Spirulina Basil Heirloom Tomato Salad
- 1 tbsp Rice Bran Solubles
- ¼ cup of organic tofu
- 1 tbsp lemon juice
- 1 tbsp fresh basil
- 1 tsp Spirulina
- 1 tbsp extra virgin olive
- 1 tbsp Tropic Oil pesto
- 1/4 cup Fresh tofu
- 1/4 tsp Tapioca Dextrose
- 1 tbsp of Rice Bran Solubles, and squeezed lime juice in a food processor until creamed. Season with salt, pepper and cumin.
- Pesto instructions: Mix 1 tbsp of fresh basil, 1tsp of Spirulina, 1 garlic clove, 1 tbsp of Tropic Oil, 1 tbsp of extra virgin olive oil, and squeezed lemon juice in food processor until smooth. Season with salt and pepper. Basil powder instructions: Mix 1 ½ tbsp of de-stemmed fresh basil and 1 tbsp of Green Spectrum in a blender. Add extra virgin olive oil until all ingredients in blender are “moving.” Let it run for 6 minutes on high (as it is cooking the basil). Pass result through a cheese cloth and refrigerate. Then, place oil in a food processor and start. Add a little Tapioca Dextrose to oil until desired texture is achieved.
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