Lemon Tahini Dressing
My Lemon Tahini Dressing is rich in flavor, which makes it a favorite dressing at the retreats I chef for. Plus it has probiotics from the chickpea miso, creating beneficial gut flora to support healthy digestion.
A good dressing can make eating fresh salad a desired part of your daily diet if it isn’t already. And, I’m a big advocate for getting your greens in- it’s part of my hormone balance protocol. Greens are rich in magnesium, iron, and folate- minerals and vitamins your body needs to reduce cramping, prevent anemia, and build energy.
It also works an amazing sauce for dipping sweet potato fries or adding on top of roasted vegetables like my Oven Roasted Roots & Shrimp.
I use freshly squeezed lemon, ginger and garlic in the dressing, which adds to the potency of flavor.
Lastly, sesame seeds in tahini are an excellent source of plant estrogens, also known as phytoestrogens. These phytoestrogens can bind to estrogen receptors, and help prevent cancers like breast cancer or estrogen dominance related issues like fibroids, cysts, and painful cramping.
Lemon Tahini Dressing
Serves: 1 ¼ cups dressing
Ingredients:
1 clove garlic
1 Tablespoon chickpea miso
¼ cup olive oil
1 Tablespoons raw tahini
¼ cup lemon juice
1 Tablespoon honey, maple syrup, or 5-6 liquid stevia drops
1 ½ teaspoon ginger root, chopped
½ cup water
Directions:
- Blend all ingredients in a blender. Dressing will thicken when stored in the fridge. Will last 5-7 days in the fridge.
