After a beautiful weekend in the 70s, Old Man Winter reappeared this morning with temps in the 20s and everything covered in frost.
But it was beautiful with the sun rising over the frozen foggy fields, so crisp and cool.
Miko disagreed opting to toast his rear in front of the fireplace.
The last few days have been uneventful here beside usual work chaos which is a good thing I guess. There’s been lots of smoothies and salads, like this pricey one from Whole Foods loaded with kale and a vegan caesar dressing that was surprisingly spicy.
And a huge chopped cabbage salad topped with nutritional yeast and a sweet sesame dressing.
Our chilly weather is not detouring me from channeling a little spring and when I think of spring, I think of Easter and carrot cake. Especially carrot cake and thank goodness there are so many great vegan and raw vegan recipes for it! But why not coat a salad in it? I got a little daring tonight and created a hemp seed carrot cake dressing that turned out fabulous if I may say.
Carrot Cake Dressing
- 3 carrots, chopped
- 1/2 cup shelled hemp seeds or hemp hearts
- 1 tbsp. coconut oil
- 1/2 tsp. vanilla
- 1/2 tsp. cinnamon
- 1/4 tsp. nutmeg
- 4 pitted medjool dates
- 2 tbsp. lemon juice
- 1/2 cup water, as needed
Place all ingredients into a high speed blender and blend to a smooth and creamy texture. Makes 4- 6 servings.
* The dressing is very thick, you may want to add more water to lighten it up depending on the size of the carrots used.
Because it’s a sweeter dressing, I used sweeter veggies and fruits in the salad – spinach, chopped apple, corn, chopped avocado, red bell pepper, and sugar snap peas. It could work in a massaged kale salad as well, but probably not with stronger veggies that have a slight bitter flavor like broccoli, radish, or radicchio.
The dressing coats the salad with a thick and sweet carrot cake flavor making it almost more of a sweet treat than a salad and probably great for kids.
Definitely great for my kid at heart after a stressful day at work!