Monday, May 7, 2012

Waiting for the Waffles to Cook

While waiting for the Quinoa & Millet Waffles to cook, gotta stay busy. So I made a pot of curried lentils (turmeric, ginger, coriander, cumin, sea salt, onion, garlic), two salads and two dressings. One of the salads was a cucumber-cilantro salad with a fresh lemon juice-olive oil dressing with extra minced garlic to complement the cool cucumbers. The other salad had the same dressing but more lemon in it and less garlic; it was a watercress and radish sprout salad with tomatoes. Before putting a big bowl of it in my lunch box, I added some hemp seeds to give it some protein. So one dressing was a lemon and olive oil and the other was one was a thick seed dressing.

Supper! Plus a Cranberry Nut Bar from yesterday!
I've made several pumpkin seed dressings and dips because the seeds are so nutritious and flavorful, but here's another variation:
Pumpkin Seed Dressing or Dip

3/4 cup pumpkin seeds soaked 3 hours, soak water tossed
2 big chunks ginger
3 cloves garlic
3 tablespoons olive oil
1 1/2 tablespoon lemon juice
1 1/2 teaspoon fennel seeds
1/2 teaspoon garlic powder
1/4 teaspoon rosemary powder
1/2 teaspoon sea salt
1 1/2 - 2 1/2 cups water (depends on desired consistency)
After soaking the seeds and discarding the soak water, blend all ingredients in a BlendTec until smooth or the mix reaches the desired consistency.