This work week felt like it would never end, but thankfully it did and the weekend is here. And rain is in the forecast pretty much all day, our first major rain storm in months here.
It’s a great excuse to stay home and catch up on house projects like the mountain of laundry, vacuuming up pet fur, and kitchen sterilizing. Hubby is working on re-doing the closet floor with laminate as I type and I’m thrilled. When we customized the house years ago, we went with all tile and laminate floors for easy maintenance except the master bedroom closet. Of course that’s become the favorite room for the cats to barf in for some reason and since I can’t seem to remember to keep the closet door closed, keeping that stupid little area of carpet clean has been a pain. So hubby is sweetly replacing it with laminate.
Skipper is spending the rainy day crashing around the house.
And not enjoying his frequent backyard trips in the rain.
I was gonna head to Trader Joe’s today for a kitchen restock, but driving in the first major rainstorm just doesn’t sound pleasant. So tomorrow … maybe. Instead I raided our garden for a couple of zucchinis, butternut squash, and some white cucumbers.
And created a high protein dill dressing just for the cucumbers using hemp protein powder.
When I first got into a high raw vegan diet and switched my breakfasts to protein smoothies, this was my go to protein powder. But I rarely use it in smoothies anymore since it has a grittier texture and stronger flavor than Garden of Life’s Raw Protein. But hemp protein powder is still a nutritional superstar with fiber, zinc, and iron. And it’s great for adding to savory recipes for sneaking in more protein like this dressing.
The Raw Project
Creamy Protein Dill Dressing
- 1/4 cup of tahini
- 1/4 cup of hemp protein powder
- 2 tbsp. of apple cider vinegar
- 1 tbsp. of dill weed
- 1 tbsp. of tamari
- 1/2 cup of water
Place all ingredients into a high speed blender and blend to a smooth and creamy texture. Serve as a dressing or dip. makes 4 servings.
Okay, so the color isn’t exactly a gorgeous green.
But the flavor makes up for it with a creamy, tangy, and bright dill flavor that was perfect for coating chopped cucumbers.
The hemp protein adds a thicker and heartier texture to the dressing while the tahini gives it a creamy tang. And the strong dill flavor was just perfect paired with the milder crisp cucumbers.
Great way to enjoy a little more summer during our first fall rainstorm.