For a short work week, Friday couldn’t get here fast enough. And I’m feeling a little tired from yesterday’s run in the heat. Great run and I’m glad I got it in, but it makes me appreciate Friday even more because it’s my rest day before a hard workout Saturday morning. A day I can go out an play after work, or rest, and not worry about cramming in a workout. I’m not lucky like Leela, who can look this good while resting most of the day everyday.
Not fair. I am lucky to have tons of sprouts though. I started batches of alfalfa sprouts and lentils earlier this week and look at them now! The lentils are separating the trays of the sprouter again.
And the alfalfa sprouts are flourishing in their jar.
For smaller sprout seeds and mung bean sprouts, the jar seems to work better for me than a tray sprouter I guess because the seeds need to be sitting in more moister to sprout.
The hot weather here had me craving a huge salad for dinner, so I had to use some of the sprout bounty.
I threw together Mushroom Hemp Gravy for the dressing, but served it on the side. I love my salads drenched in dressing, especially when it’s a nutritious, veggie-based dressing and a meal salad. But hubby? Not so much. He usually likes little to no dressing when he’s having the salad as a side.
But we both agreed the hemp mushroom gravy made a great dressing. He said it tasted like a richer ranch dressing and thick enough to be a great dip. I adore the fresh, creamy mushroom flavor with a tangy kick.
Like mushrooms and creamy dips/dressings? Give this recipe a try.
I did find a little time this week to improve my recipe organization, I added 3 new recipe categories for three of my favorite ingredients:
So it’s much easier to find great hemp seed recipes like:
Yikes, I’m ready for another dinner!
How many workout rest days do you take weekly?