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"He that but looketh on a plate of ham and eggs to lust after it hath already committed breakfast in his heart."--C. S. Lewis

Stuffed Tomatoes Recipe

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This recipe for Stuffed Tomatoes is from AdvoCare 24 Day Challenge Cookbook 4 Winners, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
5 -6 large organic tomatoes
1 cup chopped onion
4 garlic cloves chopped finely
1 cup fresh spinach leaves
1 cup basil leaves
˝ cup cashews
1 TBS nutritional yeast flakes (optional)
˝ cup cold pressed extra virgin olive oil
3 TBS fresh lemon juice
1 TBS lemon rind
Celtic sea salt and black pepper to taste
Directions:
Directions:
1. Preheat oven to 180 degrees Celsius.
2. In a little olive oil sauté 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.
6. Place in oven on middle shelf for 20-25 mins until cooked through.
Number Of Servings:
Number Of Servings:
4-6
Preparation Time:
Preparation Time:
10 minutes

 

 

 

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