We all have roles in our relationships, and it’s probably no surprise that in my romantic/home relationship I am the cook and grocery shopper. I know where to find the ingredients I need at almost any store in an eight mile radius, as well as how much of that ingredient I’ll need.
So when I got very sick and Ryan, bless his heart, did our shopping two weeks ago, he did it a little differently. When I told him to pick up some fresh ginger – “a good amount” as I wrote it down (to his credit I wasn’t very specific) – I was thinking of a larger piece instead of a small chunk.
Well, he sure did bring home a “good amount”. About two pounds worth of ginger, to be exact.
Once I set some aside to freeze (I just found out you can do that!), and after slicing a bunch to add to tea, I also needed to cook with it.
I came up with this very simple, cleansing dish to use up some veggies we had in the fridge and add some protien and fiber to my diet of…tea.
You can use any veggies or grains on hand. The tahini sauce is the star of this dish.
INGREDIENTS (improvise!) I steamed some broccoli, carrots and red cabbage til crisp tender. I cooked 1 and 1/2 cups quinoa in 3 cups vegetable broth.
PAPRIKA TAHINI SAUCE/DRESSING
- 1/2 cup tahini (ground sesame seed paste)
- juice of 1 lemon
- 1 Tbsp olive oil
- 1 garlic clove
- 1 tsp cumin
- 1 Tbsp paprika
- 3/4 cups water
- salt to taste
- 1 and 1/2 inch chunk of fresh ginger
*This recipe slightly altered from a recipe as part of a Cleanse from Whole Living Magazine
Put sauce ingredients into a blender or food processor and blend until smooth. Add more of any seasoning to taste.