Tuesday, January 12, 2010

Simple supper with tahini sauce

For the twelfth day of the cleanse, I started with a fruit smoothie for breakfast and then had the nutty rice and pinto beans from last night's supper for lunch. Tonight for supper, I started with a red leaf lettuce and dandelion greens salad and then had a simple supper of wild rice blend rice (1 cup wild rice blend rice, 2 cups water, brought to boil, reduce to simmer for 40 minutes), french lentils (1 cup french lentils, enough water to fill pot, brought to boil, reduce to slightly lower heat for 35 minutes), and a simple stir fry with onions, garlic, portobello mushrooms, shitake mushrooms, cauliflower, green beans, snow peas, carrots, black kale, and mixed savoury dried herbs (parsley, thyme, leek, celery leaf, golden sage, sweet marjoram). I also made a tahini sauce to top off the meal.
Here is the recipe for the tahini sauce:
2 tbsp tahini, 1/2 lemon, freshly squeezed, 1 garlic clove, minced, 2 tsp nutritional yeast, 1/8 tsp sea salt, 2 tbsp water
Mix all ingredients in a bowl and spoon over rice and simple stir fry (this made enough sauce for 2 cups of rice).

Nutritional yeast has a cheese like taste and is a nice addition to sauces. This simple supper (see above picture) was a basic and fortifying meal.

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