Savory Tahini Sauce
Tahini, made from sesame seed paste, is a surprisingly versatile condiment to have in the kitchen. You can often eat and use it the way you would peanut butter – right out of the jar or with celery sticks. This five-ingredient savory sauce an be drizzled on top of salad, falafel, soup, roasted veggies or any number or dishes.
Prep time: 5 minutes
Yield: ~1 cup
1/2 cup tahini
1/2 cup water
1/4 cup fresh lemon juice
3 cloves garlic
1/4 tsp sea salt
Combine tahini, water, lemon juice, garlic and salt in blender or food processor. Pulse or blend until smooth. Enjoy it fresh though it does keep for about a week in the refrigerator.
The Organic Vinegar Tonic recipe becomes an energizing and detoxifying morning drink or afternoon pick-me-up. During the colder months, we recommend heating up the water before adding the ingredients.
1.5 teaspoons high quality organic apple cider vinegar
8 oz. glass of warm purified (or reverse osmosis) water
1-2 teaspoons organic honey
1 tablespoon fresh-squeezed organic lemon juice
Combine all ingredients and enjoy!
Every time I make this, it’s always a little different but this recent batch is a favorite. Use it on crackers, as a salad dressing, instead of mayo, poured over baked potatoes, and, of course, as the ultimate vegetable and chip dip.
1 cup tahini
3 tbsp lemon juice or apple cider vinegar
3 tbsp nutritional yeast
2 tbsp tamari or soy sauce
3 cloves garlic, finely chopped
1/2 small onion, chopped
3/4 tsp cumin
Optional: add a pinch of cayenne pepper for a bit of a taste bud ‘pop’; curry powder added depth to the dip
Put all ingredients a food processor/blender and then blend! Add water to thin the mixture, if desired, for use as a dressing.
photo source: steamykitchen.com
2 lbs Broccoli florets
1 lb Brussels Sprouts
3 garlic cloves, minced
4 tablespoons olive oil or grass-fed butter, softened
salt and pepper
2 teaspoons Dijon mustard
1 lemon juice and zest
1 pinch cayenne
Celtic Sea or Himalayan salt and pepper
1⁄4-1⁄2 cup parmesan cheese from grass-fed animal (optional)
2 Tbsp. raw Almonds, chopped (optional)
1. Preheat oven to 400 degrees. Wash veggies and dry thoroughly.
2. Slice broccoli stems into 1/4 inch thick rounds, cut florets in bite sized pieces. Have as many flat sides as possible so they caramelize. Remove the ends of the Brussels sprouts and slice in half.
3. Place veggies in a single layer on a parchment lined sheet tray with sides. Toss with 2 T of the olive oil, garlic, and salt and pepper to taste.
4. Roast in the oven for 30-40 minutes depending on how crisp you like them. Stir halfway through and toss with fresh garlic. Remove from oven when finished and allow to cool slightly.
5. Whisk together the remaining 2 T oil, lemon juice and zest, dijon, cayenne and salt and pepper to taste.
6. Toss with the veggies and cheese and almonds if using. Serve immediately or allow to come to room temperature.