Run Plant Based

Formerly The Raw Project - Running on a Healthy Vegan Diet

Spicy Citrus and Ginger to Wake Up a Salad

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Leela is getting revenge. She’s put up with Miko stealing parts of her dinners and breakfasts for years because she’ll only eat part and come back for more later … if there’s anything left.

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Not anymore! She’s been going after what’s left in Miko’s bowl this week and seems to have more of an appetite. Can’t blame her for standing up for herself. And Dr. Pam Popper’s presentation from the weekend has been inspiring me stand up for health and create more whole foods recipes and eliminate some of my weaker habits. One of them is occasionally using oils at home for popcorn and even raw recipes. And wow, the stove is much easier to clean when not cooking with oil! Just think how it gums up our bodies.

Here’s a simple, oil-free salad dressing recipe with whole fats from pureed hemp seeds. It packs a fiery citrus summer fun flavor with a hearty and creamy texture as well as one of my favorite super ingredients – ginger.

Fiery Citrus Ginger Dressing

  • 1 tangerine, peeled
  • 1/2 cup shelled hemp seeds
  • 1″ think chunk of fresh ginger
  • dash of red pepper flakes as desired
  • 1/2 cup water
  • salt and pepper to taste

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

I coated a unique salad of radish sprouts, carrot ribbons, red bell pepper, and chopped apple with the dressing.

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The flavor is great, sweet citrus with a fiery ginger flare that’s not overpowering and plays well with the sweet apple and carrot.

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I’m also hooked on slow cooking large batches of dried beans for the week. They store nicely in the fridge for 5 days in liquid and perfect for salads, soups, and whatever needs a hearty protein and fiber boost added. This week it was cannellini beans and they came out great, much better texture than canned.

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Hubby had fun sauteing them with seasonings while I added a bunch to a modified version of this stew recipe.

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I swapped the chicken broth for water and 2 tbsp. of miso paste, white wine for apple cider vinegar, and left out the oil all together. And went heavy on chopped onions and carrots since I had a lot to use up.

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The stew came out great, a little tangy, hearty, savory, and filling. And it was so easy to throw together. AllRecipes is a fun resource for quick inspiration, the ingredient search feature is great for fresh ingredients, I usually find an easy recipe I can give a healthy/vegan makeover to quickly.

Comments

  1. Yay Leela! She must be feeling better. :)

    I really like the idea of putting a tangerine into the dressing. I’ve squeezed the juice in a dressing before, but using the whole thing is so smart! I’ve got to try this.