TahiniTahini is so versatile. I use it to make salad dressings- a good rule of thumb is: 1 part tahini, 2 parts water, and whatever savory flavor-lemon juice, Bragg's liquid Aminos, apple cider vinegar, to taste. I make these dressings and use them on everything from vegies to falafel. You can make them spicy with pepper flakes, cayenne, chilies, or even sweet to make a dressing for a fruit salad. I also use it to bind up seeds and nuts to make nutritious snack balls for my 3 year old-and he loves them! Sesame seeds are one of nature's power houses-they are extremely high in calcium and protein. Make sure you use the raw version whenever you can find it. Most Middle Eastern groceries have it in different quantities and different brands. My favorite is Tarazi-it is made here in California and tastes the best. It is also usually Parve, which means you can use it in meat and dairy dishes.