This is my go-to sauce for summer nights when I want a creamy, cheesy, herbalicious tahini-based sauce.
Here’s the recipe!
- 1 cup cucumber, coarsely chopped
- 1 cup cherry tomatoes
- 2 limes, juiced
- 1 small jalapeno pepper
- 1 tbsp dulse
- 2 tbsp tahini (the best raw tahini in my opinion)
- 1-2 tbsp Greek oregano, thyme, or other fresh herb
- Place all ingredients in high speed blender.
- Blend until smooth and creamy.
- Enjoy as a dipping sauce with your favorite raw veggies, crackers, breads, noodles, and other raw goodies.
Customize For Your Dosha:
Vata – This is a good choice for you. Raw tomatoes are not the best for anyone, according to Ayurveda. See how you respond. Be generous with the hot pepper. Add a pinch of salt and/or freshly ground pepper, if that works for you.
Pitta – Tahini is not the best fat source for you, as sesame seeds are heating. Paired with other cooling ingredients, you may be fine. See what works for you. Watch the hot pepper, and omit if pitta is aggravated. Choose a cooling herb like cilantro, parsley, or basil to optimize cooling action.
Kapha – Tahini is not the best fat source for you either. If kapha is aggravated, reduce tahini to 1 tbsp, and add extra veggies like peeled zucchini, summer squash, cauliflower, celery or bell pepper to bulk up the recipe. Cucumber is typically considered too watery for kapha, so see how you do. You may tolerate it just fine. Be generous with the hot pepper and herbs!
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