Cauliflower couscous with fresh herbs, dates, lime and tahini

Ingredients: 4 medium beets, cooked (roasted or boiled until tender) 1 cup walnuts 1 tablespoon cumin seeds ¼ cup tahini 1 clove garlic Juice of one lemon 1-2 tablespoon olive oil Sea salt and fresh ground pepper Method: 1. Toast walnuts in a hot pan until golden and fragrant. 2. Place walnuts in a bowl to cool and pour cumin seeds into hot pan. Move around for about 30 seconds to toast. Careful not to burn and place in a mortar pestle and ground. 3. Place walnuts in a food processor and pulse until they resemble crumbs. 4. Add the remaining ingredients and process into a smooth paste. Serve on toast, over a grain salad or spread it on your sandwich.

Ingredients: 1 kg fish, skin removed Wild spinach 2 garlic cloves, sliced 1 tablespoon preserved lemon Tahini Walnuts, broken into small pieces Cumin seed, lightly toasted Method: 1. Preheat oven to 450 degrees. 2. Bake fish (do not season). 3. Sauté spinach in a bit of olive oil, then add garlic and lemon juice. 4. Mix tahini with preserved lemon, walnuts and cumin seeds. 5. Upon removing fish from the oven, season with sea salt. 6. Serve with spinach and tahini sauce.

Ingredients: Puff pastry Tomatoes, cut in halves 5 sage leaves Salted dry olives Tahini Method: 1. Preheat oven to 450 degrees. 2. Roast tomatoes cut side up until slightly charred. 3. Lay puff pastry in a round baking tray. 4. Place tomatoes, olives and sage on puff pastry and fold pastry over tomatoes, leaving a small opening where tomatoes are exposed. 5. Cover in tahini and bake for 25 minutes at 350 degrees.

INGREDIENTS: 2 cups cored dates 1/2 cup pecans 1/2 cup almonds 4 tablespoons Al Arz Tahini Lemon zest Pinch of salt 2 tablespoons cocoa powder 1/4 cup sesame 1/2 lemon peel METHOD: Place all ingredients (except the pecan and almonds last) into a blender, and pulse until the mixture is smooth. Then add pecans and almonds, and pulse (so to leave chunks in the liquid). In a small pan, lay a pan sheet and pour the mixture into it. Put in the refrigerator for a minimum of 30 minutes before cutting into cubes. Roll the cubes in sesame seeds/cocoa powder/grind coconut to get an even coating.

Red Energy power INGREDIENTS: 2 cups frozen strawberries Half frozen banana 2 dates 1 celery stalks 2 basil leaves 1/2 cup water 3 tablespoons Al Arz Tahini 4-5 ice cubes METHOD: Place all ingredients into a blender and Pulse until smooth. NOTE: Recipe for 2 glasses

Recipe by Samyama.kitchen

Recipe by Samyama.kitchen

Ingredients: 1 1/2 cups all purpose flour 1 tsp salt 100g unsalted butter, melted 1 cup sugar 1/2 cup brown sugar 3 large eggs 1 tsp vanilla extract 1 cup tahini black sesame seeds white sesame seeds Maldon Sea Salt Method: 1, Preheat oven to 325 degrees. 2. Mix salt into flour and whisk with a fork. 3. In a mixer, cream together the butter and sugars. 4. Add in eggs one at a time, followed by tahini and vanilla extract. 5. Fold in salted flour and spread onto a brownie pan. 6. Sprinkle sesame seeds over the top. 7. Bake for 25-30 minutes.

Recipe by Samyama.kitchen