Creamy Dill Sauce

Can’t lie, I’m not sad this work week is almost over! I’ve been so burned out after work that it’s been a struggle to motivate myself for workouts. But I did! The weather has been awful the last few days with wind, cold, and rain. Which means most of my workouts are indoors this week on an elliptical and that gets old after a couple of days in a row. When I got home from work last night, it actually wasn’t raining and I took the opportunity to stuff in a 3-mile run before dinner while the dogs lounged in front of the fireplace.

The sky was looking pretty angry still as more rain moved in and there was a strong and bitterly cold wind.

But I did it! And I felt great afterwards for getting some time outdoors and invigorated by the cold weather actually.

But I wasn’t craving a huge meal after and had a lazy-girl dinner since I was flying solo of a huge hemp protein smoothie.

And a bowl of popcorn while catching up with a little TV.

Not my finest meal, but nutrient dense and not too heavy. After busy days, it’s sometimes nice having a simple, unconventional dinner.

Tonight I got a little more classy creating a new creamy hemp sauce for a craving for creamy, comfort food raw style.

The texture is very thick and creamy, so thick I had to scoop it out of the Vitamix.

I tried the sauce two ways for dinner, one was pouring it over spiral sliced cucumber, chopped tomatoes, and chopped red bell peppers for a creamy raw noodle dish.

And the other way was to use it as a dip for steamed artichoke leaves.

Both ways were good, but I think it made a better dip being so think and rich, the watery spiral sliced cucumber washed out the dill flavor a bit.

The dill flavor is rich and savory, but not overkill. And I liked that the sauce did not need added salt to be good, the green onions added a great kick as is.