Open Sesame

This week, I am giving a shout out to the SESAME SEED. Known as Goma in japan, sesame is one of those things that tends to be overlooked in western cooking. The seed is over 55% oil, that oil being a staple of asian cooking. I have recently become obessed with Japanese cooking, so it is being used a lot at my house.

The great thing about sesame seeds is that they are incredibly high in calcium, making them an excellent calcium plant source to incorporate into your diet. Hulled or ground sesame seeds have much more calcium than whole seeds. Tahini, a Middle Eastern nut butter made from ground sesame seeds, is a very good source of calcium. If only there was a Tahini Council of Canada... alas, many people know it as that thing you have to buy when you want to make hummus or what havla is made from. It is gaining popularity as a peanut butter alternative. It's great on toast!

Sesame seeds are also 20% protein, which makes them a great plant-based choice. They also have a mild anti-oxidant effect, containing Vitamin A & E, and have all B's, except B12. Sesame is also high in minerals, besides calcium, namely - zinc, iron, magnesium phosphorus and potassium.



In Asian cooking, they toast the seeds before using them in dishes. This really brings out the flavour of the seed and makes them much easier to digest. To do this - fill the bottom of a pan with seeds and leave on medium heat, shaking a couple times, until seeds starts to pop slightly.

Gomashio is a Japanese condiment that uses ground sesame seeds. Toast the seeds then crush with a little sea salt in a morter and pestle, or throw in a coffee grinder. Use one part salt to five parts sesame seeds. Use it on steamed veggies or rice, it will keep for a long time in a jar.


TAHINI DRESSING

First heat 3 cloves of garlic in olive oil over low heat for about 2 minutes (careful not to burn).

Then in a food processor or blender add:

¾ cup tahini
2 tbsp balsamic vinegar
1 tsp tamari
juice of 1 lemon
½ tsp sea salt
pepper to taste
½ cup cold water
a handful of cilantro


Give it a blend. It will be runny (it will thicken in the fridge).

Use it on steamed veggies and sprinkle it with toasted seeds. Last night, we had it on brown rice with steamed spinach. (sorry, forgot about the finished product picture...)