Recently I’ve been on a self-healing journey. I had my Paragard IUD removed a little over a week ago. I had it in for over two and a half years and recently I have noticed different occurrences with myself. I don’t know if the two have anything to do with each other but I will say that I never had the problems before that I have now since getting the iud inserted. I knew there were complications that could happen but like others I said it wouldn’t happen to me or if I don’t try for myself than I’ll never know how it could work. After having three boys and not being in my twenties anymore {sigh}, I can’t handle having another pregnancy. I mean don’t get me wrong I would LOVE to have a little girl of my own, but she’s just not in the cards for me. My last two pregnancies were high-risk and I had complications during delivery with both of them. So I’m actually terrified to go through that process again.
Anyways, I’m slowly getting sidetracked. I’m healing myself due to having severe anxiety and paranoia, depression, fatigue, pain from my ovaries, stinging pain down the back of my legs, lower back pain, extremely heavy periods, painful cramps, hair loss, blackouts, dizziness, migraines, painful joints and muscles and weight gain I mean I feel like I could go on and on. I take good care of myself too. I eat a mostly {junk food does exist} plant based diet, I basically only drink water, smoothies, no alcohol. So I can’t understand what else could be the cause. I decided to take extra steps into my health and that means more greens and salads for me. The Lemon Tahini version of this salad dressing was something I’ve made for a while but never really made it into a recipe. It went perfect with my Spicy Chickpea & Jalapeño Salad though so I figured I would post it for others to enjoy.
I also make a Creamy Lime Tahini version that goes great with Salads as well. Hope you love them both!
For the Creamy Lemon Tahini dressing add in the tahini, spring water, apple cider vinegar, maple syrup, lemon juice and garlic in a small bowl or the container of a high speed blender.
For the Creamy Lime Tahini dressing add in the tahini, spring water, apple cider vinegar, liquid aminos, olive oil, lime juice, cilantro, garlic and Date sugar also in either a small bowl or container of a high speed blender.
Pulse all ingredients for about 30 seconds or until fully smooth and creamy.
Assemble your salad or pasta dish. Drizzle the salad until you’re satisfied. Enjoy!
Store any remaining in a sealed glass container in the refrigerator for up to 5 days. Shake before every use.
| Prep Time | 5 minutes |
| Servings |
ounces +
|
- ½ cup Tahini
- ½ cup Spring Water
- 2 Lemon freshly juiced
- 2 tablespoons Apple Cider Vinegar
- 2 tablespoons Maple Syrup
- 5 Cloves Garlic minced
- Sea Salt to taste
- Ground Black Pepper to taste
- ½ cup Tahini
- ½ cup Spring Water
- ½ cup Apple Cider Vinegar
- ¼ cup Liquid Aminos
- ¼ Extra Virgin Olive Oil
- 1 Lime freshly juiced
- 3 cloves Garlic
- 2 tablespoons Fresh Cilantro
- 1 tablespoon Date Sugar
- Sea Salt to taste
Ingredients
For the Creamy Lemon Dressing
For the Creamy Lime Dressing
|
|
- For the Creamy Lemon Tahini dressing add in the tahini, spring water, apple cider vinegar, maple syrup, lemon juice and garlic in a small bowl or the container of a high speed blender.
- For the Creamy Lime Tahini dressing add in the tahini, spring water, apple cider vinegar, liquid aminos, olive oil, lime juice, cilantro, garlic and Date sugar also in either a small bowl or container of a high speed blender.
- Pulse all ingredients for about 30 seconds or until fully smooth and creamy.
- Assemble your salad or pasta dish. Drizzle the salad until you’re satisfied. Enjoy!
- Store any remaining in a sealed glass container in the refrigerator for up to 5 days. Shake before every use.
Did you attempt this recipe? Please let me know how you liked it {or not} by leaving a comment below or sharing a picture on Instagram with the hashtag #mamawentveganrecipes or @mamawentvegan. I love to hear your feedback and see your creations!
