No rigid rules, labels or dogmas.... just REAL food, for your body, mind & soul!
Serves 2 -4
courtesy of Esther F. Gorden
Lemon Herb Cheese (see below)
Pint Cherry tomatoes, halved
Drizzle cold pressed organic extra virgin olive oil
Drizzle honey or raw agave nectar
Pinch sea 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
For the Lemon Herb Cheese:
2 cups cashews or 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. Transfer to a bowl; let rest in the refrigerator, covered with plastic, 2 hours.
For the Crust:
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:
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.
While the crusts are still warm, fill with 1⁄4 cup of Lemon Herb Cheese. Top with tomatoes and garnish with chopped fresh herbs.