Classic Kiwi Sandwich Fillings Done The Real Food Way

Sesamite from Ceres Organics


¼ cup organic black sesame seeds
1½ tablespoons organic olive oil, extra virgin cold-pressed
4-5 tablespoons organic tamari soy sauce
3 tablespoons organic savoury yeast flakes
1 teaspoon organic raw apple cider vinegar


Toast sesame seeds in a dry pan. Transfer to a food processor or high speed blender and process with olive oil to a smooth, creamy texture.
Add remaining ingredients and process. If required add extra water to reach desired consistency.
Sesamite spread is best kept in the fridge and eaten within a few days.

Marmite and Lettuce (and or cheese) Sandwiches that will have your childhood lunchbox memories flooding back to you!!



Mayonnaise from Annabel Langbein


3 tbsp of brine from a can of chickpeas
2 tbsp white wine vinegar - we used apple cider vinegar
2 tsp dijon mustard
¾ tsp salt
¼ tsp fine white pepper
1 cup neutral oil - we recommend Rapeseed Oil from The Good Oil 

Combine all ingredients in a tall jug, sink a hand wand blender to the bottom of the mixture and whizz until thick and creamy (about 10 seconds!). Store in an airtight container in the fridge for up to 2 weeks.

Variation: To make Aquafabulous Aioli (pictured), add 3 cloves crushed garlic, 2 tbsp tarragon leaves and 1 tbsp lemon juice to the mayonnaise and whizz to combine. Season to taste and store in an airtight container in the fridge for up to 2 weeks. 

Egg Mayo and Chicken Mayo Sandwiches that will bring a warming real food smile to your face - no nasty oils, just good honest eating



For more reading on oils and why we should care about which ones we are putting into our bodies click here for a great article by Mikki Williden