Hemp seeds are rich in protein and some minerals, and they are also a very good source of omega 3 fatty acids. I love using shelled hemp seeds because they are very easy to blend with a liquid to a creamy consistency. They are also fairly neutral in taste, so they are very useful in many different kinds of dishes and also in sweets. They can of course also be sprinkled directly on e.g. a salad or muesli and porridge. One tip is to keep all nuts, seeds and oils in the fridge, which reduces the risk of the healthy fats turning rancid.
If you don't have a spiralizer you could try to do noodles with a vegetable peeler instead. Or maybe even cutting the vegetables into very thin coins instead of making noodles. Carrots may also be added to the salad for some extra flavour, colour and nutrients.
Vegetable Noodles with a Dill Dressing
1 1/2 small or 1 large lemon, squeezed
4 tbsp shelled hemp seeds
Herbal salt and black pepper to taste
1 tablespoon oat milk or unsweetened nut milk
1 tbsp olive oil
3 tbsp finely chopped dill
Tomatoes and possibly some marigold petals, for serving
1. Make zucchini and cucumber noodles with a spiralizer.
2. Blend all the dressing ingredients except for the dill with a hand blender until the dressing is as smooth as possible. Then add the dill and quickly blend again.
3. Add half of the dressing to the noodles and mix it in with your hands until all the noodles are covered with dressing.
4. Top off the noodle salad with the rest of the dressing, tomatoes and possibly some marigold. Enjoy!