Tahini, coconut and pineapple are a perfect combo. I use tahini a lot for overnight breakfast oats and chia puddings – it really isn’t just for hummus! Frying and coating the pineapple with sesame seeds and coconut mixes all those lovely exotic flavours and it provides the accompanying chia pudding with a bit of texture.
This is a great breakfast for these mixed summer days, when you want something sunny but could do with a bit of warmth too, because let’s face it, August isn’t quite the sunshine month so far.
Pineapple tahini & coconut chia delight (serves one)
- 100ml coconut milk
- 1 tablespoon tahini
- 1 tablespoon chia seeds
- 120g pineapple – cut into chunks
- 1 tablespoon sesame seeds
- 1 tablespoon desiccated coconut
- 1/2 teaspoon coconut oil
Blend the coconut milk with the tahini and stir through the chia seeds. Leave for 1/2 hour or overnight.
Melt the coconut oil in a frying pan and fry the pineapple chunks for a couple of minutes. Then add the sesame seeds and desiccated coconut and toss with the pineapple to coat the pieces. Continue to fry for a couple more minutes. Serve on top of the chia pudding.
I love opening the fridge to find my brekkie looking appetisingly back at me. Today it was some sesame overnight oats and a lovely mix of sesame, tahini, dates, mango, banana and coconut.
This is really quick to put together, just a bit of chopping. You don’t need a blender either as you can easily stir or whisk the milk and tahini together, so not much washing up which is always a good result.
I use tahini a lot in salad dressings and of course humus but it’s fantastic for sweeter, non savoury dishes as well. It’s slightly less sweet than the nut butters and it works brilliantly with coconut and tropical fruits.
Open Sesame overnight oats (serves one)
- 150ml coconut milk
- 2 teaspoons tahini
- 2 teaspoons sesame seeds
- 40g oats
- 2 teaspoons desiccated coconut
- 1 medjool date – chopped
- 1 banana
- 1/2 mango
Whisk or stir the tahini into the coconut milk, then stir through the sesame seeds and oats.
In a jar or bowl layer up the mango, followed by the oat mixture, then top with sliced banana, chopped date and the desiccated coconut. Leave overnight.
I will admit it was with quiet desperation that I first added some courgette to a smoothie – my supply of this veg is fast outweighing my ability to eat them. However I was surprised to find that it tasted ok, in fact the courgette added a little creaminess without too much taste (in a good way).
So after a few more experiments I think that this courgette smoothie is pretty good.
I’m still using my crop of yellow courgettes, but they taste the same as green so either goes.
Tropical Courgette Smoothie (serves one)
- 150g fresh pineapple
- 100g courgette (skin on)
- 150ml coconut milk (from a carton not a tin)
- A handful of mint leaves
- 1 tablespoon of Tahini
- 1 medjool date
Blend it all together.
Sunday morning after a few chips and cocktails last night means a healthy brekkie was required. No long run this morning but the prospect of a lovely lunch. So I’m back on the green smoothies to make room for more lunch later. Coconut water is great after exercise (or drinking) – definitely a top rehydration fluid.
Kiwi is another fruit that mixes brilliantly with coconut flavours and the hint of sesame from the tahini works well. The kale and the pear take second stage in this smoothie but do add to the texture and colour so don’t miss them out.
Kiwi Kale Smoothie (serves one)
- 200ml Coconut water
- Kale – a handful
- Kiwi – one peeled and chopped
- Pear – one cored and chopped
- Tahini – 2 teaspoons
Blend it all together
I still had some papaya to use up this morning so I opted for another smoothie. I find that papaya makes quite a bulky smoothie because it’s such a fleshy fruit so I think it works best with a mix of milk and water to get a thinner consistency. Getting the right combination has taken me a while but I think this P&T mix works and it’s great to find another use for Tahini other than hummus.
P&T Smoothie (serves one)
- 1/2 a Papaya – deseeded and peeled
- 2 teaspoons of Tahini
- 100ml Coconut milk
- 200ml water
- Some fresh mint leaves (around 6 big ones)
- A small handful of fresh spinach (I put in a little less than I would normally do)
- 2 ice cubes
Blend it all together.