I am still fairly new to BTD done correctly; having tried it several years ago when I THOUGHT I was an O... (my mother SWORE I was an O!)

It turns out that I was B+ and suddenly having to give up garbanzos and tahini (sesame paste) for making homemade hummos is REALLY a tough call.  Otherwise I'm doing really well with most things.. (except for bad luck in finding decently priced Lamb.. mutton, venison or rabbit at ALL.. and goat that isn't stinky!)

meanwhile...

I was experimenting with millet and quinoa to see if they could substitute for corn meal in a batter recipe, and was lightly sauteeing small amounts of each in a pan with some ghee. I noticed that quinoa ALMOST tastes like toasted sesame seeds and wondered if anyone else forbidden sesame has used quinoa to prepare sesame items?  It's a long shot no doubt.. but there seems to be a huge amount of culinary diversity on the board

bright blessings,

Stephen

Hi Stephen

I don´t think that quinoa has enough oil to make tahini??
but maybe roasted quinoa can be used as sesameseeds in salads and dips etc. sounds interesting

I use cold pressed walnut oil and lima beans to make hummous
find that walnut oil taste pretty much like sesame seed oil

Don´t forget the neutral meat: beef veal turkey - I eat it a lot - can´t find most of the B meat here - ( or more correct  and I´m a slightly wannabe O )

Hmmm.. thanks for the advise.. curiosly.. I JUST bought several bags of frozen baby limas (not overly fond of them, but dealing with a bought of lymphoma at the moment, so trying to eat mostly bene's and cancer superfoods especially.. I can find lamb without too much of a fight, and do eat the neutral meats frequently.  I thought I would be sad to give up chicken, but it hasn't been that tough unless bonesless skinless breast meat is on a good sale at the market!  

I assume you cook your limas, cool them, then probably pulse them with walnut oil, garlic and lemon to make your tahini?  Any tips or tricks before I go marauding in the kitchen making some sort of inedible lima paste by mistake?  I am the only B I know (estranged from my fathers family.. everyone else seems to be O on my mom's side) locally, so any hints are appreciated. I'm pretty handy in the kitchen, but.. they ARE lima beans.. haha

Bright Blessings,
Stephen

kidney beans are beneficial....so are navy beans! And olive oil is fine in place of tahini, just ramp up the garlic, and don't forget the parsley and lemon juice. Hummus!

The lima beans I use is the large white seed ones- you get them dry or in cans- but watch out for added sugar.
They taste mild and buttery - completely different than the frozen baby ones.

Yes I use a combo of olive oil, walnut oil, garlic, lemon juice and spices - normally I yse coriander seeds, cummin chili  or other.

I use turkey breast a lot in place of chicken ( or pork)