Yet another mind-gooifying day at work, I hardly had time to catch my breath. It was one of the few days that I used the free weight on my desk to bang out some stress exercises while stuck on the phone – a very helpful stress reliever, much better than banging my head into the desk I’m sure. I’ve been trying to relax and come down from such a chaotic day, but knowing tomorrow will be just as bad, probably worse, makes that a little hard. I had planned to go for a run tonight, but that didn’t happen for many reasons. I did a lot of running at work today and my legs felt it when I got home, they were tired and achy. But I still needed to blow off some steam and settled for 45 minutes on an elliptical with a good play list followed by a glass of wine.
After a chilled, breakfast smoothie, monster lunch salad and a couple of small apples for snack today, I was ready for something hearty for dinner with spicy kick. So I thew together one of my favorite raw sauces, Kristen’s Cheezy Hemp Nacho Sauce from her Raw Vegan Hemp Recipes book.
I typically add 1 large or 2 small chopped carrots to the recipe to make it thicker, more orange and to pack in more veggies. It doesn’t seem to alter the flavor.
I wasn’t craving an entirely raw meal though and had a head of cauliflower to use up. But I can only take raw cauliflower in small amounts and sometimes even that’s rough on my tummy. So I chopped up the cauliflower with zucchini and sauteed lightly in coconut oil to minimally cook and soften.
Once softened, I reduced the heat to a low simmer and poured in the nacho sauce and thoroughly mixed.
Before serving, I mixed in fresh chopped cilantro for a nacho veggie feast.
As with everything I use her sauce in, this was wonderful and almost like eating a spicy, rich, creamy, splurging nacho casserole. But really a veggie packed pile of healthful goodness and a great vegan main dish or side dish.