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
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.
Insights and Inspirations on nutrition, food, wellness, recipes, and more! All posts by Jaime Frinak.