Sundried Tomato & Sage Tahini

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This is by far one of my favorite homemade salad dressings.  You can pour it over your salad or use as a spread in collard burrito wraps.  Here are the ingredients you will need:

  • 1 cup tahini (I like Ziyad brand) 
  • 1 cup water
  • Juice of 1 lemon
  • 1/4 TSP salt
  • 1/4 TSP pepper
  • 1 handful sundried tomatoes
  • A few sage leaves
  • 3-5 garlic cloves


Directions:

  1. Rinse sage leaves 
  2. Add all ingredients to food processor or blender
  3. Blend until smooth
  4. Add more water if you want a thinner consistency
  5. Pour into a glass jar for storage
  6. This dressing should last at least a week in the refrigerator.

Please let me know if you try this or any of my other recipes.

As alway, be happy, be healthy, and be the best version of you!


Love Always,


Tanika Monique


Always & Forever

Forever & Always

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Raspberry Sage Salad Dressing

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Recently I’ve been experimenting with ingredients that I rarely ate before: sage and figs.  You can check out my raw vegan gluten-free blueberry cobbler to see how I incorporated figs into the recipe.

This dressing is excellent for salads that include both vegetables and fruits.

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Spiralized Green Salad with Strawberries and Pico de Gallo

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I had such a difficult time coming up with a name for this recipe.  One name I thought of was “left over salad” because I basically used zucchini left over from my zucchini noodle stir fry with citrus almond sauce and lettuce from a salad and avocado from a failed sushi attempt.  Thankfully, one of my coworkers helped me name this recipe “spiralized green salad with stawverries and pico de gallo.”  The colors in this recipe are reminiscent of the red and green salad I made back in October, but tastes totally different. I made this on Sunday morning for breakfast, but you can eat this any time of the day. (I like to eat salads for breakfast) This made two servings.

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