Just Pure Tahini

This past February I attended a presentation about tahini by Dana Harary, a founder of SoCo Artisanal Tahini, and Doug Katz, a local celebrity chef. We learned about Dana’s longstanding search for the most flavorful tahini on the planet, about the nutritional profile of tahini, and about SoCo’s commitment to positive change and collaboration. SoCo, short for Seeds of Collaboration, is a supporter of Middle East Entrepreneurs of Tomorrow (MEET), a nonprofit that connects young Israeli and Palestinian students. 

Tahini is a satisfying and nutritious food made entirely and solely of sesame seeds. It is vegan and gluten-free. I learned that its fatty acid profile is similar to that of peanut butter. And, like most other nourishing high-fat foods (e.g., nut butters, olive oil), it is quite filling. Doug prepared a number of recipes for us to try, and they were all delicious. We learned that tahini is best kept at room temperature, and that once opened it may be kept at room temperature for up to 6 months. So I won’t be refrigerating mine anymore.

Finally, we went home with samples — tahini with dates, tahini with pesto, pure tahini — that I shared with my family, all of whom enjoyed them as much as I did. And I was sold. 

You may enjoy checking out eatsoco.com, where you can find literally dozens and dozens of recipes, including this simple, genius one: mix tahini with an equal amount of pickle juice and stir until smooth to make a sublime salad dressing or veggie dip. To make it thicker, use less pickle juice. To make it thinner, use more. That’s all.

Tahini has traditionally been used much less extensively in the U.S. than throughout the Middle East, where it is eaten with abandon and drizzled over or mixed with absolutely everything you can think of, including toast, crackers, roasted veggies, hummus, tofu, pasta, apples, muffins, rice, salads, grain bowls, ice cream, and yogurt; or used as a dip for breads, spring rolls, fresh veggies, and more.

I like drizzling it over sweet potato.


YOUR HEALTHY PLATE: Strawberry-Pecan Spring Salad

A quintessential springtime salad. Tiny sweet strawberries bursting in your mouth? Soft, gently flavorful leaves of spinach, fresh from the ground. A bit of bite from the onion and satisfying give from the pecans. And, finally, an inspired sweet and sour dressing filled with fresh fruit flavors.

  • 1 lb. very cold baby spinach
  • 2 c. fresh strawberries, sliced if larger than ½ inch in diameter
  • 1/2 c. red onion, sliced as thinly as possible
  • 1/2 c. raw pecans, chopped coarsely

Dressing:

  • 1 c. fresh strawberries
  • approx 1/4 c. fresh orange juice (from ~2 sweet oranges)
  • 4 small dates
  • 2 tsp. apple cider vinegar
  • 1 tsp. extra virgin olive oil
  • 1 tsp. chia seeds

1. Wash spinach well, dry leaves, and place in large bowl in refrigerator.

2. Place red onion slices in a bowl of water, and allow to soak 10-15 minutes. Remove, pat dry, and set aside.

3. Place dressing ingredients in a blender, spin on high until completely liquefied, and set aside 5 min. to allow flavors to blend.

4. Remove spinach from refrigerator, toss thoroughly with dressing, and arrange on 2-4 plates (2 plates for dinner salads, 4 plates for starters).

5. Arrange strawberries and pecans over top of spinach, sprinkle with red onion, and serve immediately.

Bon appétit!

Thank you, lowfatveganchef.com, for a prior version of this recipe.

 

 


YOUR HEALTHY PLATE: Incredible Almond Butter-Ginger Sauce

It is my pleasure to share, once again, this incredibly delicious sauce. I posted it once before, over 10 years ago, but a half-empty container of almond butter on my countertop, along with a huge chunk of fresh ginger, sent me on a search for the recipe. Now that I’ve found it, I am thrilled to share it with all of you!  Continue reading


YOUR HEALTHY PLATE: Two Kale Salads

This past Monday we had bookclub at my house, and it was really nice. We read Homegoing, by Yaa Gyasi, and ate a whole bunch of delicious things, including a fantastic sweet potato soup (from Amy Chaplin’s Whole Food Cooking Every Day), rainbow carrots and baba ganoush from the West Side market, and Lynne’s fantastic kale salad, which she throws together with tahini dressing and a homemade mix of spiced almonds, sunflower seeds, and pumpkin seeds. One of these days I’ll have to get the recipe, but I can already see her laughing and tossing back her head as she says, oh I don’t know, I just toss it all together! So, at least for now, your guess is as good as mine.

Continue reading


YOUR HEALTHY PLATE: Bob’s Red Mill Quinoa Salad

You may or may not have heard, but last month, on February 10th, Bob Moore, a founder of Bob’s Red Mill Natural Foods, passed away at the age of 94. And I felt the need to write a post about this man who made such a remarkable difference in our food supply. Continue reading


A Greens Perspective on Nutrition

Have you ever noticed that a great many different cuisines incorporate dishes that pair some type of green leafy ingredient with some type of fat-rich ingredient? In the Mediterrean it might be simply green leafy lettuce and olive oil, parsley salad with tahini dressing, or sauteed greens + pignola (pine) nuts, not to mention pesto itself (basil + pignolas, traditionally). In Northern or Eastern Europe you might find cabbage and mayonnaise (cole slaw), or spinach with bacon dressing. In the far East it might be deep-sea fatty fish and seaweed (sushi). If you take the time to look, you will find green leaves combined with fats over and over again in cuisines the world over. 

This cannot be a coincidence. I am going to predict that someday we will discover that eating greens with fat increases the availability, perhaps by gut absorption, of certain nutrients in the greens. Or maybe the fats. Or maybe both. Continue reading


YOUR HEALTHY PLATE: Greens-and-Grains Winter Salad

I love eating food in season, and many of the ingredients for this recipe have winter written all over them. Leftover nuts and dried fruit from the holidays. Quinoa, a staple in the cabinet. Some fall apples and a few leftover stalks of celery in the fridge. And a sweet memory of the large box of oranges sent every year to my parents by friends who used to spend their winters in Florida. Continue reading


Commercial Salad Dressings Are Not What You Think

Many, if not most, commercial salad dressings drown your fresh, delicious, nourishing vegetables in water and corn syrup. These products are not food, and they do not nourish you. Instead, they waste your money, and they markedly reduce the nutritional value of your salad. A while back I decided to stop at the supermarket to check the ingredient lists on four popular salad dressing brands. I think you will be very interested in what I discovered. Continue reading


YOUR HEALTHY PLATE: Buddha Bowl

Here’s a really delicious, really simple, really elegant way to be kind to yourself when you’ve had a long day and there are little bits of this and that in the fridge. Seems like there are a lot of days like this lately — which makes it extra important to find easy ways to nourish yourself. The important things to remember here are, first, that you can make this a hundred times and you will never get tired of it because it will never be the same twice, and, second, that steps 5 and 6 are as important as the earlier steps for satisfying both your brain and your appetite. Continue reading


YOUR HEALTHY PLATE: Green Herb Sauce

Here’s something you can make that will elevate absolutely everything from just good enough to supremely good enough. Spoon it onto your eggs (whether fried, scrambled, poached, or boiled), spread it around on toast, or drizzle some on your salad, pasta, cheese, tofu, chicken or salmon. Or you can eat it straight from the spoon. Basically, anything goes, and it will stay fresh in your refrigerator for a few days at least. If you don’t feel like grating a lemon, don’t worry about it. If you have a different kind of hot pepper, fine. It will still be delicious. I’m trying to keep this easy. Continue reading