Here you will find the recipes for all the photographs on this website. Check back often, as we will be adding more soon.

► Lemon Raspberry Tart

► Cinnamon Raisin
.....Flax Crackers

► Rich Fudge Brownies

► Cashew Salad

► Peach Cobbler

► Ginger Almond Pate

► Tomatoes in Basil Crust ◄

► Zesty Pesto w/Fettuccine

► Blueberry Pie

► Almond Cheese Manicotti

► Spicy Veggie Enchiladas

► Chocolate Mousse

► Blueberry Lemon Smoothie

Heirloom Tomatoes in a Basil Crust
From Cherie Soria and Living Light Culinary Arts Institute
Serves 4

Crust
2 C macadamia nuts
2 C packed fresh basil leaves
2 T coconut oil
1/2 tsp. Himalayan crystal salt

Tomato Topping
6 lg heirloom tomatoes, sliced 1/8" thick
1/4 C capers, packed in olive oil
1/4 tsp. Himalayan crystal salt

Preparation:
To make the crust, put the macadamia nuts into a food processor outfitted with the "S" blade, and process to a fine powder. Add the salt, basil leaves and coconut oil and continue grinding until the mixture becomes sticky. Do not over process.

Press the crust mixture firmly into four small tart pans. Place tomatoes attractively over the crust and sprinkly with salt and capers. Serve immediately.

Recipe provided by Cherie Soria - www.RawFoodChef.com