Tahini Dressing

This dressing was concocted when trying to find alternatives for my clients with a number of restrictions including garlic, dairy and lemon. The result was this very satisfying and creamy dressing, with warm flavours. It pairs well with roasted Brussels sprouts, and mixed greens salad with poultry or beef.

The Base:

  • ¼ cup tahini (or almond butter)
  • ¼ cup filtered water
  • 2 tablespoons apple cider vinegar
  • ½ teaspoon ground ginger, or fresh to taste

Optional Flavours 1 (this palate will have an Asian fusion flavour):

One or all of the following could be added to this dressing. If you add both the fish sauce and coconut aminos, remove 1 tablespoon of water or add a bit more tahini to the desired consistency.

  • 1 tablespoon fish sauce
  • 1 tablespoon coconut aminos

What’s Beneficial about these ingredients?

Tahini is made by grinding sesame seeds, which have plenty of benefits for your health and contain many vitamins and minerals. They are an excellent source of copper, very good source of manganese, and good source of calcium, iron, magnesium, phosphorus, potassium, B’s and folate, vitamin A and E. For vegetarians and vegans, in addition to the harder to get nutrients, these powerhouses are also a good source of protein. Lastly, they are a good source of monounsaturated fat.

The rich copper source is shown to be beneficial for pain associated with rheumatoid arthritis, because it is part of the enzymes needed in various anti-inflammatory and antioxidant systems.

Further, the copper is needed in the cross linking of collagen which forms skin and connective tissue in joints.

The ginger is a powerful anti-inflammatory spice, with benefits for pain. Ginger also helps kill bacteria and can dissolve parasites and their eggs due to one of its chemical constituents called zingibain.

Ginger has been used as a digestive aid for centuries. This is supported with animal studies that show an increase in digestive enzyme activity, including lipase (needed for fat digestion), as well as stimulating bile.3 Avoid excessive amounts of ginger if you are anticoagulant medications, or suffer gallstones.

Garlic – needs more space than a paragraph on a recipe to tell you about all its benefits!! But… they include anti-inflammatory, antioxidant, antibacterial, anti-fungal, antiviral, anti-tumour. It benefits blood pressure, is liver protective, chelates heavy metals (so does the cilantro in option 1), is an immune enhancer, and helps grow acidophilus (your friendly flora) – WOW! It’s not for everyone, and people on low FODMAP diets need to process it properly, and people with lupus may need to avoid this possible immune stimulant.

Apple cider vinegar and fish sauce are fermented products which contribute to intestinal health by supporting a diversity of flora.

Sources:

  1. Balch, P. A. (2012). Prescription for Herbal Healing (5th ed.). New York, New York: Avery Books .
  2. Balch, P. A. (2003). Prescription for Dietary Wellness (5th ed.). New York, New York: Avery Books .
  3. Boon, H., Smith, M., & Boon, H. (2004). The complete natural medicine guide to the 50 most common medicinal herbs. Toronto: Robert Rose.
  4. Mateljan, George. World’s Healthiest Foods. Retrieved January 14, 2018, from http://www.whfoods.com/genpage.php?tname=foodspice&dbid=84


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