Lemon-herb tahini with a turmeric twist

Are you dealing with inflammation? Although this is the body’s natural response to protect and heal, chronic inflammation from undue autoimmunity calls for some relief!

Get familiar with turmeric! Nature’s powerhouse for reducing inflammation in the body!

Fresh turmeric, as pictured, looks like ginger root, but it’s bright carrot-orange on the inside! The powerful antioxidants in this little root work best when paired with black pepper.

Freeze the root and use a microplane to grate into sauces, soups, stews, or dressings like my twist on my lemon-herb tahini! You can find my original recipe on one of my previous posts, but here’s my bright, summery twist with turmeric!

Turmeric lemon-herb tahini

Juice and zest of 2 or 3 lemons
1/3-1/2 cup tahini
1 bunch of scallions or chives (whatever is available!)
1 bunch of cilantro
3-4 Tbsp. of water, more as needed
1-inch root of turmeric, grated with microplane
1 clove of garlic (optional)
salt and black pepper, to taste

Blend all the ingredients up in a food processor or blender, and voila! Add more water or lemon juice as needed to thin out the dressing.

This is your go-to sauce for salads, potatoes, sweet potatoes, winter squashes, rice, chicken, fish, beef, wraps and burritos….pretty much everything!