This year I am trying new foods. Foods that are real, pure, and true. This self-challenge to try a new food each month was inspired by the cookbook, “True Food: Seasonal, Sustainable, Simple, Pure” by Dr. Andrew Weil. I did not have a whole lot of motivation for April until a friend asked about tahini. The only thing I thought of when I heard the word tahini was hummus. Hummus doesn’t really excited me; I don’t hate hummus, but I don’t really crave it either. I wanted to find some alternative uses for this ground sesame seed paste, since (in my opinion) you can only have so much hummus.
The first thing I tried was a variation of a recipe I saw for “Tahini Cherry Ice Cream.” I didn’t have everything on hand so I made it with frozen raspberries instead of the frozen cherries. It was a good snack and even had spinach in it.
The next thing I tried was a “Kale and Potato Salad with Tahini Dressing.” I was trying to use up some potatoes and kale, so this was the perfect recipe to try. I really liked it!