Did you know that half a cup of sesame seeds (tahini) contains three times more calcium than half a cup of whole milk? In addition to being an excellent dietary source of calcium, sesame seeds are also a good source of manganese, copper, magnesium, iron, phosphorus, vitamin B1 (thiamin), zinc, vitamin E, healthy protein, and fiber.
Ingredients:
· 4 cups fresh or frozen organic corn
· 3 cups plain almond milk
· 1 onion, minced
· 1 green onion thinly sliced
· 4 garlic cloves, minced
· 1/2 t turmeric
· 1 red pepper, minced
· 2-3 carrots, sliced
· 2 stalks celery, minced
· 2 T grapeseed oil
· 2 cooked red potatoes, diced cone #3
· 4 T tahini (sesame butter)
· 2 cups veggie broth
· 1 1/2 t sea salt
· Black pepper
METHOD
Cook potatoes- al dente in 3 qt with insert for 10 min and set aside.
Slice the fresh corn off the cob and scrape each ear with the back of a knife. This removes the creamy part of the kernels left on the cob. Frozen corn may be used but fresh is better.
Blend 2 cups of the corn in a blender with the tahini, almond milk and set aside.
In the large 7 quart pan, pre heat on medium heat for 2 mins then add oil, bell pepper, carrots, celery, onions, garlic and saute for 3-4 minutes. Add the remaining ingredients, bring to a high simmer –clicking occurs and turn down to low. Serve with minced green onion.
Make your own Tahini (Sesame Seed Paste)
Ingredients:
2 tablespoons of sesame seeds - they don't have to be unhulled
1/2 teaspoon of sesame oil
1/4 teaspoon of salt
1/4 cup of lukewarm water
1/2 teaspoon of sesame oil
1/4 teaspoon of salt
1/4 cup of lukewarm water
Directions:
Grind sesame seeds in a blender until smooth. Add sesame oil and sea salt. Then add 1/4 cup of water in a slow drizzle while blending and continue until all of the water has been added and the entire mixture is smooth. The quantities listed above make approximately half a cup of tahini. Be sure to store leftovers in an airtight container in the refrigerator
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