---------------------------------------------- Tahini By Nomi Shannon, author of The Raw Gourmet Reprinted with permission of the author. www.rawgourmet.com Sesame seeds are best known as a topping for rolls and bread in North America, but in other parts of the world they are an important source of high quality protein and edible oil. These tiny light beige or black seeds are made up of 55% oil and 45% protein. The long shelf life of sesame oil is most likely due to its anti-oxidant properties. Whole sesame seeds are commonly ground into a butter, called tahini, with a consistency a bit thinner than peanut butter. Available roasted or raw, the healthiest choice would be tahini made out of raw sesame seeds, with nothing added, subtracted or refined. Available ground from hulled or unhulled seeds; it is a matter of preference, however the unhulled variety could have more roughage than desirable for some people. If the jar does not use the word 'raw' then assume it is made from toasted sesame seeds. A fascinating discovery created interest in tahini. During both World War II and the Korean war, Turkish aviators were well known for their physical and mental endurance. Upon investigation, it was discovered that tahini was an important part of their daily diet. Since then, growing interest in ethnic foods has introduced many people to hummus, a chick-pea-tahini spread or dip that is a staple in the mid-east, and baba-gannouj, which contains eggplant and tahini. A nutritional powerhouse, tahini contains all the essential amino acids, making it a high quality protein, plus it is rich in lecithin, vitamin E and calcium. It is easily digestible because its high alkaline mineral content neutralizes the acid end products of the protein. Because of its non-acid nature, tahini is an ideal protein source for people with weak digestive systems, invalids and young children, and is an excellent source of quick energy for active people and athletes. Raw tahini can be purchased from several mail order sources, usually at great savings over health food store prices. Many health food stores carry only roasted sesame tahini, but if you ask them to carry raw tahini they may comply, because the same sources that manufacture the roasted tahini also make raw tahini. In the process of grinding the whole raw seeds into tahini, reputable companies keep the temperature from the friction in the grinding mechanism right around 100 ° degrees Fahrenheit, which is well below the 118 ° it takes to kill enzymes. The jars are then immediately capped with a special lid that creates a vacuum in the jar. There is no need for pasteurization, or for the manufacturer to immerse the bottled raw tahini into boiling liquids or steam. You should be getting raw tahini that really is a raw food product. (This same information also applies to raw nut butters and is based on a conversation with a manufacturer. Hopefully it is true but unfortunately there are no guarantees.) Tahini is a useful food because of its healthful properties, pleasant taste and adaptability in recipes. At this point in time, it is also very economical. However, being a labor-intensive crop, as its popularity in the West increases, so probably will the price. Currently tahini is a third of the price of almond butter. If you've never used it, now would be a good time to begin. You will be able to make many dressings, soups and main courses that take advantage of all tahini has to offer. NEXT WEEK: Recipes made with Tahini (from The Raw Gourmet (Alive Books, 1999) by Nomi Shannon) Nomi Shannon lives and works in Sedona, Arizona. She is hard at work on her second raw food recipe and resource book: Simply Raw. Occasionally Nomi holds raw food intensive workshops in her home, contact her for more information. Adapted from the book, The Raw Gourmet, Simple Recipes for Living Well, (Alive Books, 1999) by Nomi Shannon. A full-color comprehensive recipe and resource book, The Raw Gourmet contains recipes that bring us the tastes we crave and the live enzymes we need to survive on this planet in this millennium. To order call: 888-316-4611, or email rawgourmet@aol.com. Visit the Raw Gourmet website at: www. RawGourmet.com With permission of the author, Nomi Shannon. Check out the FREE 7 part email course that Nomi offers at her site, called The Raw Truth, each of the 7 brief "classes" includes a free recipe. www.rawgourmet.com rawgourmet@aol.com CHI wishes to express their sincere thanks to Ms. Shannon for allowing us to reprint this article. ------------------------------------- Please remember that Creative Health Institute in a non-profit trust and continues to need your support, both moral and financial. As an IRS-approved 501(c)-3 foundation, all contributions to Creative Health are tax deductible. --------------------------------------------- INTRODUCTION TO RAW LIVING FOODS WITH DOMINIC - $20.00 PER PERSON * 6:00 P.M. - 8:00 P.M. EVERY 2ND TUESDAY OF THE MONTH * JULY 8TH / AUGUST 12TH CALL FOR MORE INFORMATION - 517-278-6260 ------------------------------------- Laura Sikkenga has created a nice PowerPoint presentation about Alternative Health options. 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