Thank you! I'm still easing into the raw lifestyle, as soon as I get some more kitchen tools (i.e. food processor, zester, mandolin, etc) I'll be set for some serious raw "cooking".
That looks like heaven. I need to figure out where to get tahini, I should be able to find it one would reason with all the indian & asian grocers around.
Do you reccomend canned or dried, rehydrated chickpeas? I find that the canned ones nearly taste disgusting on their own, unseasoned. :/
I used the hard beans you get in a bag and soaked them a few days until they were soft enough to use.
For raw Tahini check the produce section of your local health food store, or as at Wild Oats/Whole Foods. It tends to be expensive because of the grinding process but it's worth it because it lasts along time, at least for me.
Oh, but if you're not necessarily concerned about raw tahini, you can get it easily and inexpensively at a health food store or perhaps a mediterranean/jewish/or middle eastern market.
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(It looks and sounds delicious, btw!)
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I'm still easing into the raw lifestyle, as soon as I get some more kitchen tools (i.e. food processor, zester, mandolin, etc) I'll be set for some serious raw "cooking".
Reply
Do you reccomend canned or dried, rehydrated chickpeas? I find that the canned ones nearly taste disgusting on their own, unseasoned. :/
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For raw Tahini check the produce section of your local health food store, or as at Wild Oats/Whole Foods. It tends to be expensive because of the grinding process but it's worth it because it lasts along time, at least for me.
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http://www.living-foods.com
Tons of info, but there contains some die hard foodists, so "grain of salt", etc.
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