This week we’ve got for you an amazing recipe. Well, let me explain what makes it amazing. Until today I had only read about adding nut butters to fruit smoothies, but had never attempted it. It seemed a bit strange. But as I was researching recipe ideas for this blog post, I came across a few recipes of banana-date smoothies with tahini. So, on a hot afternoon I spread some tahini on a slice of bread and topped it with pieces of banana. It was actually delicious. I was going to make this smoothie.

As bananas are quite creamy, this recipe lays between a smooth drink and thick porridge. So it’s up to you to make it more liquid adding a bit of water, or leave it nice and thick. We find these measurements are perfect, but as always feel free to add more lime or more tahini if you feel like it. It is perfect for breakfast or afternoon snack!

Serves 2 or 1 very hungry person

2 large bananas (approx. 250g)
3 tbsp tahini
3 large dates, pitted (approx. 50g) or other dried fruit
juice of 1 lime
Chia seeds, cocoa nibs, fresh fruit (to serve)

There are two ways to go about with this recipe.

Option one is to cut your bananas in small pieces and place them in the freezer, on a plate without touching each other. Leave for a few hours until frozen. Alternatively you can skip the freezer part and move on to the step below. This is what we did, as we prefer non ice-cold foods for breakfast. But the freezer option is also nice.

So, place your bananas in a blender. Add the tahini and dates, along with the lime juice. Blend until smooth.

Now, you can add the water and blend some more, so that you have the consistency of a loose smoothie. Or skip the water (this is what we did).

Serve in a nice mug. Add some chia seeds, cocoa nibs and fresh fruit. Trust us, the mug option is better than a glass or a bowl. You know why, because it’s between the two. Just like this recipe.


Some flavour pairings are very familiar to us. Take chocolate and nuts for example. It’s everywhere you look, from the artisan hand crafted truffles to the cheap candy-store bar. You probably have thought of pairing honey and nuts. Being used to these flavours it so happens that often we crave for something different. Something completely new. Something that we haven’t tasted before.

Indeed, the thought of pairing tahini, chocolate and honey may never have entered your head. Until now. Until you taste them together. Then you will be in love.Put together the exciting bitterness of dark chocolate, the comforting nuttiness of the tahini and nuts, and the sweetness of honey and you have something truly unique. Oh and gluten free!

As always, we’re here to inspire you. So go ahead, gather your ingredients and as you are melting the dark chocolate think of how exciting experimenting can be. And you know what they say, once you’ve tried something so exciting, you are already on the other side.
For a small tray you will need:

140g tahini
60g honey
100g dark chocolate (we used 85%)
40g pistachios, walnuts or other nuts
200g oats

In a saucepan on very low heat or using a bain-marie melt the chocolate, tahini and honey. Be very careful not to burn the ingredients. Remove from the heat and add the nuts. Stir with a wooden spoon. Add the oats and stir until all oats are covered in chocolate and mixture is compact. Place in a baking tray and press the mixture firmly together. Let it cool. Once cooled down, cut in the shape of your choosing (rectangular, squares). Savour with your eyes closed.


How can you not love pistachios? They are a wonderful snack, the main ingredient to crunchy and flaky baklava, make an exquisite ice cream, they lift the flavour and texture of every food they are added to, from dressings to salads, casseroles, puddings and baked goods.

The pistachio is “technically” not a nut. The seed, commonly thought of as a nut, is as a matter of fact a culinary and not a botanical nut. The fruit is a drupe, containing an elongated seed, which is the edible portion. The English word pistachio is derived from the ancient Greek word pist.kion (πιστάκιον). The main producers of pistachios worldwide are Iran, United States and Turkey, while China seems to be the first consuming country. The pistachio tree is native to western Asia and Asia Minor, from Syria to the Caucasus and Afghanistan. Several cultivars exist however, the most popular variety grown for commercial purposes is kerman.

What is so special about the Greek pistachios? It appears that pistachio trees came to Greece from Western Asia. The unique cultivated type of pistachios from Aegina, has been awarded a Protected Designation of Origin (P.D.O) product status, since 1977. It has an almost-white shell, a sweet taste, a red-green kernel and a little bit more closed-mouth shell than the variety found in the United States. The ideal climate conditions of the island and the composition of the soil give these pistachios from Aegina the aroma and taste that make them stand out The specific variety has been systematically cultivated in Aegina since the 1860s. Nikolaos Peroglou organised the first pistachio orchard in Aegina, in the area of Limbones, by the sea, in 1896. He is considered one of the most infuential figures in the island as he dedicated his life to the cultivation of pistachio trees. Author of the book “The Pistachio Tree”, he documented everything that the cultivation of the pistachio tree needs. Determined that the Aeginitans should plant pistachio trees, when he wanted to give a present, he would give a pistachio tree sapling.

Continue reading →