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(Makes 2 shakes)
2 frozen bananas
1/2 cup caramelized pecans
1 and 1/2 cups low fat milk
2 Tbsp. Raw Tehina
2 Tbsp. Silan
1 cup of ice cubes
Combine all ingredients in a blender and blend into a smooth shake. Serve immediately.
(Makes 3-4 sandwiches)
1 medium Eggplant
2 Tbsp. Olive Oil
2 boiled Eggs
2-4 Israeli Pickles
Fresh Parsley leaves
Pita bread or bread of your choice
For the Tehina sauce:
⅓ cup Raw Tehina
Half a Lemon freshly squeezed (about 2 tsp. lemon juice)
4 tbsp. Cold Water
Salt (just a pinch)
Optional toppings: Zaatar and Sumac
1. Half the eggplants and create checkerboard slits in the flesh.
2. Brush with olive oil and sprinkle with salt and black pepper.
3. Roast the eggplant for 35-40 minutes in 400° preheated oven and an additional 5 minutes in broil.
4. Grate lemon zest on the prepared warm roasted eggplant.
5. Prepare Tehina sauce by combining raw Tehina, freshly squeezed lemon juice, water and salt and whisk well until the sauce is unified and you reach the desired consistency.
6. Cut the prepared eggplant into strips and arrange in a pita bread add sliced Israeli pickles, sliced hard boiled egg, fresh parsley leaves, drizzle with Tehina sauce and top with Zaatar and Sumac.