This recipe ticks all the boxes: healthy, filling, delicious, and energizing. It’s also loaded with superfoods like hemp, garlic, nutritional yeast, arugula, and carrots. Serve it alongside some toasted bruschetta if you are so inclined.
1 cup shelled hemp
juice of 1 whole lemon
1/3 cup nutritional yeast
1/3 cup dulce flakes
2 tablespoons white wine vinegar
1 tablespoon Dijon mustard
5 cloves of garlic, peeled
1/3 cup water
2 cups baby arugula, or green of your choice
4 whole carrots, peeled and cut into thirds
1 cup cherry tomatoes, halved
2 scallions, sliced
1/4 cup pickled vegetables (I used onions)
1 teaspoon olive oil
- Preheat your oven to 350 degrees. Line a baking tray with a silicone baking mat, and place the peeled carrots on it. Drizzle them with the oil, and roll them around to coat (alternately, you can use an oil sprayer).
- Place the carrots in the oven, and roast for 25 minutes, or until they are browned and beginning to caramelize. They do not need to be very soft. Remove from the over and allow to cool.
- Make the dressing by combining the hemp, lemon juice, nutritional yeast, mustard, garlic, dulce, and water in a blender and pulsing on high to puree. The dressing will be thick, and have some graininess from the hemp (similar to Parmesan cheese). For a smoother dressing, you can pulse the hemp in the blender until it is a fine powder before adding the other ingredients.
- Arrange the arugula, carrots, tomatoes, scallions, and pickled vegetables on a serving platter and drizzle with the dressing.