Light, fresh, seasonal and tasty- try Olivia Scott's new recipe to add colour and texture to your next tablespread.
4 Large Heirloom Tomatoes
10 Cherry Tomatoes
4 Tbsp Extra Virgin Olive Oil
2 tsp Himalayan sea salt
2 tsp freshly ground black pepper
Juice of 2 lemons
Using a serrated knife or mandolin, cut heirloom tomatoes into thin slices. Arrange in bowls, layering colours. Slice cherry tomatoes and arrange on top. Drizzle olive oil and 1 teaspoon each of salt and pepper over the tomatoes.
In a separate bowl, mash the avocado with lemon juice and 1 teaspoon each of salt and pepper. When avocado is thoroughly mixed, dollop 2-3 tablespoons into the centre of each dish. Serve with basil leaves and extra pepper, to taste.
Serves 2 as a main, or 4 as a side
10 basil leaves, to serve
Recipe by Olivia Scott
In 2013 Olivia founded The Raw Kitchen, a raw food company based in Auckland, New Zealand. She co-founded Well+Good Juice with her partner in 2015, and released her cookbook, The Raw Kitchen, in early 2016. She is currently completing her Diploma in Nutrition in anticipation of opening her clinic early 2017. Olivia is a keen yogi, and passionate about balance, holistic healing and self love.
This recipe is so healthy that it kind of hurts... my sweet tooth because I ate SO many of these dang things! I can never quite justify buying or eating Oreo's despite their supposedly 'vegan' status because they contain non-sustainable palm oil and I'm not about deforestation and destruction of valuable habitat for hundreds of animals. No thank you! These are fudgey, chocolate-y, nourishing, and full of amazing raw and activated ingredients from Little Bird Organics' Pantry Staples range. Yum! However, if you leap into this recipe expecting it to taste just like a baked, white-sugar-laden, refined cookie then you will be sorely disappointed. This is more like a raw dessert in the shape of a tasty Oreo cookie - inspired loosely, if you will.