Summertime eating brings to mind fresh tomatoes and watermelon and this raw & vegan Tomato-Watermelon Stack will delight and nourish. Tomatoes contain the fat soluble vitamins C and A, and iron. Plus, tomatoes deliver a mighty red phytochemical pigment called lycopene, that helps protect against cancer. New research indicates men who eat 10 servings of tomatoes a week can cut the risk of developing prostate cancer by 45% because lycopene is a powerful antioxidant. Pair an heirloom tomato with fresh watermelon and sprinkle with Hail Merry Sunflower Seeds and you have a delightful raw and vegan recipe for Summer on a Plate. The naturally occurring omega fatty acids in the sunflower seeds help with the absorption of the antioxidants, minerals and fat soluble vitamins. Feed Your Body Royally!
Tomato-Watermelon Stack Yield: 2 servings
1 Heirloom tomato; about 2 ½ “ in diameter
1 Organic seedless watermelon
1/2 bag (4oz) Hail Merry Salt & Pepper Sunflower Seeds
½ bunch Organic Fresh mint
½ bunch Organic Fresh parsley
2 tablespoons Agave
¼ cup water
1. Slice a seedless watermelon into ½” pieces. Use a biscuit cutter to cut the center of the watermelon to match the size of the tomato.
2. Slice the tomato into about 3/16” slices. Stack alternate layers of watermelon and tomatoes.
3. Make a mint sauce by placing half a bunch of mint leaves and half a bunch of parsley with water and Agave into a blender. Blend until pureed. Drizzle mint sauce around and over the stack.
4. Sprinkle stack with Hail Merry Salt & Pepper Sunflower Seeds. serve immediately.
