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Raw Tomato Cheesecake

on April 24, 2013

April 24th, 2013 026

OK, so it’s not really a cheesecake…  there is no cheese.

Just a mini cheesecake pan and a whole lot of goodness.  🙂

Line that mini cheesecake pan with just a bit of parchment paper.

For the ‘crust’…

  • 2c of arugula
  • 2 cloves of garlic
  • 2tbsp of olive oil
  • a splash of balsamic vinegar
  • a pinch of himalayan salt

Process the above in a food processor until you get what looks just like pesto.

Place a couple of tablespoons on the bottom of the pan…  that’ll leave a bit leftover for you to just eat off the spoon.  🙂

For the ‘cake’…

  • 1 red tomato
  • 1 orange tomato
  • 1 yellow tomato

Thinly slice all of the above.

Alternating the colours, start to layer them in a spiral pattern… somewhat overlapping.

Layer all the way to the top.

Press all of the tomatoes down so that they’re nice and tightly packed in there.  Cover the top with one hand and tip it over… into a sink!  There is a fair amount of water in tomatoes and it stands just a little better if you can drain some of it out.

Place the artwork into the freezer for about ten or fifteen minutes… just long enough so you can lift it off the parchment paper with the ‘crust’ still intact.

Serve with a few extra arugula leaves and a bit of cracked black pepper.

SO good and so good for you!

Happy, healthy eating y’all!

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April 24th, 2013 004

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