![]() 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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AuthorInsights and Inspirations on nutrition, food, wellness, recipes, and more! All posts by Jaime Frinak. Archives
July 2022
CategoriesAll Cooking Oils Dessert Information Kitchari Lunch Miso Recipes Side Dish Spring Travel Cuisine Treats |
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