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  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

Baked Fish with Tahini Sauce

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)

Tahini Soup

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

    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

Baba Ghannoj

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