Happy Hatch Green Chile Season!
This short lived season only runs from August – September, so you better act fast if you want to enjoy these hotties in their prime! Last year, we made the most delicious ooey gooey hatch green chile mac n’ cheese. But this year, no way jose. I just can’t seem to get comfortable with this crazy hot weather. So making a cool summer dressing sounded way more appealing! It’s great for dipping veggies, using on a salad, or even as a condiment for your meat/fish/poultry of choice!
2 Cups cashews (soaked for 6 hours or overnight)
1 3/4 Cup filtered water
2/3 Cup grapefruit or lemon juice
1/3 Cup Happy Hemp seeds, Raw
2 Tsp. lemon thyme
3 Tbsp. fresh dill, chopped
3 Tbsp. fresh chives
1 – 2 Cloves of garlic
1/2 Tsp. paprika
1 Tbsp. dulse flakes
Fresh hatch green chiles, chopped
1. Blend cashews, water and grapefruit/lemon juice together until smooth.
2. Add the rest of ingredients, except for Happy Hemp seeds, & blend on high for about 1 minute.
*With the hatch chiles– add a little then taste until you find your desired ‘hottness’
3. Once the dressing is mixed together, stir in Happy Hemp seeds.
4. If needed, add more salt or acid, adjust using miso or grapefruit/lemon juice.