by Nomi Shannon
A well-known proponent of natural health and healing, Nomi Shannon, author of the acclaimed raw food preparation and resource book, The Raw Gourmet (©1999, Alive Books), is a culinary artist and a certified Hippocrates Health Educator. As a living foods lifestyle coach, she provides counseling and consultation services for individuals and groups who wish to improve their health, one bite at a time.
Nomi Shannon
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Tahihi
In North America, sesame seeds are best known as a topping for rolls and bread, but in other parts of the world they are an important source of high quality protein and edible oil. Sesame seeds are made up of 55% oil and 45% protein. The extracted oil is known for its long shelf life, probably due to its anti-oxidant properties. Whole sesame seeds are commonly ground into a butter, called tahini, that has a consistency a bit thinner than peanut butter. Available roasted or raw, the healthiest choice would be tahini made out of raw hulled sesame seeds, with nothing added, subtracted or refined.
Interest in sesame tahini was sparked by an interesting discovery. During both World War II and the Korean war, Turkish aviators became well known for their physical and mental endurance. Upon investigation, it was discovered that tahini was an important part of their daily diet. Since then, growing interest in ethnic foods has introduced many Americans to hummus, a chick-pea-tahini spread or dip that is a staple in the mid-east, and baba-gannouj, which contains eggplant and tahini.
Rich in Lecithin, vitamin E and calcium, tahini contains all the essential amino acids, making it a high quality protein. It is easily digestible because its high alkaline mineral content neutralizes the acid end products of the protein. Because of its non-acid nature, tahini is an ideal protein source for people with weak digestive systems, invalids and young children, and can be used as a source of quick energy for active people and athletes.
Raw tahini can be purchased from several mail order sources, usually at great savings over health food store prices. Most health food stores carry only roasted sesame tahini, but if you ask them to carry raw tahini they may comply, because the same sources that manufacture the roasted tahini also make raw tahini. In the process of grinding the whole raw seeds into tahini, reputable companies keep the temperature from the friction in the grinding mechanism right around 100 ° degrees Fahrenheit, which is well below the 118 ° it takes to kill enzymes. The jars are then immediately capped with a special lid that creates a vacuum in the jar. There is no need for pasteurization, or for the manufacturer to immerse the bottled raw tahini into boiling liquids or steam. You should be getting raw tahini that really is a raw food product. (This same information also applies to raw nut butters and is based on a conversation with a manufacturer.)
Tahini is a useful food because of its healthful properties, pleasant taste and adaptability in recipes. At this point in time, it is also very economical. However, being a very labor intensive crop, as its popularity in this country increases, so probably will the price. Currently tahini is only a third of the price of almond butter. If you've never used it, now would be a good time to begin. You will be able to make many dressings, soups and main courses that take advantage of all tahini has to offer.
Recipes made with Tahini
Frozen Vanilla Bliss
This tastes very much like dairy soft serve ice cream, only better. Not only is it a great way to start your day but it also makes a healthy snack. Use more tahini if you are a bodybuilder or are trying to increase your fat, protein and calorie intake. Bodybuilders might try 1 cup of water, 4 tablespoons of tahini and 2 frozen bananas. The addition of carob or other fruit works very well in this recipe--let your imagination run wild! If you prefer a sweeter drink, add one or two soaked dates, or a bit of maple syrup.
3/4 cup water
2 tablespoons raw tahini, or more to taste
1-2 frozen bananas, cut in chunks
Dash vanilla (optional)
In blender, combine water, tahini, banana and vanilla. Blend until thick and smooth. Serve immediately. Serves 1.
Creamy Carrot Asparagus Soup
This could be called the king of soups. The fiber in the asparagus creates a delightful texture, and the tahini gives the soup a smooth quality. Do not use the woody ends of the asparagus; chop only the most tender part, about two inches from the end. (Vegetarian dogs are known to love the woody ends of the asparagus; they chew on them like a bone!)
1 cup carrot juice
1 cup coarsely chopped asparagus, or more to taste
2 heaping tablespoons raw tahini or almond butter
1 teaspoon chopped onion, or more to taste
Liquid aminos, to taste
Dulse flakes, to taste
In a blender, combine the carrot juice, asparagus, tahini, onion, liquid aminos and dulse flakes. Blend all the ingredients until smooth. Taste and adjust the seasonings. Yields approximately 1 1/2 cups. Serves 1.
Variation: Heat soup in the top of a double boiler or over very low heat until it is warm to the touch. For extra spice, stir in 1/2 teaspoon wasabi powder.
Orange Tahini Dressing
This delightful light dressing only takes a few minutes to make. Its simplicity invites variation. Try adding 1-2 teaspoons tamari, or 2 teaspoons poppy seeds and 1/4 teaspoon Chinese 5-spice powder.
2 tablespoons raw tahini
1/2 cup fresh orange juice
1 teaspoon dulse flakes
1 teaspoon grated ginger root
1/4 teaspoon cinnamon
1/8 teaspoon curry powder
Pinch sea salt
In a small bowl, place the tahini. Add the orange juice gradually, blending it with the tahini. Add the dulse, ginger, cinnamon, curry, and salt. Yields approximately 1/2 cup.
Halvah
Halvah is a candy popular in the Middle East, where it is usually made from ground sesame seeds. This is far superior to the store bought variety. For a lighter version, make this recipe with the almond pulp leftover from making almond milk. (Use the almond pulp the day you make it.)
1 1/2 cup raw almonds
1/2 cup raw tahini
3 tablespoons honey
1 teaspoon vanilla
In a food processor, place almonds and process until finely ground. Add the tahini, honey and vanilla, and process thoroughly. Press the mixture onto a plate or pan until it is 1/2" (1 cm) thick (don't worry about filling the pan, just press the mixture to the correct thickness). Chill the halvah in the refrigerator for 1 hour or more, then cut it into bite-sized pieces and roll into little balls. Yields 20-24 pieces.
Variation: Add 3 tablespoons carob to mixture.
Adapted from the new book, The Raw Gourmet, Simple Recipes for Living Well,
(1999, Alive Books) by Nomi Shannon. A full-color comprehensive recipe and
resource book, The Raw Gourmet contains recipes that bring us the tastes we
crave and the live enzymes we need to survive on this planet in this
millennium.
To order call: 888-316-4611, or email rawgourmet@aol.com.
SPECIAL! Order NOW and receive a bonus booklet called The Little Book of Raw Soups!!
Visit the Raw Gourmet website at: http://www.RawGourmet.com