Rainbow Tomato Stacks - Raw Food Magazine

Rainbow Tomato Stacks

Votes: 1
Rating: 5
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Votes: 1
Rating: 5
You:
Rate this recipe!
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Rainbow Tomato Stacks
Serves
Serves
4
4
Level
Level
Easy
Easy
Ingredients
Ingreds.
4
4
Total
Total
10min
10min
Votes: 1
Rating: 5
You:
Rate this recipe!
Votes: 1
Rating: 5
You:
Rate this recipe!
Print Recipe
Rainbow Tomato Stacks
Serves
Serves
4
4
Level
Level
Easy
Easy
Ingredients
Ingreds.
4
4
Total
Total
10min
10min
WOW even the pickiest guests with these beautiful and vibrant Rainbow Tomato Stacks can't resist! Let's dig in to this nutritious goodness of tomatoes!
WOW even the pickiest guests with these beautiful and vibrant Rainbow Tomato Stacks can't resist! Let's dig in to this nutritious goodness of tomatoes!
Ingredients
  • 8 heirloom tomatoes (ripe organic multi-colored,I choose two of each–a deep purple, bright red, orange and green with white stripes.)
  • 8 basil leaves (large, fresh organic)
  • 1 meyer lemon (large, ripe and organic)
  • 1 cup pea pod sprouts (organic, or favorite sprouts)
  • olive oil (optional,cold pressed, unrefined and organic)
  • salt (fresh cracked pink, optional)
Servings:
Units:
Directions
Prep
5 min
Total
10 min
  1. Lay the tomatoes on their sides and slice into 6 to 8 even slices and set aside. Reserve the ends for another recipe.
  2. Wash and spin dry the basil leaves, stack together going the same way, trim the stems off, roll tightly and make medium slices width wise to create ribbons, set aside.
  3. Zest the lemon and juice the lemon and reserve.
  4. Wash well and spin dry the sprouts, set aside.
  5. On your serving platter, arrange the sprouts to make a bed.
  6. Stack the tomato slices on top of each other to create a rainbow in their colors (like shown in the picture) into 4 even stacks on the sprout bed.
  7. Evenly drizzle the lemon juice on top of the stacks and the basil ribbons on the top.
  8. Now sprinkle evenly with the lemon zest. Serve and ENJOY!
Nutritional Information (per serving)
Calories: Fat: Carbs: Protein:

Note: if you choose to use olive oil and salt, lightly drizzle with the oil on top and sprinkle with a pinch of salt on each.

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tomato stacks

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Votes: 1
Rating: 5
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Joelle Amiot

Chef: 

I have been a chef and photographer for many years now. Food has always been a passion of mine. Whether it is at the farm, at the market, or being served at the family’s table, food should be fresh and vibrant. I believe that just because it is healthy, there is no reason why our taste buds should not dance. I recently just published my first book “live eat learn RAW”, this is going to be one of many. In search of a quiet healthy life, I have found a rustic and simple way to live, eat, learn; I now want to share that way with you…

 

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