Makes 1¾ cups
This tasty Asian-inspired dressing gives you a dose of bitters and probiotics. Although it’s designed to go on a salad, I dare you not to eat it right out of the jar!
1 cup dandelion root tea
⅓ cup tahini
½ cup cultured sour cream
3 tablespoons freshly squeezed lemon juice
1 tablespoon coconut aminos
1 garlic clove
1 (½-inch) piece fresh ginger, peeled
¼ teaspoon ground cumin
¼ teaspoon cayenne pepper
Sea salt as needed
Whiz up in a blender and you’re all set!
Store in a lidded glass jar in the fridge.