I’m venturing into super healthy food this week. So today I decided to make my own tahini! I had no recipe, but took three cups of sesame seeds and one cup of extra virgin Greek olive oil, blended it in the food processor and there it was. My homemade tahini. I added a pinch of honey, as it tends to go to the bitter side of things and then I wondered, what do with it?
I found buckwheat in my cupboard and decided to have it for lunch with the tahini added as extra flavour on top. So I made my buckwheat with coriander, ginger, spring onions, spinach and added some herbs and spices and olive oil with lemon juice towards the end. A few thick drops of tahini over it and I had a warm buckwheat dish which is great on its own, or served as a side. I added some pine nuts and cardamom on top as well and was fairly surprised at how filling, delicious and nutritious this easy to make dish is.
Most of all, this is a dairy and gluten free dish, great for vegans as well!
Afterwards, I diced some kiwi and put it in a small ramekin dressed in tahini and some nuts and seeds and lemon juice and put in the freezer to cool, for a quick small late afternoon snack.
My next Greek Cookery Class is on 1 July where we do the more traditional Greek dishes. For more details and info on booking for the class and also for pictures from our previous classes please visit: http://www.facebook.com/event.php?eid=123712634334991&ref=mf
©E Sotiriadou 2010