Homemade Tahini Salad Dressing

Most salad dressing today are full of sugar, poor quality oils and preservatives. Why ruin your healthy salad with an unhealthy salad dressing?! Well, you don’t have to! You can make your own salad dressing with quality ingredients! And that’s exactly what I decided to do. I made my own Tahini Salad Dressing and it was delicious. It totally complimented my salad without the added junk.

In case you didn’t know, tahini is toasted ground sesame seeds. Yes, the same ingredient used to make hummus! It’s mildly nutty, creamy and savory. Coupled with a few other ingredients, you can make a delicious salad dressing at home.

Here is the recipe I used…

1/2 cup Tahini
1/4 cup water
1/4 cup extra virgin olive oil
1 tablespoon organic rice vinegar
2 tablespoons freshly squeezed lemon juice
1 or 2 cloves of minced ginger
1/2 teaspoon of salt
A dash of pepper

Whisk together all ingredients into s bowl.
Set aside for 15 minutes so that the flavors can blend.
Use on your favorite salad or roasted vegetables.

If it’s too bitter, add more salt to counteract the bitterness.
You can also add raw honey or stevia to help with the bitterness. I added a couple packets of stevia and it was delicious!

This tahini dressing is good for several weeks in the refrigerator.
You may need to mix the dressing prior to each you.

If you’ve tried this recipe, tell me what you think in the comments!

Stuffed Portobello Mushrooms

So, today I decided to be a little adventurous and make something new for dinner. Stuffed portobello mushrooms… Portobello mushrooms contains antioxidants and natural anti inflammatories. It is a good substitute for meat and a great source of B vitamins. Sounds delicious, right?! Well, it was! And it was so easy to make. Here is the recipe…

3 portobello mushroom caps
1 cup of chopped tomatoes
1 cup of mozzarella cheese
Freshly chopped oregano
Olive oil
Salt, pepper and Italian seasoning to taste

Preheat oven to 400 degrees.
Line a baking sheet with aluminum foil.
Removes gills from caps with a spoon.
Brush mushroom cap and rim with olive oil.
In a separate bowl, mix tomatoes, oregano and seasonings.
Add mozzarella cheese to the bottom of the caps.
Spoon tomato mixture on top of the cheese.
Bake until mushrooms are tender, about 15-18 minutes.

Serve hot and enjoy!

Bone Broth

During my extensive research, I’ve been hearing a lot about bone broth. Apparently, it’s known to have incredible health benefits. It is a highly nutrient dense food. By the way, nutrient-dense foods are foods that have a lot of nutrients but relatively few calories. Broth is an excellent source of minerals and is known to boost the immune system and improve digestion.

Side note: My mom loves to make chicken noodle soup for the kids when they are sick. And she would always say that it’s the broth and that makes them feel better. You were right, mom!! It’s the broth…

Its high calcium, magnesium, and phosphorus content which makes it great for bone and tooth health. Bone broth also supports joints, hair, skin, and nails due to its high collagen content. It great for treatment of leaky gut syndrome which I will discuss in another post.

Experts say drinking 2 cups of bone broth a day will help you reap the benefits.

I found this great recipe for making bone broth in the slow cooker from mommypotamus.com
How To Make Bone Broth In A Slow Cooker
For this recipe you will need: 8 quart slow cooker, mesh strainer
Author: Mommypotamus
* 1 – 1.5 pounds of chicken, beef, lamb or fish bones
* 1 small onion, peeled and roughly chopped
* 2-3 carrots, chopped
* 1 stalk celery
* 1 ½ teaspoons unrefined sea salt, or more to taste (where to buy unrefined sea salt)
* 1 tablespoon vinegar for chicken bones, 1 tablespoon + 1.5 teaspoons for fish, 2 for beef (I use apple cider vinegar)
* enough water to cover the bones
* ½ teaspoon peppercorns, optional
* 2 chicken feet, optional (Yours will probably come prepared, but if now here’s how to do it yourself)
1. Place one pound of chicken bones in a slow cooker with veggies, salt and peppercorns.
2. Pour in enough filtered water to cover the chicken.
3. Add 1 ½ teaspoons apple cider vinegar
4. Turn slow cooker on low and cook for the recommended amount of time:
5. Chicken bones: 8-24 hours
6. Beef bones: 8-72 hours
7. Fish bones: 6-24 hours
8. When desired, strain the broth and discard the bones, vegetables and peppercorns. Pour broth into jars and store in the fridge. If you would like to freeze your broth, see my note at the end for how to freeze in jars.
This recipe, which is adapted from one found in Nourishing Traditions, can easily be doubled if you have more bones on hand. I usually only have one pound because I make it immediately following a roast chicken dinner.

If you’re using meaty beef bones you’ll want to roast them in the oven at 350F for about half an hour before starting with step #1. It does wonders for the flavor.
Recipe by Mommypotamus at http://www.mommypotamus.com/how-to-make-bone-broth/

I will definitely try this amazing bone broth very soon. I’m collecting my chicken bones as we speak. Stay tune for my reviews!