‘Ingredient Of The Week’ – Tahini.

One of my favourite ingredients. Strap yourself in for some wonderful ways to use this incredibly versatile ingredient. Perfect for the cooler months. ‘Open sesame’ – the famous phrase from the ‘Arabian Night’s’ reflects the distinguishing feature of the sesame seed pod, which bursts open when it reaches maturity. Tahini is a paste made from grinding sesame seeds. The seeds are squashed between 2 very large (about 1 ton each) sandstone wheels turning in opposite directions. Look for organic tahini of course, then you’ll know all you’re getting is the paste, nothing else. It has 20% complete protein, making it a higher protein source than most nuts. The tahini will have a lovely layer of very healthy unsaturated oil on the top, so give it a good stir before using it. Tahini is high in calcium, however the husks of the seeds contain oxalic acid, which interferes with calcium absorption, so if you’re eating it a lot then buy it hulled (with the husks off). It’s fine to include unhulled tahini as we like to keep our food ‘whole’, but not all the time, every day. Unhulled tahini is beautifully rich, so it has a stronger flavour than the hulled variety which is lighter in colour and taste. They come in a host of different colors, depending upon the variety, including white, yellow, black and red. Tahini is made out of the white or black seeds. It’s other virtues –
– the ‘sesamin’ it contains has also been found to protect the liver from oxidative damage
– rich in minerals such as phosphorus, lecithin, magnesium, potassium and iron
– it’s a good source of Methionine, which aids in liver detoxification
– it’s high in vitamin E and B
– helps to promote healthy cell growth
– prevent anemia
– helps to maintain healthy skin and muscle tone.
– it’s easy for your body to digest because of its high alkaline mineral content, which is great for assisting in weight loss #TahiniWeek #janellapurcell

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