• Ellen Spinner

The secret sauce.

If there was one message that came through loud and clear during my studies, it was that my parents were in fact correct about the importance of 'eating your vegetables'. Whilst I'm happy to eat them 'nude' and experiment with the zillions of recipes online, when I have a jar of the dressing below in the fridge, it's super-easy to get beyond 5 portions a day. As well as salads, at this time of year it goes brilliantly with a tray of roasted cauliflower and red onion - or any roasted vegetables. Even a couple of spoonfuls on top a bowl of cold leftover peas in the fridge tastes great.

With regard to nutritional benefits, the tahini contains minerals, including magnesium and calcium, the lemon juice helps the body absorb the iron in your leafy greens, and the miso paste is a fermented food so supports the microbiome. Also, in general, it's a good idea to have some fat in a dressing or accompaniment to your veggies so that you can absorb their fat-soluble vitamin content.

Recipe: Tahini Miso Lemon Dressing

2 tablespoons of tahini

Juice of ½ a lemon

1 teaspoon miso paste (I recommend Clearspring brand - available in the Crunchy Carrot)

⅓ american cup (equals 5 tablespoons) of water

Method: If you have a stick blender, just blend all of this up in a big cup, or you can whizz it in a blender/food processor.

There are also a couple of easy variations that stop it from getting boring...

Variation 1. Add half a clove of crushed garlic, half a teaspoon of turmeric and half a teaspoon of cumin. (This is would not be out of place on a kebab - a healthy one of course!).

Variation 2. Add a teaspoon of grated ginger and a few drops of sesame oil - lovely with grated carrots, radish and toasted sesame seeds.

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