Sunday, May 18, 2014

Roasted Broccoli and Lemon Tahini Dressing

I can feel it in the salty sweat on my skin …Summer is coming. 

Oh, blessed summer! How I love you for your sun, your care-free attitude, and your insistence that I spend all my time in flip flops. I love you for your heat, which rejuvenates me. You make me feel alive, and happy, and deserving of nothing more than treating my body and my spirit right. 

Let's treat ourselves right. Let's make broccoli.

First, ingredient-gathering. I love it when the only thing I have to add to my grocery list is nutritional yeast. (Oh! And don't forget the broccoli.)

Next, we roast. See those brown edges? That broccoli is crisp.

And while it's roasting, let's combine those wet ingredients and blend. I used an emulsifying blender. You can use a food processer. It's all fair game.

We drizzle.

And then serve. This broccoli has a lemon/tangy kick that's not to be missed. Mmmmm!
Roasted Broccoli and Lemon Tahini Dressing
(Recipe from Shutterbean)

Servings: 2-4


1 lb. broccoli, washed
olive oil
sea salt
lemon tahini dressing (see below)


1. Preheat oven to 425 degrees.
2. Slice broccoli into long steaks.
3. Toss with olive oil, salt and pepper, and arrange flat on a baking sheet.
4. Bake for 10-15 minutes, tossing half way through.
5. Serve drizzled with lemon tahini dressing.
6. Enjoy!

lemon tahini dressing


1 garlic clove, smashed
1/4 c tahini
lemon juice from 1 1/2 large lemons
3 T nutritional yeast
2 T sesame oil
sea salt to taste


1. Combine ingredients and emulsify, using an emulsifying blender or food processer.
2. Add water or more lemon juice to taste.
3. Blend until smooth and creamy.
4. Enjoy!

1 comment:

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