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hot sides

ROASTED STUFFED TOMATOES yields 8–10 servings

Stuffing can also be used as a dipping sauce for fresh vegetables.
8–10 beef tomatoes 1 tablespoon Bragg liquid aminos cooking with
1½ cups pine nuts or cashews 1½ cups diced red bell pepper
3 cloves garlic 1 cup black olives, pitted and diced nuts
3 tablespoons fresh lemon juice 2 tablespoons fresh minced basil
½ cup water 3 tablespoons fresh minced dill Soaking nuts and seeds before
½ teaspoon Celtic sea salt 1 tablespoon oregano using them will release their
4 tablespoons olive oil 1½ cups finely chopped baby spinach natural enzyme inhibitors and
increase nutrition and digest-
1. Slice ¼ inch off the tops of tomatoes and scoop out the pulp, leaving 1 inch thickness to serve as a
shell. Chop the pulp finely and set aside. ibility. Soak for 8–10 hours
2. In a food processor, puree the nuts, garlic, lemon juice, water, salt, oil, and Bragg liquid aminos. to initiate germination. Once
3. In a medium bowl, combine the red pepper, olives, basil, dill, oregano, spinach, and tomato pulp. soaked, the nuts and seeds
Add the blended sauce and combine. must be used within a week
4. Stuff the tomatoes with the filling. Place in a lined baking dish and bake at 350˚ F until the tomatoes and need refrigeration, or
are thoroughly warmed, 20–30 minutes. they can be dehydrated to last
indefinitely.
If a recipe calls for nuts that
yields 4 servings are soaked and you’ve already
CREAMED SPINACH WITH PINE NUT DRESSING
dehydrated them, place them
Immune-boosting spinach provides important nutrients for the eyes and skin. Baby spinach in water for at least twenty
is ideal for this dish, as well as for juices, smoothies, and salads. Buy organic spinach because
otherwise it tends to be heavily sprayed with pesticides that don’t come off when washed. minutes. They will absorb
the water and soften, making
3 cups baby spinach, chopped 1. In a large bowl, combine the spinach and onion. them easier to process.
½ cup diced Vidalia onion 2. In a blender or food processor, puree the nuts, garlic, water, Nuts and seeds require more
½ cup raw pine nuts or cashews, lemon juice, oil, nutmeg, and salt until smooth. Adjust the sea- energy for digestion, and
soaked and drained soning to taste.
1 clove garlic 3. Toss the spinach with the dressing. Marinate for 30 minutes they’re one of the easiest foods
to overeat, so keep modera-
½ cup water before serving. tion in mind since they have
1 tablespoon fresh lemon juice a high-fat content. As with
¼ cup oil avocados, it’s wise to use them
1/3 teaspoon ground nutmeg (optional) in your food preparation no
¼ teaspoon salt
more than twice a week.

Roasted Stuffed Tomatoes
246 HEALTHY EVER AFTER chopped parsley instead of the onions. ture and bake for 1 hour. Serve warm. ground nuts, and almonds. Spread over the sweet potato mix- dish. pineapple and flour or coconut flour. 4. In a small bowl, combine the oil, honey, cinnamon, oats, 3. Press the sweet potato mixture into the greased casserole 2. Cook, drain, and mash the sweet potatoes. Add the crushed 1. Preheat the oven to 350˚ F. Grease an 8x8-inch casserole dish. 247 250 HEALT

243

well drained

potatoes, peeled

# 27040_eyal - 27040_pnim_eyal.1.1.1 | 11 - B | 18-12-03 | 09:41:02 | SR:-- | Magenta 27040_eyal - 27040_pnim_eyal.1.1.1 | 11 - B | 18-12-03 | 09:41:02 | SR:-- | Yellow 27040_eyal - 27040_pnim_eyal.1.1.1 | 11 - B | 18-12-03 | 09:41:02 | SR:-- | Cyan #27040_eyal - 27040_pnim_eyal.1.1.1 | 11 - B | 18-12-03 | 09:41:02 | SR:-- | Black yields 4 servings 3 cooked sweet potatoes instead of cauliflower and 3 sprigs VARIATION For sweet potato fans, try this mash using Bragg liquid aminos oni