Tahini Sauce

Hot summer days call for easy cooling dishes like gazpacho soup or garden-fresh salads. Even Vata constitutions can enjoy raw vegetables this time of year, especially when combined with a nutrition-packed dip like hummus or tahini. This tahini sauce recipe is my latest fave — it's great to have on hand for healthy snacking all season long and it's extremely versatile as a spread, dip, sauce, or dressing.

Tahini Sauce

• 1 c. toasted white (hulled) sesame seeds (toast in dry skillet until lightly golden brown)
• 1/4 c. olive oil
• juice of one small lime (2-3 Tbsp. lime or lemon juice)
• 1/4 c. cold water
• 3-4 garlic cloves, crushed
• 1 heaping Tbsp. minced fresh parsley (or cilantro)
• 1/4 tsp. sea salt (optional)
• 1/2+ tsp. ground cumin

Toast 1 cup white sesame seeds in a dry cast-iron skillet till lightly golden brown. Allow to cool in glass or stainless steel bowl. Once cooled, grind seeds finely in coffee grinder (optional: set aside 1/4 tsp. whole seeds for garnish.) Add 1/4 cup olive oil to ground seeds and stir with fork into a creamy paste (may add more olive oil if needed). Mix in lime juice. Stir in thoroughly 1/4 cup cold water (or more as needed for desired consistency). Mix in grushed garlic, minced parsley or cilantro, cumin, and sea salt. Garnish with a few whole seeds and a fresh herb leaf or two.

Serve with fresh veggies such as slices of red, orange, yellow, purple, and/or green bell peppers. May also serve as a sauce with falafels or on pita sandwiches or apple slices. Thin with water to create a drizzle sauce or salad dressing.

Ayurveda Note: Sesame seeds are pacifying to Vata and Kapha, but can aggravate Pitta.

Easy Homemade Yogurt

Homemade yogurt is easy-peasy with this wonderful little electric yogurt maker from Euro Cuisine (~$30). I love the single-serving glass jars and the simple recipe. For ease, use one store-bought (6-8 oz.), plain, organic, greek-style yogurt as the "starter"; of course, you can opt to use actual yogurt starter cultures instead.

Recipe: Remove "starter" yogurt from fridge and allow it to come to room temperature. Bring 40 ounces of your favorite organic milk just to a boil (watch carefully so it doesn't boil over and make a big, fat mess!). Remove pan from burner immediately and allow milk to cool to room temperature. Whisk "starter" yogurt into cooled milk, then fill all 7 glass jars with mixture but do NOT put individual lids on jars until yogurt has "cooked". Place jars in yogurt maker and add yogurt-maker cover; switch yogurt maker on and leave for 8-10 hours. Cover individual jars with lids and chill in fridge for 4 hours or more; good refrigerated all week. Optional toppings might include: gluten-free granola (see recipe); fresh strawberries, blueberries, or banana slices.

Quinoa Tabouli

Lots of mint makes this easy dish a superbly refreshing summer lunch. Make the quinoa in advance, then just chop, blend, and serve!

Serves 2-4. (Use organic and fresh ingredients whenever possible.)

• 3 c. quinoa; prepared in advance and chilled
• 3 tomatoes (use multi-color or heirloom varieties if you can); chopped
• 1/2 cucumber; quartered lengthwise and cut into bite-size pieces
• 1/3 red onion; chopped
• 2 Tbsp. olive oil
• 1 1/2 Tbsp. fresh mint leaves; chopped
• 1 1/2 Tbsp. fresh cilantro leaves; chopped 
• 3 garlic cloves; minced
• 1 tsp. lemon juice — or, 2 tsp. balsami vinegar
• 1/2 tsp. black pepper
• (optional: chopped black olives; chopped red/orange/yellow bell peppers; finely chopped fresh spinach) 

Prepare quinoa in advance and according to instructions on box; chill in refrigerator for an hour minimum (or make a day in advance). In large mixing bowl stir together tomatoes, cucumber, and onion. In small bowl, combine oiive oil, mint, cilantro, garlic, lemon juice, and black pepper; pour over tomato mixture and blend well. Spoon over beds of quinoa and serve with crusty bread (or, gluten-free blue corn chips) with pesto spread.  See pesto recipe below. (Photo shows vegetable mixture prior to being blended with quinoa.)

Ayurveda Note: With it's cooling herbs of mint and cilantro, this refreshing summer salad pacifies Pitta.

Fresh Basil & Pepita Pesto

I bought handfuls of gorgeous, aromatic basil yesterday at the Farmer's Market in Flagstaff. The lovely woman who sold the herbs suggested using pumpkin seeds (pepitas) as an alternative to pine nuts in pesto making. The result: Amazing, inexpensive, easy-peasy pesto with all the health benefits that basil has to offer!

Makes ~ 1 cup. (Use organic and fresh ingredients whenever possible.)

• 2 handfuls of fresh de-stemmed basil leaves; gently washed
• 6 Tbsp. olive oil (more or less to get the consistency desired)
• 3/4 c. hulled, toasted pepitas (pumpkin seeds)
• 3 garlic cloves; minced
• 1 tsp. lemon juice
• pinch of sea salt

In cast-iron skillet, gently brown pepitas on medium heat for 8-10 minutes until most turn golden brown; stir occasionally. In food processor, blend all ingredients into a relatively smooth paste. Serve on pasta, crusty bread, "faux pasta" (see earlier recipe), roasted vegetables, eggs, etc. Stores well in refrigerator for 2-3 days.