GINGER TAHINI NOURISHMENT BOWL

sweet potato and chard veggie bowl
Attuning your diet to the seasons will support your equilibrium and optimal health throughout the year.  Ayurveda suggests that like increases like and opposites balance.  As autumn arrives the qualities of cool, light, rough and mobile are more present.  Introducing the opposite qualities of warm, heavy, smooth and stable can be deeply nourishing and balancing for the body and mind.

I like to make this smooth ginger tahini sauce and change up the vegetables and grains to create variety in my weekly lunches.  The bowl above features quinoa, roasted sweet potatoes, garbanzo, edamame and steamed lacinato kale.  Another favorite is forbidden black rice, steamed broccoli, kabocha squash and red russian kale.

Ingredients

  • 1/2 c tahini
  • 1/2 c lemon juice, fresh
  • 1/2 c water
  • 1 tbsp white miso
  • 1 tbsp tamari
  • 3″ piece ginger, minced

Directions

  1. Combine all ingredients in a blender and blend until smooth.
  2. Enjoy ginger tahini sauce over warm cooked vegetables and grains of your choice.

Recipe makes enough tahini sauce for about 2-3 vegetable bowls.

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