Betty L

I’m allergic to tree nuts (except pistachios) – and this allergy has actually led to motivation for many of the recipes on my blog, some of my favorites:salty honey seed pie for thanksgiving, black and white sesame milks, sesame-based marzipan. The next seed-based treat I’m thinking up (and will hopefully make) is a seed-based baklava!!! WE’LL SEE. This is another one, and one I’m VERY excited about, because it’s not a decadent dessert – it’s a dressing that you can use on a daily basis. I’ve made vinaigrettes and other thinner dressings, because that’s really what I gravitate towards – I’ve never been a creamy dressing kind of person, but this dressing changes everything. It’s creamy and thick, and ripe with a nutty flavor that comes from pumpkin seeds. It takes on this delicate, pale, green color, has some tang, but is subtle and mild enough to coat a salad, beans, or whatever you want, and provide that extra nuttiness in flavor. It’s a simple recipe: a small amount of thick pumpkin seed milk, something sweet, a clove of garlic, vinegar, good olive oil – blend it all in a trusty vitamix, and you are set.

This post is sponsored by vitamix. All opinions expressed are purely my own, as always. Thank you so much for supporting the companies that support this blog. 

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