1 tsp. tamari sauce
2 lemons
1 clove garlic
1 tsp. Gomasio seasoning
1 c. unrefined oil (sunflower)
1/4 c. natural rice wine vinegar
1 oz. combined dill weed, parsley and thyme

Wash, peel and pit the lemons, then liquify at high speed. Peel and halve the garlic and add it to the blender with the Gomasio and oil. Blend until smooth. Wash the parsley well and pat half dry in a towel. Cut parsley into 1 inch pieces and blend with the other ingredients until well chopped. Yield: 1 1/2 cups.