This recipe is nothing fancy, yet it is worth bragging about? What is there to brag about? Here are the list of bragging rights:

• it's delicious
• it's easy
• it's affordable
• it dirties minimal dishes
• it's versatile 
• it's nutritious 
• no expensive equipment required (whisk and bowl)
  
  

I am a big believer that if I am going to prepare a sauce, I need to be able to use it multiple ways. Almost every salad dressing that I make is versatile enough that it can be enjoyed in a wrap, as a dip, on top of cooked vegetables, drizzled on a baked potato, I think you get the picture. Tahini is one of my favorite ingredients because it is nutritious, affordable and easy to whisk by hand without using a blender or food processor.

What goes in it?

1/2 cup tahini
1/4 cup balsamic vinegar
3/4 cup water
1/4 tsp garlic powder or 1/2 clove finely minced
1 TBSP liquid aminos (soy or coconut), soy sauce, tamari, or nama shoyu

Blend or whisk - add any other spices that you enjoy. I personally put pepper in just about everything. You may like citrus juice, coriander, mustard or anything. Don't be scared to experiment. If you want it thicker use less liquid. Should store for five days in an air tight container.

WHEN:   Mondays, 5:30 - 7:30pm,    Feb 29, March 7, 14, 21, & 28
WHERE:   PuraVegan Cafe!
WHO:     Taught by Monica
$ 195 for all five sessions   (includes meal, handouts, recipes, discussion & new friends!!! )

Discover which foods are optimal for weight management, learn about various health topics including blood pressure and digestion, and get empowered with the practical cooking skills needed to help you on your journey to better health. In our classes, attendees do all of this while enjoying a cooking demonstration and tasting delicious, healthful dishes in a supportive group setting.
Featured Class Topics

• Power of Your Plate
• Let’s Go!
• Getting in Gear
• Breaking the Food Seduction
• Keys for Natural Appetite Control

Praise for the Program
“I enjoyed tasting healthy foods I would never have cooked! I hope to lower my cholesterol, blood sugars, and weight by eating more fruits, vegetables, grains, and legumes!”
—Bonnie W., Kennewick Community Education, Kennewick, Wash.

“The instructor’s enthusiasm and knowledge made the class one of the best classes I've sat in. The food was delicious! I know the changes I've made will be permanent. I've lost weight, gained energy, and feel the best I've felt in years!”
—Leah M., Southlake Library, Southlake, Texas

“This class is helping me change my life. And I am so very grateful for being able to take it. Thank you for making that needed change possible. I will worry a lot less about my diabetes and expect the weight to drop.”
—Barbara B., Dayspring Enrichment Center, Wasilla, Ark.

In 2011, PCRM delivered our lifesaving message through 1,300 classes, to more than 9,000 people, in more than 150 cities.

from PuraVegan Chef:  Rebecca

Here's an easy and tasty way to eat more flax! Why eat more flax? Flax is rich in omega-3s, fiber, and LIGNANS! Because of their exceptionally high lignan content, flaxseeds have been found to aid in breast cancer prevention, so I've been looking for more ways to include flax in my daily diet, like this granola. I also included two other lignan-rich foods along with the flax: sesame seeds and strawberries.

This recipe is low in oil, increasing the nutrient density per calorie, and will make your house smell like strawberry jam.

• 2.5 cups rolled oats
• 1/4 cup + 2 TBSP sesame seeds
• 1/4 cup + 2 TBSP ground flaxseed meal
• 1/2 tsp salt
• 2 cups frozen strawberries (or fresh, if in season) + 1 TBSP water
• 1/4 cup + 2 TBSP maple syrup
• 1 TBSP coconut oil
• 1/4 cup cacao nibs (optional)
  
  

1. First make jam: Heat strawberries and 1 tablespoon water in a small saucepan over low heat, stirring frequently, until broken down and jam-like. This should take about 25 minutes.
   
   
2. While jam is simmering: Combine oats, sesame seeds, flaxseed meal, and salt in a large mixing bowl. Preheat oven to 300 degrees and line a baking sheet with parchment paper.
   
   
3. When jam is done: Whisk maple syrup and coconut oil into saucepan with jam. Add wet ingredients to dry and mix well. Transfer to prepared baking sheet and spread evenly. Bake for 45 minutes, stirring granola every 15 minutes. If using cacao nibs, stir them in before the last 15 minutes of baking.
   
   
4. Let cool completely and store in an airtight container.