Creamy Tahini Veggie Sauté

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Guest Post by Krista A. Parr, R.H.N.

The Harvard Nurses Health Study is the largest, most comprehensive, long-term study of diet and fertility ever conducted. It found that adding one serving per day of red meat, chicken, or turkey increased the risk of ovulatory infertility by nearly one-third. This does not mean that everyone trying to conceive must adopt a fully vegetarian diet. High-quality, ethically raised animal products can be an important part of a nourishing, supportive fertility diet for most people. However, it would be wise to learn to cook at least a handful of delicious vegetarian dishes, especially if you usually eat a lot of meat. This Creamy Tahini Veggie Sauté is one such recipe you’ll want to have up your sleeve. It’s rich, incredibly flavourful, and I’ve even seen meat-lovers swoon over it. Folate, antioxidants, iodine, selenium, and calcium are just a few of the fertility-loving nutrients contained within every yummy bite.

Ingredients:
¼ cup tahini (sesame seed paste)
½ cup water
2 TBSP tamari or Braggs Liquid Aminos (healthier versions of soy sauce)
2 TBSP balsamic vinegar
1 TBSP coconut oil
1 small red onion, chopped
3 cloves garlic, minced
2 TBSP fresh ginger root, minced
Approx. ½ lb crimini mushrooms, washed and chopped
Bunch of kale, washed and coarsely chopped
Pinch of fresh ground pepper

Directions:
1. Whisk together the tahini, water, tamari, and balsamic vinegar in a small bowl.
2. Sauté onion in coconut oil on medium heat until translucent, adding a splash of water to the pan anytime they start to stick.
3. Add garlic and ginger and sauté another minute before adding mushrooms, cooking until they begin to shrink.
4. Stir in kale, cover and cook for 2 minutes on medium to low heat.
5. Pour tahini dressing over vegetables and cook on low heat until sauce thickens.
6. Season with fresh ground pepper.
7. Serve on top of brown rice or quinoa. Goes very well with roasted yams or squash. Also works as a great side dish with any meat or seafood.


Krista A. Parr is a Vancouver Registered Holistic Nutritionist and founder of Root to Fruit Nutrition, specializing in fertility and women’s health. www.RootToFruitNutrition.ca


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