This one’s for my sisters who just found out they also have a gluten and dairy allergy, just like me. It sure takes some time to get in sync with an entirely different way of eating, compared to the Western diet, with its obsession with bread, cheese and milk. Not the healthiest of diets.
Until the awareness kicks in that actually there’s a world of foods out there, that are all plant-based and super healthy, it may seem there’s nothing to eat.
It’s like hearing you’re about to die, getting real sad about leaving this world and missing out on all it has brought you, just to discover that the after-life only knows love, health, relaxation, fun, better sex than you’ve ever had, laughs and nature. Suddenly it’s not so bad to die. Well it’s the same being gluten- and dairy-free. After the initial shock comes the revelation of a better and tastier diet!
If you’re still stuck in the rat race and not taking your time for lunch, here’s a real quicky!
Tahini dip with vegetables, rice crackers and a boiled egg
What’s tahini? It’s sesame seed paste.
For the sauce
Tahini, about 3 tbs
Salt & Pepper, to taste
Olive oil, a dash/tbs
Optional extras for the sauce
Strong Tamari soy sauce. This particular tamari of the brand Lima, sold at Ekoplaza in The Netherlands, is gluten-free. Normal soy sauce HAS gluten!
Cayenne pepper, a pinch.
Lemon juice, freshly squeezed. Check out the long list of health benefits here (The Budwig Center, which does cancer treatment without the use of chemicals)
To go with the sauce
Vegetables for dipping.
My favorites are cucumber , cherry tomatoes, carrots and capsicum ( Bell pepper) ( ‘paprika’in Dutch)
1 egg, boiled
Ricecrackers or other gluten-free crackers (‘rijstewafels’in Dutch)
Boil the egg about 8 minutes.
Pour or spoon tahini into a bowl and add a dash of water. Mix for half a minute or so until the tahini changes its texture. At first the tahini doesn’t mix with the water, but keep at it, it will after a minute! It will become lighter in colour and changes from a thick dry paste to a creamier texture. Add more water or some lemon juice now and a dash of olive oil. Keep mixing it until you have a dipping sauce consistency you prefer. Not too runny and not too firm. Now add salt, pepper, cayenne pepper and tamari to taste. Just beware that cayenne pepper is real spicy, so taste after you have added a pinch. There’s tahini sauce with or without salt. If you have the one with salt, I wouldn’t add any more salt. Especially if you add tamari. In my opinion this tahini dip always tasts good. I keep changing the amounts of each ingredient and I am never disappointed. Keep tasting as you add ingredients!
Cut the vegetables length-wise. The cherry tomatoes don’t need cutting.
Dip your veges into the tahini and eat with the egg and ricecrackers topped with tahini dip.
Enjoy! – Buen Provecho! – Eet Smakelijk!- Bon Appetit! – Guten Appetit!
If you’re interested in reading more on the health benefits of the ingredients, check out these links:
Cucumber, click here (Natural News.com)
Cayenne pepper, click here. (The world’s healthiest foods)
Sesame seeds, check out this website (The world’s healthiest foods)
Lemon juice, freshly squeezed, click here (The Budwig Center, which does cancer treatment without the use of chemicals)
Carrots, click here (The world’s healthiest foods)
Tomatoes, click here (The world’s healthiest foods)
Eggs, as the article also mentions, (The world’s healthiest foods) eggs are controversial. I crave them and feel they are good for me, but every body is different so click here to start forming your own opinion or…. even better… try listening to your own body!!!
Olive oil, click here (The world’s healthiest foods)
Capsicum, click here (The world’s healthiest foods)