• 4 middle size tomatoes
  • 10g spring onion
  • 1 tsp lemon juice
  • 10g lemon grass
  • 4g fresh ginger
  • 6 green olives
  • 15g hemp seed hearts
  • 30g activated pumpkin seeds
  • Few sprigs of fresh thyme
  • 1 tsp tamari
  • 5g of alfalfa or radish sprouts


Stuffed tomatoes


Start by preparing the tomatoes: cut off the stem end and gently scoop out the pulp. Reserve the pulp for the stuffing mixture. Dehydrate tomatoes and the stem ends for about 5 hours. To prepare the filling chop finely reserved tomato pulp, pumpkin seeds, lemongrass sticks, spring onions and olives, grated fresh ginger and mix with the rest of ingredients. Leave it in the fridge for a few hours until tomatoes are semi-dehydrated. Stuff the tomatoes with the filling, decorate with sprouts and cover with the dehydrated stem ends.