• Jenna Furnari, MA, CAP

The Art of Tahini Dressing

Tahini is great for balancing prana in the new mother. Prana is our body’s life force, it is the most basic component of life. To establish and preserve prana it helps to use particular foods and lifestyle tools. This recipe is one that I recommend using after the first couple of weeks following childbirth. It helps to deliver the nourishment and energy that the healing mother and new baby need. There are five different functions and movements of prana in the body. This one in particular, apana vayu, is great at keeping us grounded and centered in each moment - a perfect quality for brand new mothers.


This recipe includes the use of cumin which is a wonderful herb for a establishing the strength of digestion or agni. Ayurvedically, agni is seen as one of the core forces behind building and maintaining the greatest health within our bodies. 

We also use a little roasted garlic in this recipe! What you may not know, is that when garlic is prepared correctly it can actually maintain heat in the body. This may be helpful for the mothers that experience a lot of heat in their body just following birth. It helps to very gently cleanse or detox the body after birth, and in addition it is wonderful for helping to support lactation.

Here’s the recipe! This is best served after the first 10 days. It is a great topper on many of the recipes from the First 42 Days. You may even be surprised how often you end up using it. This sauce should be served over a warm dish, though as long as it’s sealed it is OK in the refrigerator for a couple of days.


1 Tbsp ghee

2 cloves toasted garlic

¼ tsp toasted cumin seeds

2 tbsp organic tahini (roasted)

1.5 tbsp fresh squeezed lemon juice

1⁄4 c warm water (filtered, pure)

1⁄4 c extra virgin olive oil (add slowly depending on thickness desired)

salt to taste

  1. Peel and chop garlic. Heat ghee in small sauce pan over medium-low heat and add in garlic, stirring often. Continue until golden brown. This may take about 5 minutes. Make sure it doesn’t darken too quickly. If this happens, reduce the heat.

  2. Bring a separate small sauce pan to a medium heat and then add the cumin seeds. With your hand on the handle, gently shake the pan to move the seeds around as they darken. When the earthy aroma is released after about 1 minute, remove from heat.

  3. Place all ingredients except olive oil and salt in blender and blend until smoothly combined.

  4. Pour into jar or bowl, and slowly stir in olive oil until desired consistency is reached. Add salt to taste.

© 2019 by Jenna Furnari