It’s been a challenging week and I will just leave it at that and focus on this adorable pic of Miko trying to steal a watermelon rind from me, he was not giving up!
With all the events over the weekend and craziness this week, I didn’t realize that Skipper’s 1-year anniversary with us passed. Time flies! And it’s been an interesting and challenging year dealing with his health issues and giving him insulin twice a day, but it’s awesome that he’s had another good year with us and counting. He is such a sweet dog, so calm and mellow. He insists on hanging out in our home gym when I’m in there and being in any room we are because he is a sweet companion.
And he loves walks and food, lots and lots of food.
My food has not been too exciting this week, salads and smoothies. But this salad I had Monday was good coated with the tangy and sweet curry hemp sauce from Kristen’s Raw Hemp Recipe book.
And this oil-free tofu stir fry loaded with broccoli and zucchini was also good.
I simmered the tofu and veggies in a little water, tamari, garlic powder, onion powder, and sriracha sauce for an easy dinner after the gym.
I did finally create a new salad dressing tonight for a large spinach salad with chopped apple. It needed to be slightly sweet, tangy, and a creamy for this salad and I’m digging using cinnamon in savory recipes lately for a warming kick. I guess I’m channeling fall!
Sweet and Tangy Hemp Dressing
- 1/2 cup shelled hemp seeds
- 2 tbsp. lemon juice
- 1″ think chunk of fresh ginger
- 1/4 tsp. cumin
- 1/2 tsp. cinnamon
- 1 pitted medjool date
- 1 small clove of garlic
- 1/4 cup of water
Place all ingredients into a high speed blender and blend to a smooth and creamy texture. Serve and enjoy. Makes 2-4 servings.
The sweet, tangy, and slightly warming flavor of this dressing worked great with spinach and chopped apple and better topped with nutritional yeast.