Nutty Tomato Dressing + Megan’s Mediterranean Chickpea Soup recipe

Does anyone else find it a little strange that I was eating higher raw in the dead of winter and much less so this summer?  I guess I just listen to my body.  This week the body has been craving raw.  I’ve been eating big salads for lunch. Small raw cabbage salads with a cooked dinner.

Here’s lunch today:

Unpacked.

This morning I massaged some kale (from my garden!) in just a tiny bit of avocado oil and a dash of sea salt, diced some cucumber and then stared at the Vita-Mix. I wanted a creamy dressing.

JL’s Nutty Tomato Dressing
Serves 2

  • 1 whole tomato, quartered
  • Fresh sweet basil
  • Almonds (about 1/4 cup)
  • Brazil nuts (4)
  • Red onion
  • Fresh lemon juice
  • sea salt, to taste

Toss everything in a high-speed blender and add filtered water (as much as you need for desired consistency).

This is my first dressing using almonds and brazil nuts. LOVED it!

***

Did you check out my pressure cooking vlog post this week? As promised, Megan shared her chickpeas recipe!

Megan's Mediterranean Chickpea Soup (on right)
Mediterranean Chickpea Soup
  • chickpeas (soaked overnight) and drained
  • 1/2 onion chopped
  • 1 carrot chopped
  • 1 celery chopped
  • 1 garlic clove chopped
  • 1 bay leaf
  • a handful of chopped parsley
  • filtered water
  • iodized sea salt
  • lemon
1) In the pressure, heat olive oil in the bottom (app. 1 Tablespoon)
2) Once hot, cook onion a minute or two, add garlic, carrot and then celery
3) Then add bay leaf and parsley
4) Next, add the chickpeas , fill up with water until the chickpeas are covered by 1/4 inch
5) Turn the heat to high and place lid on pressure cooker
6) Bring to pressure and then reduce heat low enough to maintain pressure and cook for 12 minutes
7) After the 12 minutes, turn off the heat, move the pressure cooker to another burner and allow pressure to release naturally
8 )  Salt to taste
9) Add lemon juice, to taste
Thanks, Megan!  It was delicious (I had a bowl for breakfast Monday morning!)
***

Have you entered to win my latest giveaway?  Enter by Monday night, 11:59 EST, for a chance to win a Sports Arm Pocket!

14 thoughts on “Nutty Tomato Dressing + Megan’s Mediterranean Chickpea Soup recipe”

  1. Ahh I love the lunch set! I obsess over cute lunch bags and things, it’s kind of sad. But, I like bringing a pretty lunch every where I go, it is just fun!

    Whitney

  2. oh man….that dressing looks yummy!!! can’t wait to try it…i’m in need of a new dressing =)

  3. Okay, that dressing is going to hit my salad…SOON!  YUM!  Did you know that 1-3 Brazil nuts (depending on size) gives you the required daily amount of Selenium?  Pretty cool, huh?  We have tomatoes coming out of our ears (from our garden) and now I have another wonderful recipe to use them in.  Thanks, JL!  Have a great weekend!

  4. I’m like that too in winter at times having no problem eating mostly raw when it’s freezing outside. Except it gets a little hard for dinner when it’s cold and dark outside. Love that you got kale from your garden, it’s hard to grow in the summer hear because of the drying heat and pests, but I’m converting one of my garden beds to nothing but kale for the winter!

    The dressing sounds great, I adore Brazil nuts and must try it. Yum, so does the soup!

Comments are closed.