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Green Tahina

I always recommend to my patients, when planning their meals for the week, to make one dressing or dip on the weekends – when they might have time – and store it in the fridge.

By doing so, you are not only adding extra nutritional value to your meal, but you are also keeping your meals interesting, especially if you vary them from week to week.

I love this green tahina as I can use it for so many dishes such as a tofu bowl, chicken shawarma, an egg wrap or a simple salad. Plus, my Mediterranean genes will never let me give up an opportunity to use tahina.

Tahina, pronounce Te-hi-na, is a ground sesame paste and it is simply delicious. Sesame seeds are bursting with healthy fats and are a great source of vitamin B6, phosphorous and manganese – which is important for the methylation cycle, involved in the production of new DNA, mood disorders and cardiac health.

Sesame seeds are also rich in antioxidants, known as lignans, which help reduce the risk of development of certain chronic diseases and cancers.

Add some green herbs for fibre, antioxidant and detoxification properties and you have a creamy, herbaceous tahina dressing.

A good tip is to adjust the amount of water you add according to the consistency of tahina you want. If you are looking for a drizzly tahina add more water, whereas a thick tahina would require less water.


1 small box coriander (30g)
½ small box Italian flat leaf parsley (15g)
4 tablespoons tahini paste
⅓ cup water
3 tablespoons lemon juice
Garlic salt


1 In a tall jar add the tahina paste, water, lemon juice and garlic salt.
Wash the coriander and parsley picking the leaves off, and place into the jar.
3 Using a stick blender, blend until smooth.


Nourish yourself to the sunrise.

Cooked with love,
Sunrise by HM

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