health and fitness

Tahini Pasta Sauce

So I bought a big jar of tahini a couple week ago to make hummus. As much as I love hummus there is only so much you can make. So I’ve been trying to figure what to do with my tahini. Tahini is a nut butter technically and it kinda looks like white sauce( if you twist you head and cover one eye). Anyways I loved this! Hope you guys do too!

Enjoy!

Ingredients

2 tbs tahini pasta

1 tbs olive oil

2 tbs almond milk (Any milk will do)

2-3 tbs lemon juice

salt and pepper to taste

Chili flakes and oregano to sprinkle on top.

2-3 handfull spinach

2 cups cooked pasta.

Directions

1) Mix the first five ingredients together in a bowl and set aside.

2) Add some olive oil to a pan and throw in the spinach. Leave it to cook for 1 minute. Add in the pasta and then the sauce. Sprinkle the chili flakes and oregano on top.

3) You can also add in any other vegetables you want. In the past I’ve loved adding in corn. I toped this with some alfalfa micro-greens this time!

Vegan Basil Pesto

Hi Guys,

So I want to start of by saying I’m not vegan. I used to be once upon a time but not anymore. I did however recently find out I am lactose intolerant. This is a first time I attempted making pesto without any parmesan. I was a little hesitant at first but I’ve got to say this tasted awesome, didn’t really miss the parmesan at all! I ended up making it twice in the same week! (:

Hope you enjoy, and tag me in any pictures! @nessa_seymour

INGREDIENTS

2 cups fresh basil

2 tablespoons crushed garlic ( can add more or less to taste. I like my garlic!)

Juice from half a large lemon

1/3 cup pine nuts

2 tablespoon olive oil

1/4 cup water

salt and pepper to taste

DIRECTIONS

1) Add all ingredients to a blender or food processor and blend until you get the consistency you desire.

I sautéed some mushrooms then added the pasta and pesto in and mixed it all together. Finally topped it off with some avocado, chili flakes and a squeeze of lemon.

You can also store the pesto in the fridge in an air tight container for a couple of days!

STRAWBERRY CHIA SEED JAM

So for the last month I’ve been put on a sugar free diet (for the most part, sometimes you just got to have a bit!) by my doctor for health reasons. It’s made me have to really re-think processed, store bought products. I didn’t fully realize the amount of sugar that is in all the foods out there!! Anyways, I used to make this a couple of years ago, but life got busy and I hadn’t made it in a while. I finally made it this morning and fell in love all over again! I love having jam in my fridge cause it’s something easy to reach for as I start to get busy with uni and classes. And the fact that it tastes awesome is the ‘strawberry’ on top! (Excuse my pun. Couldn’t help myself.)

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Ingredients

-       2 cups frozen strawberries (can also use mango, blueberries, cranberries)

-       2 tablespoons chia seeds

-       2 tablespoons honey/maple syrup

-       I tablespoon vanilla extract (optional)

Directions

1)    Add the strawberries to a small/medium saucepan over a stove.

2)    Let it sit over medium heat until the strawberries begin to soften and fall apart. In my experience it takes approximately 15-20 mins. ( Just enough time for an episode of Friends!)

3)    Use a fork to mash some of the whole strawberries to break them down further.

4)    Add in your honey/maple syrup and vanilla extract(optional). This is where I would say you can get creative with your choice of sweetener and amount depending on if you like your jam to be sweet or if you prefer a tangy flavor. Sometimes the fruit you use is also sweet enough so you might not need to add too much sweetener.  

5)    Add in chia seeds and stir.

6)    Leave it on the stove still the mixture begin to thicken. (Shouldn’t be too long)

7)    Pour into a glass jar and let it cool down completely. It will continue to thicken as it cools down.

I usually love to have some when its warm, it just tastes super fresh and yummy! Store it in the fridge once it’s completely cooled down. Finish it within 1-2 weeks! I enjoy it on toast, but also, on oatmeal, puddings, in smoothies,  and over pancakes! Super easy to make and you are in completely control of the amount of sugar in your jam!

Enjoy friends!