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:

  1. Preheat oven to 180 degrees celsius
  2. In a little olive oil saute onions and garlic until brown
  3. Scoop out flesh of tomatoes and set aside
  4. Put all remaining ingredients into a food processor adding olive oil slowly and mix seasoning to taste
  5. Place in baking tray and drizzle with little EV olive oil and sprinkle with nutritional yeast flakes if you have some on hand.
  6. 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

Please rate Recipe

0 / 5

Your page rank:

Have questions? Eager to know more? Fill out the form below and we’ll be in touch!

16 Murray Street Hamilton NSW 2303

Disclaimer – This website is designed to inform clients about ways to possibly improve their health. The opinions of the Mullen Natural Health Centre are our opinion only. Please consult your own healthcare provider to determine the best course of treatment for you.

Join Waitlist We will inform you when the product arrives in stock. Please leave your valid email address below.