Real Food Rehab

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Here is a bonus recipe to celebrate the coming of my newest eBook - Elevated Eats!

Tomato Tart
Original recipe by
Esther F. Gorden

For the Lemon Herb Cheese:
2 cups macadamia nuts, soaked for 2 hours, rinsed and drained 2 teaspoons sweet white miso
1 tablespoon lemon juice
1⁄2 teaspoon grated lemon zest
1 generous tablespoon finely chopped mixed fresh herbs (mint, oregano, dill)
3⁄4-1 teaspoon sea salt
In a high-speed blender, add macadamia nuts, miso, lemon juice, salt and 3⁄4 -1 cup ice water, as needed to blend. The mixture should be smooth and thick. Hand stir in the herbs and lemon zest, adjust salt.

Garnish: chopped fresh herbs (parsley, basil, oregano or dill; or a mix)

For the crust:
11⁄2 cups ground almond flour
1⁄4 cup, scant, ground golden flax meal Zest of 1 small lemon
1⁄2 teaspoon dried dill
1⁄4 teaspoon onion powder
1⁄2 teaspoon sea salt
2-3 tablespoons water
2 – 41⁄2 inch diameter removable bottom tart pans

In a food processor pulse dry ingredients; add 2 tablespoons of water and continue to pulse until dough forms. Grab a handful and squeeze to see if it holds together, if not, add the additional tablespoon of water. Do not over- process.

Press half the dough into each tart pan, making sure that there is enough dough against the sides.

Dehydrate at 125 degrees F for 1 hour, 115 degrees F for 3 hours. Gently remove from tart pans, continue dehydrating the tart shells for 6-8 more hours, or until dry and crisp.

For the cherry tomato topping:
Pint Cherry tomatoes, halved
Drizzle cold pressed organic extra virgin olive oil
Drizzle raw agave nectar or other sweetener of choice
Pinch sea salt

In a bowl toss the halved cherry tomatoes, olive oil, agave and salt.
Transfer to a non-stick dehydrator tray liner and dehydrate at 115 degrees F for 4 hours, or until softened.

To assemble:
While the crusts are still warm, fill with 1⁄4 cup of Lemon Herb Cheese. Top with tomatoes and garnish with chopped fresh herbs.

A traditional oven can easily be used if you don't have a dehydrator. Just put in at a lower temperature - maybe 200 - 250 and watch for the crust to start to brown a bit and the tomatoes shrivel.


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