Tahini has become my latest obsession in my Fall recipes and I’m using it to create a healthy, homemade salad dressing today.
Do you know what tahini is?
It’s just sesame seed paste (it looks like peanut butter but it’s ground sesame seeds instead of peanuts) and it’s O’ so good.
I’m addicted. Surprise, surprise. I feel like there’s a new food obsession in my home every week.
Anyway, I’m pairing my fresh lemon tahini dressing with this light Autumn millet salad that I just adore. Millet is one of those whole grains that tastes so creamy and rich-without any gluten or dairy and I am using it in lots of recipes lately from porridge to pudding to casseroles.
Everyone in Manhattan is loving the ways that I’m tossing it with fresh veggies and flavorful sauces, so I thought I’d create a fun, new recipe with millet just for you.
If you’re new to millet, don’t be scared.
It’s similar to quinoa but I think it’s 10x better.
This is a thing.
It’s got a ton of flavor and is packed into a little bowl of goodness because….
Adding millet to anything is gunna leave you smiling.
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We’ll be chatting for 30 minutes on the above facebook link to answer your questions about Detox and give away amazing prizes, too.
Hope to see you there!
Try to buy everything organic. Here’s why: The Benefits of Eating Organic.
- 1 cup millet
- 1 head broccoli cut into florets
- 1 head cauliflower cut into florets
- 1 large sweet potato cut into 1/2 inch pieces
- 2 small purple potatoes or white potatoes, quartered
- 3 Tbsp. olive oil
- 2 cups firmly packed baby spinach
- 1 pint cherry tomatoes halved
- 4 Tbsp walnut halves
- 1 Tbsp. pumpkin seeds
- 1/2 cup tahini sesame seed paste
- 1 small garlic clove minced
- 1/4 cup freshly squeezed lemon juice
- 1/4 tsp. fresh lemon or orange zest
- 1/4 tsp. paprika
- sea salt and pepper to taste
- Preheat oven to 375 degrees F.
- Cook millet on the stove top according to package directions.
- Meanwhile, toss broccoli, cauliflower and potatoes in a large bowl with 3 Tbsp. olive oil, sea salt and pepper. Transfer to a baking sheet and roast until tender, about 20 minutes.
- Remove from oven; set aside to cool for 5-10 minutes.
- In a large bowl, combine cooked millet with roasted veggies, spinach, tomatoes, walnuts and pumpkin seeds.
- In a small bowl, whisk tahini with garlic clove, lemon juice, zest, paprika, sea salt and pepper; drizzle over roasted veggie mixture and serve.