Hello lovelies and welcome to another edition of WIAW here on Kiss My Broccoli!
It seems without really trying that I dedicated this day to a certain jar of goodness, and no, this time I’m not referring to one of my beloved nut butters! I’m talking about some sesame goodness in the form of tahini!
Now I know that tahini is no secret for all us bloggers, but a year or so ago, I was like, “taha-what??”
Tahini is simply a paste made from ground sesame seeds. It’s frequently used in Middle Eastern recipes, in dips and dressings, and in hummus due to the creaminess that it lends to the overall recipe. So what’s the big deal about ground up sesame seeds, you ask?
“Tahini contains B Vitamins B1, B2, B3, B5 and B15. B vitamins play an essential part in the running of the body. They promote healthy cell growth and division, including that of red blood cells, which will help prevent anemia. They also support and increase the rate of metabolism, enhance immune and nervous system function as well as helping to maintain healthy skin and muscle tone. Recent studies have also shown that Vitamin B can help protect against one of the most deadly forms of cancer, pancreatic cancer, but only when consumed in food.” [source]
Yeah, some pretty good stuff in there and along with being a powerhouse of B vitamins, it just tastes great!
So now that we’ve had a little lesson on tahini, let’s get on to today’s eats, shall we?
7:30am: HEAB Oats ala choco-tahini
1 cup rolled oats cooked in 2 cups water with cinnamon, ginger, and turmeric. Topped with a drizzle of tahini and 1 Baker’s unsweetened chocolate square.
12:15pm: Hugh Jass salad with balsamic dressing + Matt’s white bean hummus, pita bread, and H2O
I picked up a carton of kumquats at the store when I went to buy ingredients for tonight’s dinner. Just to let you guys know, I am a complete sucker for new-to-me fruits and veggies. I can’t believe I paid $3.50 for these buggers!
As soon as I got home, I popped two of these little cuties…interesting! At first, it had the tart tanginess of a grapefruit, but then was quickly followed by an intense sweetness that left a nice aftertaste. Definitely different…I may need a few more “tastes” though before I decide whether I like them or not.
And now, for the best meal of the day:
I knew when I saw Elise’s veggie squash noodles the other day, that I would be making it for myself in the NEAR future! I’d like you to
meat meet the non-vegan version of Elise’s creation!
Roasted spaghetti squash with sautéed mushrooms (because I just HAD to have some after seeing Jessica’s post today), bell peppers, and tomatoes topped with sesame chicken and Elise’s mock cheese sauce, which I am now naming “Humfredo Sauce”
I didn’t measure anything, but the mix is similar to the recipe she posted:
- 1/4 cup hummus–I used up the last of Matt’s white bean hummus. All gone! 🙁
- 2 tablespoon nutritional yeast
- 1/8 cup unsweetened almond milk
FABULOSO! Best dinner ever! Wait, I’m sure I’ve said that before…ok, let me rephrase…best spaghetti squash dinner ever! 😉
Vegetarian, Vegan, whatever…you HAVE got to try this! You will fall in love!
Hope you all had a great Wednesday and enjoyed the WIAW special!
Have you ever tried spaghetti squash? How about kumquats?