Sun Dried Tomato Tapenade


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  • 1 cup sun dried tomatoes, packed (Not in oil)
  • 1/4 cup dried olives (Not in oil or vinegar. See link below for recommended brand.)
  • 1/8 cup lemon juice
  • 1/2 cup filtered water
  • 1-2 cloves garlic
  • A few sprigs fresh parsley


  • 4 large Russett potatoes, thinly sliced length-wise
  • 2 cups fresh spinach
  • 1 cup mango salsa (see recipe link below)
  • 1/2 cup cashew cream (see recipe link below)



  1. Add all ingredients to a blender or food processor.

  2. Pulse until well combined, but still a little chunky.


  1. Line a baking sheet with parchment paper and lay the potato slices in a single layer.

  2. Bake at 425 degrees for about 15-20 minutes, until they start to brown. (The thinner the potatoes are sliced, the shorter the baking time.)

  3. Flip if desired to brown both sides and bake another 5-10 minutes.

  4. Allow to cool.

  5. Top with fresh spinach, tapenade, mango salsa, and cashew cream.

Recipe Notes

To make the appetizer, check out my recipes for fresh mango salsa,and cashew cream. Your guests will go nuts for these and never know they are eating Medical Medium friendly food!


Use the tapenade as a dip, salad topper, or spread.


These are the brands that I have used for this recipe:

Sun Food Raw Olives

Mediterranean Organic Sun Dried Tomatoes


Check out my products page for all my favorite packaged foods!

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