Simple Sundays: Tahini Honey Toast with Apple, Rosemary and Salt
Sunday is arguably my favorite day of the week. I set aside Sundays to chill, do stretchy-yoga, drink coffee and hang out. I like to use it as a "re-set" day. I take account of my accomplishments from last week. I take time to dream of the work I'll do in the coming week. I'll often use it as a day to test improvised recipes. To turn off technology. I'll go for a walk with Logan. I'll get on my coziest sweater and go hang out with my friends around a bonfire. I'll make tea, sit outside, watch dark sparrows settle in the trees in our yard. I'll make a pie. Write a poem. Give thanks. Sundays are, very simply, reserved for self-care. It's true, I often spend a handful of hours working on the blog. Photographing or writing. But, more importantly, most of the active hours of the day are imbued with kindness for myself and for my husband. That might mean little things. Like tidying up our space a bit so we feel more at ease. Or making us tea to share while we talk about chocolate & coffee things. Taking time to read something sacred. Moisturizing my body with a wholesome, healing beauty balm. Making each other laugh.
Sometimes it means simple snacks. Something thoughtful and delicious. Easy and pretty. Sweet and wholesome.
Tahini honey toast is nothing new, and it's certainly not fancy. In fact, it's a running joke between me and Logan because it's such a typical hippie dip sort of thing (like homemade chutney, hummus and weaving classes). But it's also, well, really good. And it's even better with crunch and sweetness from sliced apples. A pinch of fresh herbs. A hint of sea salt. And brightness from fresh lemon juice. That all makes it a tight-rope walk of tastes. Creamy, sweet, tangy, bitter, herbal, salty.
I like easy. I eat easy food all of the time. In fact, I'm decidedly lazy most of the time when it comes to stuffing my face and calming the hungry dragon in my belly. So, here you have it. The sort of 5 minute food I eat frequently. I hope it inspires you to try fun new things with your nut and seed butter snacks!
I'm incredibly grateful to live in a community with loads of conscious beekeepers ranging from neighboring hobbyists to professionals. Central Virginia is home to many honey operations that are both proud and protective of their hives. Their work is helping to cultivate a better world, a world where bees survive and thrive. Which in turn offers us humans a bright future. If you're a Virginian and would like to participate in making the world a better place through beekeeping, you can apply for a state funded grant! This grant will help you pay for up to $200 worth of equipment per hive. It caps out at $2,400 per year. That's a lot of hives! For free!
Beekeeping is something I care deeply about. And as soon as we have an appropriate home to keep bees, I hope to keep some hives myself. Honey and bee products are incredible food and medicine. And bees keep the world pollinated. Eventually I'll participate in providing a healthy home for honeybees. But for now I do my part to support honey bees by buying local honey from kind, conscious apiarists.
If you're a strict vegan and prefer not to consume honey, you might top your tahini toast with maple syrup, coconut nectar or brown rice syrup.
- 1 slice of your favorite bread, toasted
- 1/4 teaspoon ghee or coconut oil
- 1 tablespoon tahini
- 1/2 tablespoon honey + more to drizzle over top
- 1/2 crisp apple, cored and sliced thinly
- sesame seeds, toasted*
- fresh rosemary, to top
- pinch Celtic sea salt
- Spread the ghee or coconut oil over the hot toast.
- Stir together the tahini and 1/2 tablespoon honey. Spread the sweet tahini over the toast evenly.
- Arrange the apple slices over top in a fan shape.
- Sprinkle to top of the apples with the toasted sesame seeds.*
- Drizzle the toast with more honey, as you like. Then sprinkle rosemary and sea salt over top.
- Simple, delicious, done!