During the summer we spend so much time out and about that spending time home slaving in the kitchen seems like an inconceivable task.  For that reason, I am delivering a recipe that is completely raw, which not only is fast to prep, but incredibly healthy due to its potent enzymatic benefits.

Eating food in its raw state is advantageous because many micronutrients are volatile, meaning they can easily be destroyed by heat.  Of course, this isn’t the case for all foods.  With tomatoes, the vitamin C decreases in only a matter of 2 minutes of cooking, however, the lycopene increases.  Lycopene is a powerful antioxidant that has been shown to reduce the growth of cancer cells, especially in the prostate.  Because lycopene is a fat soluble nutrient, it’s best paired with healthy fat, particularly avocado, which increases lycopene uptake by 400%.  In this recipe, I selected extra virgin olive oil and raw goat’s milk cheese as my healthy fats.

Despite the fact that I have pretty much renounced dairy from my diet, I still have an appreciation for the nutritional benefits of it being produced in it’s raw state.  The homogenization and pasteurization process that conventional dairy faces completely obliterates these benefits.  I can only source raw dairy from local farms which makes me feel better, because I know that these animals are better cared for.  Animals that are better cared for have been known to produce higher yielding nutrients for us to consume.  I particularly like goat’s milk because it’s much more tolerable for our digestion than cow or sheep’s milk.

When slicing the tomatoes for this recipe, it is important to use a finely serrated knife that will allow for precision of slicing.  If the tomatoes are slightly more firm, a mandolin may be used, but I must reiterate that using any kind of slicer with ripe tomatoes will result in disaster.

servings: 2-4
total time: 15 minutes

  • 1 tablespoon pine nuts
  • 3-4 heirloom tomatoes
  • 2 tablespoons olive oil
  • 1 clove garlic
  • 1 teaspoon micro basil or basil, chiffonade
  • 1/4 cup goat’s milk feta or cheese of choice
  • salt and pepper to taste
In a small dry sautee pan, roast the pine nuts over medium heat until lightly toasted, about 2-3 minutes.  Remove the pine nuts from the heat and set aside to cool.  Thinly slice the tomatoes, between 1/8-1/4 inch thick and arrange them on a platter or two dinner plates. In a small food processor, combine olive oil and garlic and blend for 1 minute on high.  Pass the oil through a sieve or cheese cloth and discard any left over bits of garlic. Lightly drizzle the garlic oil over all of the plated tomatoes.  Carefully arrange the basil, cheese and toasted pine nuts over the tomatoes.  Season with salt and pepper and serve immediately!

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