Last week was a bit of a disaster! It all started with a leak in our roof and turned into a major operation (still ongoing) which forced us to move into a hotel for a few days. Basically, it’s a combination of bad luck and Floridian climate that caused these issues so I did not get much accomplished in the past few days.
I am having a hard time enjoying the Floridian summer (away from the beach, that is. We’re a bit more inland). I grew up in a much more temperate climate in a mountainous region of Germany with cold winters and mild summers and after almost four years of living in the South, I still don’t seem to have adapted to the humidity and heat!
One thing worse than the heat is the amount of mosquitoes attacking me whenever I step outside the front door. While my husband hardly gets bitten, I am a prime target for mosquitoes. Perhaps it’s true what they say – I might just be THAT sweet
I wish I could say it’s not affecting my life too much but as a matter of fact, I don’t go out to run half as much as I want to as each time, I have to completely cover myself in insect repellent — from head to toe, even skin that isn’t exposed (I made my own vinegar based insect repellent – it works great but you do smell like vinegar, only drawback, though). And of course, I sweat like a hostage. Well, everybody does who is brave enough to exercise outdoors!
So! I did not have much time to cook or bake but I did find some time to make my Vegan “Yoghurt” Dill Salad Dressing. Back in the day when I didn’t have many dietary restrictions, I made this with yoghurt, as you may have guessed. Honestly, I like the vegan version of it better and it’s a perfect match for cucumber salad. See for yourself – it only takes a few minutes to make and keeps for up to a week in the fridge. Enjoy!
Vegan “Yoghurt” Dill Salad DressingRecipe by: Rose – The Clean Dish Yields: 2 generous portions of dressing Prep time: 10 mins
Ingredients1 cup raw cashews ¾ cup filtered water 2 tablespoon olive oil 1 tablespoon organic mustard ½ teaspoon salt 1 tablespoon vinegar (I used apple cider vinegar) 1 tablespoon dried dill 2-4 cloves of garlic, crushed 1 teaspoon fresh squeezed lemon juice
- Combine cashews and water in a blender or food processor and process until smooth (I like it best when the texture is not grainy; it takes up to 3 minutes of processing)
- Add all remaining ingredients and mix well.
- Refrigerate before serving; it tastes best chilled!