Turmeric Tahini Sauce

Today I have for you a turmeric tahini dipping sauce, as promised! It’s really yummy and super good for you… tahini is basically a superstar, so that’s cool.

And this dip is delicious. I love dipping carrots and cauliflower in it, and even thinned it out with some cashew milk to use as a sauce for zucchini noodles. It’s versatile, which is just one of the great things about keeping healthy dips and sauces around. Seriously, I eat hummus at least one time every day, and usually twice. No shame! Enjoy the recipe.

Turmeric Tahihi Dipping Sauce

adapted from Choosing Raw’s turmeric tahini dressing

turmeric-tahini dip


1/3 cup tahini

1/2 of a small lemon’s juice, or about 2 tbsp

1/4 tsp ginger

3/4 tsp turmeric

2 tsp tamari

1 tbsp maple syrup

1/6 cup water


Put it all in a bowl and stir! It also thickens a bit in the fridge. This makes about 3/4 of a cup of dip.

On a random note, today I had a green smoothie for breakfast. Well, it was kind of green. It was mostly banana, hemp, and cacao powder, with a cup of spinach, and it tasted so good! It really did not keep me full, though. Do you have any tips for making smoothies that actually keep you full? I have a whole morning of school to get through after breakfast, and I hate being really hungry for an hour before lunch! I’d like to get the hang of the whole green smoothie thing. They are so good for you; it makes me really happy!

My Day + Dinner

Today was another beautiful day in Escanaba! Sunny, on the cool side of warm (hey, you take what you can get in the U. P.) and breezy. I needed some fresh air time, so I went on a brisk bike ride down by the lake. I love being on the water, and I always have… I think I will miss the lake a ton when we move!

bike on sand point

This is the kind of thing I see every day up here! It’s really magical.

I also went to school and worked hard in all my academic classes. With exams at the end of the week, you can imagine all the reviewing! In all honesty, though, I feel prepared for my exams, because I’ve worked hard all year.

Also, today I whipped up a quick turmeric-tahini dipping sauce, and I’m so pleased with it! I didn’t follow a recipe, though I was inspired by a turmeric-tahini sauce from Choosing Raw. I had made the sauce a few weeks ago, and I liked it tolerably, but it wasn’t great, in my opinion. It had apple cider vinegar in it, which I’m not in love with, and it was a little bitter for my taste. So today, when I found myself ravenously hungry, possessing a huge bowl of chopped cauliflower, and lacking any dip but hummus…. I did what was natural. I threw together a bunch of yummy-sounding ingredients and realized that it actually tasted good! I’m honestly so excited; I made this dip entirely by taste and feel, without any measurements, and I love how it turned out! I’m really happy with the adjustments that I made, so I’m going to post the recipe tomorrow. I can’t wait!

My dinner today was also kind of out of the ordinary for me. Normally, I have a sandwich on Ezekiel bread (so good!) and some of a stir-fry or something, but today I had a big green smoothie. I used this recipe from the lovely Minimalist Baker. It was pretty good; a little bitter, still, from the greens, but nothing a little more acid couldn’t fix (hellooooo, mango!). So here is my BEAUTIFUL photo. Enjoy 😉

green monster, min. baker

I’m sorry for that ugly glare! Remember when I said that I have almost zero photography experience??

I’ll be back tomorrow with a recipe for my spin on turmeric-tahini dip!

Peanut-Coconut Banana Ice Cream Tart

I’m back! And now, I’m going to share the recipe for a simple little banana ice cream cake that I made yesterday. It is nothing fancy, just good, simple, wholesome foods; namely, coconut, banana, and nuts. Gotta love it.

Today was a good day. Here in Escanaba, Michigan, it was sunny and gorgeous all day long, although the temperature was only in the fifties. I woke up pretty early and then immediately went downstairs to talk to my mom, even though she was doing yoga at the time! I just couldn’t wait to tell her about the previous evening, because my wonderful friends gave me a surprise good-bye party. Then, I took my dog for a walk, and that was just beautiful! The lake was calm, the sky bright, the shadows cool, the sunlight golden… there is nothing better than a morning walk on a beautiful day. That was probably the highlight of my day, except that I baked delicious vegan cookies with my friend. We made this fabulous recipe. Man, I love baking, and I love my friends.

So, anyway! This tart-cake-thing. It’s refreshing, simple, and yummy. I definitely enjoyed it!

teresa banana cake

Peanut-Coconut Banana Ice Cream Tart

Ingredients for Crust:

1/4 cup + 1/8 cup dates

1/4 cup cashews

1/4 cup coconut

pinch salt

few drops of vanilla

Ingredients for Filling:

1 banana

1 tbsp coconut butter

1 tbsp peanut butter

pinch salt

drop vanilla


For the crust, put everything into a food processor. Grind it up until the mixture is coarse and sticky. Taste it at this point; if it isn’t sweet enough, or doesn’t stick together enough, add more dates. Then, press the mixture into a small pan. I think a tart pan would work, but to be honest, I used an old Oasis Hommus container! It actually worked great, not gonna lie… Press it down hard, then set it aside.

For the filling, put the banana into the food processor (no need to clean it, just wipe it out or rinse it). Grind up until it looks like soft-serve ice cream. Then, add all the other ingredients, blend until it is smooth, and scoop it into your crust. Even it out, and put it back into the freezer to set. If you want to eat it within 20 minutes or so, just leave it in the freezer until you are ready to eat. If you do not plan on eating it within that amount of time, just make sure to allow the cake to thaw for 15-20 minutes before slicing it and eating. I would say that this cake could serve 4-6 people.

I think that’s all I have! I’ll be back soon. I have a busy week of school ahead of me, though. Exams, studying, and then, at last, summer vacation! Although for the summer vacation part, I’ll have to wait until  next week…