Miko is already getting into the holiday spirit, he picked his snowman toy for our play session last night.
And he was ready for me to launch it to the other end of the house for hours, I got tired of throwing before he did.
Leela wasn’t so much into the fetch time, it was relax time for her.
I’m somewhere between and ready for Friday. I decided to have a little fun with a spaghetti squash from our garden with this creamy hemp sauce.
I was going for a spinach Alfredo sauce, but without all the horrible ingredients that usually go into making Alfredo sauce like butter, cheese, heavy cream, etc. How about a creamy, decadent spinach sauce that’s loaded with protein, good fats, and nutrients from hemp seeds instead?
Creamy Spinach Hemp Sauce
- 1 cup packed spinach leaves
- 1 cup shelled hemp seeds
- ¼ cup nutritional yeast
- 1 clove of garlic
- 2 tbsp. apple cider vinegar
- ⅛ tsp. of nutmeg
- ½ cup water, as needed
- salt and pepper to taste
Place all ingredients into a high speed blender and blend to a smooth and creamy texture. Serve and enjoy! Makes 4 servings.
The texture is important for this sauce, you’ll need to run the blender on high for awhile to hit a silky smoothness.
Served with steamed spaghetti squash makes this a fun Alfredo style veggie dish without the empty carb and fat baggage of traditional pasta and Alfredo sauce.
But I did find it as fun to eat as spaghetti.
The sauce has a creamy, cheesy Alfredo flavor with a little nutmeg kick. The hemp seeds did not seem earthy or gritty, rather smooth with a slight tangy flare.