Turmeric Tahini Dressing
Let’s just say I’m love with this turmeric tahini dressing. I’ve been on a turmeric kick these past few months, since I was reintroduced to all its natural healing, anti-inflammatory and immune boosting properties through the health coach program I’m taking at IIN. I’m also super attracted to it’s color and flavor, and I think I know why, it’s because yellow foods are great for digestion, so as I’m healing my gut, I’m craving and loving yellow foods. It’s pretty cool how our bodies crave what we need.
I don’t just love turmeric because of the health benefits, but I love its vibrant gold color, as it makes me happy, and brings joy to any dish I pair it with. I’ve already posted 2 recipes that use turmeric, my simple red lentil and turmeric soup and my turmeric roasted cauliflower.
I’ve also been on a tahini kick, so I thought why not combine the two and make a dressing. I’m so happy I experimented, because I’m in love with this turmeric tahini dressing, and I’ve been topping it on EVERYTHING. It’s got a tangy, nutty and earthy flavor, and the vibrant golden yellow color makes any plain Jane dish look like a piece of art. Below are some examples of what I’ve been pairing this sauce with.
Below I sautéed the leftover cauliflower and some leftover black forbidden rice in a bit of avocado oil, and paired it with my turmeric tahini dressing and some baby gems.
I paired some leftover cauliflower with leftover blanched broccolini and my turmeric dressing.
Below is a medley of leftovers which I sautéed together in a bit of avocado oil paired with the dressing. I have roasted butternut squash and red onion, quinoa, spinach, easy sautéed tofu, and black forbidden rice.
As you can see, it really pairs with just about any vegetable, and is a great dressing for a salad, or a grain bowl.
In case you haven’t heard the hype surrounding Turmeric, I’ll share with you some key points below.
- It has amazing natural anti-inflammatory, antioxidant and immune-boosting properties.
- It’s as potent as ibuprofen, and WAY better for the gut than taking ibuprofen in pill form.
- It helps with stomach aliments. It can tame heartburn and an upset stomach, and has protective effects on gut lining. It helps with decongesting the liver, dissolving uterine tumors, cysts and gallstones, and helps aid with digestion.
- It destroys bacteria that cause disease, and it promotes the body’s natural defenses.
- It’s a great source of beta-carotene.
- It strengthens the nervous system.
- It’s even been said that turmeric may reduce the risk of cancer and tumor growth and Alzheimer’s disease.
You get the most benefits out of turmeric by combining it with a pinch of black pepper and some sort of fat to increase its bio-availability, which I do in the below recipe.
Turmeric Tahini Dressing
makes 3/4 cup
- 1/4 cup raw Tahini, I love Soco artisinal tahini – use code mmcooks15 for 15% off
- 2 tablespoons extra virgin olive oil
- 3 tablespoons fresh lemon juice (roughly 1 lemon)
- 1 teaspoon turmeric powder
- 1 teaspoon fine Celtic sea salt
- 1/4 teaspoon freshly ground pepper
- 1/4 cup filtered water
In a small bowl, or wide mouth glass jar fit with a lid, whisk together the tahini, lemon juice, olive oil, turmeric, salt, pepper and ¼ cup water until smooth. Add more salt and pepper to taste.
Pour dressing into a small jar fit with a lid, if you whisked the dressing together in a bowl.
Storage: Dressing can be stored in the fridge for 5 days. It will naturally thicken a bit, so just give it a whisk before using.
If you want to get more turmeric into your diet. Try my turmeric roasted cauliflower. This is kid and hubby approved and SO good!
This red lentil and turmeric soup tastes and feels like a warm hug. I’m serious, every time I have a bowl, I feel nourished from the inside out. Maybe it’s the turmeric and coconut milk, I’m not sure, but it definitely feels good going down, and I feel peaceful, comforted and uplifted after.