In case you haven’t heard, everything everywhere is all about the seeds, and these black sesame seeds are at the top of the hot list. Seeds add texture and appeal to baked goods, and they are pretty darn good for us, too.
These cookies have sesame paste (aka tahini) on the inside and black sesame on the outside. Continue reading
This month’s Recipe ReDux challenge is all about chocolate matches:
Does your chocolate need a friend? What is your favorite chocolate match? Show us your favorite healthy chocolate combo recipe.
(See December’s Recipe ReDux post here. See January’s Recipe ReDux post here.)
My chocolate match for the month is cocoa and tahini! With a few Mediterranean-inspired fruit ingredients (dates and figs), because I am trying to channel warm vibes over here in my cold New York City apartment. Continue reading
I made hummus this weekend. Classic chickpea-tahini-lemon-garlic hummus. I even went so far as to soak dried chickpeas the night before and I took the outer skins off the chickpeas before blending. All of those extra little steps lead me to the most sublime, or as Deb Perelman says, ethereally smooth, hummus. Continue reading
On Tuesday I picked up my first ever Community Supported Agriculture (CSA) box of produce from Corbin Hill Farm. Corbin Hill picks the produce based on what is in season, and all of the produce is grown in New York State using sustainable farming methods. There are options to add “extras” to the order, such as dairy, eggs, meat, bread, beans or extra fruit.
In my January box of produce, I received apples, butternut squash, cabbage, beets, potatoes, sweet potatoes, onions, shallots, sprouts, arugula and an enormous Macomber turnip.
While I like to go to the markets and pick out my own fruits and vegetables, I thought the CSA box would be a nice mini kitchen challenge.
First up: butternut squash. Continue reading
A quick snack for my over-worked brain.
A variation on the Yogurt Tahini Sauce from my last post. Just add pumpkin puree. This is definitely becoming my new ‘hummus’ (I usually eat A LOT of hummus, and even though there are no garbanzo beans in this recipe, it is still a nice change…).
Tear up some bread (I found a great rosemary bread at my farmer’s market) or serve with crackers or veggies.
A little dash of paprika on top makes everything pop.
This dip is accompanying me to a pot luck this weekend. I am also going to make it next week with the group of vivacious ladies and gents. at the senior center where I conduct nutrition lessons. So easy, requires no cooking, and you get all the goodness and nutrition of yogurt, sesame, pumpkin, garlic, and lemon. Hurrah!
1/3 cup tahini paste
2/3 cup plain yogurt
1/3 cup pumpkin puree
1 garlic clove, minced
2 tablespoons lemon juice
1/2 teaspoon salt
paprika, for dusting on top
Whisk all ingredients together in a bowl. Taste and adjust seasonings.
Figsinmybelly 