Ginger Turmeric Dressing

 

Ginger and turmeric are powerhouses in the world of immune-supporting spices. They both have compounds specific only to them (gingerol and curcumin, respectively) that play a part in many health remedies. Tahini, which serves at the base in place of oil, provides selenium and zinc, two minerals essential for a robust immune system. Make a batch early in the week so you have it to pour on salads, grain bowls, grilled tofu, and steamed veggies.

Ginger Turmeric Dressing

Ingredients

 2 tbsp tahini

 ¼ cup orange juice (preferably freshly squeezed)

 2 tbsp sherry vinegar (or red wine vinegar)

 2 tbsp maple syrup (or date paste, see Chef’s Notes)

 ¾ tsp ground ginger

 ¾ tsp ground tumeric

 ¼ tsp salt (optional)

 ¼ tsp ground black pepper (optional, but optimizes turmeric’s function)

Directions

1

Add all ingredients to a medium bowl and whisk until smooth. Alternatively, you can add the ingredients to a blender and blend until smooth.

2

Taste for additional flavors of your choice (more turmeric for earthiness, more ginger for spice, or more tahini for a nutty flavor).

Chef's Notes

Substitutions
Instead of powdered ginger and turmeric, use about ¾ tablespoons of freshly grated ginger and turmeric.

In place of tahini, try almond butter (you may need to add water for a thinner consistency depending on the thickness of the almond butter).

Sugar-free
Use date paste in place of maple syrup.

Storage
Store in the refrigerator in an airtight container for 5–7 days.

https://foodrevolution.org/recipes/ginger-turmeric-dressing/