I like to serve this sauce over sauteed broccolini or roasted vegetables. Any leftovers gets drizzled over leafy green salads or scooped up with home-made bread.
~Kasbah Bab Ourika, Atlas Mountains, Morroco~
zesty turmeric tahini dressing
Recipe from Amy Chaplin’s – Whole Food Cooking Every Day.
makes 1½ cups
preparation time – 15 minutes
ingredients
½ cup/115g tahini
½ cup/100g water
2 Tbsp/22g olive oil
2 Tbsp/25g freshly squeezed lemon juice
½ tsp fine rock salt, plus more to taste
one 4-inch(10cm)/30g piece fresh turmeric, peeled and finely grated (2½ Tbsp)
¼ cup/60g freshly squeezed orange juice
2 Medjool dates, pitted and chopped
¼ tsp cayenne pepper, plus more to taste
preparation
1. Combine all the ingredients in a food processor or high-speed blender and blend until smooth.
2. Taste and adjust the salt and cayenne to taste.
The colour intensifies as it sits!
Use immediately, or store the sauce in the fridge for up to 2 – 3 days. Bring to room temperature before using and add water or orange juice to thin if needed.
note
If using a high-speed blender, there is no need to grate the turmeric, just roughly chop. Pit the dates and add whole to the blender.
If you have particular runny tahini, reduce the water by half and add more as needed to achieve the desired consistency.
Inspiration: divine influence; to be filled with spirit.
I find nature to be so wise and inspiring. Our dietary needs vary according to the season. And if we pay attention to our body’s signals, we will find that the types of foods that bring us satisfaction will be different in the Summer, Autumn, Winter and Spring. At the beginning or midway of a cold Winter season (depending on where you live), we have these sweet, golden fruits hanging from the trees full of vitamin C which is just what is needed at this time of year. And if I listen to my body carefully, I find my craving for them is strongest when nature has provided them.
In my garden, each season is different and I am rediscovering how natural and rewarding it is to eat different foods to what is available seasonally. Every day, something a little bit different, inspiring and beautiful emerges. Among many other things, I have beetroot and an orange tree within 10 metres from my kitchen – nature’s way of creating awareness and inspiration to join them to make such a sweet, fresh cleansing drink.
A perfect welcome when you feel low energy, overwhelmed, or emotional. A time to pause and take positive steps to renew yourself.
The orange is a great source of vitamin C, vitamin A and flavonoids which helps against infections by supporting your immune system.
The ginger is a natural anti-inflammatory agent that is useful for relieving symptoms associated with arthritis, motion sickness and nausea. Ginger helps the body get rid of toxins, stimulates circulation, boosts your immune system and provides a pleasant “warming” sensation against winter chills.
Beetroot has a very grounding energy, improves your circulation, cleans your body and purifies your blood. One of the major benefits of beet juice is that it contains a colour pigment called betalain. This is a powerful antioxidant and anti-inflammatory. Beetroots are high in folic acid and manganese. The green leaf is high in vitamin A, C, K as well as calcium and iron. Vitamin C increases iron absorption, so raw beetroot is a great way to get your daily dose.
