This sweet, refined sugar, gluten and dairy free dressing is simply delicious on just about anything! You can enjoy it as a dipping sauce our pour it over raw greens, taking them to super hero status. Dressings are one thing in our kitchen we always make from scratch as anything bought off the shelf in the supermarket is generally loaded with sodium, sugar and a bunch of preservatives. They can be a hidden source calories and add no nutritional benefit to your diet! So avoid them and make your own, starting with this super simple superstar.
Know your nutrients
This dressing is made with Tahini (unhulled) - which is literally crushed and whipped up sesame seeds. Sesame seeds are an incredible source of calcium, copper and manganese. Copper is known to assist with the symptoms caused from Rheumatoid Arthritis. It is amazing for reducing pain and swelling as it is a mineral that assists the anti-inflammatory and antioxidant enzymes.
Calcium has so many amazing benefits too from prevention of colon cancer, to helping with the on set of PMS and migraines. By using the unhulled seeds, you are retaining 50% more calcium than hulled seeds - so always opt for the unhulled Tahini where possible.
Manganese provides incredible support for your metabolism. It works with non-carb foods e.g. digested fats, to help convert them into usable fuel for your body. Other foods high in manganese are Spanish, Pineapple, Cloves, Brown Rice and Pumpkin Seeds. Combine these foods when your eating fats to help your body make use of them as energy rather than store them!
- 1 TBSP manuka honey or maple syrup (for vegan option)
- 2.5 TBSP unhulled tahini
- 1 TSP grated fresh ginger
- 1 clove of crushed garlic
- 2 TBSP water
- 2 TBSP apple cider vinegar
- 1 tsp. fresh chopped red chilli (optional)
- pinch of salt and pepper to season
Prepare all of your ingredients, then simply add to a bowl and whip using a whisk or add all ingredients to a dressing maker (my secret kitchen tool!) and whip up to a creamy consistancy. Add more chilli or garlic to your tastes.
I love this on a big bowl of greens and seeds for lunch or stirred through buckwheat noodles with beef!