Instructions
1. Blend sun-dried tomatoes, grapefruit juice, apple cider vinegar, and salt until smooth. Add garlic, chopped onion, and sunflower seeds and pulse until fairly smooth. Add tomatoes, cukes, celery, basil, parsley, and oregano. Pulse until mixed but not smooth. Drizzle olive oil if desired. Season, and allow to stand for flavors to develop. Serve chilled.
2. Put portabellos slices on bread and put cheese on top. Bake 10-15 minutes on foil-covered baking sheets just until cheese gets gooey. Do some on corn tortillas for glutards.