When I was a kid, pre-Crohn’s-diagnosis and pre-using-food-as-medicine days, I…
Okay, guys, this stuff is saucy legitness. Like I want to drizzle it on all the things all the time. Like it feels as though my taste buds go all jazz hands when this Cilantro-Lime-Tahini Sauce meets my palate.
You’ll notice that this recipe requires Stage 1 and 2 AIP reintroductions — cumin and tahini respectively. It was a happy day for me when seed-based spices were successfully reintroduced because I heart cumin so much I could snort it.
Anyway, you may find that you too do well with the reintroduction of seed-based spices, as Sarah Ballantyne of The Paleo Mom mentions in The Paleo Approach, “The first stage includes foods that are most likely to be well tolerated” (333).
I love this sauce on a big bowl of butter lettuce. I also love it on chicken and fish. Ooooh, and on rice! The tang of the lime works so well with the earthy tahini, combining to deliver fab savoury, drizzly scrumpsh.
Cilantro-Lime-Tahini Sauce (Paleo, SCD, Vegan)
Author: Martine Partridge
Recipe type: Condiment
- 1 garlic clove, minced
- ⅔ c fresh cilantro
- ¼ c extra-virgin olive oil
- 3 tbsp lime juice
- 1 tbsp + 1 tsp tahini
- ½ tsp sea salt
- ½ tsp cumin
- Combine all ingredients in a food processor and blend until smooth.