Today’s recipe is for a wonderful, anti-inflammatory, turmeric loaded salad dressing.
I’m a big fan of turmeric.. I can’t praise it enough as an anti-inflammatory and for all of its other compounding health benefits. Turmeric is known to:
- help regulate blood pressure
- reduce wound healing times
- protects against Alzheimer’s
- eases arthritis
- helps with weight loss
This salad dressing is delicious and is the perfect dressing to liven up and energise any salad.
- ¼ cup tahini
- 3 tablespoons/ or half of a fresh lemon, juice
- 2 tablespoons coconut oil
- 1 cm fresh turmeric, grated (or1 teaspoon ground turmeric)
- Himalayan salt & freshly ground black pepper
- ¼ teaspoon cayenne pepper
- alkaline water
I grind up the Himalayan salt with the pepper together in a mortar and pestal. Once they are both fully ground I add the cayenne pepper. To help with the grinding of these three I put a splash of the lemon juice in so that they end up as a finely ground paste. This seems to blend better I found.
With a high speed blender, like a NutriBullet or a NutriMix it’s ok to just add the ingredients in your blender. Depending on the consistency you want for your dressing you can keep adding the alkaline water until you are where you want to be. Just remember that as you add more water the colour will lessen.
My kids don’t like the taste of salt but this is a great way of getting the Himalayan salt into them as they can’t taste it at all.
Depending on what refrigerator you have, this will last for about 4-5 days just fine. It also will freeze really well.
So enjoy your turmeric rich, anti-inflammatory salad dressing, and let us know in the comments below if you noticed any change in your health or even if you changed the recipe.