I always go through these phases where I will be super healthy, feeling like a million bucks eating kale salads, mesclun salads and whole grains and then I will go through a different little phase where Julie and I will bake up a storm and go out to eat every night… both phases are highly enjoyable… just for different reasons. (:
Well, I’m in the health phase right now. I’ve made two different dressings for my raw kale salads this week and I’ve been chowing down feeling great! The weather has also been out of this world amazing (freaky… yet amazing) and so happiness levels are sky high!!
Creamy Hemp Tahini Dressing
Yields about 3/4 cup
3 Tbsp. cold pressed hemp oil
2-3 Tbsp. raw, unfiltered apple cider vinegar
1 Tbsp. tahini
1 Tbsp. miso
1 Tbsp. nutritional yeast
1/2 tsp. pink Himalayan sea salt
Fresh ground black pepper to taste
1/2 tsp. adobo seasoning
1/2 tsp. liquid trace minerals
Put all in a food processor and blend until combined and creamy.
Creamy Kale Salad
2 large bunches kale, rinsed, de-ribbed and shredded
1/2 cup Creamy Hemp Tahini Dressing (recipe above)
1/2 medium red onion, cut to half moons
3 Tbsp. hemp seeds (optional, but recommended)
Combine in a large serving bowl and massage with your hands. Let sit for at least 30 minutes to marinade. Serve and enjoy!
Look at this stick bug!! I haven’t seen one of these since I was a little kid!!! So amazing.