Tag Archives: Tahini

not one, but two carrot + nut butter soup recipes.

Hello! It is only day 2 of Spring quarter and I am already feelin’ the heat! And by heat I mean pressure, not really the temperature. Unfortunately. Hopefully, the sun will come out to play and stay put soon! I am so much happier when it is warm and sunny :). Before the weather gets hot all around the country, I wanted to post these two awesome soup recipes. Both involve carrots and nut butter and each is delicious in its own way. The tahini soup is savory with a Middle Eastern flavor flare, and the peanut butter soup is perfect for all the PB addicts out there. Be warned though, they are so good you just want to keep eating it – but they are filling.

I will post again very soon with a look at Spring quarter classes and some new purchases that I am in LOVE with!

carrot tahini soup

only one photo because the two soups… looked the same

Recipe: Makes 4 servings

from Eats Well With Others

  • 1 tbsp olive oil
  • 1 fat leek, excluding dark green area
  • 6 garlic cloves
  • 1 tsp salt
  • 1/2 tsp pepper
  • 1/2 tsp coriander
  • 1/4 tsp turmeric
  • pinch cayenne pepper
  • 1 1/2 lb carrots
  • 1 quart veg broth
  • 2 sprigs thyme
  • 1/3 cup tahini
  • fresh lemon juice, to taste

Directions – In a soup pot, over medium heat, pour in oil, then add leek and saute until translucent. about 4 minutes. Add garlic, salt, pepper, coriander, turmeric, and cayenne, and cook until garlic is fragrant, about 1 minute. Add carrots and stir to coat them with leek mixture.  Cook, stirring, for 3 minutes, then add broth, thyme, and 2 cups water.  Bring to a simmer, partly cover, and cook until carrots are tender, about 25 minutes. When carrots are tender, remove thyme branches and stir in tahini.  Using an immersion blender (or transfer to a food processor/blender), puree soup until smooth.  Return to pot and reheat if necessary.  Taste and add lemon juice.  Add salt to taste.

roasted carrot & peanut butter soup

Recipe Makes ~3 servings

adapted from Katie Did

  • 1 lb. carrots (7-8 large)
  • 1 medium white onion
  • 1 clove garlic 
  • 1 Tbsp coconut oil
  • Nutmeg, cinnamon, ginger, cayenne, salt and pepper all to taste
  • 2 cups chicken or veg broth
  • 1/2 cup coconut milk
  • 1/4th cup peanut butter, any variety 
  • fresh cilantro and chopped peanuts to garnish, if desired

Preheat oven to 400 degrees.

Peel, wash, and cut carrots into sticks. Dice onion. Toss carrots, onion, and two peeled cloves of garlic with melted coconut oil, nutmeg, cinnamon, ginger, cayenne, salt, and pepper all to taste.

Let veggies roast for 30-40 minutes until beginning to brown. Transfer to a deep pot and add chicken broth and coconut milk. Cover, reduce heat and allow to simmer for 10-15 minutes. Remove from heat and add peanut butter.

Transfer soup mixture in batches to a blender and blend until smooth.

Taste and adjust seasonings as desired!

Benefits:

Tahini * a good source of essential unsaturated fatty acids, copper, iron, calcium, fiber and B vitamins. Copper is good for treating some of the pain associated with rheumatoid arthritis due to its anti-inflammatory properties. Magnesium can help lower blood pressure and help women going through menopause maintain normal sleeping patterns.

Peanut butter * a great source of manganese, Vitamin E, tryptophan (calming!), niacin, folate, and copper! Peanuts also contain lots of healthy monounsaturated fats and antioxidants! They have been linked to a reduced risk of cardiovascular disease and have been shown to significantly lower your chances of getting colorectal cancer.

Coconut * coconut gets a bad rap because of its saturated fat content, but its fatty acids are mainly medium-chain triglycerides, not long-chain. The long-chain triglycerides are bad for our cholesterol levels, but coconut has been shown to improve cholesterol levels. Animal studies suggest that medium-chain triglycerides can increase metabolism.

Carrots * a prime source of vitamin A and antioxidants

I invented a cookie.

I have an obsession with all things vanilla bean. Vanilla bean gelato. Vanilla bean yogurt. Vanilla bean creme brulee. Cake. Oatmeal. Pudding. Vanilla bean infused buerre blanc. (Yes, I have had it, and it was too good for this Earth.)

I also have phases of being obsessed with tahini. I love how rich and savory it is! It goes extremely well on salads, veggies, eggs, oatmeal, basically anything.

One day about two weeks ago, genius slapped me in the face and screamed WHY HAVE YOU NEVER COMBINED TAHINI AND VANILLA BEAN BEFORE?

And thus, Vanilla Bean Tahini Cookies were born.

After I made these, I googled the name to see if anything came up. Nothing did.

THIS IS THE ONLY PLACE IN THE UNIVERSE YOU CAN GET THIS RECIPE!

Cookies made from whole wheat flour, tahini, and vanilla bean infused sugar and rolled in sesame seeds.

Over the last two weeks, I have made 4 batches of these cookies and basically have 2 very similar versions of the recipe. One is for a denser, more rich cookie (that I preferred) and one is for a more fluffy cookie (all the pictures). I recommend going for the more rich and dense version unless you really prefer fluffier, lighter cookies. I love them. They satisfy my sweet, savory, buttery, and nutty cravings all at once. When I gave the girls in my sorority some to try, they were a hit!

My victims:

Amanda, Sydnie, Marena, Me, Megan, Abby – Michelle, Sarah

(Hi Sydnie and Megan!)

DG approved. ;)

Recipe: Makes 8 cookies

(I am posting the denser version with the fluffy alterations in parenthesis)

Wet ingredients - 

1 tbsp butter, melted    (1/2 tbsp butter, melted)

3 tbsp tahini  (2 1/2 tbsp tahini)

1 egg

1 tsp vanilla extract

Dry ingredients - 

1/4 cup vanilla bean infused sugar + plus extra for rolling in

1/2 cup white whole wheat flour

1/8 tsp salt

no baking soda (fluffy uses 1/8 tsp baking soda)

1/4 cup sesame seeds (to roll in)

Directions – Preheat the oven to 350. Combine all the wet ingredients in a bowl and mix well. Add in the dry ingredients and mix with a spatula until well combined. Next, take out a plate and spread the sesame seeds over it. Sprinkle in some extra vanilla bean sugar and salt (if you love it like I do). Take a spoonful of dough and roll into a ball. Roll in the sesame seed/sugar/salt mixture and lightly flatten onto cookie sheet. Bake for 8 minutes (1o max). Don’t overcook!

If you don’t have vanilla sugar: scrape the seeds from half a vanilla bean into the wet ingredients and use regular sugar.

If you don’t have vanilla beans: Buy some. Or… if you must, add an extra 2 tsp of vanilla extract

How to make vanilla bean sugar:

Method 1: Take 4 vanilla beans and scrape seeds into 1 pound of sugar. Chop up the bean pods and throw into a food processor with the sugar. Let process until the vanilla bean pods are a homogenous part of the sugar. Store in an air tight container and let flavors meld for 1-2 weeks, if possible.

Method 2: Scrape seeds from 1 vanilla bean into 1-2 cups of sugar. Place the empty bean pod and sugar in a jar and let flavors meld for 1-2 weeks, if possible.

Words and photos can’t do justice. 


Benefits – HELL YES COOKIES HAVE BENEFITS:

Tahini * a good source of essential unsaturated fatty acids, copper, iron, calcium, fiber and B vitamins. Copper is good for treating some of the pain associated with rheumatoid arthritis due to its anti-inflammatory properties. Magnesium can help lower blood pressure and help women going through menopause maintain normal sleeping patterns.

Sesame seeds * have the highest content of phytosterols of all nutsPhytosterols look similar to cholesterol and are believed to lower cholesterol levels, aid in immunity and decrease the risk of some cancers!

Whole wheat flour * unlike refined flour, whole wheat flour has more B vitamins, fiber, folic acid, calcium, zinc, phosphorous, copper, and iron. Whole grains reduce your risk for diabetes and have also been linked to weight loss and maintaining a lower BMI.

Anddd a Nina photo to get you through today:

my little shoe destroyer

And a weekend photo to get you through to Friday:

Spring formal! Me, Sara, Erin, Noelle, Danielle…and sketchy couple?

(Make the cookies.)

Its only Tuesday?

Good morning! Hopefully you are doing better than I am right now. I am stressed. With a midterm today, personal issues, and a new puppy, I am not doing so well. If anyone has any advice on crate/potty training young puppies, I will gladly take it. She is also very scared. She cowers away from being pet or picked up. If you do manage to get her and lay with her, she will cuddle you for hours. Her name is Nina and she is adorable – but so much work. Now I understand why my mom never let me have a pet growing up….

This is a simple recipe but it is delicious. I find myself making it all the time when I don’t have a clue what I want, but I know I want it to taste good. It never disappoints.

Grilled chicken salad with lemon-tahini yogurt dressing


Recipe: Serves 1

The dressing –

1 tbsp tahini

1 tbsp greek yogurt

squeeze of lemon juice

1/4 tsp cumin

1/4 tsp garlic salt

1/2 tsp mustard

1 tbsp avocado (optional – I just had it!)

1 tsp Apres vin garlic infused grape seed oil (optional, but awesome)

sea salt

Directions – Mix it all other and toss with the salad (chopped romaine lettuce, avocado, tomato, grilled chicken, & cucumber).

Benefits:

Tahini * a good source of essential unsaturated fatty acids, copper, iron, calcium, fiber and B vitamins. Copper is good for treating some of the pain associated with rheumatoid arthritis due to its anti-inflammatory properties. Magnesium can help lower blood pressure and help women going through menopause maintain normal sleeping patterns. Also, seseami seeds have the highest content of phytosterols of all nutsPhytosterols look similar to cholesterol and are believed to lower cholesterol levels, aid in immunity and decrease the risk of some cancers!

Lemon * a great source of vitamin C. Lemons are also said to help balance the bodies PH and put it into a more alkaline state.