Raw Triple Tomato Tart with Dandelion Greens

The best meals, especially when making raw foods, are the ones that come straight from the source. The red tomatoes and dandelion greens in this recipe are straight from our garden. The yellow tomatoes we picked up at a farm stand on our way home from the beach. I have been gorging myself on tomatoes while the season is still upon us, since I know these juicy beauties won't last much longer!

Crust

1 1/2 cups brazil nuts (soaked 30 minutes)
1 cup sundried tomatoes (soaked 30 minutes)
1/2 cup of flax seeds
1 teaspoon cumin
1 teaspoon coconut aminos
Celtic sea salt to taste

Filling

2 large red tomatoes
1 large yellow tomato
large handful of dandelion greens
small handful of mixed herbs (parsley, oregano, rosemary)
1 tablespoon olive oil
1 tablespoon coconut aminos
nutritional yeast
red pepper flakes
cayenne pepper
pink Himalayan salt to taste

Blend flax seeds in a grinder or small food processor (I used a Magic Bullet). In a larger food processor combine the ground flax seeds, brazil nuts, sundried tomatoes, cumin, coconut aminos, and salt. Once you have a dough-like consistency, use the mixture to line a pie pan (or miniature pie pans). Smooth down to cover the entire surface. Slice your tomatoes and layer over crust. Coarsely chop your dandelion greens and herbs and scatter on top. Drizzle olive oil and coconut aminos over top. Sprinkle nutritional yeast, red pepper flakes, cayenne, and salt on top as desired. (Be generous with the salt, and conservative with the cayenne.) Use a pie slicer to remove pieces, but don't freak out if it crumbles, it tastes better that way anyhow! Enjoy!