Tahini is a Middle Eastern paste or spread made from ground sesame seeds. To my great surprise, Miso and tahini, although from different cuisines, complement each other really well.

Including buckwheat in this recipe means it is fulling enough to be a complete meal on its own. This dish contains a good amount of carbs, protein, good fats and fibre. Buckwheat provides various plant compounds and is richer in antioxidants than many common cereal grains. Despite its name, buckwheat is not a wheat, and is therefore gluten-free.

Ingredients

1 butternut squash

¼ cabbage

2 spring onion

½ onion

5 garlic cloves

3 tablespoons ginger

1 cup buckwheat groats

4 cups vegetable broth (or 4 cups water and 2 tablespoons vegetable stock)

3 tablespoons miso paste

3 tablespoons tahini

1 tablespoons sesame oil

White and black Sesame seeds

Method

1. Skin and de-seed the squash, then cut into chunks. Thinly slice cabbage and spring onion. Set aside.

2. Chop onion, garlic and ginger. Sauté in a big pan for five minutes or until fragrant. Add in buckwheat groats and fry for another 5 minutes.

3. Add in broth. Let it boil. Reduce heat and simmer for 20 minutes or until the squash and buckwheat is soft.

4. Add in miso paste, tahini and sesame oil. Mix thoroughly. Add in cabbage. Turn off the heat and leave on the stove with the lid on for 5 minutes.

5. Sprinkle with spring onion and sesame seeds.

Written by Lismi Wong

The post Miso-Tahini Squash Soup appeared first on Usana Health Sciences Organization.

There are plant and animal-based protein powders, so you can use what you have on hand, or what your personal diet requires.

The mixture is sticky but you can roll them with hands easily after you keep them in the fridge for about 30 minutes to firm them up. This recipe uses coconut flour as it helps to absorb extra moisture, otherwise you can use almond flour and you may need to increase the amount by 1-2 tablespoons.

Truffle Ingredients

1 medium-large beetroot

1 medium avocado

50g cocoa powder

50g protein powder

60g coconut nectar or dates

15g coconut powder (optional)

Pinch of salt

Dusting Ingredients

Cacao powder

Desiccated coconut

Sesame seeds

Other Optional Dusting Ingredients

Chopped nuts

Dried Raspberries

Method

1. Grate beetroot and place into a medium-sized bowl. If using a food processor, cut beetroot into chunks and put them into the processor.
2. Put the rest of the ingredients (except those for dusting) into the bowl or processor. Puree with a stick blender or food processor until smooth.
3. Keep in the freezer for roughly 15 minutes.
4. Using a small ice cream scoop, portion into small balls and arrange on a flat tray to freeze for 30 minutes.
5. Smooth each ball with hands and roll them in cacao powder, desiccated coconuts or sesame seeds. You could also use chopped nuts or freeze dried raspberries.

Written by Lismi Wong

The post Chocolate and Beetroot Truffles appeared first on Usana Health Sciences Organization.

INGREDIENTS

4 free range eggs

¼ cup sesame seeds

¾ cup sunflower seeds

¾ cup pumpkin seeds

1 cup whole nuts eg walnuts, almonds, or a mixture of nuts

¼ cup psyllium husk

50g almond flour/coconut flour

2 tablespoons olive oil

2 tablesppons chia seeds

¼ cup water

2 teaspoons sea salt

METHOD

1. Preheat oven to 160C.
2. In a bowl, whisk the eggs thoroughly until combined.
3. Add the rest of the ingredients and mix well.
4. Leave for 15 minutes for the chia seeds to absorb the liquid.
5. Bake for 1 hour, rotating half way through.
6. Cool on a wire rack. Keep well in a zip lock plastic bag for up to 4-5 days.

Written by Lismi Wong

The post Seed Bread Recipe appeared first on Usana Health Sciences Organization.