It’s tomato season! At least around here. So this recipe blog is some fun ways to use the tomato in raw recipes from Chef Jillian Love! I wanted to share with you some easy lunches. How about spicy cream of tomato soup with some pumpkin chia crackers and a cheezy kale salad? Sounds perfect to me!

Spicy Cream of Tomato Soup

serves 8 ~ 1/2 cup servings
4 cups fresh tomatoes
1 cup cashews (soaked 1 hour)
1 clove garlic
2 drops stevia
¼ cup fresh dill
¼ cup olive oil
1 hot pepper
2 cups coconut water or water
2 Tbs lemon
½ tsp salt

1. Blend all ingredients (except dill) until smooth and creamy
2. Add dill last and blend briefly so can still see small bits
3. Garnish with drizzle of olive oil, black pepper and a sprig of fresh dill

Cheezy Kale Salad

1 large bunch of curly kale – washed and de-stemmed – ripped into bit sized pieces
1 cup raw cashews – rinsed
1/3 cup nutritional yeast
juice of one large lemon
½ cup hemp or sesame seeds
1 cup cherry tomatoes
1 cup diced red or yellow bell pepper

1. In vitamix blend cashews, yeast and lemon with enough water to make a thick dressing
2. In large bowl mix dressing with kale making sure all leaves are well coated
3. Toss in hemp/sesame seeds, tomato and peppers before serving

Pumpkin Chia Crackers

2 cups chia seeds
2 cups pumpkin seeds (soaked overnight)
8 cups water
2 tsp salt
*flavor enhancer if desired

1. Whisk all ingredients together
2. Soak overnight in a large covered bowl in the refrigerator
3. Spread evenly to 1/4 inch thickness on teflex sheet on dehydrator tray
4. Score into crackers
5. Dehydrate 4 hours and flip on to dehydrator screen and remove teflex
6. Dehydrate till crisp