Woohoo, Friday is almost here. It’s been a long week chugging along with Skipper, he’s decided he doesn’t like the insulin shots for his canine diabetes and puts up a fight. I can’t blame him, getting a shot twice a day is no fun. It means I have to get creative and maybe a little ninja when giving him his shot changing up the distractions and location. This morning I gave him a crunchy dog treat that preoccupied him while I got the shot done quickly. But he wised up to that trick tonight and I had to hold him while hubby gave him the shot and he put up a squirming fight for an old dog!
He’s also had a couple of accidents in the house the last couple of days that have been frustrating, I’m wondering if I have to re-do some potty training once he’s stabilized on the insulin. But he still loves to eat and cleans his V-Dog dinners quickly.
Then checks the other dog’s bowls in case something was left behind.
This week has been all about keeping meals simple and cool with the odd humidity here, August heat, and keeping busy with house cleaning! I threw together an Asian style avocado dressing to go with a salad using my fresh grown mung bean sprouts. For a simple list of ingredients, it packs a punchy flavor.
The Raw Project
Avocado Asian Dressing
- 1 avocado, seeded and scooped
- 1/3 cup water
- 1 clove of garlic
- 2 tbsp. tamari or soy sauce
- 2 tbsp. lemon juice
- 1/2″ thick chunk of fresh ginger
- 1/4 tsp. ginger powder
Place all ingredients into a high speed blender and blend to a smooth and creamy texture. Makes 2-4 servings.
I never get tired of the silky texture of avocado-based dressings, so rich and creamy.
And perfect for coating a salad.
I mixed the dressing into a 4-serving salad of carrot ribbons, chopped cucumber, sugar snap peas, yellow bell pepper, and mung bean sprouts.
The flavor is savory, tangy, and has a great balance of zing from the ginger and garlic.