It’s one of the most common sayings, ‘when life serves you lemons, make lemonade’, but here in the #FitKitchen we got served seeds, so we made butter out of it!

We are glad to serve our Vegan and Vegetarian friends with these #FitRecipes, an alternative version of dairy-based butter. Easy to prepare and delectable when eaten with fruits, veggies or other snacks. These utterly-butterly #FitRecipes are customizable to your palette, and we hope you give them a try. Help us learn about your preferences - leave us a note about your experience, we read Everything! 

1) Tahini paste

Ingredients list : (Serves 4-6 people)

  • 2 cups white sesame seeds
  • 7 tbsp Extra Virgin Olive oil
  • Salt, as per taste
  • 1-2 tsp. Lemon juice, optional

Procedure :

  • Heat a heavy bottomed frying pan, on low-medium heat. Add the sesame seeds into the hot pan and toast the seeds
  • Stir the seeds frequently to avoid burning, and keep the heat on a medium-low to help toast the seeds until they smell aromatic and are slightly brown in color
  • Once toasted, set the toasted seeds aside to cool
  • In a blender, add 2 tbsp of the extra virgin olive oil, the cooled toasted sesame seeds and blend the mixture
  • Keep adding the remaining olive oil, gradually, until the blended mix reaches a smooth consistency
  • Keep scraping the sides of the blender jar to make sure all the seeds are incorporated into the mix
  • The Tahini paste is ready, and can be stored for several weeks in an air-tight container in the refrigerator
  • While serving, sprinkle with some salt and 1-2 tsp lemon juice (optional) to spruce up the taste
  • Enjoy as a spread on toast, crackers, or dunk raw veggies into this buttery paste. Satisfaction, guaranteed!

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2) Pumpkin seed butter

Ingredients list : (Serves 2-4 people)

  • 2 cups pumpkin seeds
  • 1-2 tsp. Sea Salt
  • 1-2 tbsp Olive oil

Procedure :

  • In a deep-bottomed pan or an iron skillet, gently heat 1 tbsp of oil- on a low flame, as olive oil burns easily
  • Add the seeds to the heated oil and roast the seeds, until they are toasted to a flavorful aroma. Takes about 12-15 minutes
  • After toasting, set the seeds aside to cool
  • Add the cooled seeds to a blender and blend the seeds to a paste
  • Half way through the blending, add 1 tbsp. oil. Scrape the walls of the jar to incorporate all seeds
  • Keep blending the seeds in intervals, while scraping the walls of the blender every few minutes, until the seeds turn into a smooth paste. Should take about 15-20 minutes
  • Once the mixture has attained the smooth paste-like consistency, add 1 tsp salt and give the mix another whirl in the blender
  • Adjust the salt, as per your taste
  • Pour and scrape this fresh pumpkin seed butter into a container, to enjoy immediately, or to be refrigerated (preferably in an air-tight container)

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Note: These recipes were adapted from the original by:

https://www.whiskaffair.com/easy-homemade-tahini-paste-recipe/#wprm-recipe-container-21259

https://www.daringgourmet.com/how-to-make-homemade-tahini-paste/

https://www.heynutritionlady.com/pumpkin-seed-butter/