This carrot-ginger dressing has sharp undertones, is well rounded and provides a nice texture to sauteed dishes. The combination of carrots and dates provide a refreshing sweetness that I am very much drawn to. There is a perfect balance between the confident flavour of the lemon juice, the sharpness of rice vinegar and the strength of the tamari. Adding toasted sesame seeds at the end elevates the overall flavour profile and texture.
Whenever I have the option to consume vegetables raw as opposed to cooked I do. The sensitive nature of their nutrients makes these ingredients more potent and beneficial when consumed raw. Speaking of potency and raw emotions can we talk about Ellen Page's character in the film Hard Candy? She’s got such purpose.
I think Ellen Page is always well dressed. She’s usually wearing super casual attire. Think tomboy chic staples and loose fitting denim, both of which I personally cannot live without. For this post I didn’t select an image of her in her typical street wear because the colour composition of this image is more complementary with the carrot ginger dressing. And that’s what it’s all about, right?
2 medium carrots
½ cup fresh water
2 tablespoons chopped peeled ginger
2 large Medjool dates
1 tablespoon sesame seeds (toasted)
2 tablespoons rice vinegar (not seasoned)
1 teaspoon fresh lemon juice
2 teaspoons wheat free tamari
2 teaspoons sesame oil
Puree the carrot and water in a blender until smooth. Add ginger, dates, rice vinegar, lemon juice, tamari, sesame oil and teaspoon salt; pulse until smooth. Pour into a glass jar and mix in sesame seeds. Use this dressing whenever you need a fresh kick of lively flavours. Perfect on warm brown rice, lightly sauteed kale or whatever your little heart desires.