The first time I tasted this I pretty much drank it. I was with my best friend and we both were a freak for it.I begged and begged and begged the Whistler chef for the recipe. My relentlessness worked. I adjusted some key components, worked my magic and nourished it up. You’ll be a freak for it too. Use as salad dressing, dips, marinades for chicken, fish and tofu. Healthy fats, calcium and some serious amount of flavour. This recipe makes alot and it keeps well in fridge for up to 10 days (if you don’t eat it by then!)
- 2 Cups Sesame seeds
- 1 Cup Rice Vinegar
- 1/2 Cup Liquid Bragg's All purpose soy sauce
- 8 TSP Mirin
- 2 TSP Maple Syrup
- 1/4 Cup Sesame Oil
- 1/2 Cup Avocado Oil or Olive Oil or Flax Oil or mix of all!
- 1/4 Cup water (to thin out)
Put all ingredients in blender and blend. Makes a lot. Keep in fridge for up to 10 days. Use as dip, marinate for fish, veggies, tofu and chicken.
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