Piquant tahini sauce for a delicious, provocative and spicy condiment that will make a dull green salad, liven up crunchy vegetables and complete a sandwich. Make it as fiery as you choose by retaining or discarding the chili seeds.
As we all know only too well, by the time salads reach your table they can hardly be described as freshly picked; they've lost their edge and need something to spice them up.
Likewise, commercial bread is utterly without flavour; it's like eating cardboard. A piquant tahini sauce can be rustled up literally in less than five minutes, once you have the ingredients on hand, and add something mysterious and provocative to any sandwich.
These are the preliminary steps to making hummus which surely every single family should be able to throw together with your eyes closed. We make a large tub, adding chickpeas, twice a week.The only other ingredient is cumin.
Whilst tasting the sauce before adding the chickpeas, I once realised that it would also make a very fine salad dressing; and so it does. The legumes have very little taste, but do add to the nutrition obviously. Reducing our red meat consumption and using a dish like hummus for more vegetable protein really should be part of cook's skill if we want to live long in the land without disease and pain.
And now for the part of cooking I love most of all; the balance. Does your piquant tahini sauce need more lemon, or salt, or more peppadew seeds? Sampling your cooking is an important part of being a gourmet chef. If you are making good food, then have no fear; it will not make you fat!
We take the time to make these kinds of dishes for two reasons; they taste great and they sway the stats in our favour that we will escape pain and an early demise. There is no guarantee alas.
Tahini is made from roasted and then ground sesame seeds. I confess I had never heard of it until spending a few years in Holland and coming under the influence of Turkish and Greek cuisine. It's simply a gem, and will add so much to your cooking, and the nutrition of your food.
In particular it's a rich source of lignans, that wonderful phytochemical that is in such short supply in the modern refined diet; they should be an essential part of the food that every woman enjoys. They have a chemical structure similar to oestrogen and compete at sites in the breast for absorption, greatly reducing tumours.
Tahini is also a rich source of two very important fats. One is essential, meaning we cannot live without; it is called linoleic acid.
The other is called oleic acid; it is the basis of the myelin sheath that lines most of our nerves. Without it they cannot conduct impulses.
It is also rich in calcium and iron, and many B vitamins. And it's very tasty, not unlike peanut butter, only nicer.
For more information, World's Heathiest Foods has much to offer about sesame seeds.
Remember that more than half of the important nutrients like limonin and vitamin C are to be found in the pulp of lemons. I can never figure out why so many recipes like those for a piquant tahini sauce, or our authentic hummus recipe call for just the juice. It's more work and you lose half the goodness.
There must be thousands of different peppers, each with their own unique qualities but in particular they are rich in vitamin C and a phytochemical called capsaicin; it's a powerful anti-inflammatory. We should eat them daily if we want to have less pain in our joints and muscles.
We love the peppadew because it is so easy to grow and has more than enough fire for our stomachs. You could instead remove the seeds from the common chili, but do try to retain some of the placenta where they attach; that is where much of the capsaicin is to be found.
Growing peppadews is not rocket science, but they do need to be staked; the weight of the fruit is simply prodigious and they will fall over.
Our newsletter is entitled "create a cyan zone" at your home, preserving both yourself, your family and friends, and Mother Earth for future generations. We promise not to spam you with daily emails promoting various products. You may get an occasional nudge to buy one of my books!
Here are the back issues.
Sandwiches are such an important part of our food, but alas the bread is usually not unlike cardboard and needs a bit of zip; enter our piquant tahini sauce.
Our piquant tahini sauce on real artisan bread, with a few slithers of steak from last night's supper makes the perfect lunch; if you're not a vegetarian! Then you must rather use our authentic hummus recipe.
Adding more coloured salads, interesting condiments like this piquant tahini sauce and real artisan bread are amongst the reasons we think we have reached our eighth decade and take no medication whatsoever, and have very little pain.
Reaching a vibrant ninety as is the norm in the blue zones of the world is a long way off, and we too don't like to tempt fate. Yet, it's within our grasp and could be for you too. Turn to more coloured foods, bake your own bread, take walks and turn the sod this Spring; get some seeds planted. Apart from anything else, it is a lot more fun than watching television.
Piquant tahini sauce is just the first stage of preparing hummus.
Did you find this page interesting? How about forwarding it to a friend, or book and food junkie; or, better still, a Facebook or Twitter tick would help.
56 Groenekloof Rd,