In Macrobiotic and Eastern diets, each flavour – sour, bitter, sweet, pungent, and salty – is believed to influence different organs of the body, so it is recommended to eat foods from each category on a daily basis in order to nourish all of the organs.
This dressing, when served on a salad of dark green leaves (bitter), forms a medley of all five flavours and the ginger provides much needed warmth for digestive health as well.
This is a firm favourite in our house, and we have it on a frequent basis for different dishes.
- as a dressing for green leafy salads
- over steamed vegetables
- stirred through vegetable risottos (made with brown rice or quinoa)
- as a rather nice sauce for salmon or poached eggs
Quantities below are not set in stone! It’s a good idea to taste as you go, and adjust to suit your own taste buds.
- 1 large clove of garlic (crushed finely)
- 1inch piece of ginger peeled and grated very finely
- A few drops of tamari soy sauce
- One teaspoon of honey
- One half – one teaspoon of apple cider vinegar or a good squeeze of lemon juice
- 1 dessertspoon of tahini
- Enough olive oil to make it pour! It is, however, a good idea instead to use a modicum of olive oil and add water to thin it down to make it pourable
- Crush the garlic and set aside for 10 minutes. TIP: you benefit more from garlic if you allow it to sit for 10 minutes before either heating it up or adding it to an acidic medium (in this case apple cider vinegar or lemon juice)
- Peel and grate the ginger. TIP: amazingly, one of the most effective ways of peeling ginger is with the edge of a teaspoon. There is far less waste this way than when using a knife!!
- Put the tahini and honey into a jug and mix thoroughly. If a tad stiff, you can add a little warm water from the kettle to thin it down.
- Add the tamari, apple cider vinegar, ginger and garlic and stir well
- Finally add a little olive oil and stir in well.
- If desired, you can thin it down further with some extra warm water from the kettle
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