• ½ C tahini
  • ½ C water
  • 2 TBS olive oil 
  • 2 TBS wheat-free tamari sauce
  • 2 TBS white wine vinegar
  • ½ tsp turmeric (you could always bump this up to 1 tsp but try ½ first)
  • 1 clove garlic
  • 1 tsp dried ginger or 1 TBS fresh ginger
  • Salt and pepper to taste


  1. Whiz everything up in a food processor or high-speed blender.
  2. Store in a mason jar in the fridge for up to a month or even more.


  • I use Canadian/US TBS, which are equivalent to 3 Australian tsp.
  • I love to use this dressing over roasted veggies such as carrots, sweet potatoes, celery, broccoli and cauliflower. I sprinkle some sesame and hemp seeds on top for some extra protein, calcium and EFAs.
  • All ingredients should be organic whenever possible.
  • Always use pink Himalayan salt or true sea salt.
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