Anahata Healing Arts

Holistic Nutrition for Mind, Body, Spirit


“Let’s Get Saucy”

Easy green chutneys and dressing to enhance flavor, health, and vitality with ease and grace.


Tahini GreenGoddess Dressing:

½ c  sesame tahini (roasted or raw sesame tahini as preferred)

½ c-1c water (depending on desired thickness (I often add extra herbs so use a bit extra water as well)

2-3 T apple cider vinegar

5-6 T fresh lemon juice

2T Braggs amino acids

2T + of fresh parsley

1 clove of fresh garlic



Blend all ingredients completely in Vitamix or hand chop finely herbs and garlic and blend all ingredients by hand, mixing the oil, tahini, and other liquids fully and then incorporating the herbs  and garlic. Use fresh on eggs, salads, vegetables, chicken, and more, for up to two-three days to enjoy the many benefits of this delicious dressing. If you don’t want to use soy products like bragg’s, you can add salt to taste. I often put quite a bit more parsley than the recipe calls for.


“Warm, cool, stimulating, or sedating, plants with aromatic qualities consistently increase HRV*, enhancing the adjustments the heart muscle makes to the frequency of its beats. When exposed to any herb from a wide range of aromatics, people experience physiological changes very similar to those experienced by runners, meditators, and music lovers…and increase(d)…capacity to adapt to stress and change.”

*”Having poor variability in your pulse is a warning sign for high blood pressure, heart disease, and heart attack. This seems connected to the level of activity in the vagus nerve, a key messaging bundle for our autonomic nervous system, the relay for many of our ‘gut feelings’.”

~The Wild Medicine Solution by Guido Mase


In addition to the information above, parsley has been shown to have anti-inflammatory properties and hosts of volatile oils, vitamins, flavonoids, and antioxidants. “Excessive consumption during pregnancy can have uterotonic effects.”  (Please check with your midwife or doctor about appropriate levels of consumption.) Parsley is particularly high in vitamins A, C, and K, and also includes folate and iron. Parsley is also an aromatic herb with all the relaxing, harmonizing, and stimulating qualities as mentioned above.


Garlic is categorized as an aromatic also (see quote above) and is legion for its healing properties. Medicinal and culinary uses are endless. Ayurveda does recommend against too much garlic for those with strong Pitta constitution and Pitta induced conditions. Garlic improves circulation, lowers blood pressure, and induces increased relaxation.



Tri Doshic Chutney Recipe (from Dr. Scott Blossom at

1 bunch fresh Coriander (Cilantro)

¼ c fresh lemon juice

¼ cup water

¼ cup of grated coconut

2T fresh gingerroot

1 t sea salt

1t honey (optional. I often omit the honey as it is sweet enough with the coconut to my taste)


*Blend all ingredients in Vitamix or food processor. Dr. Blossom recommends storing for up to week and using liberally. I have found it delicious on eggs, Indian spiced lentils, cumin spiced black beans, or even chicken or fish. It is an easy way to make ahead and enjoy fresh green living foods easily throughout your day and week.


According to Dr. Blossom : “This Tri-doshic recipe is excellent for use during cleanse. It is excellent for reducing excess pitta*.”

*Pitta is the fire element and relates to excess heat and inflammation, also excess anger and overloaded liver.



Cilantro also has countless benefits, including cleansing of toxic metals, it regulates blood sugar (fabulous for diabetic and pre diabetic folks), strong anti-anxiety effects (without the side effects of prescription medications), reduces LDL (‘bad’ cholesterol) and increases HDL (‘good’ cholesterol)


Ginger is another powerhouse of delicious medicine, if you have cold hands and feet, it can increase circulation to your extremities, but, if you have an overheated constitution, ginger will help you to sweat and reduce your temperature. It is a powerful anti-nausea food/herb. This sauce makes a good easy go to for folks going through chemotherapy to help regulate the system, provide vitamins and minerals, anti-anxiety, and anti-nausea all in a tasty package.



Bonus Recipe:


Mellow Miso: From “Rapid Raw: Fast Food with Heart” by Mark Johnson

½ C Olive Oil

1 Lemon, juiced

1t apple cider vinegar

2 T Mellow White Miso

1 T Ginger grated/zested

2 cloves garlic crushed and finely chopped

1 T turmeric grated or ½ T dried tumeric powder

Salt to taste

*Smash and whisk together with a fork.


Delicious on all manner of lightly steamed greens and vegetables, including but not limited to kale, dandelion, spinach, chard, broccoli, or fresh lettuces, etc. We already know many of the gifts of the different players in this dressing, but let’s add in a bit about the miso and turmeric;


Tumeric is a magical anti-inflammatory spice. It contains curcumin and coumarine. According to a randomized and controlled clinical study, Tumeric extract (curcumin) was found to be as effective if not more (when factoring in negative side effects) than Prozac in treating Major Depressive Disorder. Medically coumarin is used to help folks suffering from edema to more quickly absorb ‘edematous fluids’. In India turmeric has been used for thousands of years as a remedy for stomach and liver ailments. Tumeric can also be used to heal topically to heal sores due to its antimicrobial properties. In addition to this recipe, I love to make spiced milk with Tumeric (recipes easily found online), as well as sometimes just taking a spoonful of raw honey with as much powdered turmeric as I can stand. I am not a fan of pills in general, and as there are many taste receptors that set off cascades of healing events within the body, I recommend taking this as a food supplement, not in pill form.


Miso, a fermented soy paste, has been known also to provide protection from radiation (important with current situation in Japan), delivering high protein and vitamin content in an easily digestible form, and helping to colonize the healthy probiotic bacteria in our gut required to maintain a balanced system. I understand that due to its fermented nature, miso does not carry the same red flag as unfermented soy, which is essentially indigestible by human beings (according to the WAPF and many others) unless it is properly fermented, as has been done in cultures which traditionally consumed it, in such preparations as miso, tempeh, nato, and soy sauce.

Enjoy the recipes, use them often.





Find further information and reading in :

*The Wild Medicine Solution by Guido Mase

*Nourishing Traditions by Sally Fallon (or online at

*   (online for recipes Ayurveda, and yoga)


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