Nearly every day I pack myself a salad for lunch. The days that I don't are a rare exception. Nonetheless, I do this mostly to get my veggies in. Until recently, taste was not a big determining factor for what went into my lunches. It was all about the quality of the fuel.
But, kale and kraut get old quickly when you're eating them in their natural state day after day after day.
I can't remember how I stumbled across this concoction, but I know it came from a desperate need to spice up my lunch situation. So without further ado, here's the recipe.
Psst… Don't forget to massage this into whatever dark leafy green you pair it with.
2 tablespoons tahini
1 tablespoon coconut aminos
1 tablespoon water
1 clove garlic, minced
1/2 lemon, juiced
A pinch of pink Himalayan salt
Nutritional yeast to taste