Tomato Stew

Serves two

 

Dehydrated Stew Base

2 red bell peppers

2 yellow bell peppers

6 tomatoes

2 tablespoons chopped chives

2 teaspoons turmeric

2 teaspoons oregano

1 teaspoon rosemary

 

Fresh Stew Vegetables

juice of 2 lemons

2 teaspoons olive oil

1 teaspoon paprika

1 teaspoon cumin

4 roughly chopped tomatoes

 

Garnish

chopped parsley

chopped chives

avocado

chilli flakes

 

1. Cut the Dehydrated Stew Base peppers and tomatoes, mix with turmeric and oregano and dehydrate at 42 degrees Celsius (108 degrees Fahrenheit) for 2-3 hours, until the tomatoes get dry taste.

 

2. In a food processor or high speed blender, blend rough smooth Dehydrated Stew Base, with Fresh Stew Vegetables. You can choose to leave the chopped tomatoes out and add them in after the blending.

 

3. Heat to 42 degrees Celsius (108 degrees Fahrenheit).

 

4. Garnish with freshly chopped parsley and chives, avocado and chilli flakes.

 

Recipe Detox Grade: 3

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