This post may contain Amazon affiliate links which means that if you click on the link and make a purchase I'll earn a small commision at no added cost to you
When I followed the migraine diet, avoiding soy sauce, citrus, vinegar, and nuts seemed impossible. Almost every sauce uses at least one of these. Has anyone else had the same problem? I can eat spring rolls but not peanut sauce, raw vegetables but not store-bought hummus, veggie burgers but not ketchup or mustard. Hot sauce is out of the question too.
I finally created a sauce that’s good enough to share. Now, I’m warning you right now. It’s different. I think it will be a love it or hate it sort of thing. I blended tahini with parsley, basil, chives, honey, and chamomile tea. The honey helps to balance out the tahini, which I frequently find overpoweringly salty.
If you don’t have chamomile tea, you could definitely switch it out with another blend. I think Starbuck’s Mint Majesty would be awesome here. Just make sure you pick a caffeine-free blend that doesn’t have any citrus or “natural flavors” if you are following the migraine diet.
So far, I’ve tried this sauce on falafels and spring rolls. You can check out my falafel recipe here. I think it would also be good drizzled over pasta or a Caprese salad. Depending on the filling, you could eat this sauce with sushi – though be aware that the rice may have vinegar on it.
Let me know what you think in the comments below.
A unique herb tahini sauce that can be used for spring rolls, falafels, or anything else.
- 1/4 C Parsley
- 2 Tbs Chopped Chives
- Basil, 5 Large Leaves
- 1/4 C Tahini
- 1/2 C Chamomile Tea, Strongly Brewed
- 1 tsp Honey or other vegan sweetener
- Blend everything together in a single serving blender.
If you do not have chamomile tea, feel free to use another blend. Anything with lemon balm would probably be tasty. If you are on the migraine diet, make sure the tea is both caffeine and citrus free.