Middle Eastern Raw Tahini Salad Dip
Raw Tahini Salad Dip Recipe
Copyright Š 2011
RawFoodHealthWatch.com
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Raw Tahini Salad Dip Recipe
Copyright © 2011
RawFoodHealthWatch.com
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Raw Tahini Salad Dip Recipe
Copyright Š 2011
RawFoodHealthWatch.com
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Middle Eastern Raw Tahini Salad Dip Tahini is a very nourishing Middle Eastern kitchen staple - and is great for individuals that push to stick to a raw food regimen. Manufactured from sesame seeds, tahini is a good supply of calcium, complete protein, vitamin B (for your brain) and E (for your skin cells), and is an exceptional resource of healthy fats. Sesame seeds are an excellent supply of the amino acid Methionine, that is a critical contributor to liver detoxification and assists in the absorption of numerous other amino acids. Although the calorie content of tahini is to some extent elevated due to the richness of fatty acids in the sesame seeds, the great news is that the great extent of oils in tahini are unsaturated rather than saturated. In this specific appetizing Middle Eastern dip, you'll additionally enjoy the benefits of additional elements like garlic (outstanding for your immune system), lemon (vitamin C), soya yogurt (some additional protein), and extra virgin olive oil (yet an extra source of vitamin E to keep your skin in good shape). The spices found in this recipe additionally provide it a very unique Middle Eastern taste - especially the powdered cumin, that also serves as a great tonifier for a sore tummy or irritable bowel syndrome. The good point about this salad dressing is how it may be applied as a spread (on sun-dried biscuits for instance) or as a spread for carrot sticks and celery -it stays fresh for around 12 days in sealed container in the refrigerator. If you want to try something new, it is possible to additionally mix with chopped yellow or red peppers, finely cut eggplant flesh, or chopped parsley or dill. And it will take only minutes to make. Ingredients: • • • • • • • •
250g tahini 2 tbs balsamic vinegar 1/3 cup water 1 lemon, squeezed 4 cloves garlic, crushed 150g plain soya yogurt (or extra 1/2 cup of water) 1/2 tsp sea salt 1/2 tsp ground pepper
Raw Tahini Salad Dip Recipe
Copyright © 2011
RawFoodHealthWatch.com
• • • •
1/2 tsp cumin powder hot Tabasco sauce (few drops) olive oil (a drizzle) parsley stems (garnish)
Directions: 1. In a medium bowl, combine tahini, water (gradually), vinegar, and lemon juice. Stir in slowly until texture is smooth. 2. Add crushed garlic cloves and stir in well. Leave for 10 minutes until flavor seeps in. 3. Stir in pepper, cumin powder, and salt. 4. Add soya yogurt, and stir (soya yogurt in this recipe is optional - it can be substituted with an extra 1/2 cup of water in step 1). 5. Carefully add a few drops of hot Tabasco sauce (regular chili sauce will also do). Stir well until red color is blended. 6. Drizzle with olive oil, and add some parsley stems to garnish. Serve chilled. Want to use this recipe on your website, newsletter, ezine or other publication? Feel free, but be sure to include the following notation: Recipe and photos by Magda Elsehrawi for http://rawfoodhealthwatch.com/. Like with any other dietary change, please check with your doctor before making any drastic changes to your diet.
Raw Tahini Salad Dip Recipe
Copyright © 2011
RawFoodHealthWatch.com
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Raw Tahini Salad Dip Recipe
Copyright Š 2011
RawFoodHealthWatch.com