GNOWFGLINS™

The next time we have this dressing, I would back off the water to about 1-1/2 cups. I feel that as written, this recipe results in too thin a dressing.

modified by Wardeh Harmon from “The Guilt-Free Gourmet”

• 2 cups filtered water
• 1 cup raw sunflower seeds
• 1/4 teaspoon celery seed
• 3 teaspoons onion powder
• 1/2 cup lemon juice
• 1 teaspoon salt
• 1/2 cup extra virgin olive oil
• 1 tablespoon dried parsley
• 2 teaspoons dried basil
• 2 tablespoons poppy seeds

Blend first 6 ingredients in blender until smooth. Add olive oil. Blend to incorporate. Transfer to glass jar. Mix in parsley, basil and poppy seeds. Refrigerate unused portion. Mix well before serving.