Wake me up when June is over! This has been a crazy month so far at work and outside of work helping with family moves, trips, etc! I’ve been a little cranky this week with so much going on and just feeling tired while not sleeping to well with so much on my mind. I need a lesson from Miko on treating life like a nonstop party. He recently scored some hand-me-down chew sticks my mom’s dog did not like and has been carrying and stashing them all over the house.
He even buried one in hubby’s open suitcase and a laundry pile.
I’ve been burying myself in lots of salad the last two days, my simple comfort food when things get crazy for easy and healthy leftover lunches. Last night’s was a mesh of romaine lettuce, carrots, tomatoes, corn, and edamame. But the dressing was the star, it was the lemon tahini dressing from Ani’s Raw Food Essentials.
It’s tangy, savory, and has a slightly sweet kick. And it’s just mixing four simple ingredients in a bowl.
For tonight’s salad, I got a little crazy with the dressing blending an odd combo of flavors inspired by browsing many curry recipes. It’s crazy, but works!
Creamy Banana Curry Dressing
- 1 tsp. curry powder
- 1 tsp. fresh rosemary, chopped
- 1 tbsp. Dijon mustard
- 2 tbsp. lemon juice
- 1/4 cup shelled hemp seeds
- 2 tbsp. nutritional yeast
- 1/2 cup of chopped banana slices
- 1/2 of water
Place all ingredients into a high speed blender and blend to a smooth and creamy texture. Makes about 4 servings.
Instead of sugar, dates, or agave nectar, I think I need to embrace bananas more as a creamy sweetener for raw dressings and dips and they really compliment the texture of the hemp seeds here making the dressing smoother.
And the rosemary added freshness and depth to the Dijon and curry.
It coated a massaged kale salad beautifully.
And my simple, low-stress dinner was served.
By itself, the dressing had a strong tang from the mustard and curry, but that balanced out spread over the veggies.