Run Plant Based

Formerly The Raw Project - Running on a Healthy Vegan Diet

Dijon Thyme Dressing

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It’s been awhile since I’ve been sick, really sick with a fever and too weak and dizzy to walk. Sunday I cut my 6 mile run short when I started feeling funny and achy at mile 3. By the evening I had a triple digit fever, headache, cough, and achy. Apparently there were multiple bugs being passed around at our Christmas parties and I’m feeling a little disappointed in my immune system after this. But it was a reminder to appreciate good health and hope/assume my immune system is stronger now, right? Thankfully I’m feeling human again today because feeling useless at home for the last two days has been awful. As a somewhat health nut, sitting at home with no energy and not being able to be active can be frustrating, so I started watching through the X-Files again on Netflix which has been a fun throwback. Hubby has been amazing shopping for me, making smoothies and dinner, and plenty of tea – so thankful for him! I think I need to figure out how to be more of a germophobe, remember this scary runny nose episode of MythBusters?

And sweet Miko is still trying to figure out his new bed we got him for Christmas.

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I thought having a built in burrow would be a good thing for the chihuahuas since they love to burrow under blankets, but neither have burrowed into them yet! And they’re even sharing the old bed to avoid using the new ones.

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Haha, figures! We’ll see if they adjust over time!

Hubby treated me with a package of barkTHINS while I was sick and chocolate does always help.

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My kind of treat with a simple ingredient list, not too sweet, and a playful savory flavor and crunchy texture.

And after holiday splurge eating and odd sick cravings, I’m focusing back on salads with this dressing recipe using fresh thyme. The ingredient list is simple, but the tangy herb flavor and fragrance adds life to a simple salad.

Dijon Thyme Dressing

  • ¼ cup shelled hemp seeds
  • 5 sprigs fresh thyme
  • 1 tsp. Dijon mustard
  • 2 tbsp. lemon juice
  • 2 tbsp. nutritional yeast
  • ¼ 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 2-4 servings.

The dressing is creamy while not being too thick, perfect for adding a light zing to your salad.

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I used it on a simple romaine salad topped with nutritional yeast and black pepper and it was like a more flavorful and colorful Cesar salad.

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But the flavors could work on a variety of salad ingredients.

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Comments

  2. So sorry you got so sick, Christine. It sounds like your healthy immune system helped you get over it faster than the average person. Your husband was so sweet to take such good care of you. :)

    I’m so into salads right now. This dressing sounds delicious, cant wait to try it!

    • Thanks, back at work today but still stuffy with a headache and wondering if I should have taken another day! Yes, he’s very sweet! :-)

      Thanks on the dressing!

  3. Another splendid dressing recipe that I will have to try! Sorry you are sick. Ughhh. Nice that your husband is being so kind……can’t believe you were able to get up and run the day at all you got sick! The X files will help. Ha. Maybe. If it doesn’t give you nightmares! Vitamin D is my go-to when I get sick…haven’t been sick in over 2 years since I started buying a high-end variety of it.

    • Thanks on the dressing and ugh, being sick is so frustrating. It’s been years since I’ve caught anything like this and still trying to shake the final sinus/congestion stages of it. Very interesting on vitamin D, I will check that out.

  4. That salad dressing looks like it would be good over steamed or roasted asparagus (especially because that is what I have ). I don’t have fresh thyme, though. Thinking I will use dried and go with 5 teaspoons.

    So sorry about your bug. Stinks, but I bet it happens less often than pre-eating right.

    • Oops…just realized that was 5 springs. So how much dried thyme would you recommend. Would go to the store but I’m out on a boat right now.

        • I’ll try that next time. I was too impatient Could have used more ( I tried 1 tsp). Used black salt on it to give it a little eggy flavor. Served it over black bean spaghetti with asparagus and tomatoes. Yum!!