate).
2. Squeeze lemon juice into a container (for blending).
3. Add coconut oil, parsley, oregano, cilantro, basil, red pepper, cayenne pepper and salt to container and hand blend all ingredients.
4. Taste and make adjustments to flavor.
5. Scoop out about 1 spoonful of pesto (for each) and evenly distribute on top of all tomatoes.
6. Add a small handful of alfalfa sprouts on top of pesto on all tomatoes.
7. Serve and enjoy some spice!


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2 comments :

  1. Hi Gabriela,
    Great post on Tomato Hors d'oeuvres ! Please e-mail me at natdecants@nataliemaclean.com. It’s about wine of course :)
    Cheers,
    Natalie

    ReplyDelete
    Replies
    1. Thank you for your comment and wine suggestions!
      We'll be sure to try an Ontario riesling or pinot noir wine (next time) with our Tomato Hors d'oeuvres.

      Delete

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