Hey happy weekend! I’m out of town visiting Iowa Farm Sanctuary and speaking at their annual spring event. I haven’t travelled to the Midwest United States in a long time, so I’m excited to be back. This is also my first visit to a farm sanctuary ever! Really excited to hang with some happy animals and to take in a change of scenery.
As an experiment recently, I tried making a tahini shake rather simply with just ice and a substantial amount of tahini and wow! It was so rich, creamy and decadent. I couldn’t get over it. It gets so frothy and lush. This makes total sense though because every time I make tahini sauce, I use ice cold water to really enhance the creaminess. Throw some strong coffee and caramel-like Medjool dates into the mix and you’ve got something seriously special. This is my new favourite treat.
Here’s a couple links that caught my eye this week. Catch ya back here soon ;)
🖤 If you’re into books about leadership and life lessons in general (like I am), you may want to take up Ryan Holiday’s method of finding new books.
🖤 Turkey produces 70% of the world’s hazelnuts for companies like Ferrero (the company behind the massively popular Nutella spread), Nestlé and Godiva. Concerns of child labour, grueling and dangerous working conditions, and especially vulnerable Syrian refugees abound with the nut’s harvest. If you partake in hazelnut products from these companies, or if you eat food in general, you need to read this story.
🖤 “…it has grown increasingly clear that allowing young, mostly male technologists to build largely unregulated, proprietary, international networks might have been a large-scale, high-stakes error in judgment.”
🖤 Oh look! Another new Instagram feature that’s designed to keep you on the app even longer and that also conveniently makes them even more money.
🖤 “I want to ask the bartender why he responded to my drink order with a question about what I do for a living, just loudly enough to be heard by everybody around us, so they’d know what I’d experienced. But, as many black diners know, being in a dining space can often mean choosing between being ignored, interrogated, or assaulted.” On the overwhelmingly white male-ness of restaurant critic culture.
🖤 Gene Baur is a seminal voice in the vegan movement. In this Forbes article, he discusses the momentum behind plant-based meat and what is driving this shift in consumer consciousness.
🖤 And also relevant: Beyond Meat was the first plant-based meat company to become publicly traded this week. They surged to 135% in their IPO debut, which is kind of bonkers. “There’s a sense that there’s a movement going on that’s much bigger than any one company.”
🖤 My friend Lily is giving away an amazing skincare e-book for free! She’s a wealth of natural beauty and self-care knowledge, and I love that her simple skincare methods will only set you back about $10 total. Find the e-book here.
🖤 Sign me up for these fudgy sweet potato brownies IMMEDIATELY.
RIDICULOUSLY GOOD TAHINI DATE SHAKE WITH COFFEE
Print the recipe here!
SERVES: 1 (or 2 small servings)
NOTES: The ingredients are quite minimal here, so I’d recommend only using really good tahini since it forms the backbone. You want it to be pourable and mellow tasting. I love Soom and Seed + Mill brands.
-If you don’t like coffee, use the same amount of any non-dairy milk that you like.
-The dates need to be soft or else you’ll get a smattering of little baby date chunks in your last sip. If yours aren’t super juicy, cover them with boiling water for at least 5 minutes and then drain.
1 ½ cups ice
3 tablespoons tahini (see headnote)
2-3 very soft Medjool dates
½ teaspoon vanilla extract
pinch of sea salt
½ cup strong coffee
In an upright, high speed blender, combine the ice, tahini, dates, vanilla, salt, and coffee. Blend this mixture on high until smooth. Pour the tahini date shake out into a glass and enjoy immediately.