Ginger Sauce Recipe - a delectable versatile sauce!

A friend of mine that I met through the WAPF organization shared this recipe with me a couple of years back.  She said, 'it's great on cooked greens!  You won't be disappointed!'  Well, right she was.  I really love anything gingery and this one is full of bite.  You could really use it on a number of dishes.  But poured over cooked greens will certainly do the trick.  Ginger is a great digestive tonic and anti-inflammatory.  The lemon juice adds some Vitamin C.  Tahini for dose of a healthy fat.  And raw honey as an antibacterial, anti-fungal, and to boost immunity.
I modified her recipe below and just used about 3/4 cup of fresh ginger root with all other measurements the same.








Ginger Sauce, makes about 1.5 cups
1 ½ cups fresh ginger root, peeled and chopped
1/3 cup tahini
¼ cup lemon juice
¼ cup honey
¼ cup tamari
2-3 TB water, to desired consistency
Bit of cold pressed, toasted sesame oil

Procedure:
Sauté diced ginger root in the toasted sesame oil for a few minutes (don't overcook it!).  Blend with rest of ingredients in a blender or food processor until smooth.
*Keeps in fridge for 1 week; freezes well.

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