Tahini Matcha Latte

When I heard I could have tahini on my SIBO healing protocol, I let out an audible sign of relief.

I won’t go into the details of the protocol here but let’s just say it’s VERY specific. My list of “no” foods is much longer than my list of “yes” foods, and that no list includes some of my favorite healthy items like chocolate, sweet potatoes and nut butter.

But TAHINI is a yes so you better believe I’ve been getting creative with this sesame spread, starting with my morning matcha.

I think I actually prefer this version of matcha to my tried and true matcha latte (made creamy with coconut milk or coconut butter). The tahini adds a distinct flavor that I love!

Side note: The flavor and texture of tahini, like many nut and seed butters, differs greatly across brands. Here are a few of my favorites: Soom Foods, Trader Joe’s, 365 Brand and Seed + Mill.

Tahini Matcha Latte - Emily Nachazel.JPG

Tahini Matcha Latte


  • 1 tsp tahini

  • 1 tsp coconut oil

  • 1 tsp matcha (my favorite brand is Matchaful)

  • 1 scoop collagen peptides

  • Sprinkle of cinnamon

  • 1/2 tsp vanilla

  • Pinch sea salt

  • Optional: 1 pitted date or honey for sweetness (omit if you’re on a SIBO or low FODMAP plan)


  1. Blend all ingredients with 1 1/2 - 2 cups hot (not boiled) water in your high speed blender until frothy! Enjoy!

Miso Sesame Sweet Potato Salad

This recipe was inspired by a side dish served at Teaism in DC. Teaism is a cozy tea house around the corner from the yoga studio where I did my 200-hr yoga teacher training back in 2013. I remember during breaks we would drop in for bubble tea, salty oat cookies, and these incredible miso glazed sweet potatoes.

What's miso you ask? Miso is a paste made from fermented soybeans and barley or rice malt. It's super salty, and adds a unique "umami" taste to any dish (a flavor that most standard American diets lack). And since it is fermented, it's super good for your gut health (it contains those good-for-you probiotics you hear all the yogurt companies talk about).

Upon leaving DC, I knew I had to recreate the recipe myself. Lucky enough, I found a similar recipe online so I simply had to "upgrade" it - swapping coconut oil for canola, and medjool dates for sugar.  Be warned - the miso-sesame dressing is seriously addicting. But don't worry! The recipe below makes MORE than enough dressing, so you can safely pour it on anything and everything. ENJOY!

Miso Sesame Sweet Potato Salad // vegan, gluten free, soy free, refined sugar free

    ⁃    1 lb sweet potatoes (I have also made with butternut squash)
    ⁃    Coconut oil (for roasting)
    ⁃    1/3 cup miso (yellow or white)
    ⁃    2/3 cup tahini
    ⁃    1/4 cup mirin
    ⁃    1 cup water
    ⁃    3 medjool dates
    ⁃    Sesame seeds (optional, for garnish)
    ⁃    Arugula (optional, although I think it pairs nicely with the sweetness of the potato)


1. Roast your sweet potatoes: Preheat over to 425. Cube sweet potatoes (or squash), toss with coconut oil, and roast until beginning to soften (about 30 minutes)
2. Make the dressing: add all remaining ingredients to high speed blender and blend until smooth and well combined.**
3. Assemble: Let sweet potatoes cool and then generously drizzle with miso sesame dressing. Serve over a bed of greens and sprinkle with sesame seeds if desired.

**Note: This will make MUCH more dressing than you need for the potatoes. Trust me, you will not be upset about it - this dressing is addicting and you will find yourself wanting to put it on everything, not to mention eat it with a spoon.