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Recipe of the week 11 - 01 - 2001

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Tahini Dip

Put 1 cup sesame paste in a blender, add cup water, cup chopped parsley, 1 clove crushed garlic, juice of 1 lemon, and salt to taste. Blend till smooth. Serve with, easy to hold, slices of tomatoes, carrots, celery, cucumbers, mushrooms, red/green peppers & raw cauliflower fleurettes, as a dip OR, add a bit more water to thin and use as a sauce or salad dressing.


Honey & Sesame seed Milk

1/3 cup raw cashew nuts, 1 tablespoon flax seeds (linseeds), 1 tablespoons tahini (concentrated) 3 tablespoons light honey, 2 tsp vanilla extract, 3 cup almost boiling water. Grind the seeds in a coffee mill till fine, transfer to your blender. Add the water and blend till smooth and frothy. Strain through a fine mesh strainer. Can be refrigerated for up to 72 hours.

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