To live vigorously and luxuriantly, to flourish
Zest and juice from one medium lemon
2 T. of apple cider vinegar
2-3 large cloves of garlic
2 chopped green onions
1 cup of dehydrated herb tomatoes (See prep tips below)
1 tsp. Himalayan salt
¼ cup of fresh basil leaves
Fresh oregano leaves from one small sprig
1/4 cup EVOO drizzled to desired consistency
Mix all ingredients in a blender or food processor using the pulse or low setting to start. Increase speed and blend until smooth.
OVERNIGHT OR EARLY MORNING PREP:
Soak your RAW cashews in a bowl with filtered water for 6 hours or overnight. Rinse and drain, store covered in the fridge until ready to use.
Cut tomatoes into chunks and put them in a plastic bag or large bowl. Add enough EVOO to coat plus a splash of ACV, chopped fresh herbs, and green onion.
Stir until tomatoes are well coated and then transfer to a dehydrator tray with a screen only. To avoid a drippy mess, I put an additional tray under the tomatoes with a paraflex sheet to catch the liquid. Keep liquid in the fridge and use it in other recipes or use it to dilute dip to make a dressing.
Put both trays in the dehydrator and dehydrate overnight (no higher than 118 temperature setting) or until tomatoes reach a “sun-dried” like consistency.