It’s all about that Prep
If you want to eat well, you have to meal prep. One of the most basic meal components to prep is your salad dressing. It’s sooo quick to make, and sooo much better than the store-bought stuff. If you’ve been known to buy salad greens, only to let them languish until you have to scoop them out of the veggie drawer, meal prepping a dressing could be the key to a major dietary turn around. This dressing is so versatile, you can even use it as a stir-fry sauce, or dip veggies in it for a quick snack.
Prep Means Eating More Salad
Even if you don’t get the whole meal prep plan going (as explained in my latest book, Vegan Meal Prep) you can take this one powerful step. Just make a dressing and buy some salad greens. Pre-washed salads may be the most convenient veggie at the store, when you have a great dressing. Once you make the dressing and set your intention to eat that salad, you’ll make it happen.
More Versatile than Vinaigrette
This one is a good dressing to have on hand, because you can drizzle it over beautiful greens like these, or serve it warm, over vegetables, tofu, or whatever needs a little sauce. Frozen veggie gyoza or springrolls would be a real treat, with this as a dipping sauce. Make a grain bowl, topped with shredded kale and beans, and drizzle with this dressing. Or chop whatever veggies are hanging out in the veggie drawer, stir fry or steam them, and sauce with your sesame turmeric dressing prep.
Take Your Dressing to Work Day
Once you have your sesame dressing, just store it in a jar, or you can portion it into smaller containers to pack with salads to take to work. As always, your homemade meal prep is going to be better than the options at most workplaces. It’s certainly cheaper.
Make a salad dressing this week, and see if it doesn’t change your eating habits for the better. Meal prep does that. Make a habit of it, and you could change the way you eat in a powerful way.
That’s what Meal Prep is all about!
Sesame Turmeric Dressing for the Week
- 2 tablespoons rice vinegar
- 6 tablespoons water
- 2 cloves garlic pressed
- 1 inch fresh ginger peeled and sliced
- 6 tablespoons tahini
- 1 tablespoon tamari
- 1 tablespoon brown rice miso
- 1 tablespoon sucanat or coconut sugar
- 1/2 teaspoon ground turmeric
- In a blender, place the water, rice vinegar, garlic, ginger, tahini, miso, brown sugar, and turmeric, and process until smooth. Scrape down and blend again as many times as needed with your blender.
- Scrape into a 2 cup jar or storage container. Chill until needed. Keeps for a week.