Tahini is one of those things that I love so much I almost wish I hadn't discovered it. High in protein and healthy fats, it is capable of doing wonders to the body, and in my opinion, nothing makes a meal or a simple salad instantly tastier than a dollop of tahini or a tahini based dressing.
I put tahini in pretty much everything. I've used it in smoothies, in baking (particularly amazing in these flapjacks), in curries, in soups, on roasted vegetables and salads, and as a base for dressings. When I first began to eat healthily I genuinely thought I'd waved goodbye to tasty food and tried to come to terms with the fact that salad, olive oil and lemon juice was about as exciting as my meals were going to get. However, having discovered alternative natural condiments such as nut butters and tahini, I actually want to eat salad more than not these days.
Tahini milk may sound like a strange concept, but if you think about it, it isn't dissimilar to nut milks, seeds milks or grain milks such as oat and rice. It can be made in more or less the same way, although i prefer to make it with pre-made natural, organic tahini rather then blending the seeds from scratch, as it just ends up creamier and smoother that way. Tahini has a bitter, nutty flavour when eaten on its own, which is why in dressings I always mix it with oils, natural sweeteners, ACV and/or citrus fruit juices. Mixed with water it makes a great dairy alternative to milk, high in protein (20% protein, in fact, making it higher in protein than most nuts) and healthy fats to contribute to energy levels and healthy skin. This milk is also a great alternative to nut milks, soya milks and grain milks, for people who have allergies to these foods but who still want to omit dairy products from their diet.
This milk works perfectly with water, but I also experimented with blending the tahini with pre-made almond milk. This makes an even more indulgent drink and turns out far creamier, and also ends up higher in protein and healthy fats due to the nut content. Experiment with the water/nut milk quantities depending on your personal tastes/allergies.
Tahini is rich in essential vitamins and minerals including vitamin E, B vitamins, magnesium, potassium and iron. It has cleansing properties and works at detoxifying the liver. It is incredibly high in calcium - making it a crucial addition to any diet that omits dairy. It helps promote healthy cellular activity and cell growth, promoting muscle growth, tone and repair, as well as healthy, glowing skin.
1/4 Cup Smooth Organic Tahini
1 Cup Almond Milk
1 Cup Water (or more milk if you prefer)
1 Teaspoon Natural Sweetener or 2 Medjool Dates - optional
Pinch of Himalayan Pink Salt
FOR THE CREAM
Handful Raw or Soaked Almonds or Cashew Nuts
1 Tablespoon Chia Seeds
1/4 Cup Water
Simply place all of the ingredients into a high speed blender and blend for 2-3 minutes. I would add the sweetener gradually after blending so that you can monitor the taste. Keep blending and keep adding until you are happy with the flavour. Pour through a sieve or a straining bag and store in an airtight container or a plastic or glass bottle.
FOR THE CREAM
You can make a single cream from the tahini milk recipe above, simply by using less water so as not to thin the mixture too much. If you'd like a thicker version, try adding the ingredients I've provided for the cream. Soak the chia seeds in the water and leave to form a gel for 10-20 minutes. Simply follow the steps above to make the tahini milk, and then add the nuts. Blend for 2-3 minutes on a high speed. Pour through a sieve or a nut straining bag, and then return to the blender (having rinsed it). Add the chia seed gel once it is completely soft (the seeds should not be at all crunchy. If they are, leave for another 10-20 minutes). Once you've added the gel, blend again on a high speed for 2 minutes and pour into an airtight container or a plastic or glass bottle. Store in the fridge before ready to serve.
+ Enjoy chilled or as a hot drink (particularly delicious with these or these)
+ Enjoy gently heated and added to hot drinks such as coffee, chicory coffee or teas
+ Enjoy as a nutritious cream to pour over desserts such as crumble and homemade gluten-free cakes
+ Add to smoothies or porridge and enjoy with gluten free granola or Qnola