I ran out of lemon juice, but I doubt that jives metaphorically with life not giving me lemons anymore. My point is that there was plenty of “life-giving-me-lemon”-juice left over after I made a pound and a half of roasted jerusalem artichokes, and plenty of free time. What do you do in this situation?
1. You get a haircut (check)
2. You eat super healthy and affordably (and check)
So I went back to my fabulous hairdresser, Nadyne Kasta of Chez Snips, who even sneaked me in before she sneaked out of town for some birthday celebrations. Of course, I brought jam to thank her. Then I went home feeling 100% better to blend nuts.
Raw Sun-Dried Tomato Pesto
2 cloves garlic, peeled
1 cup sunflower seeds (soaked overnight and dehydrated in your oven until dry, or in a dehydrator)
3 tbsp olive oil
1-2 tsp lemon juice
a pinch of salt
1/2 cup parsley (or basil)
1/3 cup sun-dried tomatoes, coarsely chopped, or snipped with scissors (basically I just wanted to use my amazing home-made oven-dried tomatoes. My goodness they were good)
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