The Wonder Food

Tahini combines delicious, satisfying fats with the freshness of
lemon juice and parsley. A great way to eat food that feels cooked but is actually totally
raw.

Yield: 10-12 Servings / Prep time: 5 minutes

Ingredients

• •  5 large garlic cloves
  • 1 cup fresh parsley 
  •  16 oz organic tahini
  •  8 oz water
  •  2/3 cup lemon juice
  • Salt to taste

Procedure

1. 1.  Peel the garlic cloves and place in a food processor. Pulse a few times or until garlic is finely minced.
   2.  Wash parsley, cut off the very end of the stem (about one inch) and discard. Cut the rest of the stem from the leaves and place in food processor. Pulse until finely chopped. Add the leaves and pulse until finely chopped.
   3.  Add the tahini. After emptying the tahini container, fill half of it with water, close the container with the lid, shake well, and then pour water in food processor. Pulse until all ingredients are mixed well.
   4.  Add lemon juice and salt. Pulse and taste. If needed add more salt. If it is very thick, add a little more water as it will thicken even more once in the fridge. Pulse until ingredients are evenly combined.
   5.  Place in covered glass container in the fridge. Tahini will last one week in the fridge.

Tips for what to use tahini with: As a dip with carrots or cucumber, with pita bread, crackers, on bread, or with rice.

This recipe can be found in The Doron Yoga Cookbook, available for download here.

Enjoy your cooking journey and taste the bliss!