Miso-tahini spread is a tasty substitute for butter or margarine on toast, instead of mustard on a sandwich, or as a vegetable dip.
Miso is a fermented paste of legume, bean, and grain, and tahini is the paste made from roasted and crushed sesame seeds. Sesame seeds are rich in minerals (iron, magnesium, manganese, copper, and calcium), and it is a good plant source of protein and healthy fats.
6 T tahini
4 T barley or lightly-colored miso, which has less salt
2 tsp minced fresh ginger*
4 cloves minced garlic*
2 T water
2 T fresh lemon juice
Whip all the ingredients together until you have a creamy smooth consistency. You may need to add more water to the spread get the right consistency, but it should be so dense a spoon will stand up straight in it.
If you like a stronger flavor, use a darker, redder miso, which will be richer and contain more sodium.
The miso-tahini spread will keep in the refrigerator for 3-4 weeks.
*Ginger and garlic are important plants in Chinese medicine’s Materia Medica. Each contains identified plant compounds, gingerol and allicin, respectively. Gingerol has been studied and shown to be a digestive aid, and studies on allicin are currently underway. Besides their health benefits, the ginger and garlic adds a distinctively chewy texture to the spread.
Proper diet, regular exercise, healthy lifestyle habits, and taking some “me-time” every day are part of our routine review and your treatment plan when you come to Mountaintop Acupuncture & Rehabilitation.
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