A friend asked me yesterday if I knew any recipes that used tahini. Julie, this one's for you.
Looking for a simple, refreshing raw recipe? Well, here you go. Julienne some zucchini and carrot and covere in a zingy mixture of one part tahini, one part lemon juice, and two parts orange juice, top with avocado and a few choice herbs, and voilà! Dinner is served, compliments of VegieHead.com.
Or if you're in the mood for something a little more "gourmet" and have a bit of energy, check out Russell James' Tomato and Macadamia Mozzarella Linguine. I haven't tried this one yet, but it looks crazy-amazing (even if it does call for parsnip).
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