This homemade No Oil Lemon Hemp Dressing is all that and then some! Perfectly creamy, tangy, and fresh, this dressing is healthy, nutritious, and most importantly deeee-licious making it this week’s awesome Whip It Up Wednesday recipe.  This super easy dressing can be whipped up in a jiffy and ready for veggie dipping, salad drizzling, or pasta drenching (Orzo Spinach Roasted Veggie Salad.) Whole Food Plant Based recipe, no oil, no processed sugar, no highly processed ingredients, and gluten free.

Ameera here!

This week’s Whip It Up Wednesday is our Lemon Hemp Dressing. I always find it a tiny bit humorous when folks get overly concerned about consuming hemp seeds.  I admit, it is easy to get confused as “hemp” and “marijuana” often times are used interchangeably.

Hemp is part of the cannabis plant family; however, the plant is completely different in the way it is grown, cultivated, and used. Its seeds and stalks are used for food, supplements, body products, paper, etc. On the other hand, Marijuana is a cannabis plant that is harvested for medicine and psychoactive properties (“to get stoned.”)

The good news is hemp seeds are perfectly legal in every state, very healthy for you, and not the same as ingesting marijuana.  Additionally, you can’t get stoned by eating hemp seeds, nor can you test positive for marijuana use by consuming hemp seeds.

Just wanted to clear up some misconceptions of the tasty and healthy hemp seed 😉

Health Benefits of Hemp Seed Consumption

Hemp seeds may reduce the risk of heart disease; have benefits for those who have skin disorders because of their omega 6 and omega 3 fatty acids.  They may reduce PMS and menopause symptoms.  Hemp seeds also aid in digestion due to their excellent soluble fiber.

Whip it up Wednesday

As you already know, every Wednesday, we feature a quick and easy recipe that can be “whipped up” in 20 minutes or less.  This recipe can be made in about 4 minutes, which really helps speed things up in the kitchen.

Our Lemon Hemp Dressing can be paired with so many other dishes.  We have an awesome Orzo Spinach Salad recipe coming out in a few days and paired with the Lemon Hemp Dressing is a real winner.  Stay tuned!

This post contains affiliate links, and we may receive a very small commission if you purchase through those links at no additional cost to you. Thank you for supporting Monkey and Me Kitchen Adventures! For more information, see our disclosures here

Veggie Bowl Fun!

We love this No Oil Lemon Hemp dressing on quick and easy veggie bowls. The creamy dressing really coats all the veggies nicely and creates a fast and healthy lunch or dinner. Mix and Match your favorite veggies, add in a carb, and voilà, you have a perfect meal.

In the veggie bowl above, we used a bed of mix greens and added tomatoes, carrot ribbons, cucumber ribbons, broccoli, and quinoa.

Ya gotta give it a try!  It is awesome!

We hope you enjoy our new Whip It Up Wednesday quick and easy ideas!

Products Used:

• High-Speed Blender or Food Processor

No Oil Lemon Hemp Dressing

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• Author: Monkey and Me Kitchen Adventures
• Prep Time: 4 minutes
• Total Time: 4 minutes
• Yield: .75 cups
• Category: Dressing, Sauce

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Description

This homemade No Oil Lemon Hemp Dressing is all that and then some! Perfectly creamy, tangy, and fresh, this dressing is healthy, nutritious, and most importantly deeee-licious making it this week’s awesome Whip It Up Wednesday recipe.  This super easy dressing can be whipped up in a jiffy and ready for veggie dipping, salad drizzling, or pasta drenching (recipe coming soon.) Whole Food Plant Based recipe, no oil, no processed sugar, no highly processed ingredients, and gluten free.

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Ingredients

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• 4 Tablespoons lemon juice
• 6 Tablespoons water
• 4 Tablespoon hemp seeds
• 2 teaspoons white miso *
• 1 teaspoon garlic powder
• 1 teaspoon onion powder
• ½ teaspoon organic maple syrup
• ½ teaspoon sea salt (+/-) *
• Pinch black pepper (+/-)
• 1 teaspoon dried basil

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Instructions

1. Place the Lemon Hemp Salad Dressing Ingredients (except the dried basil) into a high-speed blender or food processor, blend until emulsified, once emulsified, stir in the dried basil).
2. Use immediately. If refrigerated, when ready to serve, remove from the refrigerator and allow to sit for at least 30 minutes to allow the flavors to fully come forward. Can be used right out of the refrigerator, but the flavors will not be as intense.

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Notes

*Miso:  We used Miso Master Organic Mellow White Premium Lite Miso, Certified Gluten Free.  Miso really lends itself to balancing flavors when you don’t use oil. You can also substitute with chickpea miso for a soy free version.

*Sea Salt: Please adjust the sea salt based upon your family’s sea salt preferences and/or based upon dietary needs.

*Serving:  Makes about ¾ cup

*Storage: Refrigerate and use within 5 days.

Storage: Refrigerate and use within one week.

This post contains affiliate links, and we may receive a very small commission if you purchase through those links at no additional cost to you. Thank you for supporting Monkey and Me Kitchen Adventures! For more information, see our disclosures here