Happy Friday! Finally! This has been an interesting week with lots going on at work and home. Our sweet Shadow is not doing well again.
He’s still very skinny and having intestinal issues even though he seems to be eating and drinking a lot. He’s also been meowing a lot, screaming around the house, in the middle of the night which could be related to the intestinal issues. Between that, cleaning, and worrying about him, I’m tired!
I’ve been lucky as a pet lover to never have to make a tough decision about any of our pets yet. Shadow has been with us for over 14 years and was the first pet we adopted as a couple. For now he seems to have energy and seems to be eating okay, but I’m worried about getting bad news from the vet and about him being comfortable and happy.
Ugh, need happy thoughts! Like another salad dressing that’s simple and flavor packed! I have not worked with tarragon much, but I was intrigued by a recipe I saw using it – a very un-vegan and un-health friendly recipe that needed work! When I first tasted my improved version, the strong flavor threw me off. But it was much better on the second taste and proved to be perfect for an arugula salad oddly balancing it’s strong and slightly bitter flavor.
- 1/2 cup shelled hemp seeds (or sunflower seeds)
- 2 tbsp. apple cider vinegar
- 1 tbsp. Dijon mustard
- 1 tbsp. dried tarragon leaves
- 1/2 cup water
Place all ingredients into a high speed blender and blend to a smooth and creamy texture. Makes 2-4 servings.
I used hemp seeds, but raw sunflower seeds work too.
I left the texture a little chunky, but you can blend to your desired smoothness.
The flavor is a delicious blend of tangy, savory, herby, and bright that works well with strong greens. And it did not need salt.