TAHINI TREAT

     After spending the last two weeks eating this awesome treat everyday (and sometimes two and three times a day) I've decided it is finally time to share the recipe with you. I'm warning you though, it is so good, and apparently very addictive. This should really come as no surprise to me though as I do recall being quite addicted to this yummy halvah I use to buy at the health food store years ago. I used to eat that stuff like it was going out of style too. I must have a thing for tahini. Luckily tahini is quite nutritious - for example it is a very good source of fibre, protein, vitamins and minerals including iron, magnesium, phosphorus, potassium, copper and manganese. It's good for your heart, it boosts nutrient absorption, it helps you burn fat, it fights cancer - it's a super food! But most importantly it tastes delicious and perfectly binds the fruit, raisins and hemp seeds together - making it spoonable and crazy yum.

TAHINI TREAT

1 apple, diced

1 banana, peeled and chopped

2 Tbsp raisins

3- Tbsp hemp nuts

about 3-4 Tbsp tahini

Method: Combine all ingredients and enjoy with a spoon.

SUPER SIMPLE SUPPER

I love it when I am kind of stressing about what to make for supper, and then end up making something so yum it kind of blows me away.  Tonight was one of those nights.  Plan A was to make Braised Short Ribs, but that idea was short lived because I didn't have any red wine in the house (how could I when I live with a wino?) and didn't feel like making it without.  So at the last moment I thought, hey, why don't I make something with that can of black beans I have sitting in the cupboard?  And so I did, and it was good.  Even better served with garlic cheese bread.  I can still taste the garlic and I've brushed my teeth.

BLACK BEAN SALAD

1 can organic black beans (I like Eden Organic, they use BPA free cans)

1 organic red pepper, diced

1/2 bunch organic parsley, minced (about 1/4 cup when all is said and done)

1 organic tomato, diced

1 small organic cucumber, diced

Dressing:

1/4-1/3 cup organic e.v olive oil

1-2 Tbsp organic tamari

2 tsp umbeboshi vinegar

3 Tbsp organic balsamic vinegar

2 tsp local honey

1 clove organic garlic, minced

juice of half an organic lemon

Method:  Whisk the dressing ingredients together in a bowl.

Combine all the other ingredients in a large bowl, drizzle with dressing and serve.  It also tastes great if you let it sit for a bit.

We've been snacking on some pretty tasty Zucchini Parmesan Loaf.  It's a nice alternative to your typical sweet zucchini bread.  At snack time today we enjoyed some toasted with melted swiss cheese. Yum.

I kind of overdid the snack time today and also served apples which we dipped in honey.  We were so full we barely ate lunch.  

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The dinner I missed

Last night I was not at home.  I teach yoga every Thursday evening in Seaforth and so last night Scott was on his own for deciding what he wanted to eat.  I arrived home to the most amazing smelling concoction, and luckily some leftovers.  Left to his own devices Scott decided to make salmon melts.  It is like a tuna melt, only he used canned salmon. We were out of mayonaise so he decided to use some hummus.  I had also left some foccacia on the counter which I had picked up from Dobbit Bakehouse in Musquodoboit Harbour.  I think he mixed in some cherry tomatoes from the garden, sprinkled some dried oregano and cheddar cheese on it and baked it in the oven.  Magnificent!  I should let him cook more often!  No pictures though, I ate it before I had a chance...