Carrot Tahini Salad Dressing
1 medium cucumber
1/4 cup walnuts (60 ml), soaked in water for 30 minutes (of from staple stash)
1/2 cup (120 ml) raw, unhulled sesame seeds, soaked in water for 8-10 hours (or from staple stash)
1/2 teaspoon (2.5 ml) Himalayan salt
3 medium carrots
1 clove garlic
1” (2.5 cm) fresh ginger or 1/2 (2.5 ml) teaspoon ginger powder
1 teaspoon (5 ml) onion granules
Combine all ingredients in high-speed blender in the order listed, placing cucumbers in the blender first. Run blender on high speed until dressing is smooth (about 30 seconds).
1/4 cup walnuts (60 ml), soaked in water for 30 minutes (of from staple stash)
1/2 cup (120 ml) raw, unhulled sesame seeds, soaked in water for 8-10 hours (or from staple stash)
1/2 teaspoon (2.5 ml) Himalayan salt
3 medium carrots
1 clove garlic
1” (2.5 cm) fresh ginger or 1/2 (2.5 ml) teaspoon ginger powder
1 teaspoon (5 ml) onion granules
Combine all ingredients in high-speed blender in the order listed, placing cucumbers in the blender first. Run blender on high speed until dressing is smooth (about 30 seconds).