Another autumnal dinner-sweet potato style!

sweet potato with a little olive oil and cinnamon

long grain rice and sweetcorn

pinto beans

carrot and onion nishime

tahini basil salad dressing/sauce

tahini basil dressing/sauce (from the self-healing cookbook by Kristina Turner):

3 T sesame tahini

1 T lemon juice

2 T white or chickpea miso

1/2 c water

1/4 tsp fresh basil

1 tsp olive oil

1/4 tsp shiso condiment, (or ume vinegar)

This may have been even more delicious the next day as a warm salad over organic spring greens, with some ground flaxseed and black sesame on top.