I have been absent this summer, and I’ve missed blogging so much!
My husband, Taylor and I went to Europe for two weeks and then moved across the country back to CALIFORNIA! *doing happy dance*
We’re finally settled, and I have access to a functioning kitchen once again, praise God!
This is the perfect time of year to be in the kitchen anyway, because it’s finally starting to get cool enough to turn the oven on, and we can anticipate all the amazing holiday baking that is to come!
My last trip to Trader Joe’s revealed a gleaming, freshly stocked shelf full of organic canned pumpkin. I was drawn to it like a magnet, and began to imagine all things warm and cinnamon-y. There were visions of pumpkin spiced lattes, pumpkin pie, and tender orange bread that takes me back to childhood holidays with every bite.
As I scrambled to grab three cans at once, I dropped one right in the center of my big toe. I was violently thrust back to the present: standing inside a crowded Trader Joe’s on an 87 degrees hot Sunday. There was no hint of fall in the air, no chill creeping in my bones, and I possessed no ailment that could only be cured with piping hot cups of fall spiced calories.
Soon though, very soon. I have pumpkin plans, people. Sometimes anticipation is the best part.
For now, lets talk about tahini dressing, and remember to wear closed toed shoes in the canned goods aisle.
I don’t know about you, but I always intend to eat more salads than I actually consume. Salad is awesome. Happily, I eat salad, but I just don’t usually choose it first when I wander into the kitchen at 1 o’clock starving for lunch. What I usually eat is a peanut butter sandwich or leftovers.
Why? Because salads take work, and at 1 o’clock, I’m usually fussing about plans for dinner, and I don’t need to be fussing about plans for lunch. Lunch is usually a “see food eat food” situation.
I’m not gonna eat salad for breakfast, because that’s weird, and I like a hot dinner, so salad is happening at lunch, or not at all.
Lately, I’ve been salad prepping, and it has changed my lunch game! I prepare all the ingredients ahead of time, and then all I have to do for lunch is put the things together! I love it, and I’m eating so much healthier because of it.
I was inspired to make tahini dressing after eating it the other day. I had forgotten how much I LOVE it. The texture is so rich and creamy, and it has a good savory sweet tang to it. It’s delicious on all kinds of salads, roasted veggies, and other foods (I know I’ve been putting it on everything)
Also, it is so easy to make, if you have a powerful blender. Just blend up the sesame seeds and add the other ingredients. It takes 5 minutes.
You will be drizzling it on everything too.
I like to drizzle it over what I’m calling, protein bowls. Protein bowls are basically a lot of tasty roasted vegetables, boiled eggs, nuts, and a little bit of greens that lets us qualify it as a salad for our one salad a day requirement.
Full protein bowl recipe coming later this week 🙂
Put this tahini on anything and everything else while you’re waiting!
Thanks for reading my recipes.
I’m so glad to be back!
- ¾ cup sesame seeds
- ¾ cup water
- 1 tbl toasted sesame oil
- ¼ cup olive oil
- 2 tbl tamari sauce (can substitute soy sauce)
- 2 tbl apple cider vinegar
- 1 tbl maple syrup
- 2 clove garlic minced
- 2 tsp fresh squeezed lemon juice
- ½ tsp sea salt
- Add sesame seeds to a high powered blender and begin to pulse.
- As you pulse, drizzle olive oil slowly through the feed tube. Process until tahini has a smooth and homogeneous texture, about 2 minutes.
- Add all other ingredients and process again until smooth.
- Seal in airtight container and refrigerate for up to two weeks