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This delicious tahini dressing by Brianna Beard has the added benefits of Astragalus, a potent Qi tonic and traditional Taoist herb. Astragalus works to support skin health, metabolism + digestion, immune response and energy levels! Make this quick dressing to adorn your crudités, salads and raw savory treats.

It is so easy to make a quick meal when you're prepared. There are a few essentials that I always have ready in my fridge. You can always find some kind of cashew cheese, a type of pumpkin seed pesto, cooked quinoa, sauerkraut, sprouts and a few salad dressings. I am never disappointed with a good tahini dressing. It could be as simple as tahini and lemon juice, but sometimes I want a bit more flavor and some medicine in my dressings. Astragalus is known as the most potent Qi Tonic in the world! This delightful root is also helpful for your skin, metabolism, immune system and energy levels! This is my new FAVORITE dressing.

Qi Infused Tahini


1/3 cup tahini

1/3 cup water

2 cloves garlic

3 tbsp. olive oil

3 tbsp. lemon juice

handful basil, dill and parsley

2 tsp. Astragalus 

1/2 tsp. sea salt 

1 green onion



Blend all of the ingredients.

I enjoyed this tasty dressing with steamed broccoli rabe, shaved radish, sliced cucumber, crushed almonds and marigold leaves.

A note from Sun Potion on Astragalus

Astragalus has been used in Traditional Chinese Medicine for centries, also known as a tonic herb for its potential to strenfthen the body. Astragalus contains antioxidants and studies continue to show it contains antiviral properties. Astragalus is also used to treat wound healing and recovery, This plant is a perennial plant, meaning it lives over two years and is mostly found in the north and east regions of China. The root of the Astragalus plant is where all the powerhouse nutrients are held and is known as the medicinal part of the plant. 

Photos: Brianna Beard

Head here to discover Brianna's Cell Regenerating Seaweed Salad with Yin Power Tahini Dressing!

Brianna Beard

My fondest memory of childhood was my first trip to Hawaii. Everything was so vibrant and fresh. The first time I tasted a mango I became obsessed with food in that form, simple and unprocessed. I’ve gone through every food phase, from vegetarian to vegan to pescatarian to completely raw. Through those experiences I have discovered I need flexibility in order to maintain balance. So my approach now is MOSTLY plant based with medicinal herbs and adaptogens infused into as many meals as possible. The food I make is an exploration of the unlimited potential of nature, preparing foods with seeds, nuts, roots, stems, pollens, algae, seaweeds, fungi, sprouts, leaves and flowers!