Posts Tagged ‘tahini’

This is for you, you starry eyed tahini lover!

Wednesday, May 14th, 2014

There are two types of people in this world.

 

Those who are absolutely devoted lovers of tahini ie. those who keep a jar at their bedside table for emergency cravings – YES, once a ‘hini lover, cravings are INESCAPABLE!. And those who think that tahini is quite possibly the most horrific ‘paste’ on earth. I use the word horrific because ‘utterly horrified’ is the only way to describe a tahini hater’s expression if you just so happen to mention the word in front of them. I won’t get into the traumatic experience of witnessing a tahini hater accidentally taste something with tahini in it – I’m no horror novelist!

 

Not so long ago now, through a little perseverance (no, it wasn’t love at first taste for me and ol’ mate ‘hini) I became an obsessed lover of the thick, oily, pain-in-the-ass-to-get-out-of-the-jar creamy stuff. It began with a teaspoon here and there or a dollop on my morning porridge that soon enough creepishly morphed into a full blown love affair (which I’m almost certain, rattles the heck my man). You see, until I came across the ‘hini loving lady Jess Cox(whom, might I add is an absolute food genius!) I really was limiting my use of tahini to one dish – hummus.

 

Oh, how the gates to ‘hini freedom have opened!

 

Tahini, in my world, now goes on everything, most days, multiple times a day. I hold you accountable for this, Jess

 

So if you happen to be sitting on the fence between lover or hater, here are ten super enticing health reasons why you should fully commit to ‘hini love and embrace this beautiful and rewarding relationship wholeheartedly. And if you are already on my (lover) side, check out Jess’s great recipe and make your own amazing tahini!

 

Once your convinced and you get around to making this incredibly  D-LICIOUS cauliflower salad, you will never look back and forever be mesmerised by your new love, ‘hini.

 

CAULIFLOWER WITH TAHINI DRESSING

 

Inspired by a recipe in Ottolenghi’s, Jerusalem.

 

1 head cauliflower

2 small eshalots or a about four spring onions

400ml sunflower oil

salt

2-3 tbsp tahini

2 tbsp water

juice of 1 lemon

zest of half lemon

1/2 tsp Sumac (optional)

1 tsp pomegranate molasses + extra for drizzling

handful of parsley and mint

 

Roughly chop cauliflower into medium florets and slice eshalots. Heat sunflower oil in a large saucepan. Once it has come up to heat (test by placing the handle of a wooden spoon in oil and if it bubbles, its ready) carefully place cauliflower florets into the oil. Fry in small batches until golden brown all over. Remove from oil and place in a colander or on some paper towel to drain excess oil. Salt immediately.

Prepare tahini dressing in a bowl by combining tahini, lemon juice and zest, parsley, mint, water and pomegranate molasses. Mix well until smooth and creamy. Adjust according to taste with extra lemon or salt if necessary.

Add the fried cauliflower and eshalots to the tahini dressing and gently combine until all ingredients are coated.

Serve at room temperature with an extra drizzle of pomegranate molasses on top and toasted slivered almonds or pine nuts for added crunch!

 

“Summer of Salad” Tangy Tahini Slaw

Thursday, December 5th, 2013

When deciding which of my favourite salads I would be sharing with you during this months Summer of Salad series there was no doubt in my mind that my new found obsession – cabbage + tahini would be top of the list.

 

But, lets be honest, cabbage is not the most desirable vegetable you come across at your local farmers market and is clearly not in a hurry to win any veggie beauty contests. And really, who hasn’t had a serious cabbage recipe fail that has been enough to turn you off eating it for life!

 

So, in order to give the humble cabbage a fair go in your kitchen, I take full responsibility to a) enlighten you as to why you should be eating this seriously nutritious vegetable and b) give you a simple and delicious recipe that will change your view of cabbage forever. Here it goes.

 

5 reasons why you should be eating (raw) cabbage now!

 

1. Cancer fighting goodness – this cruciferous vegetable is riddled with antioxidants, making it a super free-radical (chemicals that cause cell damage in the body) fighter!

 

2. Fibre - definitely one of the most important components of a wholesome and healthy diet. Cabbage contains heaps of fibre, both soluble and insoluble. This means that not only do you get the benefit of feeling fuller for longer as a result of slowed digestion and lowered blood sugar levels (soluble), but also ensures your bowel is toxin free by moving things along  smoothly and regularly (insoluble).

 

3. Anti-inflammatory. Yup, cabbage is packed with anti-inflammatory nutrients that assist in ridding your body from any unwanted (and sometimes unnoticed) inflammation.

 

4. Brain boosting vitamins – Found in cabbage (especially purple) is the often forgotten vitaman K. Vitamin K boosts mental function and concentration and defends against neural degenerative diseases like Alzheimers and dementia.

 

5. Keeps your blood and heart happy- Cabbage is naturally high in folate (part of the B vitamin group), it’s most necessary function being to support the your body’s production of red blood cells. Strong blood = strong heart!

 

 

TANGY TAHINI SLAW

 

1/2 small cabbage or 1/4 large – shredded

1 carrot – peeled into ribbons

1/2 red capsicum – sliced

small bunch kale – roughly chopped

2-3 heaped tbsp tahini

juice of 1 lemon

1/4 cup extra virgin olive oil (use less if you like)

pink Himalayan salt  and pepper to taste

parsely

Optional 

Toasted sunflower seeds and pepitas

handful of beans or chickpeas

 

Place cabbage, capsicum, carrot and Kale in a bowl.

To make dressing, combine olive oil, lemon juice, tahini, salt and pepper in a small bowl and whisk until well emulsified.

Pour dressing onto salad and toss well until veggies are well coated. If you can wait (I never can) allow to sit for a few minutes to soften.

Top with chopped parsley and toasted seeds or beans.