Tahini is a wonder-food. A thick paste made up of ground sesame seeds, tahini is high in calcium, and B vitamins. Tahini assists in healthy cell regeneration as well as enhancing the immune system and healthy nervous system functioning. The best part is that tahini is very easy to digest so all of the goodness it offers is absorbed by your body and available to your cells within a 1/2 an hour of consuming it.
Parsley is a highly underrated vegetable. Often resigned to being a garnish, parsley belongs on the center stage. This humble little leaf has been used in herbal medicine for centuries. It is high in vitamins (including Vitamins K and A) and minerals (including iron and potassium). Parsley is low in calories but packs a huge nutritional punch.
I use green tahini on everything. I especially love it on cauliflower, or to dip pretty much anything in. Yesterday I even poured it on some leftover brown rice noodles and it was delicious!
Makes 1 1/2 cups
- tahini – 3/4 cup
- parsley – 1 cup chopped and de-stemmed
- warm water – 1/2 cup
- himalaya salt – 1/2 teaspoon full (to taste)
- lemon – little squeeze – optional
- raw honey – 1/2 teaspoon- optional
Put the tahini, water, and parsley in a high speed blender and blend until smooth.
Add salt to taste.
Add honey if it is still too bitter. I find that when I use store bought parsley I tend to use a little honey. My home-grown variety, or one from a farmer’s market, tends to be slightly sweeter so does not require the honey.
Add a little lemon if you choose to. Sometimes I do. Sometimes I don’t. Either way it is yummy.
Have a delicious recipe you’d like to share? Leave it in the comments below!
Originally posted on my website: Tapp’s Tips