anne’s magical sesame-tahini-ginger dressing

18th February 2018

Our Christmas and New Year were spent up in the beautiful, snowy mountains of Boulder, visiting our oldest and dearest friends. As soon as we arrived, a daily ritual was naturally established of cooking and sharing meals, morning and evening communing around a big table and warm fire. On these nights, Anne would arrive with a basket of organic salad greens, which she would chop up and serve drizzled with this magical tahini dressing.

This unique dressing adds a delicious splash of flavour to anything you put it on. Whenever I make it, it transports me to those special evenings shared with like-minded friends.

 Anne’s magical sesame-tahini-ginger dressing

Makes about 2 cups

I like to tear up some bitter-tasting leaves from the garden, add a sliced pear and a handful of nuts and seeds, and there’s a quick salad or steam some kale leaves, green beans or broccoli. For a more substantial meal, cook brown rice, roast some seasonal vegetables and drizzle over this dressing. It is guaranteed to add a bit of magic to any dish.


3 Tbsp/35g sesame seeds 

¼ cup/60g white miso

½ cup/115g hulled tahini

1 tsp toasted sesame oil (optional)

2 Tbsp /40g honey or agave

zest from half a lemon

2Tbsp/25g fresh lemon juice

1-inch/25g grated ginger

2 Tbsp/20g raw apple cider vinegar

½ tsp flaked dulse (optional)

½ cup/100g water

¼ cup/45g olive oil


1.  In a small saucepan over medium heat, lightly toast the sesame seeds until they start popping, and keep toasting for another minute. Remove from heat and set aside for the seeds to cool.

2.  In a medium jar, place the miso and tahini, stir well until pasty and incorporated, and stir in the sesame oil and honey.

3.  Remove the zest from half a lemon and squeeze the lemon juice into the jar; add the grated ginger, apple cider vinegar and, if using, the dulse flakes. Stir well, adding the water until the dressing comes together.

4.  Add the toasted sesame seeds and pour in the olive oil; whisk until smooth and creamy.

5.  Taste and adjust the seasonings until you have a pleasing balance of fat and acid. The ideal consistency is pouring cream; stir in some water or oil until it runs easily off a spoon.

Goodness shared by Stacey

miso mushroom barley soup

5th March 2012


a nourishing soup and a afternoon walk
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barley miso mushroom soup
Serves 4 – 6

cup barley

8 cups water/vegetable stock

10 button mushrooms, halved and sliced

1 cup cabbage, finely sliced 

1 cup celery, with some of the leaves, finely chopped

1 large carrot, finely chopped

2 small sweet potatoes, finely chopped

small handful hijiki, arame or wakame seaweed

1 – 2 tsp rock salt

1 small bunch kale, stems removed and finely chopped

2 Tbsp miso (I used brown rice miso)


1.  Soak the barley overnight, or for at least 4 hours, drain and rinse.


2.  In a soup pot, add the barley and 8 cups water, bring to a boil and then turn down the heat, simmering for 20 minutes.

3.  Add sliced mushrooms, cabbage, celery, carrot and sweet potato and simmer for 15 minutes or until the vegetables are tender.

4.  Add seaweed, salt and kale.

5.  Remove ½ cup of liquid from the soup and mix in miso until dissolved.  Return to soup, taste, and adjust seasoning.  Avoid boiling the soup once miso has been added, as this will destroy all those delicious enzymes.

Enjoy the warmth.

Goodness shared from Stacey

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