Hemp Mint Dressing
I got this dressing from the raw restaurant in Seattle called Chaco Canyon. It had garlic in it and my husband is allergic so I made this garlic-free version for him. I love the tang of the vinegar and mint.
2 leaves kale, washed
small handful of mint
1/2 cup hemp seeds, hulled
1/6 cup apple cider vinegar, raw
.33 cup raw olive oil
½ teaspoon salt
.33 cup water
Place kale leaves and mint into food processor. Pulse until they are chopped into tiny pieces. Add the hemp seeds into and pulse into it’s pasty (1-2 min). Then add the vinegar, olive oil, and salt. Pulse for 1-2 minutes until throughly blended. Then add the water and blend once more. I like it at this medium consistency, but if you like it thinner, then add more water.
I have this almost every day at lunch with greens and sprouts.