Monday is over! Now could Friday get here a little quicker? Miko would like that too for more play time, he’s been keeping his toys warm on the fireplace.
Of all the races I’ve run, I rarely buy any race pictures. I’m not photogenic and even less so running. Or decent ones are photobombed by other runners which is usually my luck for finish line shots. But, there were actually some good ones from the Beat the Blerch 10k and the fact that they’re free makes them even better! These two of me crossing the finish line aren’t horrible!
So I celebrated with a superfood salad dressing! Tart cherries or sour cherries are kind of a buzz superfood at the moment for they’re nutritional benefits and high level of anthocyanins, a flavonoid with possible antioxident values. Cherries can be tough and messy to work with, but great when large bags of frozen organic pitted tart cherries are cheap at Costco. Perfect for throwing handfuls into smoothies or making tart and tangy hemp dressings like this.
Tart Cherry Dressing
- 1/2 cup fresh or frozen pitted tart cherries
- 2 tbsp. apple cider vinegar
- 1/2 cup shelled hemp seeds
- dash of sriracha
- 1 tsp. Dijon mustard
- 1/2 cup of water, as needed
- 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.
Love the pink color of this creamy dressing.
It coated a kale, tofu, apple, and carrot meal salad nicely with a strong tart, sweet, and zingy flavor.
And worked well topped with a smokey seasoning blend.
Superfood or not, tart cherries make a fun addition to a hearty fall salad.