One of my students at Bauman College shared that she dreamt about this salad dressing the other night after we enjoyed it tossed with arugula for lunch! At the students request, and my desire to inspire you, this dressing needs to be shared. The bright vibrant flavors of lemon & cilantro, blend beautifully with the slight bitterness of arugula. Topped with roasted rainbow carrots & parsnips and finished with toasted pumpkin seeds, this salad is delightful on the palate and oh so simple.
Combine the following in a blender:
1/2 cup olive oil
1/4 cup water
juice of 2 lemons
1/4 cup hemp hearts
tsp honey
3 cloves garlic
1/2 tsp salt
medium bunch of cilantro with stems
Add additional water to adjust consistency to your preference. The hemp seeds will cause the dressing to thicken slightly in the refrigerator. This recipe yields between 1 1/2-2 cups depending on the amount of water you choose to add. Try drizzled over a taco salad or toss with quinoa and veggies. The possibilities are endless...
Manitoba Hemp Hearts provide a dairy-free creamy dressing and are packed with vital nutrients; Omega 3's, folic acid (essential for pregnant women!), B vitamins & chlorophyll are just several of the nutritional benefits. Toss them on salads, in smoothies or sprinkle on toast. A favorite combination of mine is sprouted grain bread with coconut oil, almond butter, cinnamon and hemp hearts- an easy way to boost your breakfast!
And finally- time to reveal the winner of "Recipes from the Root Cellar". I am pleased to announce that Saffron Panko will be expanding her cookbook collection!
Happy weekend and why not try something new in the kitchen?!
6 comments:
Beautiful photo! Recipe sounds good too. :)
Sounds fun! I've never tried hemp hearts before... Maybe I need to add them to my grocery list. :)
The student you mentioned used to be my neighbor. She brought this salad over, and it blew me away. You have the recipe here, but could you tell me the vegetables you put in the salad? I think some of them were roasted root veggies? Thanks!!
Tabitha, I am so glad you enjoyed this salad! The vegetables I roasted were rainbow carrots and parsnips. I love this combination! I simply roasted them with a little olive oil and salt and pepper.
Thanks so much!
Even from the picture I can tell that this would be absolutely delicious!
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