• 4 tablespoons tahini
• 2 tablespoons minced ginger
• 2 tablespoons tamari
• 2 tablespoons lemon juice
• 2 tablespoons honey
• 1 garlic clove, crushed
• 1 teaspoon sea salt
• 2 tablespoons water
Blend all the ingredients together until smooth.
Shelf life: 2 days in the fridge (stir again before serving).
Author: Mickey Davis, Chef Educator
My enthusiasm for sustainable food systems and nutrition education has taken me from Northern California to Brooklyn, NY to Greensboro, NC and many other places in between! I love to interact with people of all ages, backgrounds and cultures, and I get to do this each week in the ESY kitchen. I have degrees in nutrition and public health from UC Berkeley and UNC Chapel Hill, and I am a proud Registered Dietitian. Outside of work, I’m an avid distance runner and I love to explore new places with my own two feet. Contact me at mdavis@gcmuseum.com.
