Podcasts about Tahini

Let's be honest, holiday gatherings (like that big Easter feast we just enjoyed, or any fun spring get-together!) are awesome, but sometimes the cooking part can feel a bit daunting, right? You want amazing flavor, maybe something a little bit healthier, but who has time for hours of complicated prep? Well, ditch the drab and dial up the delicious, because Celebrity Chef George Duran – that culinary wizard you know and love from Food Network, TLC, and countless TV appearances – is swooping in like a kitchen superhero! He's bringing his signature energy and smart cooking secrets to help you whip up impressive, fresh flavors using trusted, time-saving staples: Dorot Gardens® and Mighty Sesame®. Forget fussy chopping and messy jars! George has crafted two incredible, "better-for-you" recipes that are bursting with taste and designed for real life: Cozy Up with a Twist: The Plant-Forward Herbed Shepherd's Pie!

I remember. House music from: Lane 8, Nick Curly, Four Set, Kolter, Kaskade, Chris Stussy, Moon Boots, Tahini, Musk and Mr. Jools.

On this episode of Taste Buds with Deb, host Debra Eckerling speaks with nutrition coach and naturopath Remi Haik.    Haik grew up in Israel, where the kitchen was the most loving room in the house.    “It's a sort of love language to feed our loved ones,” she says. “We share this experience, [and] we also are giving and receiving [food].”   One of her favorite recipes is energy tahini and dates balls. They're simple to make, give you a burst of energy when you need it, and most importantly remind her of home.    “Dates, for example, are a very well known food in the Middle East,” she says. “Whenever I eat dates [and also hummus] … I feel connected to that identity.”   Haik believes that how food makes you feel is as important as the act of eating.   “There's this idea of if I do not eat healthy 100% of the time, I am not healthy; it's very much an all-or-nothing mentality,” Haik explains. That's not the case. If you focus on how you are feeling as you eat one meal a week, you can let your healthy eating habits grow from there.    Since self-care is another key to a healthy life, Haik also suggests finding one or two things to do each day that make you feel rejuvenated. And, if you feel stressed during the day, the easiest way to do a quick reset is to breathe.    “Literally stop for three seconds,” she says. “If you want, you can put one hand on your chest - on your heart - [and] one hand on your stomach [then] inhale, exhale.”   Doing this, even for a few seconds, reduces your stress hormones. You will immediately start feeling calmer.    Remi Haik shares her personal healthy eating journey and tips for self care, along with the recipe for her energy tahini and dates balls, which you can get at JewishJournal.com/podcasts.   Learn more at RemiHaik.com and follow @remihaik on Instagram. For more from Taste Buds, subscribe on iTunes and YouTube, and follow @TheDEBMethod on social media.

I remember. House music from: Lane 8, Nick Curly, Four Set, Kolter, Kaskade, Chris Stussy, Moon Boots, Tahini, Musk and Mr. Jools.

What's a houmous-loving keto vegan to do when chickpeas are too carby? Experiment, of course! In this episode, I take on the challenge of creating a ridiculously low-carb houmous, testing different tofu variations, playing around with tahini and miso, and even whipping up a sweet chili version that turned out to be an absolute winner.   It's a messy, garlicky, taste-testing adventure—complete with a blender betrayal, some questionable measuring techniques (who needs precision anyway?), and a moment where I nearly forgot the lemon. Again.  

Omar Hamam founded Tahini's restaurant in London and has grown it to 60 locations across Canada. He spoke with 980 CFPL's Mike Stubbs about navigating the restaurant industry with some of the uncertainty that exists due to all of the tariff talk in the United States.

Smokey marinated eggplant with yoghurt and tahini dressing Cook time: 20 minutes Prep time: 20 minutes Serves: 4-6 2 eggplants, sliced length ways into 1cm thick slices 1 cup oregano leaves 2 cups coriander leaves 1/2 tsp smoked paprika 3 cloves garlic, peeled Juice of one lemon Flaky salt 1 fresh chilli de-seeded 3 tbsp olive oil Garlic yoghurt dressing 150gm plain yoghurt 2 tsp tahini paste 2 cloves garlic, crushed 2 tbsp olive oil Sea salt Brush the sliced eggplant with a little bit of oil before grilling over a hot BBQ or Engel fire until well coloured and tender. Place the rest of the ingredients into a blender and blitz until smooth. Spoon the marinade over the top of the eggplant and mix through until all the eggplant slices are covered. Set aside and allow to marinate for at least 30 minutes before serving. To make up the dressing simply, combine the yoghurt, tahini and garlic in a bowl, slowly whisk in the olive oil and season with a pinch of salt. Plate your eggplants and spoon over the yoghurt dressing. LISTEN ABOVESee omnystudio.com/listener for privacy information.

A round-up of the main headlines in Sweden on January 17th 2025. You can hear more reports on our homepage www.radiosweden.se, or in the app Sveriges Radio Play. Presenter/Producer: Kris Boswell

Today we're joined by Ex professional chef & viral foodie sensation Christina Soteriou, to uncover her incredible career to date from; working at some of London's top restaurants to setting up MOBs sister page Bunch to creating the most sought after Tahini in the country to debunking some abusive food based myths thrown at her to celebrating her brand new incredible cookbook 'Big Veg Energy' and much much more.... ----------- Order 'Big Veg Energy' here - https://www.amazon.co.uk/Big-Veg-Energy-Plant-based-people/dp/1529902347 Download The Appetite app now and track your fav spots or places that you're dying to check out and book them easily all through the app - download it now. https://shorturl.at/yFXyK

Emotional eating?Or intentional, nourishment-seeking?Tahini is a fantastic ingredient no matter what type of eating you're feeling. On today's episode Simon has an aerated and essential tahini sauce from acclaimed foodie Anna Jones but first you have to get through some sass, at least one use of the word "yoggut", a bit of emotional bloodletting, and some lols.200g tahini3 tbs olive oil1 tsp cumin1 finely chopped garlic clovethe juice of 1/2 a lemonblending it with 150ml of waterBlend everything until aerated and amazing. Serve on any roasted or grilled vegetable, or on some silverbeet, chard, spinach or kale (well washed), fried down with onion and garlic. Hosted on Acast. See acast.com/privacy for more information.

Chef Rishim Sachdeva of Tendril Restaurant in Soho, London, prepares a smoked eggplant topped with lemon tahini, pumpkin seeds, Kalamata olives, and herbs. He chars the eggplant for about 40 minutes until it's perfectly smoky, soft, and creamy. He then peels and opens up the eggplant, and adds an extra layer of smoky crispness by torching the flesh. Watch the full documentary and find recipes here!

Guten Abend, meine sehr verehrten Damen und Herren, hier spricht Olaf Scholz, Ihr Bundeskanzler, und ich wende mich heute an Sie, um über den Bruch der Ampelkoalition zu sprechen. Dieser Moment ist zweifelsohne schwierig – ja, für unsere Regierung, für unsere Demokratie und für Sie, die Bürgerinnen und Bürger dieses Landes, die von uns Stabilität erwarten. Doch während ich über die Herausforderungen nachdenke, die vor uns liegen, kommt mir ein Gedanke, den ich unbedingt mit Ihnen teilen möchte. Haben Sie schon die Dubai-Schokolade probiert? Es ist wirklich ein beeindruckendes Produkt, das gerade viral geht – und mit gutem Grund. Eine Tafel kostet 20 Euro. Ja, ich weiß, das ist nicht gerade günstig. Aber das ist der Preis für Qualität und Luxus, meine Damen und Herren, und glauben Sie mir, dieses Produkt ist jeden Cent wert. Warum erwähne ich das in diesem Kontext? Nun, die Dubai-Schokolade ist ein Symbol dafür, wie wir manchmal bereit sein müssen, für das Beste etwas mehr zu investieren. Sie besteht aus einer samtigen Vollmilchschokoladenhülle, die eine reichhaltige Pistaziencreme mit Tahini enthält, durchzogen von knusprigen Kadayif-Teigfäden – eine Kombination, die ihresgleichen sucht. Ähnlich haben wir in der Ampelkoalition versucht, verschiedene Zutaten – sprich, unterschiedliche politische Ansätze – zu einem harmonischen Ganzen zu vereinen. Doch während die Dubai-Schokolade trotz ihrer Vielfalt zu einem perfekten Produkt wird, hat uns in der Politik leider der zarte Schmelz gefehlt, der alles zusammenhält. Natürlich, 20 Euro für eine Tafel Schokolade – das klingt erstmal viel. Aber sehen Sie: Man kauft nicht einfach nur eine Schokolade. Man kauft ein Erlebnis, ein Gefühl von Exklusivität und Genuss. Und genau das wollte auch die Ampelkoalition bieten – ambitionierte, hochwertige Politik für eine bessere Zukunft. Leider, und ich sage das offen, hat uns am Ende der Zusammenhalt gefehlt, um aus unseren unterschiedlichen Zutaten etwas so Starkes zu machen wie diese Schokolade. Ich möchte Ihnen aber versichern, dass wir auch nach diesem Bruch als Regierung weiter für Ihre Interessen arbeiten werden. So wie bei der Dubai-Schokolade jeder Bissen ein kleines Erlebnis ist, so wollen wir dafür sorgen, dass jeder Schritt unserer Politik spürbare Verbesserungen für Sie bringt. Daher bitte ich Sie: Bewahren Sie Ihr Vertrauen in unsere Demokratie, auch wenn diese Krise enttäuschend ist. Und, wenn Sie es sich leisten können, probieren Sie die Schokolade. Sie ist ein kleines Zeichen dafür, dass auch in den schwierigsten Zeiten ein bisschen Genuss uns wieder Hoffnung geben kann. Vielen Dank, und lassen Sie uns gemeinsam weitermachen – sowohl politisch als auch vielleicht kulinarisch.

We walk through what makes an excellent Eggs Benedict // Dive into creating a delicious Meatloaf // Explore how to bring out the best in Fall greens // Then, craft creamy fall Polenta // After all that cooking, Rachel Belle joins us to share her new book: Open Sesame // The Hot Stove Society Tasting Panel explores the world of Tahini // And of course, we’ll wrap up the show with Rub with Love Food for Thought Tasty Trivia!

This week: Suitcases full of contraband. A smuggler who writes poetry in jail. And the chance to make thousands of dollars in one night. Reporter Otis Gray brings us the story of America's eel fishing boom—and what happened when it got out of hand. Plus, Kenji López-Alt discusses the surprising science of salting scrambled eggs, and we make kefta in a creamy tahini sauce.Get this week's recipe for Baked Kefta with Tahini here.Listen to Otis Gray's “Sleepy” podcast here. Music in Otis Gray's piece is by Blue Dot Sessions. We want to hear your culinary tips! Share your cooking hacks, secret ingredients or unexpected techniques with us for a chance to hear yourself on Milk Street Radio! Here's how: https://www.177milkstreet.com/radiotipsListen to Milk Street Radio on: Apple Podcasts | Spotify Hosted on Acast. See acast.com/privacy for more information.

WBZ's Jordan Rich talks with Mona Dolgov, a nutritional coach and culinary expert, about her new tahini sweet potato salad.Get all the news you need by listening to WBZ NewsRadio 1030 on the free #iHeartRadio app! Or ask Alexa to play WBZ NewsRadio on #iHeartRadio.

Ali Slagle wrote our dream weeknight cookbook in “I Dream of Dinner.” We talk about Ali Slagle's camper van adventures and the flexibility in these recipes while we celebrate bringing the podcast back after Renee's cancer treatment! Recipes mentioned in this episode: Shrimp cocktail for dinner (page 365) Gochujang gravy (page 337) Smoky white beans and cauliflower (page 82) Marbella chicken salad (page 277) Ricotta frittata with lemon crumbs (page 32) Sesame chicken meatballs (page 263) Tahini herb pasta salad (page 162) Sticky chicken with pickled vegetables (page 297) Resources mentioned in this episode: Ali Slagle's cute cooking videos from her camper van Join our Cookbook Club! Our Instagram, @cookbookclubshow E-mail us: cookbookclubshow@gmail.com Find Renee and Sara on Instagram: @hipchickdigs and @realtor_saragray Our sponsors: Dropcloth Samplers Cook along with us! Our next cookbook episode (airing 10/2/2024) will be about In Bibi's Kitchen, by Hawa Hassan with Julia Turshen.

In Ausgabe 85 gibt es einen Mitschnitt von "Frag die Science Busters live - alles rund ums Klima" vom 11.12.2023 auf Radio FM4. Kabarettist Martin Puntigam, Florian Freistetter, Astronom & Andreas Jäger, Meteorologe, Moderator & Wissenschaftskommunikator bsprechen, warum man auch in Sachen Klimaschutz einen Drogendealer nicht zum Therapeuten von Süchtigen machen sollte, welche Partyspiele spielt man am Hüttenabend einer Klimakonferenz, ob warmer Hansel das Lieblingsgetränk in der Klimakrise wird, welcher Christbaum am nachhaltigsten ist, wo es Humus ohne Tahini gibt, was Bier von der Klimakrise hält, ob man das Reinheitsgebot gentechnisch verändern wird müssen, wie CO2-neutral Rülpsen ist, ab wann es Tablettenbier im Bambusbiergarten geben wird, ob BECCS besser ist als Becks, wie sinnvoll Energieplantagen sind, ob man dem DACS trauen sollte oder es eher Luftgulasch mit Papierknödel als Klimaschutzmethode darstellt, in welche Stollen man CO2 lagern könnte, warum Photosynthese besonders technologieoffen ist, wie der Stundenplan für die Kipppunkte aussieht, wozu man Korallen benötigt, wie wichtig Zehntelgrade beim Klimaschutz sind, ab wann die Welt AMOC laufen könnte, warum die Grillparty der Feind der Pflanzenkohle als Klimaschützerin ist & ob Schwerter zu Pflugscharen eigentlich umgekehrt gehört.

Every Labor Day weekend since 1990, tens of thousands of people descend upon a Nevada desert to build an elaborate, eccentric, temporary town called Black Rock City. This is the famed Burning Man festival, and once you're inside the gate, nothing (but ice) is for sale and bartering and trading are forbidden.   So how do 70,000 people feed themselves at the Black Rock Desert festival without electricity or running water? Burning Man runs on a gifting economy, and food is a major currency. On this Very Special Episode of Your Last Meal, we'll explore Burning Man's culinary camps, where festival attendees set up makeshift restaurants and feed thousands of Burners for free. You'll meet the creator of Cheese & Advice Palace, who says waiting in line for a grilled cheese sandwich is part of the experience, and the chef behind Domakase, a desert sushi bar. Follow along on Instagram! Watch Rachel's Cascade PBS TV show The Nosh with Rachel Belle! Sign up for the free newsletter! Pre-order Rachel Belle's new cookbook, Open Sesame: 45 Sweet & Savory Recipes for Tahini & All Things Sesame!Support the show: http://rachelbelle.substack.comSee omnystudio.com/listener for privacy information.

This week on The Leftovers, never-before-heard audio from J. Ryan Stradal, the bestselling author of three novels, all set in Minnesota: Kitchens of the Great Midwest, The Lager Queen of Minnesota and Saturday Night at the Lakeside Supper Club.  Through a not-so-rapid-fire speed round, J. Ryan tells host Rachel Belle about his favorite Minnesota State Fair food, what the J. in his name stands for, and why you really need to open that bottle of wine you're forever saving for a special occasion.  And we'll explore the history behind a Midwestern fried-food debate: corn dog vs Pronto Pup! What's the difference? Listen and find out!  Watch Rachel's Cascade PBS TV show The Nosh with Rachel Belle! Follow along on Instagram! Pre-order Rachel Belle's new cookbook, Open Sesame: 45 Sweet & Savory Recipes for Tahini & All Things Sesame!Support the show: http://rachelbelle.substack.comSee omnystudio.com/listener for privacy information.

Dave answers Chrissie's question of “What's your favourite protein?” in a most surprising way and yes, Chrissie may have hosted ‘The Great Australian Spelling Bee' but…can she spell? Listen on the Nova Player app and follow us on Instagram. See omnystudio.com/listener for privacy information.

Join Elaine Boddy as she takes you on a tour of her favourite ingredients in her kitchen cupboards and prepares one of her appetising and delicious vegetarian meals. Elaine demonstrates how to cook the perfect grains without them becoming mushy along with some roasted vegetables in a basil oil. She also prepares her version of Loubia, a Lebanese dish of tomatoes, garlic, green beans and spices. Add to that a Tahini sauce and you have Elaine's idea of food heaven – delicious dishes that will also appeal to non-vegetarians looking for an accompaniment to a main course. Find out more and see the recipes featured at: https://foodbodpod.com Watch Elaine in action in other episodes on YouTube: https://youtube.com/@foodbodpod  

500g lamb leg steaks ½ teaspoon turmeric 1 teaspoon garam masala ½ teaspoon smoked paprika 1 tablespoon oil Mix the spices and oil in a dish and add the lamb. Mix well to coat and chill for a couple of hours. Remove from fridge 20 minutes before cooking 2 small aubergines cut into 1cm slices 1 red onion, cut in half through the root then each half into 4 wedges through the root 150g cherry tomatoes on the vine Oil for brushing Salt for seasoning.Brush the aubergine with oil and season with salt. Toss the onions in a little oil to coat. Grill the lamb, aubergines and onions on the barbecue – they should all take the same time – 5 minutes each side. Season with salt as you cook. Add the tomatoes for the last 2 minutes. Place the vegetables on a platter and allow the lamb to rest for 5 minutes before slicing.Mint and tahini dressing Handful of mint, leaves shredded 4 scallions, chopped 1 teaspoon tahini 1 teaspoon maple syrup 150ml sour cream 100ml good olive oil Salt and pepper to taste Blend the mint, scallions, tahini, maple and sour cream together to a smooth puree. Blend in the oil and season to tasteSpoon around the platter of lamb and vegetables to serve.

Soom Foods is introducing dynamic tahini flavors to consumers. In this episode,  Adam Torres and Amy Zitelman, Co-Founder & CEO at Soom Foods, explore Soom Foods and Amy's plans to continue growing the brand. Follow Adam on Instagram at https://www.instagram.com/askadamtorres/ for up to date information on book releases and tour schedule. Apply to be a guest on our podcast: https://missionmatters.lpages.co/podcastguest/ Visit our website: https://missionmatters.com/ More FREE content from Mission Matters here: https://linktr.ee/missionmattersmedia

Today's recipe from Gretchen Lowe is a fabulous evening meal for the family or a lovely platter to share with a larger number of guests as a snack. Gretchen shares her recipe for chicken meatballs with whipped tahini. You can find the recipe here.

Ali from Tahini's joins us to talk Old School Bitcoin Shawarma, including how Tahini's adopted a Bitcoin standard, how Bitcoin is a superpower for small businesses, and more!  Key Takeaways:

This book grabbed Renee's eye over the summer when she was traveling in the UK, so she brought it back and we dove in to this ingredient-focused, easy weeknight book from our neighbor across the pond. Recipes mentioned in this episode: Persian saffron chicken, fennel & barberry stew (Persiana) Harissa & lemon roasted chicken thighs (page 80) Bloody Mary spatchcocked chicken (page 58) Butternut, cardamom & tahini soup (page 27) Tahini cinnamon swirls (page 222) Halloumi, bacon, date and apple salad (page 31) Spicy nutty roasted cauliflower (page 160) Zucchini, apple, peanut and feta salad (page 46) Persian flatbread (Persiana) Yogurt, marjoram & pul biber flatbreads (page 209) Cheat's dhal (page 144) Zesty mackerel pate (page 24) Pistachio feta dip (Persiana) Cookbooks mentioned in this episode: Persiana, by Sabrina Ghayour Join our Cookbook Club! Our Instagram, @cookbookclubshow E-mail us: cookbookclubshow@gmail.com Find Renee and Sara on Instagram: @hipchickdigs and @realtor_saragray Our sponsors: Dropcloth Samplers Our guest: Emily Pagliarulo, @ejmaletz on Instagram Cook along with us! Next cookbook episode (releasing 5/15/2024): Vegetable Kingdom, by Bryant Terry

We talk Traditional Irish Soda Bread // On Shortcut, or Scratch? We talk Simmer Sauces! // We delve into Reuben Sandwich Fixings // On Simple to Spectacular! we celebrate Chef Thierry by talking through one of his Rover’s spring recipes - House-Cured Salmon with Yakima Asparagus Salad // The Founders and Owners of Mama Restaurant Group, Wassef and Racha Harounare here to share their beautiful culinary philosophy and new ventures

Season 6 Episode 5 This week, your favourite podcasters are extremely excited to have the MOST amazing Rima Tahini in the studio. The soft-spoken director of A&R at Mavin Records spoke about her career in finance before moving into music, helping to build this iteration of Mavin Records and even a teeny tiny bit about what it's like to work with her husband, Johnny Drille. Never ones to leave you stranded, FK & Jola also get her help with your dilemmas, from one lady who's been pining for her ex for SEVEN years and another lady frustrated with her friend's inaction over her husband's deep betrayal. You're in for a fantastic time as usual! Don't forget to use #ISWIS or #ISWISPodcast to share your thoughts while listening to the podcast on Twitter! Rate the show 5 stars on whatever app you listen to and leave a review, share with everyone you know and if you also watch on YouTube, subscribe, like and leave a comment! Make sure to follow us on Twitter: @ISWISPodcastInstagram: @isaidwhatisaidpodYoutube: @isaidwhatisaidpod Hosted on Acast. See acast.com/privacy for more information.

Es brutzelt, schmurgelt und klappert in diesem Podcast. Jede Woche erscheint im ZEITmagazin die Kochkolumne "Wochenmarkt" von Elisabeth Raether: einfache, aber trotzdem immer besondere Rezepte, die Spaß machen. Im Podcast kocht sie mit Gästen aus Politik, Unterhaltung, Gastronomie.  Diese Woche mit Haya Molcho. Die Köchin, Gastronomin und Kochbuchautorin stammt aus Tel Aviv, wo sie 1955 geboren wurde. Von ihrer bewegten Biografie handelt der Dokumentarfilm "RoleModels mit Haya Molcho", der gerade in der ZDF-Mediathek zu sehen ist.  Haya Molcho ließ sich mit ihrer Familie in Wien nieder, wo sie 2009 ihr erstes Restaurant eröffnete, das NENI. Inzwischen gibt es 13 NENIs weltweit, unter anderem in Berlin und Hamburg. Man kann dort israelisches Comfort-Food essen. Zum Beispiel Sabich-Sandwich. Ein Sabich ist ein Pitabrot, gefüllt mit gekochten Eiern, gebratenen Auberginen, Tomaten, Tahini, scharfer Gewürzsoße. Wie man das zubereitet, erklärt Haya Molcho Schritt für Schritt im Podcast – man kann sich also die Zutaten zusammensuchen und beim Zuhören gleich mitkochen. Das Rezept für diese Folge finden Sie auf ZEIT ONLINE. Per Mail erreichen Sie uns unter wochenmarkt@zeit.de. Das ZEITmagazin WOCHENMARKT können Sie hier bestellen. [ANZEIGE] Mehr über die Angebote unserer Werbepartnerinnen und -partner finden Sie HIER [ANZEIGE] Falls Sie uns nicht nur hören, sondern auch lesen möchten, testen Sie jetzt 4 Wochen kostenlos Die ZEIT. Hier geht's zum Angebot.

Topics Discussed:- The Tahini Table Cookbook- Starting Soom Foods- Personal Growth and Perspective- Setting Aside Time for Proactive Thinking- Taking Breaks and Practicing Yoga- Biggest Celebrations and Challenging Moments- Chocolate Tahini and Israeli Market- CPG Products and Grocery Shopping

Hey there. We're Bruce Weinstein & Mark Scarbrough, authors of three dozen cookbooks, including our latest: THE LOOK & COOK AIR FRYER BIBLE. (You can find a copy here.)We love to share our passion for food and cooking with you. On this episode of our podcast, we've got a one-minute cooking tip about fried eggs. We're in the kitchen with an easy and vegan (!) recipe for chocolate tahini cookies. And we'll tell you what's making us happy in food this week.Here are the segments of this episode of COOKING WITH BRUCE & MARK:[00:50] Our one minute cooking tip: how to make better sunny-side-up eggs.[03:20] We're in the kitchen, making easy, soft, fudgy, chocolate tahini cookies. They're a one-bowl wonder. Here's how to make the cookies. Heat your oven to 325F/170C convection. Melt 6 1/2 ounces/180 grams of chopped dark chocolate in a microwave. Melt it in 15-second bursts, stirring after each. Cool for a few minutes, then stir in 1/3 cup/100 grams tahini (sesame seed paste), 3/4 cup/180 grams dark brown sugar, and 1/2 teaspoon ground cinnamon. Then stir in 7 tablespoons/100 grams of plant milk, followed by 1 1/3 cups/150 grams all-purpose or plain flour, 1 teaspoon baking powder, 3/4 teaspoon baking soda, and 1/2 teaspoon salt. Drop by 50 gram (a little less than 1/4 cup) balls onto a parchment-lined baking sheet. Bake for about 10 minutes, flattening a bit with a rubber spatula about halfway through the cooking process. Cool on a rack for 5 minutes before chowing down.[14:40] What's making us happy in food this week: hacked pheasants in chili sauce and air-fried butternut squash and parsnips

Please welcome Amy Zitelman of Soom Tahini to the podcast! Soom is a premium tahini that is silky-smooth, mildly-nutty, and easy to mix. Aside from traditional tahini they have a chocolate version and tahini bites which are oh-so-delicious! What We Chat About What is Soom and how/why did you start it? Talk me through your products, why was developing Tahini & related items important to you? Why was the quality so important to you? What is your favorite Soom product that you'd recommend for first time customers? How has it been growing your brand over the past 10+ yrs while having a family and personal life in general? How do you continue to take care of yourself to make sure you have enough energy to invest into Soom? Find Soom— IG soomfoods | soomfoods.com | shop: Amazon, Thrive Market, store locator Find me— IG @citrusdiariesss | TikTok @citrusdiaries ⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠Subscribe to the newsletter!⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠ citrusdiaries.com | hello@citrusdiaries.com New episodes every Monday at 7am EST!

The actress Jameela Jamil talks to Emma Barnett about her crusade for gentle exercise and body positivity as well as her new strategy for how she communicates on social media. She's become one of the internet's most prominent activists holding the beauty industry and celebrity culture to account for their unrealistic ideals with her provocative online posts. Her outspoken views have led to widely publicised social media spats which she says have left her with the desire to post with more “grace and empathy”. Best known for her role as Tahini in the Netflix series The Good Place she also hosts the podcast iWeigh which declares its “radical inclusivity” agenda where guests talk about what they “weigh” or value in life as opposed to their physical weight. New draft guidance from the Home Office appears to water down previously voted on laws about Safe Access Zones around abortion clinics. To talk about what this could mean for women seeking an abortion, and why the changes might be made, Emma is joined by Jo Gideon, Conservative MP for Stoke-on-Trent Central and Louise McCudden from MSI Reproductive Choices. They were known as Israel's “eyes on the border.” These were female Israeli border soldiers - who raised concerns about suspicious Hamas activity on the Gaza border in the run up to the October 7 attack - but those concerns went unheard by higher ranking officers. Hamas killed at least 1,200 people in that attack and took about 240 hostages. Since then, more than 23,000 civilians have been killed in the Israeli bombardment that followed, according to the Hamas-run health ministry. Emma discusses with the BBC's Alice Cuddy who reported on these soldiers and Mary Ann Sieghart, the journalist and author of “The Authority Gap: Why Women Are Still Taken Less Seriously Than Men and What We Can Do About it”The Traitors is back, we're a few episodes into this second series of the hit reality TV show and things are hotting up at the Scottish castle, where a bunch of strangers are divided into traitors and ‘Faithful' then compete to win up to £120,000.  Claudia Winkleman is the host who hand picks the traitors.  She joins Emma. Presented by Emma Barnett Producer: Louise Corley

Fluent Fiction - Hebrew: Falafel Fiasco: A Tale of Tahini and Ties Find the full episode transcript, vocabulary words, and more:fluentfiction.org/falafel-fiasco-a-tale-of-tahini-and-ties Story Transcript:He: ביום חם ושמשי בתל אביב, אביגיל החליטה לקנות פלאפל.En: On a hot and sunny day in Tel Aviv, Abigail decided to buy a falafel.He: היא עמדה בתור ארוך, מחכה בסבלנות עם אחרים רעבים.En: She stood in a long line, patiently waiting with other hungry people.He: כולם היו שמחים ומלאי ציפייה לטעם הנפלא של הפלאפל.En: Everyone was happy and full of anticipation for the wonderful taste of falafel.He: צלילי העיר הסואנת התערבבו עם צחקוקים ושיחות.En: The sounds of the bustling city mixed with laughter and conversations.He: אביגיל הבחינה בחברה טובה, טליה, שעמדה שתיים לפניה בתור ושלחה אליה חיוך רחב.En: Abigail noticed a good friend, Talia, standing two people ahead of her in line and flashed her a wide smile.He: "היי טליה!" היא קראה. "מה מצב?"En: "Hey, Talia!" she called out. "What's up?"He: טליה הסתובבה וחייכה בחזרה, מתרגשת מהמפגש המקרי.En: Talia turned around and smiled back, excited for the chance encounter.He: עם התקדמות התור, רגשות רעב התעצמו ואביגיל החלה להתרגש.En: As the line moved forward, hunger pangs intensified, and Abigail began to get excited.He: כאשר גילתה שזה בכלל יוסף, בחור שהיא העריצה מבעד למרחק, היא התחילה להתרגש עוד יותר.En: When she realized it was actually Joseph, a guy she admired from a distance, she became even more excited.He: יוסף פנה אחורה והתריע לה ביד, אבל אביגיל הייתה מוסחת במחשבות.En: Joseph turned around and waved at her, but Abigail was lost in thought.He: ברגע של לא תיאמון, תוך כדי פתיחה של בקבוק טחינה, אביגיל סטתה מתשומת ליבה על ידי צחוקו המדבק של ילד קטן.En: In a moment of distraction, while opening a container of tahini, Abigail was startled by the loud laughter of a small child.He: הטחינה נחלקה מהידיים שלה ונגרם ליטוש מכלול לנעליו החדשות של יוסף.En: The tahini slipped from her hands, causing a splash onto Joseph's new shoes.He: יוסף הפתיע וכמעט שנפל, עם הנעליים שלו מחליקות על רצפת המדרכה.En: Joseph was surprised and almost fell, as his shoes slid on the sidewalk.He: אביגיל בהייה ובישה, קפאה במקומה.En: Abigail froze in shock and embarrassment, standing in her place.He: "אני... אני ממש מצטערת, יוסף!" היא נאנקה, בלב כבד.En: "I...I'm really sorry, Joseph!" she stammered, feeling heavy-hearted.He: לשאתיהם הפתעה, יוסף לא התרגז. במקום זה, הוא צחק ומחא את האירוע בצד.En: To their surprise, Joseph didn't get angry. Instead, he laughed and brushed off the incident.He: "אל תדאגי", הוא אמר עם חיוך חם, "זה רק נעליים."En: "Don't worry," he said with a warm smile, "it's just shoes."He: יוסף עמד במתינות והציע עוד לאביגיל לקנות לה את הפלאפל שלה.En: Joseph patiently offered to buy Abigail her falafel.He: אביגיל הודתה לו בזהירות ורצתה לשלם על הניקוי, אבל יוסף סירב.En: Abigail thanked him cautiously and offered to pay for the cleaning, but Joseph refused.He: במהלך הארוחה שבהם דיברו והכירו, יוסף ואביגיל התקרבו אלה לאלה, תוך שטליה צופה וחייכה.En: As they ate, talked, and got to know each other, Joseph and Abigail grew closer, while Talia watched and smiled.He: "נראה שהטחינה היתה דווקא מבורך," קללה לעצמה טליה, שמחה על הידידות החדשה שנרקמה כל כך בפתאומיות.En: "The tahini turned out to be quite a blessing," Talia cursed herself, happy about the new friendship that had unexpectedly formed.He: מהיר היה התיקון של המקרה המביך, ובסופו של דבר, יום הפלאפל המבושם התהפך להתחלת חברות ותיקה בין שלושת הדמויות.En: The embarrassing incident was quickly resolved, and in the end, the day of the fragrant falafel turned into the beginning of a deep friendship among the three individuals. Vocabulary Words:hot: חםsunny: שמשיdecided: החליטהbuy: לקנותfalafel: פלאפלstood: עמדהlong line: תור ארוךpatiently: בסבלנותwaiting: מחכהhungry: רעביםhappy: שמחיםanticipation: ציפייהwonderful taste: טעם נפלאbustling: סואנתlaughter: צחקוקיםconversations: שיחותnoticed: הבחינה בgood friend: חברה טובהflashed: שלחהwide smile: חיוך רחבcalled out: קראהwhat's up?: מה מצב?excited: מתרגשתchance encounter: מפגש מקריmoved forward: התקדםhunger pangs: רגשות רעבintensified: התעצמוadmired: עריצהdistance: מבעד למרחקlost in thought: מוסחת במחשבותBecome a supporter of this podcast: https://www.spreaker.com/podcast/fluent-fiction-hebrew--5818690/support.

John Robins - the most dedicated comedian in the UK - is continuing his mammoth UK tour, which means that he wasn't able to make it into the studio for this week's show. Thankfully for you the you the listener, that meant it was a rollover week. The top prize on offer? That's right, Ivo Graham! So grab your tickets, check your numbers, and get ready to be made a #content millionaire. It was a show jam packed with everything you'd ever want from two hours of broadcasting. There was a Made Up Game that tested the guys' creativity (and Tony Livesey's patience), Elis gave some potentially inaccurate advice about the process of ripening fruit, Ivo taught us about what's coming up in the big-hitting locations of Coventry and Liverpool, and Producer Dave got his heart broken during a scripted intro.

Yvette spreekt het uit met een harde G, maar een dot tahini maakt haar dressing smeuïg en zacht. Moet je sesamzaden roosteren voor je ze gaat malen? Kan je dat laagje olie gewoon door je sesampasta roeren? Wat is het verschil tussen donkere, lichte en zwarte tahin? En hebben naakte zaadjes het niet koud met dit weer? Je hoort het in Etenstijd!Onze sponsor:Groenvoer: Groenvoer is nu te kopen bij je lokale boekhandel of via deze link!Tips:Techina van Jigal KrantEsther Erwteman - Tahin❤️ Insta: Etenstijd!Wil je adverteren in deze podcast? Stuur een mailtje naar: Adverteerders (direct): adverteren@meervandit.nl(Media)bureaus: pien@meervandit.nlProductie: Meer van ditMuziek & montage: Keez Groenteman Hosted on Acast. See acast.com/privacy for more information.

Lords: * Hallie * Tyriq Topics: * People really like potatoes and I don't get it * I wear shorts now. * Why are these ants on my desk? * The go-getters of predawn gym * Non feathered dinosaurs in the public imagination * Esper says: Magic: the Gathering does have feathered dinosaurs as part of its mesoamerican-inspired setting, which look cool as hell. Not all of them are completely covered or anything, but Gishath is a good example of how to make a dinosaur look really intimidating and powerful while still having feathers. https://scryfall.com/card/xln/222/gishath-suns-avatar * McPop Microtopics: * Not counting the Zelda game you made. * Mashing up the hummus beans. * Tahini texture. * Garbanzo merengue. * Cutting-edge vegan technology. * Making video games until you learn better. * The freezer popsicle that's just a tube of flavored water. * Potato struggle sessions. * Curly fries versus seasoned curly fries. * A waste of a hearty food that should last longer. * Century potatoes. * Burying a potato in the ground and setting a peat bog on fire. * Taro chips. * The bag in the grocery store that says "veggie sticks" and there's a picture of fresh vegetables on the bag but inside it's just potato slurry fried into stick form. * Anti-shorts positions. * A tattoo in a conspicuous place. * Showing up to a game jam in a Voldo harness. * A tattoo that makes it look like you've been scratching a rash. * Getting a cool tattoo and starting going to the gym because you want to be worthy of the tattoo. * A slovenly dude in a fedora getting a sick tattoo of a slovenly dude in a fedora. * Yakuza style tattoos except it's all video game shit. * Leaving an olive under your desk. * What the ants are into lately. * House Ants. * Storehouses of finger dust. * Letting the ants have the olive. * Mice with an exoskeleton. * Sitting on a toilet made of ants and instantly becoming one with the ants. * A bottle of Ginger Ants. * Extremely tangy abyss. * What is in my mouth? What is in my bed? * Rolling a ball of goo over your keyboard. * Finding some good goo and keeping it to yourself. * The validity of shipping yourself with things. * Merging your cats. * Motivated brothers. * Waking up at 5:30 to go to the gym. * Go-gettitude. * Chronotypes. * Expressing all the aspirational aspects of yourself. * The only person flexing in the mirrors. * Why is this young teen here so early? * Pretty ripped. (For a child.) * Giving up on waking up before dawn and becoming the kind of go-getter who gets later things. * Reconstructing dinosaurs based on what people think they should look like. * Semi-mythical creatures. (That actually existed.) * Microraptors that are slightly melty. * 65, with Adam Driver. * An interesting concept, executed poorly. * The Pepsisaur. * Adam Driver running away from horny dudes crawling around in mocap suits and the test audiences hate it so they CGI in some horny humanoid dinosaurs. * Having kids and patching ET so the government agents don't have guns and then after your kids grow up, patching ET so they have extra guns. * Twelve gauge flashlights. * Lemmings but with babies. * One of each type of eye. * Eyes that are so human looking that it kind of fucks you up. * A reverse The Fly situation. * McPopHouse. * The Junta of Tralfaz. * Picking up a new key and trying it on every locked door you've ever seen. * Pressing insert to empty your sexual tension meter. * Back before Microsoft Word owned the .doc extension. * A hoary pld PD Turbo 3.0 include file circa 1985. * Sentences from shareware documentation that have been in your head for 30 years. * BBS Doors. * Legend of the Red Dragon. * Reprising your role as Olmec.

Join Chris & Jill for this yummy and scientifically exciting cookie!Click here to shop at the Cookie Lab StoreJoin our FB Group for free access to the Cookie Recipe!https://www.facebook.com/groups/429934808628615Follow us on TikTok to see how we make the cookieswrite to us at cookielabpod@gmail.com

Today I'm sitting down with Brooke Baevsky, aka Chef Bae, an LA-based celebrity private chef to athletes, actors, supermodels, and even royals! She has amassed a massive following of “Food Baes'' on TikTok where she breaks the traditional allergy-friendly food stigma with delicious, health-forward & viral recipes. She also founded a non-profit cooking program for inner-city children & families in both Los Angeles and New York City, teaching people how to create a healthy, balanced diet on a limited budget. Chef Bae's technical background in Holistic Nutrition and Food Science combined with her hilarious, quick-witted personality make this convo and her approach to food so much fun. Links from the ep: use code organicolivia for 15% off functional chocolate mid-day squares Here's the juice: How growing up in a family with tons of food allergies pushed her to get creative in the kitchen at a young age How living in an area with high food insecurity galvanized her to start hosting and teaching community cooking classes for kids The modern-day concept of rebranding anything to make it look like a health food  Why she is the antithesis of the “perfect” Instagram chef – making parody content, telling wild stories, and being her authentic self The craziest meal prep that she ever did, like a Caesar salad served at Coachella covered in edible glitter The top bizarre foods and supplements that truly have worked for her professional athlete clients' performance How to zhuzh up your food and drink with herbs, specifically digestive bitters What a day in the life really looks like for a celebrity private chef (and what she cooks for dogs!) How to decide what to charge people for your services, especially in the beginning when you're honing your skill and may be struggling with your self-worth The importance of having mentors in your professional space and asking for help How to find your niche and build your brand in the content creation space How we're transitioning out of the era of perfectly photographed and curated food   Connect with Chef Bae: Follow HERE TikTok HERE Youtube HERE Connect with Olivia: Follow HERE Shop herbal formulas HERE

Episode 123 September 1, 2023 On the Needles 2:50 ALL KNITTING LINKS GO TO RAVELRY UNLESS OTHERWISE NOTED.  Please visit our Instagram page @craftcookreadrepeat for non-Rav photos and info     Sad about end of bingo?  Pigskin Party starts Sept 7!   Westknits shawl kal December gnome along   Sockhead Slouch Hat by Kelly McClure, Swoonish/the yarn side Walker/the yarn side Twist in Road to Home (2010)-- DONE!!   Dark Academia by Sharon Hartley, Porter Wool Co fingering in Huntress, Serendipidye Coastside in Blossom– DONE!!   Vanilla is the New Black by Anneh Fletcher, Knit Picks Felici in Beyond the Wall   Roam by Dawn Barker, Rainbow Peak Yarns super sock in Luminosity II (Lula Faye Fibre)   Coloring Book Raglan by Aimee Sher, Loop Fiber Studio YIN YANG (Worsted) in Once and For All On the Easel 18:12 Needles: vest remake, diy dye disaster…   September Doodle-a-Day by Ellolovey Peachtober by Furry Little Peach Gouachevember by Daria Penta (Cortneysf co-hosting!)   Florasaurus, tattoos, & dog portraits On the Table 24:48 Lemongrass coconut corn bisque (love and lemons) Tahini chickpea soup (Love &Lemons)l pesto potato salad with green beans – smitten kitchen   Simple Rosti Baked stuffed pork chops with panko & parmesan. Boring cream cheese cookies Rice salad with components from America's Test Kitchen Complete Veg Cookbook   On the Nightstand 34:34 We are now a Bookshop.org affiliate!  You can visit our shop to find books we've talked about or click on the links below.  The books are supplied by local independent bookstores and a percentage goes to us at no cost to you! The Magnificent Lives of Marjorie Post by Allison Pataki Georgie, All Along by Kate Clayborn  N is for Noose by Sue Grafton (audio) Remarkably Bright Creatures by Shelby Van Pelt (audio) tova, cameron A Heart So White by Javier Marías, trans by Margaret Jull Costa Study for Obedience by Sarah Bernstein Silver Nitrate by Sylvia Moreno-Garcia montserrat, tristan Crook Manifesto by Colson Whitehead The Absent One by Jussi Adler Olsen Sea of Tranquility by Emily St. John Mandel Bewilderment by Richard Powers The Weaver and the Witch Queen by Genevieve Gornichec ** The Absolutely True Diary of a Part-Time Indian by Sherman Alexie (This turned out to be problematic due to Alexie's personal behavior. Still an excellent YA novel, with relevance and humor). Bingo 1:03:05 DONE!! Listen in to see if you won! 1:08:40   Wip dark academia Cort rec Remarkably Bright Creatures Bird book Study for Obedience   Cortney's Bingo: Blackout! Pickled Bell Peppers ( very pickle-y!!) Award winner, but tricky The Absolutely True Diary of a Part-Time Indian

This week, hosts Tom Zalatnai (@tomzalatnai) and Teffer Adjemian (@tefferbear) recap our recent trip to New York City! Bagel sandwiches! Tahini iced coffee! Oatmeal lace cookies! Dumplings! Hand-pulled noodles! Ice cream! Donuts! Focaccia! Roast beef sandwiches! Pizza! Singing waiters! Check the links below for all the restaurants we mention here, and let us know where you think we should go next time we're in town! Follow us on Patreon to be part of the Recipe Club! patreon.com/nobadfoodpod Check out The Depot! www.depotmtl.org Edith's! www.edithsbk.com The Real Kung Fu! https://guide.michelin.com/ca/en/new-york-state/new-york/restaurant/kung-fu-little-steamed-buns-ramen Yummy by Victoria Grace Elliott! https://www.chapters.indigo.ca/en-ca/books/yummy-a-history-of-desserts/9780593125427-item.html Pret-a-Manger! https://www.pret.com/en-US Eataly! www.eataly.com Dough! www.doughdoughnuts.com Original Famous Ray's Pizza! https://rayspizza.com/ Financial Times article about Alberto Grandi! https://www.ft.com/content/6ac009d5-dbfd-4a86-839e-28bb44b2b64c Ellen's Stardust Diner! https://www.ellensstardustdiner.com/ Trader Joe's! https://www.traderjoes.com/home Want to be on the show? Tell us why! https://forms.gle/w2bfwcKSgDqJ2Dmy6 NEW MERCH! podcavern.myspreadshop.ca Our logo is by David Flamm! Check out his work (and buy something from his shop!) at http://www.davidflammart.com/ Our theme music is "It Takes A Little Time" by Zack Ingles! You can (and should!) buy his music here: https://zackingles.bandcamp.com/ www.podcavern.com

#18. This week, we dive deep into the world of Japanese culinary treasures with Chris Bonomo and Greg Dunmore, the founders of The Japanese Pantry. Chris and Greg share incredible stories about the people behind their extraordinary soy sauces, miso, katsuobushi, rice vinegar, and more.In this episode, we explore the origin of The Japanese Pantry and how Chris and Greg embarked on their journey to bring these amazing ingredients to the United States. Chris and Greg's passion for these products and their travels through Japan are evident as they detail the nuances and labor of love behind each product. Join us for an episode filled with insights into the world of Japanese ingredients, the dedication of the producers, and the mission of The Japanese Pantry to introduce these exceptional products to American home cooks and professional chefs. Whether you're a culinary enthusiast or a restaurant owner, you'll be inspired by the stories and flavors behind each ingredient.Where to find Chris Bonomo:InstagramLinkedInWhere to find Greg Dunmore:LinkedInWhere to find host Josh Sharkey:InstagramLinkedInIn this episode, we cover:(2:43) How The Japanese Pantry started(7:02) Tahini and black sesame paste(11:53) What is koji?(15:33) Soy Sauce and kioke barrels(26:24) Katsuobushi, not bonito flakes(32:19) The different types of konbu(35:38) The magic of Shiitake (40:59) What is real rice vinegar?(45:20) Japanese brown Sugar and spices

In today's episode we have our beautiful dietician Renee back to bust some myths and share some facts around food safety during pregnancy and infancy.Renee is a clinical dietitian and nutritionist specialising in pregnancy, postpartum and childhood nutrition. She has a strong research focus (and tendencies to nerd out with Kate) and many years of experience - first in a paediatric feeding clinic, and now in private practice specialising in pregnancy nutrition and gestational diabetes.Renee is also the author of a wonderful book 'Nurture the Seed' - a nutrition and recipe book that guides women through their pregnancy and beyond. Most importantly, she is a mother of two beautiful children, Norah and Freddie and an all round wonderful human.In this podcast we attempt to rapid fire through some of the common foods that pregnant women are told to avoid as well as how to make certain foods safer for infants including…LiverSoft cheeseEggs (can we still eat them poached?!)Tahini and hummusSushi and raw fishRockmelonSprouts and saladand so much more!You can connect with Renee on Instagram as well as seeing her face on the Boob to Food Instagram from time to time. And if you want to get your hands on a copy her incredible book (which we highly recommend you do!) you can purchase it HERE.Are you currently pregnant and looking for some expert and tailored advice around the most appropriate supplements for you? Our experienced team of naturopaths and nutritionists can help. Book a Pregnancy Supplement Review Consultation HERE or to find out more about our online clinic and the services we offer HERE.Today's episode was brought to you by Foraged For You. Our whole team use and love The Mothers Blend, an incredible certified organic blend of carefully selected, real and fermented foods developed specifically with pregnant and breastfeeding women in mind. If you have tried it, you're probably a raving fan like we are! And it isn't just for mums, this nutrient dense powerhouse that can be incorporated into any individuals diet, regardless of age or gender. Foraged for you have also recently released the Children's Blend - an equally amazing, nutrient dense, wholefood powder created with our little people in mind. Foraged fans will know that sales are rare, but Sheridan has kindly offered our listeners 10% off either blend until 5th June 2023 with the code BOOBTOFOOD. Visit foragedforyou.com to order yours now.Follow us on instagram @boobtofood to stay up to date with all the podcast news, recipes and other content that we bring to help make meal times and family life easier.Visit www.boobtofood.com for blogs and resources, to book an appointment with one of our amazing practitioners and more.Presented by Luka McCabe and Kate HolmTo get in touch please email podcast@boobtofood.com

Amy Zitelman is the co-founder and CEO of Soom Foods, the tahini brand known by every restaurant chef – and now more and more consumers- across the US. On this episode of ITS, Amy and Ali talk about building what you know with what you have, which means taking a real inventory of your resources, skill-sets, and tolerance, then keeping disciplined to scaling that before launching into other categories, channels or products.In the Sauce is Powered by Simplecast.

On Play Me a Recipe, your favorite cooks will walk you through their most treasured recipes, offering all the insider tips, stories, and tricks you won't get from a written recipe—and you'll be right alongside them, every step of the way. Feel free to pause, jump back, or navigate the steps via the podcast chapters.If you're cooking along, here's the recipe we're making today. Go ahead and grab the ingredients below (Hetty starts listing them at 1:08) before  starting the episode.Creamy Tahini “Mac + Cheese” with Tater Tots1 pound short pastaSea salt7 ounces green beans, cut to 1-inch lengthsJuice of 1/2 a lemon1 garlic clove, very finely chopped2 tablespoons nutritional yeast1 tablespoon extra-virgin olive oilFreshly ground black pepper2 pounds frozen tater tots, defrostedPreheat oven to 400˚F. Bring a large pot of salted water to the boil and add the pasta, stirring. Cook according to the packet instructions until al dente, adding the beans for the last 60 seconds and cooking until the veggies are crisp and bright green. Reserving 1/2 cup of the pasta cooking water, drain the pasta and veggies. For the creamy tahini sauce, add the tahini, lemon juice, garlic and the reserved pasta water to a blender or small food processor. Blend until smooth and creamy. If the sauce is too thick, add more water to thin it down. Add the nutritional yeast, olive oil and stir to combine. Season well with sea salt and black pepper. Add the creamy tahini to the pasta and beans along with a splash or two of the reserved pasta cooking water and toss together to combine. Transfer to an ovenproof dish and arrange the tater tots over the top. Bake for 25-30 minutes, until the tots are golden. Serve hot.Is there a Food52 recipe you'd like to hear us make? Email it to us at podcasts@food52.com.Lobby Time Kevin MacLeod (incompetech.com)Licensed under Creative Commons: By Attribution 3.0http://creativecommons.org/licenses/by/3.0/

Thank you for joining us for our 2nd Cabral HouseCall of the weekend! I'm looking forward to sharing with you some of our community's questions that have come in over the past few weeks…   Mariana: Thank you and your team for all that you do! What are your thoughts on tahini? I have quite a bit on days 14-28 of my cycle as I do seed cycling but I believe it's made from TOASTED sesame seeds? Does this mean that it's not actually as healthy as portrayed? Thank you!   Kelsey: Hello Doctor, I am 27 year old female. I recently went off TRT and I have a hypothyroid condition. I have had a history of past anorexia nervosa. I am now doing much better in that regard, I am about 130lbs 5'2 and 24ish %body fat. I am a very active individual and have always been health conscious. My diet is almost 100% Whole Foods and I have been on fertility treatment the majority of this year and have been unsuccessful. I have never had a child and have gone for many years with missing periods (no PCOS). In 2020 I went on birth control because I had regained my cycles naturally and was trying to boost hormones to conceive eventually. My question for you is this: how can i regain my natural cycles without medical assistance for each one, and what should my steps be forward from here?   Amanda: Hello! I am 34 years old,105 lbs, 5'1. During my pregnancy, I was diagnosed with gestational diabetes- 1.5 years post partum the glucose intolerance is still here. My body type is Vata. Fasting glucose and insulin is normal/low, but the post prandial blood sugar after 55G+ carbs takes 3-4 hours to return to baseline and spikes quiet high and the spike is delayed. I went low to no carb for 5 years due to chronic bloating many years ago. It helped for a few months and then did not help but I continued. Blood sugar is worse during luteal-menstrual. My diet is very clean, balanced organic. PP sugar worse when im low carb. No family hx of Diabetes. I also work as a dentist - could heavy metal exposure could cause glucose issues? Have you seen this? Do you think there is hope to get better?   Maria: Hello Dr. Cabral. Thank you so much for being awesome. I have a question about cellulitis. My 75 year old mom recently had a bout with cellulitis. I wanted to ask you what can you tell me about cellulitis, how can we prevent it from happening again. I did search your past podcast but didn't find what I was looking for.   Gemma: Please can you do a podcast on non hormonal contraception. Or whatever deception methods you consider safe. I am about to get my coil removed it is a progesterone one. I have ductal hyperplasia and I do not want yearly mammograms I just want to get to the underlying root causes and I believe that I should not using any hormones. Thanks   Lisa: How do you get rid of mycotoxins -Ochratoxin I took a mold test and this was a little high 8.83 Are there supplements I can take ? I have been doing IR sauna with binders for 2 years 3-4 times a day but obviously the this is not enough    Thank you for tuning into this weekend's Cabral HouseCalls and be sure to check back tomorrow for our Mindset & Motivation Monday show to get your week started off right!   - - - Show Notes and Resources: StephenCabral.com/2557 - - - Get a FREE Copy of Dr. Cabral's Book: The Rain Barrel Effect - - - Join the Community & Get Your Questions Answered: CabralSupportGroup.com - - - Dr. Cabral's Most Popular At-Home Lab Tests: > Complete Minerals & Metals Test (Test for mineral imbalances & heavy metal toxicity) - - - > Complete Candida, Metabolic & Vitamins Test (Test for 75 biomarkers including yeast & bacterial gut overgrowth, as well as vitamin levels) - - - > Complete Stress, Mood & Metabolism Test (Discover your complete thyroid, adrenal, hormone, vitamin D & insulin levels) - - - > Complete Food Sensitivity Test (Find out your hidden food sensitivities) - - - > Complete Omega-3 & Inflammation Test (Discover your levels of inflammation related to your omega-6 to omega-3 levels) - - - Get Your Question Answered On An Upcoming HouseCall: StephenCabral.com/askcabral - - - Would You Take 30 Seconds To Rate & Review The Cabral Concept? The best way to help me spread our mission of true natural health is to pass on the good word, and I read and appreciate every review!

The simplicity of this sesame seed paste belies the depth of flavor and texture it brings to everything it touches. Anney and Lauren dip into the science and history of tahini.See omnystudio.com/listener for privacy information.

My first exposure to Eden Grinshpan was a photo on Instagram: she was extremely pregnant and her bare, bulging belly was wall-papered with huge slices of pizza. I instantly wanted to be her friend. Eden is host of Top Chef Canada and author of the cookbook Eating Out Loud, where she shows off her contemporary middle eastern cooking chops with dishes like tahini Caesar salad and Sesame Schnitzel Sandwich with Harissa Honey and Tarter Slaw. Eden is tahini obsessed, so I chat with the CEO and co-founder of Soom Foods (makers of delicious tahini) about the history of the ancient condiment and what to do with the half empty jar in your fridge after using it to make hummus. Follow along on Instagram! Please subscribe to the *new* Your Last Meal newsletter so you can be the first to know about events, giveaways & content only available to subscribers! This episode is sponsored by:Ooni Pizza Ovens!Safe Catch tinned fish! Enter YOURLASTMEAL at checkout for 15% off!Pure Cravings cat food! Enter YOURLASTMEAL at checkout for 15% off! Sena Sea wild, sustainably caught Copper River Salmon. Enter YOURLASTMEAL at checkout for 10% off! Or go to copperriversalmon.org San Juan Salsa!  Support the show: http://rachelbelle.substack.comSee omnystudio.com/listener for privacy information.

This delicious Roasted Date and Crispy Chickpea Salad is the perfect lunch for healthy foodies who are blatantly uninterested in salads (like me!). It's made with perfectly caramelized dates, chopped pistachios, and the best orange tahini salad dressing that is so flavorful, you'll be licking your plate clean! I'll be making this chickpea salad all summer long because it's loaded with plant based protein, fiber, and healthy fats for an easy, healthy weekday lunch. I think this elevated salad would also be a crowd-pleaser at your next summer get-together! Oh, and did I mention that this high protein salad is the perfect recipe for weight loss, hormone balance, and constipation? Salad dreams do come true, and as always, I give you more details on the science-backed health benefits below. This salad is for the salad haters, including myself. First off, I find most salads really uninspiring. What's the point of eating a salad if I need to cover it in cheese and dressing to make it enjoyable? Unless the salad is to die for (which this one is), I just eat my vegetables in different forms, like a green smoothie or a vegan Cookie Dough Milkshake with hidden veggies! What can I say, it takes a lot to woo me in salad land. But, I'm happy to announce, THIS salad does it for me. It's very loosely inspired by the Date and Tahini Salad I had at a fancy plant-based restaurant in Brooklyn, Sofreh, on my recent trip to NYC. I went out to eat with one of my fellow food blogger friends, Justine from Justine Snacks, who you might remember from the Ben & Jerry's copycat recipe challenge we did during quarantine! We were literally mid-bite when I turned to Justine and said, “I MUST make a recipe like this.” ⁣ The crunch of the pistachios. The perfectly crispy chickpeas. The caramel-y sweetness of the Medjool dates. The fresh burst of citrus. Everything you could want in a salad is right here. At the restaurant, the salad serves only as a delicious appetizer. But this vegetarian salad with protein you're about to make is made absolutely meal-worthy with the addition of protein-and-fiber-rich chickpeas and a tangle of fresh herbs, like mint and cilantro. What makes this date, tahini, and chickpea salad healthy? In this delicious, high protein salad, I incoroprated ingredients to make this your new go-to recipe for weight loss, hormone balance, and constipation and bloating. Four problems I'd definitely want to solve in one swoop, or dare I say, one salad. If you're dealing with constipation, you MUST listen to my recent podcast episode where Dr. Bulsiewicz, an award-winning and internationally recognized gastroenterologist, reveals the surprising hidden causes of constipation and bloating that NO ONE is talking about. I was so surprised. Plus, on this episode about blood sugar on the Healthier Together Podcast, resesarcher Jesse Inchauspe tells us how eating balanced meals with protein, fiber, and fat will help all four of these health factors. Adding roasted chickpeas to your meals is one of the easiest ways to sneak in all those health benefits because it's high in protein and fiber. And if you're looking to play around with adding them to other plant based recipes, I have an easy guide for roasting chickpeas three ways here. Here's exactly how this salad will boost your health: Weight loss: tahini and pistachios are both proven to help you lose weight and maintain a healthy weight! Tahini is made from ground sesame seeds, which like pistachios, are filled with fiber and plant based protein that will help keep you fuller longer. Chickpeas are also shown to be one of the top fat-burning foods that help you lose weight. Hormone balance: the sesame seeds and tahini also are shown in research to regulate sex hormones. They also are super rich in vitamins and antioxidants which balance out hormone levels and give a bountiful supply of nutrients, making them a wonderful meal for the pregnancy diet.