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May Issue


Meligramma Newsletter: May Issue
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*A brief but necessary side note: while most sweeteners are classified as high on the glycaemic index (GI), honey presents a notable exception. Though generally considered moderate (with a GI score between 55 and 69), raw honey - unprocessed and unfiltered- can measure as low as 30, placing it within the low glycaemic range. In moderated quantities. this offers a more balanced form of sweetness without the hypoglycaemic effect.

The Takeaway


At Riza, we reflect often on the nature of nourishment. Our produce is gathered slowly, respectfully, from land and animals that have offered raw ingredients for generations. It is not produced, it is cultivated in respectful alliance with nature. Because the things that truly nourish us—physically, emotionally, and spiritually - are never rushed. They are tended to. They are grown. They are earned. Truth be told, there is much to be learned from honey making - a perceivably simple yet intricately orchestrated process that teaches us lessons extending far beyond relationship building. It deserves its own dedicated newsletter, which we will save for another time.


To conclude, it is unsurprising that we are seeing a cultural reckoning. Many are awakening to the cost of emotional convenience: relationships that fail to nourish, interactions that pass too quickly to imprint and communities that do not hold. Against this backdrop, we are reminded that slow, deliberate connection - both with others and within our own bodies and minds - is not indulgent, but essential to battle this pandemic of emotional malnourishment.  

Tahini and White Chocolate Chip Cookies

 Ingredients

225 grams all-purpose flour or gluten free flour

1 ½ teaspoons baking powder

½ teaspoon baking soda

1 teaspoon salt

115 grams coconut oil, melted and slightly cooled

90 grams stirred tahini

85 grams water

2 teaspoons vanilla extract

200 grams light or dark brown sugar

284 grams white or dark chocolate (at least 70% cacao)

Optional: Sesame Seeds for sprinkling


Method

1. In a medium bowl, whisk together the flour, baking powder, baking soda and salt.


2. In a separate large bowl, mix together the coconut oil, tahini, water, and vanilla until combined.
3. Mix in the sugar to the wet ingredients and then gradually mix in the dry ingredients until just combined. Add the chocolate all at once, and mix until the chocolate is evenly distributed.

4. Cover the bowl with cling film and refrigerate for 30 minutes to 1 hour.

5. When you are ready to bake your cookies, preheat the oven to 170°C and position a rack in the centre of the oven. Line two baking trays with parchment paper. 

6. Portion the cookie dough into 30 gram balls and place them at least 3cm apart on the trays. Sprinkle some sesame seeds on top and bake for 12 minutes, until the edges have set but the centres are still wobbly and gooey.
7. Cool the cookies on a wire rack for 20 minutes and enjoy!