TAHINI

For a long time I eyed this Tahini at Gordon Food Store, but didn’t buy it because of the price $14.29 seemed like a lot. Sure it’s 32 ounces, but still… Then when reading the label, I realized that it was all ground sesame seed, nothing added. Or at least I’m assuming it is since there isn’t a separate ingredient label on the container.

Made in Israel it says. I wonder if it’s one of those products made in occupied territories? I recall several years ago Britain banning sesame oil, stating that it was poisonous. I threw mine away as a result. The boycott didn’t last long, maybe a year. I’m buying the oil again, also bought the seeds – white and black and yes roasted them with good result. And I have to think that Roland wouldn’t sell something known to be poisonous.

Most people eat Tahini in a dip with pita or flatbread as dippers. The recipe on the label calls for 1 c. Tahini, 1/2 c. fresh lemon juice, 3 cloves garlic – crushed, 1 t. salt, 1/2 c. cold water. Blend and serve with fresh parsley.

Well, vegans have been eating Tahini for decades and always raved over it, so it was time for me to give it a try. I started with adding it to soup. A creamy, nutty flavor in a soup. Nice. I like it. Different for my tastes, but I’ll use it again – for something else, maybe something nobody thought of yet, pushing some culinary boundaries, always reaching to satisfy the palate, while simultaneously expanding exposure, keeping my focus on pleasure without pain. Saving the animals, one at a time or a multitude at a time. One concentration death camp after another shut down forever, never to happen again. There’s a lot of them worldwide, and we’ll get every last one.

Thank you to the Israelis who participate in this endeavor.

MY IMMUNE BOOSTER SOUP

BOOSTER SOUP SERVING






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