Sun Dried Tomato & Nori Tapenade

by Hugh
(fairfax, ca)

This is a really tasty spread or dip for raw veggies or crackers. I used Bok choy leaves and stalks and it was wonderful. You could use celery, cucumber, zucchini, carrot sticks, lettuce leaves or just about any veggie you want.

¾ cup sundried tomatoes chopped and soaked in pure water for several hours

1 teaspoon of chia seed

3 sheets of nori seaweed cut into small slivers

½ hot pepper diced

½ ” chunk of fresh ginger root diced

Small handful of raw olives chopped

Juice of ½ lemon (optional) check acidity first

Handful of fresh parsley finely chopped

Put the tomatoes with soak water, in a bowl with all other ingredients and mix well. Let stand 20 minutes giving a little stir now and then to make sure all ingredients are mixed well. The chia and nori soak up the water so you have a dipable or spreadable consistency. Add water if needed for desired consistency.

Depending on the sweetness of the tomatoes you use it could be a little acidic. If it is too acid for you then dice up a small amount of raisins or dates and add to the mix. This whole recipe could be done in the food processor or small blender to get a smoother consistency.

Directions for nori sheets: Stack sheets together and use scissors to cut in half. Stack again and cut in half. Stack one more and cut in half. You should have a stack of rectangular strips that you can cut little slivers off from the end.

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Feb 18, 2015
by: merlyn

This is a nice combination of the raw foods. But add a juice made from mixing the lemon, water and the ginger. It will be nice for your stomach and digestion. This sun dried tomato is easy to make but will take more time.

Feb 04, 2013
by: Toni Allen

Sounds absolutely delicious! Great raw recipe.

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