Healthy Eating

My mother who is a traditional Middle Eastern cook would not be impressed with what I have decided to use tahini for today but I love to experiment in the kitchen!

Growing up in a traditional Middle Eastern household, tahini is as common as peanut butter and jelly is to the Americans. We eat tahini for breakfast (drizzled with grape molasses) and we eat tahini in desserts (Helva).

Tahini is a sesame seed paste that is great to have in your store cupboard. Like any nut butter, it lasts for ages, tastes great on toast, whisked into a tahini and lemon dressing or baked into chocolate brownies.

The following recipe is quick and nutritious, super tasty and family friendly (kids above age 1).

But firstly, let’s talk about nutrition and sesame allergy.

Nutrition and Allergy Information

Sesame/Tahini is a great source of calcium and magnesium which support bone health.

Did you know that sesame seeds are one of the best calcium foods we can include in our diet? One heaped tbsp of tahini contains 100mg of calcium. That’s almost equivalent to 100ml of milk.

Sesame/Tahini is a great source of healthy fats. 

Contains 2 types of polyunsaturated fats which give this food anti-inflammatory property.

Sesame/Tahini is high in zinc.

Zinc supports growth and development and a healthy immune system.

 

As a passionate lover of food allergies, I must mention that sesame allergy has become more common over the past 10 years and is estimated to affect 1 in 100 people. When introducing solid foods to your baby, include common allergy-causing foods by 12 months in an age-appropriate form, such as tahini in baby cereal/purees, hummus, tahini in yogurts or desserts or tahini on toast. Studies show that early introduction of high allergen foods may reduce the chance of developing food allergy in babies.

You Need

  • Buckwheat pasta x 2 handfuls
  • 200g mushrooms
  • Fresh kale x 2 handfuls
  • Fresh rosemary stalks
  • 2 tbsp tahini
  • 1 lemon
  • 2 tbsp hot water
  • 1 garlic clove
  • Olive oil

Method

  • Heat the olive oil in a saucepan and add the mushrooms, kale, and rosemary.
  • Sauté for a while.
  • In the meanwhile cook the pasta as per instructions on the pack.
  • Add the tahini, lemon juice and hot water to a bowl and stir until you obtain a smooth consistency.
  • Add the tahini sauce to the boiled and drained pasta.
  • Then transfer the pasta to the vegetable mixture.
  • Serve hot and enjoy.

I hope you enjoy it as much as I do.

Warmly,

Nishti

Disclaimer: Not suitable for children with sesame allergy or suspected nut allergies. Ensure you consult with your doctor or dietitian first before serving this if you are unsure. I assume no liability for the use or misuse of this information.

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