Up at the crack of dawn – garden watered – lunches packed – Orthodontist appointment completed and zoom off to work…

Meanwhile… back at home my basil cheese is dehydrating…

Ingredients:

2 cups pine nuts

1 cup fresh basil chopped finely

1 Tbsp lemon juice

1/2 cup water

2 cloves of garlic

1/2 tsp Himalayan salt

1/2 Roma tomato.

Method:

Place all the ingredients except the basil into the blender and blend until smooth. Pour mixture into a bowl and stir in the chopped basil.

Spread the mixture over a lined dehydrator tray (about 1/8 inch think).

Dehydrate for 8 hours then turn onto tray and dehydrate a further 4 hours or until mixture is dry. (110 degrees)

Break into pieces and store in an airtight container for up to 2 weeks.

The trick with this recipe is resisting not to eat it all before it is ready – it is that yummy it is hard to resist.

Great with salads or on soup… I might add it to a salad tomorrow.

Well it is now tomorrow night and I have only just got my internet connection up and running… so my post is delayed…

Perhaps no salad with basil cheese on it tonight – I think I will do something with the beetroots.

A long day and I have 1 more blog to write.

Ally x

Giving credit where credit is due…

Jenny – tah heaps for the basil cheese recipe – again I have adjusted it to suit me 🙂