Up until the past few days, we’ve had a ridiculous amount of rain here in Virginia. On the bright side (and I mean that very literally), now that the sun is out the world is extra vivid. Yellow and pink flowers, emerald green grass, bright purple berries…In honor of the recent change in weather, I created a beautiful (and delicious!) orange dressing to top a rainbow of a salad. The secret to its monarch butterfly hue? Carrots! Not only do the carrots give this dressing a unique color, they also create a light yet satisfyingly savory condiment. Of course, bright colors can be pretty to look at, but did you know the more richly colored the food the greater the antioxidant levels? Yes, this dressing is both attractive and loaded. Swipe right (just kidding, scroll down), to meet your new bae…..
Ingredients:
-1 cup carrots, roughly chopped
-1 tablespoon rice wine vinegar
-3 tablespoons hemp seeds
-1 tablespoon umi plum vinegar (sounds fancy but you can find it in most grocery stores or online)
-1 rounded teaspoon light miso
-1 teaspoon dijon mustard
-1 teaspoon fresh ginger, chopped
-1 teaspoon date sugar (or other sweetener of choice)
-1/3 cup + 2 tablespoons water (add more for a thinner consistency)
To make:
-Blend all ingredients in high speed blender until smooth, stopping to scrape down sides as needed.
For more plant based ideas head over to the Joyful Gym Rat page on Facebook
Almost too pretty to eat, but since looks don’t last forever down it went…..