We have been getting lots of rain and wild storms the last few days, the beautiful views of the clouds from our backyard have been breath taking.
Rainbows and sunshine rain at the same time – such a gorgeous show from nature. And I am feeling better, working on more deep breathing, meditating, and listening to music to deal with stress and figure out if it’s really affecting my running. I’m also dropping down to 3 runs a week with more cross training to mix it up more and rest. So far it seems to be helping.
I’m also getting back into one of my favorite super foods for smoothies and creamy sauces – hemp seed.
I used to use them in everything in my early raw vegan days and kind of drifted away over the years as I experimented with other ingredients and recipes. Now I’m bringing them back more because they have a creamy and rich flavor when blended into creamy sauces, but are so much more nutrient dense than cashews and other nuts with omegas, protein, and fiber. I created a decadent Alfredo sauce or dressing with them, a version with a tangy Dijon kick and a garlic and herb richness. It’s perfect for coating salads, but can also be great for pasta and spiral sliced zucchini.
Hemp Heart Alfredo Dressing
- ½ cup hemp hearts (shelled hemp seeds)
- 1 clove of garlic
- 1 tbsp. apple cider vinegar
- 3 tbsp. nutritional yeast
- 1 tbsp. tamari
- 2 tsp. Dijon mustard
- ½ tsp. paprika
- 1 tsp. dried basil
- ½ cup water or veggie broth, as needed
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 a little runny which is perfect for salads for me, but you can use less liquid for a thicker texture.
For a loaded and healthy salad, it’s rich, creamy, and comforting.
Enjoy this healthier version of a sinful classic.