Stuffed Tomatoes on a bed of sprouts
Ingredients:
3 big fleshy tomatoes (Wo), 150 g low-salt cream cheese (Wo),
2 little twigs of fresh thyme (F) or oregano (F), 100 g fresh spinach leaves (E),
1 garlic glove (M),
a pinch of cayena pepper (M) and unrefined salt (Wa),
150 g mixed sprouts such as alfalfa or mung beans (Wo),
50 g rucola (F),
2 little grated carrots (E),
1 tablespoon of apple vinegar
Cut the tomatoes into halves and hollow them out. Blanch the spinach shortly and mix with cheese spread, thyme leaves, Blattspinat blanchieren und mit Frischkäse, Thymianblättchen, minced garlic, cayena pepper and salt. Now pass the hollowed-out tomato mass through a sieve and add it to the cheese-spinach mixture. Stuff the tomato halves with the filling and put them onto a baking tin. Put it in the oven at 200° for aprox. 10 minutes. In the meantime mix sprouts, rucola and grated carrots and season with pepper, salt and apple vinegar. Now divide the sprout mixture to two plates and put the gratinated tomatoes on top.
The filling might be completed with 2 tablespoons of tuna fish (Wa).
Strengthens: Wood
thermal energy: refreshing
Vegetarian dish (alternatively with fish)