4. Add lemon juice mixture to miso/tahini mixture.
That simple! I have enough left over for a few salads. So just storing in the fridge.
Also makes a great dip for zucchini, celery, cucumber, carrots, bell pepper, etc.
Super healthy! Rich in calcium, vitamin E, healthy fats, and other good-for-you stuff!
Miso is a fermented food that contains probiotics (the healthy bacteria for our gut) and stimulates the secretion of digestive fluids in the stomach. It’s also a great source of B vitamins and is beleived to reduce the risk for breast, prostate, lung and colon cancers. Miso has a substrate that chelates heavy metals out of the body (nice!).
Tumeric, Cayenne, garlic and onion all are well known for their anti-bacterial qualities. Some of these are also anti-inflammatory, anti-cancer, anti-fungal. Yay! That’s one power-packed salad dressing!
* NOTE: Back when I was sick, I could not handle miso. So if you are chronically ill; have leaky-gut; some sort of auto-immune disease; or are sensitive (or allergic) to molds, then miso may not be a good option for you. Every body is different so only you will know. If I were in the process of rebuilding my gut, I would probably avoid miso, but that is only my opinion based on my own life experience. We are all biologically different, so food that works for one person may be toxic to another person (which is one good reason why no one diet works for everyone – even when choosing a food plan to exploit the body’s natural healing ability).
P.S. The egg is *totally* not necessary in this salad and did not go well at all. There is plenty of protein (and fat) in the tahini (and pumpkin seeds – which are anti-parasitic). It just so happened that I hadn’t decided to make the dressing until after I made the salad. Ha ha ha!