Wow, here we are at Sunday night again. I have a huge pet peeve about littering, I hate seeing trash along the road and just chucked wherever. I nearly stopped talking to a friend in high school when she decided to throw trash out the window of my car while I was driving. I’m pretty good at picking up litter when walking the dog around our subdivision, but I had to draw the line here yesterday:
At least they’re using protection and there weren’t any used ones lying around with the wrappers, they were probably wedged in the upholstery of the car this was thrown from … ewwwwwwwww.
Anyway, to celebrate Mother’s Day, I had a very messy lunch with my mom before she headed to work.
Leftover zucchini broccoli hummus from yesterday with carrot and jicama sticks and a tasty sprout loaded sauerkraut salad with watermelon for dessert. Very good and fast before I headed to Whole Foods to stock up for the week and sampled Cafe Gratitude ice cream while I was there – yum!
I just happened to have collard green leaves I needed to use up when I saw this post from Gena and got inspired for dinner.
I created the curry spread in my Vita-Mix using hemp seeds in place of the cashews to continue my reduced-nut experiment and wrapped with partially dehydrated carrots, zucchini and tomato.
They were very good and that sauce was still amazingly good with hemp seeds. This would make a great easy packed lunch to impress everyone in the break room. Add avocado to make them heartier.
However, I used the absolute last bit of my hemp seeds while creating this – no worries, more are on their way from Amazon. :-) But it took me exactly 2 months to kill a 5 lb. bag of hemp seeds. So I’m trying a Subscribe & Save every-2-months subscription with Amazon on them and it turns out to be a sweet deal getting the bags at 15% off making it $44.60 this time. That’s considerably cheaper than Whole Foods $12 per pound and I factored that I’m going through $22 – 25 of hemp seeds a month – not bad at all considering all the recipes I’ve been using the protein-loaded buggers in.
Anyway, hubby actually went full vegan for dinner tonight! He created this beautiful burger using a Southwest Sunshine burger, raw cashew mayonnaise I whipped up for him in the Vita-Mix, avocado, tomatoes and sprouts.
He really liked the burger and raw mayonnaise a lot, said it wasn’t exactly like mayo, but a good creamy alternative that he might kick up with more spice next time. I love that about the Vita-Mix and having a lot of basic ingredients on hand, I can whip up just about any fresh sauce or dressing on-the-fly that tastes better than preserved store-bought options. To top this off, he created raw frozen banana ice cream in our food processor for dessert – I may be contagious. :-)