Starting with the simplicity of sesame seeds, tahini is a paste that packs a serious punch. Made from lightly roasted hulled sesame seeds that are ground into a thick, oily paste, tahini has a similar texture to peanut butter and its nutty flavour and thick, creamy texture make it suitable to use in both savoury and sweet recipes.
But perhaps just as rich as its taste are the stories behind the makers of this paste, who weave nature, history and care into their tahini for a paste that feeds much more than just your body.
A natural superfood
The health benefits of tahini come back to its origin: sesame seeds. “Sesame seeds are both gluten-free and packed with phytonutrients and antioxidants,” explains Paul Raff, the founder of Mayver’s. His family-owned, Victoria-based business creates nourishing pastes, from tahini to nut butters, that are made as close to nature as possible. “Tahini is made from 100 per cent sesame seeds, which are a rich source of calcium, antioxidants sesamol and sesamin, omega-6 and essential vitamins and minerals including zinc, potassium, magnesium, folic acid, niacin, selenium, copper and vitamins A and E,” continues Raff. The paste is also naturally high in plant-based protein, which makes it suitable for vegans and vegetarians.
Bu hikaye Eat Well dergisinin Issue #33, 2020 sayısından alınmıştır.
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Bu hikaye Eat Well dergisinin Issue #33, 2020 sayısından alınmıştır.
Start your 7-day Magzter GOLD free trial to access thousands of curated premium stories, and 9,000+ magazines and newspapers.
Already a subscriber? Giriş Yap
ARE YOU TO FU enough?
Love it or hate it, everyone has an opinion about tofu. Tofu is a very popular plant-based protein for vegans and vegetarians, but now this humble bean curd is starting to shine for meat lovers too as an alternative source of protein.
Sweet TRAYBAKES
Whether you want to feed a group of people or make a batch of treats for the week, traybaking is a no-fuss way to cook up something sweet and easy that will please everyone. Your family and friends will love you when you offer them some of our: cinnamon scrolls; fruity chocolate; espresso brownies; lemon & coconut slice; or ginger cake with brown butter frosting.
ROLL UP
When you roll food, whether in Lebanese bread, a thin pancake or whatever you choose, you can create a parcel of nutrition that is perfectly suited to your own tastes and needs. Here are some roll-up recipes that will suit every occasion including: mango, snow pea, & sprout rice paper rolls; oat crepes with coconut yoghurt & mixed berries; or beef meatball & tzatziki flatbreads.
RICE BOWL Lunches
If you are working from home, or even enjoying your weekend, and lunchtime rolls around but you have no plans for lunch, then a rice bowl is an ideal saviour.
PLANT-BASED PIES
Pies are a piece of gastronomic brilliance: a filling with a case and lid you can eat is food genius. The first pies date back to Egyptian times and there is a recipe for chicken pie that was carved into stone more than 4000 years ago. For millennia, however, the pie casing was mostly used to cook the filling, but for around 500 years or more we have been eating the pie crust too.
20 FOOD CRAVING HACKS
Decipher the deeper causes of your cravings and discover tricks to curtail them.
Eggplant (Solanum melongena L)
Eggplant is a wonderful option for vegans and vegetarians, extremely nutritious and highly versatile in the kitchen.
5 PANTRY SAVIOURS
Whether you're cooking a simple breakfast or something more exotic, here are five pantry food staples you should have on hand to cook plenty of delicious meals in the comfort of your own home.
Cucumber (Cucumis sativus)
Cucumbers are delicious fresh but they also offer plenty more options in the kitchen.
Our Chefs
Meet the chefs who bring this issue's recipes to you: Lisa Guy, Georgia Harding, Lee Holmes, Sammy Jones, Raquel Neofit, Naomi Sherman and Ames Starr.
