It’s been a long week at work already and it’s only Wednesday. Poor Leela has been giving me the stink eye since I got home for not paying enough attention to her.
While Smokey is still enjoying the extra hour of evening sunlight.
I guess I’ve been on a dressing salad rut lately, not getting too creative with other recipes. Hopefully that will change soon as things settle at work. But a huge salad is a nutrient-dense comfort food for me when things get crazy. And with the range of ingredient options, I never get tired of them. Tonight I grabbed an ingredient I’ve been slightly obsessed with lately – psyllium husk.
It’s the husk of the psyllium seed and used as a simple whole ingredient dietary fiber supplement that supports heart and colon health. It has a unique characteristic of absorbing water and making dressings, sauces, and smoothies thicker and heartier.
Lately I’ve been adding a teaspoon or two to smoothies and it makes them seem considerably thicker and more filling. So tonight I added a tablespoon to a punchy apple curry dressing I created and the results were very thick and creamy.
Apple Curry Dressing
- 1 apple, chopped
- 1/4 cup shelled hemp seeds
- 2 pitted medjool dates
- 2 tbsp. lemon juice
- 1 tbsp. psyllium husk
- 1 tbsp. curry powder
- 1/2 tsp. salt
- 1/2 cup of water
Place all ingredients into a high speed blender and blend to a smooth and creamy texture. Makes 4 servings.
The dressing is very thick and gloppy, perfect for coating salads or to be used as a dip.
In this case I coated a salad of spinach, sprouted kamut berries, avocado, chopped apple, and chopped red pepper.
And it added a wonderfully creamy curry flavor that was nicely sweet with a slight spiciness. And the creamy texture was perfect for the salad complimenting the crunchy texture with a smooth and bold flavor.