INGREDIENTS (serves 4-6)
4-6 Organic Colorful Heirloom Tomatoes
1/2 Organic Cucumber
1 Organic Carrot
3 Cups raw, unsalted shelled pistachios
1 tbl. Honey
1/4 tsp Sea Salt
1 tsp Cinnamon
Apricot yogurt (I used sheeps milk yogurt, but thats hard to find)
optional (olive oil and balsamic for dressing) But it doesn’t need it!
Preheat oven to 375 degrees F and add pistachios to baking sheet. Roast them for about 5-8 min..Add to a food processor (I used a vitamix) to make it a crumble mixture, add in honey, cinnamon and sea salt. Mix till crumbly mixture is formed.
Slice the tomotoes, thinly slice carrots and cucumber(mostly for show), add some cilantro.
Crumble pistachio on top, and sprinkle the yogurt around place for dipping.