Run Plant Based

Formerly The Raw Project - Running on a Healthy Vegan Diet

WIAW with Brazil Nut Dressing

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Happy Wednesday! Maybe just a little? Things are looking up here with the weekend getting closer, but I’ve been dragging and feeling a bit wiped from a chilly 3-mile run after dinner tonight. It was warmer and calm when I started, but I swear it dropped 20 degrees and the wind picked up by the end – dirty trick! While I was out braving the elements, this is how the cats were spending the evening.

Rough life. But, oh yeah, it’s What I Ate Wednesday! And this month’s veggie theme suits me nicely!

 

 Breakfast: I started the morning with plenty of coffee after an iffy night’s sleep with vanilla almond milk and a few drops of liquid stevia.

And made a huge breakfast smoothie for the road of vanilla pea protein, carrots, spinach, apple, and banana.

Snack: Then had a mid-morning snack of frozen grapes at my desk.

Lunch: Huge spinach salad dressed with a hemp seed curry dressing.

Followed by air-popped popcorn seasoned simply with lemon olive oil and salt.

Snack: An apple for an afternoon snack between long phone calls.

Dinner: When I got home from work, I grabbed some fresh chard, kale, and arugula leaves from the garden to juice with dinner.

And chopped some carrots to add.

This was my first time juicing raw chard leaves and it wasn’t bad at all, the sweetness from the carrots balanced the strong flavor from the chard and arugula nicely.

I used Brazil nuts, one of my favorite sources of selenium, to create a new salad dressing with dinner.

 

Brazil Nut Dressing

  • 1/3 raw Brazil nuts
  • 1/2 cup water, as needed
  • 2 tbsp. lemon juice
  • 2 tbsp. soy sauce
  • 1 tsp. raw or toasted sesame seeds
  • 2 tbsp. nutritional yeast

Place all ingredients into a high speed blender and blend to a smooth texture. Makes 4 servings.

 

And I generously coated a large dinner salad with the dressing.

It’s a little thinner than many of the hemp sauces I do, but it seemed to coat the salad nicely with a savory and hearty flavor.

And it was chihuahua approved.

Comments

  1. brazil nuts are one that I rarely, if ever, use! I need to use them more…cashews are my usual if I am blending them b/c they just blend up soooo creamy and smooth in just about everything!

  2. Hahaha…love your dishwasher :-)

    You know, Brazil nuts are one of the ONLY nuts (or, really, foods in general) that I’m turned off by. I have no idea why– such a strange food to dislike! But there’s just something about them…I guess I’m just a weirdo :-)

  3. i love your creamy dressings Christine! i know i have told you this more than once but i wish you could make my meals for me :)

    • Aw, thanks. :-) I love creating dressing in the Vitamix so much, such a fun way to mix up salads with new flavors and textures.

  4. I was actually just experimenting with a Brazil nut “cheese.” It’s good! And what a lovely day of food.

  5. Christine,
    have you tried your hand at fermenting veggies yet? I started last Spring 2011 and I am sold on it! I even tried fermenting sunflower seeds and then dehydrated them and they tasted so nicely cheesy! I wished I had written down how I did them because I want to make lots like this! Anyone have a recipe for FERMENTING SUNFLOWER SEEDS? Also, do you know of a good source of bulk raw pine-nuts? They are so expensive here in KY at the regular groceries and Rhio and Chris Califano use them in their sauces and fermented cheeses that I like? Thanks for your help! Also is there a raw org. coconut oil that comes close to the Barlean brand but in bulk and less expensive online?

    • I do fermenting my own veggies now, we had a raw instructor do an awesome in home demonstration of it last January:

      http://therawproject.com/?p=5174

      Have not tried nuts or seeds yet, very interesting on the sunflower seeds – I must try! I haven’t found a great source for pine nuts yet, I’ve been getting them from Costco or Whole Foods and the prices have been fluctuating all over the place here.