Typical morning: I wake up in the morning and my first order of business is coffee. If I could have an IV drip of espresso at 7am, I probably would.
Hmm, actually - no, because I really do enjoy the whole process of making coffee. So then I usually either teach yoga or do some kind of exercise (read: FlyBarre) come home, shower and have some grub. My typical breakfast is either A: One scrambled egg and avocado, B. Avocado toast, C. Overnight oats or D. Green Smoothie.
I almost never variate from these options. Oh yeah, unless I have made some travel muffins.
But then last week came along, when I made a tahini inspired dinner for some friends. Tahini quinoa lentils, tahini cumin roasted carrots and at the last minute, I blended up some tahini lemon dressing for the salad, since the food processor already had a thick coat of tahini on it. I was chatting as I was blending... adding in a little of this, a little of that and then bam, I tried a spoonful.
The second it hit my tastebuds, I was like whoa... That shit is good.
It was so good that the next morning I woke up and had SALAD FOR BREAKFAST.
No joke. This happened twice over the past week! SALAD FOR BREAKFAST. This is an oddity that is usually reserved just for Asian countries, but no, here in Miami Beach I was happily chowing down on mixed greens, chickpeas, avocado, cucumbers and the most delectable salad dressing to ever cross my lips. I also love it simply poured over some chickpeas - it's like a deconstructed hummus.
It took me a few tries to get the proportions right, and I think this comes pretty close. And so I offer you the simple recipe for easy-peasy kitchen sink lemon tahini salad dressing.
- 1 clove of garlic
- juice of 1 lemon
- 3 tbs tahini
- 3 tbs extra virgin olive oil
- 1 tbs balsamic vinger
- Splash of red wine vinegar
- 1/2 tsp garlic powder
- 1/4 tsp salt
- Black pepper to taste
- 2-3 tbs water
- Mince garlic in food processor (drop it in while processor is already running for best results)
- Add the other ingredients one by one, it will blend into a thick paste. *You can also do this in a vitamix but the garlic won't mince as well.
- Add water slowly to thin it out to your desired consistency.
- Use on everything.
*It will thicken up if left in the fridge. Add a splash or two of water to perk the dressing back up... and then drizzle for shizzle.