Warm salad with Tahini Dressing

Nutrition Health Coach Heidi Tuberson Vienna Tysons Fairfax Healthy.png
Tahini tahini, wherefore art thou, tahini?

If you can't find tahini in your cupboard, now's the time to stock up on this ancient wonder food, which can be used as an ingredient for sauces, a spread on bread, or straight from the jar with a little spoon; tahini is in! 

Boasting more protein than milk and most nuts, tahini is also rich with B vitamins, vitamin E, and bone-strengthening minerals such as, magnesium and calcium. It also carries an amino acid called methionine, which is known to aid the liver in detoxification. Additionally, tahini is high in unsaturated, fat. When you learn to incorporate a variety of foods into a routine diet, especially seasonal choices, you feed your body with nutrient-rich, comforting foods.  

Although raw foods are often touted for their enzyme-rich qualities, sometimes, and for some people, going raw just doesn't work. Even if you are a person who does enjoy the taste and benefits of a raw diet, allowing warm foods into your gut can be soothing, and, often a wonderful way to sooth the gut. 

To combine tahini with a warm food dish, try Heidi's delicious warm coleslaw salad with tahini dressing. The combo will provide a satisfying winter meal that provides you with nourishing fats, minerals, and vitamins, as well as offer the palate something new to consider, and, without a doubt, delight in.

Tahini Dressing

Ingredients:
1/3 cup tahini
1 clove garlic
3 tablespoons lemon juice
Sea salt, to taste
Freshly ground black pepper, to taste
1/4 cup water

Directions:
Combine tahini, garlic, lemon juice, with a dash of salt and pepper and blend in a small blender or single serving Nutri-bullet mixer. Pour over any veggies or a warm salad. Below is a delicious warm salad to try.

Warm Salad

Ingredients:
1 tablespoon olive oil
1 cup shredded green cabbage
1 cup shredded purple cabbage
1 large carrot, grated
1 large parsnip, grated
chop fresh parsley, for garnish (optional)

Directions:
Stir-fry green cabbage, purple cabbage, carrot and parsnip with olive oil for 3-5 minutes.  Transfer to large bowl and add the dressing and toss to coat.  Sprinkel with chopped parsley and serve. 

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