This is an easy-to-make, all-purpose sauce to dress up steamed vegetables, baked potatoes, and mixed casseroles. Although it is best for Vata types, Pitta and Kapha can have moderate amounts as part of a balanced meal. This sauce adds sweet, astringent, bitter, oily, hot, and heavy aspects to a meal. Makes 11/2 cups 1 cup heavy cream 1/2 cup (8 tablespoons) sesame tahini (available at Middle Eastern or natural food stores) 1/2 teaspoon ground ginger (increase to 1 teaspoon for Kapha) 1/4 teaspoon ground cloves (optional) 1/2 teaspoon black pepper Heat the cream in a small pan over moderate heat. When fully hoi ling turn the flame to low and stir in the tahini and spices. Continue stirring until well blended. Serve warm.
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