Here is the second recipe from the Black Sesame series. Black Tahini
Midnight Milk
1 cup black sesame seeds, soaked for 4-6 hours
1 quart water
2 tablespoons raw agave nectar (or your favorite sweetener)
1 teaspoon vanilla extract
Pinch of sea salt
Combine soaked seeds and water in a blender. Strain the milk through a nut bag into a large bowl.
Rinse the blender cup and place strained sesame milk back in the cup with agave nectar, vanilla extract and sea salt. Blend.
Since completing 80 days on my latest juice feast, uncooking my way through The Complete Book of Raw (on most days) has lost its luster. There are still a good handful of recipes I am eager to try but in the coming weeks I will be sharing my own recipes.
I also want to open the playing field to other raw cookbooks. The Complete Book of Raw Food Endeavor will continue but at a slower pace than anticipated. There isn‘t really a rush anyway. I’m not going anywhere, are you?
My grey hairs are making cameos around the hairline. I read somewhere that black sesame seeds were good for keeping dark, luxurious hair. It could be an old folklore but if I believe it will work than it will, regardless. I mean, a belief is simply a thought you keep thinking, right?
Sesame seeds are rich in minerals such as calcium, zinc and manganese. They also contain useful quantities of some B group vitamins including thiamin and B6 and are a useful source of vegetable protein.
Black Tahini *
This Homemade Tahini recipe is the first in a 3-part series featuring black sesame seeds.
Makes approximately 2-2 ½ cups
2 cups black sesame seeds
½ cup cold-pressed sesame or olive oil, or more if needed
Process sesame seeds in a food processor or high-speed blender until seeds turn to a powder. Drizzle in the olive oil while the machine runs.
Pulse for 3-5 minutes, stopping, from time-to-time, to clean the sides with a spatula.
Continue to pulse until it's as smooth as you can get it, add a little more olive oil if necessary. It will be the consistency of a grainy paste. Transfer the tahini to a Mason jar with a lid. Refrigerate.
Fair-warning #1: If you are seeking a smooth, silky consistency you can find it here. The texture of this home-made tahini is slightly coarser than store-bought tahini, but it has the same delicious flavor.
Fair warning #2: If you love this recipe, double the recipe next time. As you will find with the first time around this process is very, very hot, sticky messy, so expect a fair amount of clean-up of the appliance of choice.
How about a raw chocolate giveaway to go with your tahini?
The folks of Snubbr.com, has graciously sponsored a giveaway of raw chocolates. In addition, Snubbr.com will donate $20 in the name of the winner towards a charity that is helping to bring fresh water to Haiti. You can find their charity page here.
Snubbr.com is a buying advice site. Suppose you're looking to buy a juicer, head over to Snubbr.com, ask their experts, and they will choose the best one for you.
Here's how you can win YOUR CHOICE of raw chocolate:
Go HERE and tell me, in the comment section below, which chocolate you would like to win.
For more chances to win leave a comment for each thing you do:
1. Tweet this giveaway on Twitter
2. Post a link to this post on your blog
3. Follow @snubbr on Twitter
4. Tell someone they are "sweet like raw chocolate" and let me know who it was.
The contest will end Monday night, April 19th at 11:59 p.m. (EST)is CLOSED. I'll enter the numbers in the handy-dandy True Random Number Generator and announce the winner on the Daily Raw Café, Tuesday, April 20th.
Please note: this contest is only open to people living in the United States.
