Try sweet, juicy, natural
raw sliced tomatoes on your pizza base instead of the tomato jar sauce.
Not exact matches
Also, be sure to try mini sandwiches with
raw sauerkraut and a
slice of
tomato on top.
Their is just such a wonderfully diverse range of flavours and textures, from the crunchy
slices of
raw courgette, to the juicy cherry
tomatoes and the toasted pine nuts.
The combination of toasted pine nuts,
raw zucchini
slices, sweet cherry
tomatoes, creamy -LSB-...]
I eat them on eggs, in sandwiches, cooked and
raw in every possible format from paste to pasta to chili and seriously, don't even try to bring me a cream cheese - schmeared bagel without a thin
slice of
tomato on it.
From there, you can add whatever is in season, or whatever you have in your fridge —
raw baby spinach leaves, steamed curly kale or
sliced tomatoes are all great options!
On top of the
tomato slices goes one of my new favorite sandwich ingredients:
raw caraway seed sauerkraut.
As a dip for
raw veggies, such as carrots, broccoli, cauliflower, celery, grape
tomatoes, and cabbage
slices.
The salad on the side was field greens dotted with thinly
sliced cucumber, halved grape
tomatoes, and
sliced,
raw button mushrooms (I am in the camp that hates
raw button mushrooms on salads, but I know some people enjoy it — I just push them aside).
Summer Squash Herb Salad (Adapted from The
Raw 50) 1/2 cup sun dried
tomato — soaked for 2 hours, drained, and chopped 2 tablespoons olive oil 1 tablespoon white onion (optional)-- minced 1 tablespoon fresh oregano — minced 1 tablespoon fresh basil — minced 1 tablespoon fresh dill or lemon thyme — minced 1 teaspoon salt 2 zucchini —
sliced on a mandoline or any way you like 2 yellow summer squash —
sliced
12 to 16 ounces penne pasta 1 1/2 cups small broccoli florets 1 small carrot, thinly
sliced 1 small zucchini or yellow squash, cut into 1 / 4 - inch cubes 1/2 cup
raw cashews, soaked overnight and drained 2 garlic cloves, crushed 1 cup hot vegetable broth or water (more if needed) 1 - 2 ripe Haas avocados, halved and pitted 2 scallions, chopped 2 tablespoons lemon juice 1/2 teaspoon salt Ground black pepper Plain unsweetened almond milk (if needed) 1 cup grape
tomatoes, halved lengthwise 1/3 cup chopped fresh basil leaves or parsley Whole fresh basil leaves (for garnish)
I kept things simple and summery with
sliced raw zucchini, shredded carrots and grape
tomatoes.
15 minutes before the rice is done I mix in the
sliced Andouille chicken sausage,
raw shrimp and canned diced
tomatoes, sometimes frozen okra.
We really love the thinly
sliced onions in this cucumber
tomato salad recipe as well, but if you're one of those folks who just doesn't like to eat
raw onions you can certainly leave them out.
1 teaspoon extra-virgin olive oil 3 spicy or sweet Italian chicken sausage links, thinly
sliced 1/2 cup sun - dried
tomatoes olive oil, drained, patted dry, and thinly
sliced For the pesto: 3 packed cups baby arugula 1/3 cup fresh basil leaves 1/3 cup
raw walnuts 3 garlic cloves, peeled and smashed Juice of 1/2 lemon 1/4 teaspoon kosher salt 1/4 teaspoon freshly ground black pepper 2 ounces goat cheese 2 tablespoons extra-virgin olive oil (You can also use the oil from the sun - dried
tomato jar if you're feeling fancy.)
OPTIONS:
sliced green onions, chopped Italian parsley, slivered fresh basil,
raw fresh corn kernels, diced fresh
tomatoes, diced bell peppers, thinly
sliced romaine lettuce
PASTA 3/4 lb linguine of choice 2 tablespoons olive oil 4 cups small cauliflower florets (from about 1/2 a large head of cauliflower) 4 - 5 cloves of garlic, minced pinch of chili flakes 1/2 teaspoon sweet paprika 1/2 cup slow - roasted
tomatoes, lightly chopped or mashed (see headnote for sun - dried option) sea salt and ground black pepper 1/3 cup
raw cashews, soaked for at least 4 hours 1/2 cup filtered water 1/2 cup shelled fresh or frozen peas 2 sprigs fresh basil,
sliced 2 green onions,
sliced 1 cup quickie vegan parmesan, divided
Top a baked pizza crust with garlicky spinach pesto and
raw sliced heirloom
tomatoes for a wonderfully fresh summer dinner.
1/2 cup olive oil 4 medium onions, chopped medium - fine 1 large green bell pepper, seeded and
sliced into strips (2 inches long, 1 / 4 - inch wide) 1 large red bell pepper, seeded and
sliced into strips (2 inches long, 1 / 4 - inch wide) 3 large garlic cloves, minced 2 tablespoons mild Hungarian paprika or New Mexico chile powder 1 teaspoon hot Hungarian paprika, New Mexico chile powder, or ground cayenne pepper 2 teaspoons salt 1 teaspoon freshly ground black pepper 1 teaspoon dried thyme, crumbled 2-1/2 cups
raw medium - grain rice 3 to 4 medium zucchini, cut in half lengthwise, then
sliced crosswise into 1 / 4 - inch - thick pieces 1 cup frozen green peas, thawed but not cooked (optional) 2 cups chicken stock 1 cup white wine Juice of 1 large lemon 1 bay leaf 3 medium
tomatoes,
sliced crosswise into 1 / 4 - inch - thick rounds Garnish (optional): Crumbled feta cheese
But
slice into a
raw tomato?
1/2 tsp cumin seeds 200mL extra virgin olive oil — use the good stuff because you will really taste it 2 yellow onions,
sliced 5 cloves garlic, minced 2 red bell peppers, seeded and
sliced into 1 cm wide strips 1 yellow and 1 orange bell pepper, prepared as above 2 jalapenos, roughly chopped 2 tbsp organic
raw sugar 2 bay leaves 1.5 tbsp dried coriander Handful fresh parsley (be generous) 4 large or 6 small
tomatoes, roughly chopped Salt and pepper to taste
Mini Roasted Veggie Skewers w /
Raw Garlicky Basil Dip yield: approx 12 skewers, 6 ″ long, approx 2 cups of dip 1 sweet white onion, quartered, layers separated, larger ones cut again if needed, total of 24 pieces 2 red peppers cut into 1 ″ square pieces, total of 12 pieces 3 slender zucchini
sliced into 1/2 inch thick rounds, total of 24
slices 12 cherry
tomatoes 3 cloves garlic crushed 1/4 cup olive oil sea salt 12 skewers 6 ″ long
For the grilled pizzas: * 1 recipe / 1 pound pizza dough, homemade or store bought (I made homemade dough with Colavita's Fine Italian flour; all - purpose or bread flour may be used instead) * 3/4 -1 cup pesto, homemade or store bought (I used Colavita pesto) * approximately 2 cups (or more to taste) thinly
sliced or shredded Italian Fontina cheese, preferably
raw milk Fontina Val d'Aosta * 2 grilled chicken breasts (see above), chopped into bite - size pieces * approximately 12 sun - dried
tomatoes,
sliced in half if desired (I used Colavita sun - dried
tomatoes) * Freshly ground black pepper
2
slices Curried Kabocha Squash Flatbread (see below) 1 tbsp Tofu - Cashew Mayonnaise (see below) 3 leaves of lettuce, washed and torn 5 - 7
slices of
raw eggplant bacon 1
tomato, washed and
sliced salt and pepper, to taste
In it, the Templeton Rye filters over the hot dog ingredients — boiled Vienna Beef hot dogs, Colman's mustard powder,
raw white onion, sweet pickle relish, dill pickle spears,
sliced tomatoes, sport peppers, celery salt, and poppy seeds to mimic the bun.
Add a layer of thinly
sliced heirloom
tomatoes, a couple of finely chopped garlic cloves, and a couple of cups of shaved
raw cauliflower.
Raw sweet onion, fresh herbs like basil,
sliced red pepper,
sliced «in season'
tomatoes.
Ingredients • 600g (2 1/2 cups) red rice • 100 ml (5 tbsp) extra virgin olive oil • 30g (3 medium cloves) garlic, finely chopped • 150g French shallot, finely chopped • 600g (4 medium - sized) chicken thighs, cut into 2 cm chunks • 2 large spicy chorizo sausages, cut into
slices • 1 cup cherry
tomatoes plus extra for garnish • 250g large mussels, cleaned • 150g (1 1/2 medium sized) red bell peppers, seeded and chopped into 1 cm pieces • 150g (1 1/2 medium - sized) green bell peppers, seeded and chopped into 1 cm pieces • 5g (1 1/2 tsp) pimentón picante (smoked hot Spanish paprika) • 225g large
raw peeled prawns • 3g (1 heaped tsp) loosely packed saffron strands • 1.5 litres fish stock • Himalayan pink salt • Bunch of rocket • Bunch of basil
To round it out, I like to add another
raw vegetable, like juicy cherry
tomatoes, and always a few
slices of avocado for creamy fats,» says Rachael Hartley, RD and author of the blog Avocado A Day Nutrition.
Blend until smooth and serve with
raw veggies, like broccoli florets,
sliced red bell pepper, and grape
tomatoes.
I like keeping them
raw especially in the summer, and then serve them with a
tomato sauce made with olive oil, fresh herbs,
sliced cherry
tomatoes, salt & pepper.
1 cup of shitake mushrooms 2 large carrots, shredded thin with a spiralizer or julienned 1 large
raw beet, grated 1 green bell pepper, seeds discarded and
sliced thin 1 cup of broccoli florets 1/2 cup of cherry
tomatoes, halved 1/2 cup of red cabbage, shredded 2 small cucumbers, peeled and chopped 1 small avocado, cubed 1/2 cup of chickpeas, rinsed and strained 2 cups of quinoa, cooked Tamari Gluten Free Soy Sauce Toasted Sesame Oil
I actually did a sample once on MFP - Using (following order of ap)- 1.5 cups kidney beans 0.5 cups blueberries 1 medium banana, 1 medium apple, 1 cup
sliced strawberries 1/2 cup broccoli 2 cups
raw spinach 1/2 cup mushrooms, 1/2 cup cooked
tomatoes 1 TBLSP ground flax 1/4 cup walnuts 1/4 tsp Turmeric 1/2 cup cooked oatmeal, 1/2 cup cooked wild rice, 1/2 cup cooked millet
Serve a few
slices of nitrate - free, pastured pork summer sausage with a hunk of cheese and some cherry
tomatoes, with a glass of
raw milk on the side.
1 - 2
slices)-- 250 calorie, smash a
raw tomato with 50 grams low fat tofu (70 calories), add some salt.
THE LAYERS: 1 can organic refried black beans 8oz organic cream cheese, softened 16oz organic sour cream 16oz organic salsa 1 large organic
tomato, chopped 1 organic green bell pepper, chopped 1 bunch organic green onions, chopped 1 heart organic romaine lettuce, shredded 6oz
sliced black olives 2 avocados, diced Squeeze of lime juice 2 cups
raw cheddar cheese, shredded
For snacks, I usually had cauliflower, brussels sprouts or broccoli w / coconut oil, 1/4 cup macadamia nuts or
raw almonds,
raw cheese, or boiled eggs w /
sliced tomatoes and guacamole.
Ingredients 2 sole filets 2
slices salmon filet (1 1/2 oz each) 1 1/2 oz small
raw shrimp, peeled and deveined 4 tbsp lemon juice 1/2 baguette 3 tbsp herb butter 4 plum
tomatoes 3 tbsp olive oil Salt and freshly ground pepper 1/2 cup crème fraîche 1 Cut sole, salmon and shrimp pieces in half and sprinkle with lemon juice.