BY ANGEL MUNRO
Our household is big on sauce and condiments. One of my life long go
to sauces is tahini. You can make a tahini sauce/dressing in a matter of
minutes, it’s delicious and full of health benefits.
Sesame seeds are high in most B vitamins, high in protein, vitamin E
and are one of the best sources of calcium just to name a few. They’re
easily digestible and aid skin and muscle tone.
TIPS
Tahini is really versatile and can go with lots of different types of dishes depending on what you add to it.
It’s so easy, you put everything in a bowl and stir with a fork.
It’s really thick and whenever you make a sauce or a dressing you need to add water, how much water you add will determine the consistency.
Add the ingredients together and then slowly add the water till you get the consistency you like.
About a tablespoon or so of tahini will make enough sauce for one person.
If you’re unsure of quantities add the seasoning last and taste as you go till it’s to your liking.
If you add yogurt to tahini it makes it super creamy.
Black tahini is delicious and has an even higher nutritional content than white tahini. Unfortunately it makes grey tahini sauce…not so appealing. Stick to white tahini when making sauces and dressings.
You can find tahini at health food shops, in the health food isle at the supermarket and at Middle Eastern grocers.
A FEW OF MY FAVOURITE TAHINI SAUCE COMBINATIONS
Tahini
Yogurt
Fresh mint
Lemon juice
Water
Garlic
Salt
Pomegranate molasses (optional)
Good with – fresh salads, roasted vegetable salads and grain salads, on toast, in wraps etc.
Tahini
Maple syrup
Water
Yogurt
Good with – fruit & fruit salads.
Tahini
Miso
Maple syrup, honey or coconut syrup
Lemon juice
Water
Good with – Asian inspired salads, brown rice with veggies, salad and tofu.
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AVOCADO- FAN FOR LIFE
BY ANGEL MUNRO
You know when people ask you questions like “What would you have for your last meal?” or “What would you eat if you had only one thing to choose from for the rest of your life?” My answer always involves avocado, always. I eat it nearly every day, availability permitting. I enjoy it for breakfast lunch or dinner and have even made delicious desserts using it. When I was little one of my favorite ways that my mother would give it to me was as a snack, cut in half and scored with tamari on it. I now give this to my daughter and I often enjoy a more grown up version of that with lemon juice, hemp seeds, salt, pepper, chilli and dukkah. So luckily for me my beloved food is a powerhouse of nutrients, housing over 20 of them. Included are vitamins A,B,C,E & K, copper, iron, potassium, protein, fiber, phytochemicals and essential fats. A true super food, yay!
AVOCADO & PEA DIP
This dip is fast, delicious and creamy. Tick, tick, tick!
I had been making a fairly similar dip sans the avocado for years but when I came across a recipe with the addition of avocado I quickly adjusted my old favorite.
If you can’t get a hold of fresh peas, frozen organic ones will do just fine.
This dip is best eaten as soon as you make it.
INGREDIENTS
1 cup of shelled peas
1 avocado
½ small garlic clove
Juice of ½ or 1 lemon to taste
A handful of fresh mint and dill
A pinch of good quality sea salt
A good lug of olive oil
DIRECTIONS
Blanch peas in boiling water for thirty seconds, drain & rinse.
Put the peas in the blender with all of the ingredients apart from the avocado and herbs. Blend for 30 seconds.
In a bowl mash the avocado with a fork then add the pea mixture and herbs.
Check the seasoning and top with a little bit of olive oil.
Serve it with raw veggies, organic corn chips or sourdough or sprouted toast.
Article from
http://www.petshopgirlsshop.com/
EDIBLE FLOWERS AND WHERE TO FIND THEM
BY ANGEL MUNRO
Angel Munro AKA. The Vegetarian makes the most beautiful food, is studying nutrition and writes incredible recipes. She shows us where to find and how to use preeeeettty little edible flowers.
My favorite thing to do is to cook for family and friends. The experience doesn’t stop with the food. To me, dining should be multi dimensional. Music, flowers, candles and incense are all part of the ritual. Making the food look pretty is the most important part of this and one of my all time favorite ways to do this is to add flowers to food. People are always extra impressed by this, not only do they look amazing, they add flavor & they have varying health benefits and nutrients (depending on the flowers) such as phytochemicals, antioxidants, vitamins, minerals etc.
Make sure that the flowers are foraged, flowers bought from florists will have many pesticides. You don’t have a garden? Don’t worry you can find edible flowers in abundance by walking around your neighborhood. You can also grow some edible flowers on your windowsill. The best flowers to do this with just so happen to be my favorite flowers to eat, Pansies. Pansies come in a huge range of colors, they are inexpensive and they’re in season now and readily available at your local nursery.
Add them to:
Salads: fruit or vegetable.
Breakfast: porridge, muesli or quinoa with fruit and yogurt.
Cakes: Flowers make the best cake decoration ever, hands down!
Edible flowers: Pansies, violets, garden roses, chamomile flowers, snow pea flowers, lavender, geranium, borage flowers, marigolds, calendula and dandelion flowers
Article from
http://www.petshopgirlsshop.com/
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