It’s still freezing here, I had to hurdle a couple of ice patches during last night’s run. And it was a refreshing and invigorating run, I didn’t sweat and felt great after. But I may need to look into slightly warmer running pants! Tonight I hit the home gym while watching Vegucated, an interesting documentary that follows three different meat-eating New Yorkers as they try a vegan diet for 6 weeks while learning about the vegan life-style, factory animal farming, and the health benefits of a plant-based diet. It was a lot more engaging than I expected with plenty of information, I really started to like the characters as they humorously mocked veganism while becoming passionate about it at the same time. Worth a watch for vegans and non-vegans.
It was nice staying inside and warm with these guys tonight.
And getting creative in the kitchen. I had planned to make the Cheezy Hemp Nacho Sauce from Kristen Suzanne’s Ultimate Raw Hemp recipe book, but decided to create a lighter, fluffier version using an avocado in place of the hemp seeds.
The texture and flavor came out a lot like Nacheez Vegan Nacho sauce, light, whipped, and creamier, like a savory, spicy avocado pudding.
And it coated a large spinach salad beautifully topped with shelled hemp seeds.
Simple and fast raw dinner salad that’s nutrient dense and full of flavor.