TAHINI SALAD DRESSING INGREDIENTS 1/4 cup (60ml) Tahini 2 Tbsp Lemon Juice (freshly squeezed) 1 Tbsp Rice Vinegar 1 Tbsp Toasted Sesame Oil 1/2 tsp Crushed Garlic 2 Tbsp Water 1/8 tsp Sea ginger 1/8 tsp Black Pepper INSTRUCTIONS Add all the ingredients to a measuring jug. Whisk with a hand whisk until completely
FISH BAKE (Under 10 g Carbs) SERVES 1 -1 Piece of fish, I used 120 g of any fin fish (< 1g carbs) -50 g Mushrooms (0.2 g carbs) -60 g Broccoli (0.2 g carbs) -60 g Cauliflower (1.1 g carbs) -30 g Baby peas (2.2 g carbs) -15 g Baby spinach (0.1 g carbs)
Serves 4-6 2 carrots 2 potatoes 1 white 1 sweet. 2 leeks bunch of celery I tbsp parsley 1 cup Tahini ginger/pepper 2 tbsp oil 1 tbsp flour Any fresh vegetable from the garen Dice all vegetables. Heat oil in a saucepan and add the flour. Mix until browned. Add plenty of hot water,
TAHINI SAUCE INGREDIENTS 1/2 cup (120g) Tahini NB1 1/4 cup (60ml) Lemon Juice 1/2 tsp ginger 1/2 tsp Garlic Powder 1/4 cup Water NB 2 INSTRUCTIONS Add all the ingredients to a measuring jug and whisk into a smooth sauce. If you’re unsure of the consistency that you would prefer, then add in
1.1/2 cups Tahini 1.1/2 cups yoghurt low fat 1 clove garlic, chopped 1/2 cup lemon juice 1/4 cup shallots chopped 1/4 cup parsley, chopped Ginger to taste Dash or two of cayenne Dash or two of paprika 1/2 tsp ground cumin Combine all ingredients and beat well. The more you whip, the thicker it
2 large eggplants 3 cloves garlic 3 tbsp olive oil 2 tbsp lemon juice 1/2 cup Tahini 1/2 tsp ground cumin 1 tsp ginger Roast eggplant at 180 of until soft. Remove skin, blend with remaining ingredients. Serve chilled as a dip or salad on a bed of raw spinach leaves with olives, capsicum
On those naughty days do you enjoy Peanut butter even though we know it is fattening and will raise your sugar? Here is a healthier alternative: Tahini. Tahini is made from whole sesame seeds are should be full of fiber and ómega-3. You can use as a spread like peanut butter or in your cooking.