Contributing Monkie Omid
Published on February 5, 2009
Recipe by G Living MemberOmid
Trio Tomato with Burdock Salsa (raw)
Trio Tomato with Burdock Salsa is a colorful, attractive, flavorful, filling and nutritious recipe which can be used as an entire, canepe or a mini meal. With different colors, complex flavors and attractive presentation, this is sure to tickle your taste buds.
Serves about 2
For the Sun Blushed Tomatoes:
6 medium sized vine tomatoes
2 cloves of garlic, thinly sliced
3 tsp fresh thyme, chopped
2 Tbsp sesame oil
Step 1 Cut the tomatoes in half (horizontally), put them on a tray.
Step 2 Sprinkle the garlic slices and thyme on all the tomatoes and drizzle the sesame oil over them.
Step 3 Set in the sun to dry for 6 hours (if you have a dehydrator, it will be quicker, dehydrate until edges are wrinkled).
Step 4 Once they are done, scoop the flesh out gently and set aside for the salsa.
For the Raw Mayonnaise:
½ cup of cauliflower
½ cup of cashews
3 Tbsp hemp seed oil
1 Tsp of garlic
Himalayan pink salt to taste
Step 1 Blend the cauliflower, cashews, garlic and hempseed oil until it reaches a very smooth consistency. Place it in the refrigerator until required.
For the Garnish:
Chives, 1 small bunch
12 shizo leaves
Step 1 Wash the chives and shizo leaves inlenty of cold water and set aside in a bowl of cold water.
For the Nama Shoyu and Raw Honey Sauce:
2 cups nama shoyu
3 Tbsp honey
3 Mint Leaves
Step 1 Take nama shoyu, honey and mint leaves in a small mixing bowl and mix well until the smooth sauce is obtained.
Step 2 Pour the mixture into a squirt bottle and set aside.
For the Burdock and Green Bean Salsa:
¾ cup burdock
1 cup Green beans, cut into thin rounds
Scooped flesh of tomatoes
¼ cup basil, finely chopped
½ red onion, finely diced
1 Tsp paprika
1 Tsp fresh cilantros, finely chopped
2 Tbsp olive oil
3 Tsp sesame seed oil
Juice of half a lemon
1 clove garlic, grated
4 Tbsp grated ginger
½ Tsp fresh chilies
1 Tsp fresh tumeric grated
Himalayan pink sea salt to taste
Step 1 Peel the outer layer of the burdock and discard, and julienne the inner white flesh into about 4 cm strips.
Step 2 Combine all the ingredients together in a large mixing bowl until well combined.
Step 3 Adjust the taste with salt if needed.
Step 4 Gently stuff the sun dried tomatoes with the salsa.
Mounting the Masterpiece Together
Step 1 Take a long white rectangular plate and drizzle nama shoyu and raw honey sauce from one end to the other end length wise.
Step 2 Place three shizo leaves on the plate.
Step 3 Carefully place the stuffed tomatoes on the shizo leaves, one tomato on each leaf, place a teaspoonful of raw mayonnaise on top of it and garnish with chives. Serve immediately.
*All the vegetables can be prepared ahead of time and placed in the refrigerator but mix them together just before stuffing the tomatoes.
*The fresher the raw mayonnaise, the better its taste.
Trio tomato with burdock salsa is a colorful, flavorful, pleasantly appealing, exotic looking and nutritious dish that is easy to make. With a little planning ahead of time, this exotic looking dish can be prepared easily at home for family dinners or special occasions to surprise the guests with easily available and inexpensive ingredients.
* The vegetables used in this recipe, tomatoes, burdock, green beans, cauliflower and red onion, not only add color to the dish but also add to the nutritive value by providing healthy nutrients like vitamins, minerals, dietary fiber, and antioxidants.
* The ginger, garlic, paprika, cilantro, chilies, basil and mint add the flavor and a touch of spiciness. More importantly, they improve the digestion due to the presence of natural volatile oils.
* Nama shoyu is a natural unpasteurized Japanese soy sauce made of soybeans and wheat. The all natural nama shoyu and honey sauce enhance the flavor of the dish naturally.The excellent combination of vegetable oils used in the recipe, sesame seed oil, hemp seed oil, and olive oil provide the a well balanced composition of dietary fats.
* Cashews add taste to the raw mayonnaise and also improve the nutritive value of the recipe by providing proteins.
* Himalayan pink salt is a type of salt extracted from the foothills of the Himalayan mountains. It has a beautiful pink color due to the presence of iron oxide and other minerals. Due to the presence of many different minerals, this salt is believed to cure many skin and health conditions like psoriasis, rheumatism, arthritis, gout, and general day to day illenesses.
1. This salsa provides a good amount of calories and carbohydrates, and very high amount of fats and proteins.
2. Very good source of all the vitamins like vitamin A, C, K, and B-group vitamins like thiamine, riboflavin, niacin, B6, and folic acid.
3. Good source of Vitamin A, which is good to maintain good eye sight, healthy skin and gums and also act as antioxidants.
4. Excellent source of Vitamin C, which is a natural antioxidant and also helps in maintaining healthy gums, skin, and blood vessels.
5. Very good source of Vitamin K, which has a role in depositing calcium in the bones, thus increasing the bone mineral density and also reducing the risk of osteoporosis in elderly women.
6. Also provides good amounts of Vitamin E, that acts as a natural antioxidant and along with vitamins A, C and other nutrients plays a very important role in scavenging the free radicals from the body.
7. Good source of B-group vitamins like thiamine, riboflavin, niacin, vitamin B6, and folic acid, all of which are essential for energy production, and also as cofactors for many metabolic reactions.
8. Very good source of minerals like magnesium, iron, phosphorus potassium, zinc, manganese, and copper, all of which are essential to maintain normal metabolic activities. These minerals also act as cofactors in many chemical reactions in various metabolic processes like detoxification, energy production, respiration, etc.
9. Good source of dietary fiber, which has a role in regulating the bowel functions, and reducing the risk of various intestinal disorders like hemorrhoids, constipation, IBS, etc. Dietary fiber also reduces the absorption of cholesterol and also regulates the blood glucose and cholesterol levels.
Each serve of this dish provides the following nutrients –
Calories: 45%; Fats: 81%; Saturated Fats: 20%; Carbohydrates: 27%; Proteins: 77%; Fiber: 36%; Iron: 52%; Magnesium: 77%; Phosphorus: 70%; Potassium: 42%; Sodium: 600%; Zinc: 33%; Copper: 76%; Manganese: 125%; Vitamin A: 19%; Vitamin C: 67%; Vitamin E: 10%; Vitamin K: 67%; Thiamine: 20%; Riboflavin: 32%; Niacin: 33%; Vitamin B6: 46%; Folic acid: 30%
I hope that you guys get to enjoy this recipe as much as my family & my friends do.