Sun-Dried Tomato and Olive Spread

Autophagy Activators: PO, VIT, SA

Makes 8 servings (about 1 cup) • Prep time: 5 minutes

The savory-salty combination of this spread hits the spot when you need something that feels rich but not overwhelmingly heavy. Wrap it up in a collard green or lettuce wrap or use as a dip for fresh vegetables. Or spread it over grilled chicken or fish.

• 1 cup macadamia nuts
• ½ cup sun-dried tomatoes
• ¼ cup pitted oil-cured black or Kalamata olives
• Juice of ½ lemon
• ¼ teaspoon sea salt
• Pinch of freshly ground black pepper
• ½ cup chopped fresh parsley

Combine all the ingredients in a blender and blend until smooth. Store in an airtight container in the refrigerator for up to 1 week.

Nutritional analysis per serving (2 tablespoons): fat 14g, protein 2g, carbohydrate 5g, net carbs 3g