Today I threw together some leftover goodies onto a bed of arugula from our CSA box last week.
Meal- Lunch.
What- Arugula, roasted sweet potatoes, roasted turmeric cauliflower, quinoa, lemon tahini dressing, and a big fat dollop of kraut. I love this new beet turmeric sour kraut. You can use any leftover roasted veggies.
Nutrient highlights- probiotics in the kraut, anti-inflammatories in turmeric, phytonutrients (carotenes) in sweet potatoes, magnesium in quinoa, vitamin K from cauliflower, protein and calcium from the sesame seeds (tahini), folate in the arugula, healthy fats from olive oil, lots of fiber in almost everything! Fuels your cells, keeps you pooping regularly, feeds your good bacteria in your guts microbiome, refills nutrient stores, fights inflammation, nourishes your brain and every organ in your body. Cheers.
Recipe- Lemon Tahini Dressing that I cannot stop eating! Adapted from Mark Hyman MD
- 1/4 cup tahini
- 1/2 cup light sesame oil
- 2-3 garlic cloves
- 1/2 tsp fresh grated ginger
- 3 TBL lemon juice
- zest of 1/2 lemon
- 3 TBL gluten free Tamari (or coconut aminos, or Braggs aminos)
- 1 TBL dark sesame oil
- My sister taught me to add nutritional yeast too, 2 tsp, YUM! Yay B vitamins.
- Combine all together in food processor or blender, puree, you can add some water if you want it thinner. ENJOY on everything
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