recipes for healthy living

Tag: sesame

Winter Vegetables – Honey Roasted Sesame Sweet Potato

Root vegetables are perfect winter comfort food for this time of year. I love the vary them up with different dressings or additions. The pomegranate seeds and balsamic vinegar make a delicious dressing and overall this is a wonderful filling side, low GI, high levels of Vit A and betacarotene so great for the skin. The good fats in the dressing allows the body to access the betacarotene benefits. Also – feeling a bit stressed? – tuck in, as they contain potassium which is great for the body at stressy times.

Roasted Sweet Potato

Honey Roasted Sesame Sweet Potato
300gr peeled sweet potato – cut in bite size cubes
3 tbsp olive oil
1 tsp salt
2 tbsp honey
2 tbsp sesame seeds

25ml balsamic vinegar
50 ml olive oil
1 tsp brown sugar
2 tbsp pomegranate seeds

Oven at 180 C
Toss the cubes of sweet potato in the oil and season with the salt.
Bake in the oven for about 15 minutes.
Remove when almost cooked and drizzle over the honey and sesame seeds.
Place back in the oven for final 8 minutes to finish the cooking and toast the seeds and caramelise.
Remove from the oven and let cook slightly.
Combine the vinaigrette ingredients and toss over the vegetables.

Delicious and full of flavour!.

Gluten Free Tahini & Peanut Butter Cookies

Like little shortcakes with a lovely crumbly texture, these are really delicious. Gluten free and perfect for a coffee break .

Sesame Tahini Cookies

Makes 24
2 cups gluten free flour
1/2 tsp mixed spice
1/4 tsp salt
1/2 cup well-stirred tahini
1 cup maple syrup
1 cup peanut butter
1 tsp of vanilla extract
4 tbs roasted mixed nuts roughly chopped
1/2 cup coconut oil melted

Oven at 180
In a medium sized bowl, whisk the coconut oil, tahini, maple syrup and peanut butter until well blended. Fold in the Flour and mixed spice until you get a rough dough. Tip onto a sheet of clingfilm and flatten slightly. Wrap and chill in the fridge for about an hour.

When the dough is chilled, roll out spoonfuls of dough, place onto parchment lined baking sheets, slightly flatten each ball with a fork and press some nuts into the top.
Bake for 12-14 minutes until slightly golden.
Cool cookies completely on sheets before transferring to your serving plate.

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