Here is one of my go to recipe’s that’s included in my e-book “Living Light: Transitionary Lifestyle Nourishment.”

This sauce is versatile and can be used for nearly any dish. My favorite use for it is drizzled on a steamed veggie bowl with seasonal veggies and an ancient grain.

You’ll notice the ingredient salicornia is used in place of salt which is an excellent ingredient that cuts down on sodium content while flavoring your food with a plant rather than a mineral.

 

Tahini dressing/sauce

Yield: 2c (4 servings)

Per serving: Total Carbs: 11.7g| Total Fat 24.2g|Sat. Fat: 2.9g

In a blender add:

-3/4c water

-1/2c tahini (black tahini can be used instead here for a different ying flavored sauce)

-1/2c hemp seeds

-1/2c lemon juice (about 2 lemons)

-2 tsp salicornia

-1/4 tsp asafetida