I’m up to something new! I’ve decided I’m going to make and post the recipes from Dr. Fuhrman’s book “Eat to Live” under the “7 Days of Vegetarian Meal Plans (For Aggressive Weight Loss),” that you can find starting on page 240. When I completed the 6 week plan I didn’t take the time to make many of the recipes in the book, I basically just stuck to the nutritarian guidelines and made what I could within those parameters. Now, I’m no longer a nutritarian novice and I’m in this for the long haul (not just a quick fix), so I need to take the time to try these recipes out! I’m so glad I started with Dr. Fuhrman’s Portobello Red Pepper Pita recipe and this amazing tahini spread!
When I first snuck a taste of this spread I was immediately in love! It has a wonderful nutty taste, with just a hint of sweetness from the dates. It tastes incredible by itself but when you add it with the Portobello Red Pepper Pita it becomes out-of-this-world delicious!
Made with just a few whole ingredients and a high speed blender, you can make a batch of this sauce that will last your dipping and spreading needs for about a week (mine lasted for 2 weeks because I only used it when I made the pita recipe, which BTW we’ve had 4 times in 2 weeks).
Two things I can’t recommend enough: (1) a Vitamix (I have never regretted this major life purchase!) and (2) theses cute half-pint mason jars (perfect for storing all the incredible vegan sauces you make in your Vitamix!)!
TAHINI DATE SPREAD by Dr. Fuhrman, found on page 278 of “Eat to Live”
- 3/4 cup raw tahini
- 1/2 cup water
- 1 tbsp. fresh lemon juice
- 1 medjool date, pitted and chopped
- 1 clove garlic
- 1 tbsp. no salt seasoning
- 1 tsp. Bragg Liquid Aminos or low-sodium soy sauce
Directions: Blend all the ingredients together in a food processor or high-powered blender until creamy!
Smother this sauce all over your Portobello Red Pepper Pitas, see recipe here!