Stuffed Tomatoes with Cashews and Spinach
INGREDIENTS:
- 5 -6 large organic tomatoes
- 1 cup chopped onion
- 4 garlic cloves chopped finely
- 1 cup fresh spinach leaves
- 1 cup basil leaves
- 1/2 cup cashews
- 1 TBS nutritional yeast flakes (optional for sprinkling on before they go into the oven)
- ½ cup cold pressed extra virgin olive oil
- 3 TBS fresh lemon juice
- 1 TBS lemon rind
- Celtic sea salt and black pepper to taste
METHOD:
- Preheat oven to 180 degrees celsius
- In a little olive oil saute onions and garlic until brown
- Scoop out flesh of tomatoes and set aside
- Put all remaining ingredients into a food processor adding olive oil slowly and mix seasoning to taste
- Place in baking tray and drizzle with little EV olive oil and sprinkle with nutritional yeast flakes if you have some on hand.
- Place in oven on middle shelf for 20-25 mins until cooked through
This recipe has been kindly shared by Lee Holmes from:
www.superchargedfood.com
