Preheat oven to 180 degrees C

Cut the tops of the carrots, wash and place on a baking sheet.

Drizzle melted coconut oil over the carrots and mix with your hands. Add fresh black pepper, dash of cinnamon, and sea salt 1 tsp.

In a small bowl combine the tahini, maple syrup, ½ teaspoon salt, lemon juice, 1 tablespoon olive oil, and water until thick and creamy.

Pour over carrots and serve.

Leave the chickpeas to soak in warm water, slightly salted, for 8 hours. Boil until soft. The time required depends on the size and quality.

Melt chickpeas well in a food processor with a little water to form a thick cream.

Put in a bowl the cream, lemon juice, tahini, garlic, oil, cumin, cayenne, and pepper.

Work the mixture with wire egg until combine.

If the mixture is too thick, slowly add a little more water. The mixture should have the appearance of paste. Finally add the parsley and mix well.

Store in refrigerator a few hours before serving.

Drizzle the hummus with some raw olive oil and garnish with slices of lemon and cayenne pepper.

Let the eggplant burn to acquire a smoky flavor. Leave to cool completely, then peel. Cut into pieces.

Continue the preparation in a large mortar. It gives finer texture to the salad than the blender. Also, you can try every now and then the taste, to be sure how much to add from an ingredient.

Take the eggplant into the mortar. Add the garlic. Crush and mix. Add lemon juice, tahini and work well together the materials to become creamy. Add salt.

Serve in a shallow dish, leaving little holes in the surface where you will put the oil. Serve with whatever materials you like. Accompany with baked pies, or vegetable sticks or skewers or other grilled meat.

Put the water to boil and then add the orzo to boil.

After a while the orzo is tender, put 1 glass cup in a deep bowl and melt the cornflour and tahini. There alum half lemon.

Then follow the egglemon procedure, transferring broth slowly, beating constantly into the tahini to get temperature.

Put the tahini into the soup that you have romove from the heat and toss well.

Sprinkle salt and pepper and serve with chopped onions.

Cut the bread into slices about 1 cm thick (we will not use the corners). Bake the slices in the oven or on the barbecue or if you want more easily in the toaster.

In a non-stick pan with little oil in a pan or in the oven with greaseproof paper, spread the vegetables and cook for a while. While the slices of bread are still warm, spread over first the tahini and then the tomato, vegetables and mushrooms, salt and pepper and sprinkle with oregano.

Sprinkle with olive oil and serve.

Preheat oven to 180 ° C. Beat in mixer tahini and sugar until white and add the cinnamon and cloves. Reduce mixer speed and alternately add the orange juice and flour sifted with baking powder.

Add to the mix the nuts and raisins and mix. Pour the mixture into a round baking pan 25cm diameter smeared with oil and sprinkled with a little flour.

Bake the cake in the oven 40-45 minutes, until golden brown and the knife won’t stick when sink into the cake. Remove from fire, cover for 5 and turn it upside down on a platter.

Pour all ingredients in blender and beat for two minutes.

Put the mixture into a glass and serve with crushed ice.