07 Nov paleo canapés – cherry (tomato) bombs
We’re heading into the festive season soon (yes, already!!!), and with it comes the risk of dietary blowouts. So my next couple of recipe posts are going to focus on social occasions. There’s no need to reach for the cheese platter, bread or potato chips at your next gathering… just whip up some fast, healthy alternatives! Your health conscious friends will appreciate it too.
For this recipe I used the slightly larger, truss-type of cherry tomatoes. But if these aren’t available just select the biggest, reddest, juiciest cherry tomatoes you can find.
Now, for this post (and a few more to come), you may notice that the photos look a little different. That’s because I had the amazing Wanda Chin from Wandertrail doing the photography. This is the first of 4 recipes we photographed last weekend. How awesome is her work?
2 punnets cherry tomatoes
1 cup raw macadamias
1 dessertspoon nutritional yeast
1 tbsp lemon juice
2 tbsp chives, chopped finely
2 tbsp parsley, chopped finely
2 tbsp black olives, seeds removed and chopped finely
2 tbsp sun dried tomatoes, drained and chopped finely*
Let’s do this!
Slice the lids off your cherry tomatoes and scoop out the seeds with a teaspoon.
In a food processor, whizz together the macadamias, nutritional yeast, lemon juice and salt and process until smooth.
Stir through the chives, parsley, olives and sundried tomatoes.
Using your teaspoon (or a piping bag if you’re a bit fancy!), fill the hollow tomatoes and serve.
Makes 20-30 canapés, depending on the size of your tomatoes.
* When buying sun dried tomatoes, try to avoid the ones with added canola oil. Instead, look for sun dried tomatoes in olive oil, or buy dried ones at your local bulk food or health food store and rehydrate in water.