THE LATEST FROM THREE FARMERS
Recipe courtesy of Chef Doug McNish.
This dressing is perfect of a nice light marinated kale salad tossed with hemp seeds, red peppers, raisins, walnuts and sundried tomatoes.
Makes 1-1/4 cups dressing
- 1/2 cup tahini
- 1/4 cup freshly squeezed lemon juice
- 3/4 cup filtered water
- 2 tbsp Camelina Oil
- 1 tbsp wheat free tamari
- 1 tsp dry dill weed
- 1/4 tsp fine sea salt
- 1 garlic clove
In a blender, combine tahini, lemon juice, water, Camelina oil, tamari, dill, salt and garlic. Blend at highest speed until smooth. Serve immediately or cover and refrigerate for up to 5 days.
- substitute dry dill weed for 2 tbsp fresh dill weed
- substitute an equal amount of pumpkin seed butter for tahini