I do this nightly in the shower (love that warm water, plus I can't be bothered to use additional cream, or (the best is) cold - pressed,
black sesame seed oil — pre-warmed in your palms), and it's also considerably reduced queasiness.
Ingredients:
Black sesame seed oil, coriander seed oil, pumpkin seed oil, sunflower seed oil and flaxseed oil.
Not exact matches
about 5 clementines — divided 2/3 cup coconut sugar — divided 3 tablespoons chia
seeds 1/2 tablespoon vanilla extract 1/2 cup hazelnuts 1/4 cup chocolate chips — I used vegan mini-chips 1 cup cooked
black beans 2 tablespoons
sesame tahini or another nut butter 1/4 cup cocoa powder 1/2 tablespoon coconut
oil 1/4 heaping cup (50g / 3/4 oz) brown rice flour 1 teaspoon baking powder 1/2 teaspoon baking soda 1 ripe starfruit — optional
Topping: Organic stone ground white corn, organic sunflower
oil or organic safflower
oil, organic hemp
seeds, organic brown flaxseed, organic poppy
seeds, organic
black sesame seeds, organic white
sesame seeds, water, trace of lime.
In a big pan, add and mix all of the ingredients for the sauce: 2 Tbsp soy sauce, 2 Tbsp red pepper powder, 2 Tbsp corn syrup, 2 Tbsp cooking wine, 1 tsp
sesame oil, 2 pinches
black pepper, 1 tsp minced garlic, and 1 tsp
sesame seeds (to garnish).
Carrot Ginger Soup with Coconut 7 oz Medium Tofu 1/2 teaspoon of
sesame oil 2 tablespoons of tamari / soy sauce 1 handful fresh snow peas 1 pinch of
black sesame seeds
Great for dipping with olive
oil, this dukkah recipe is a crumbly nut and spice blend typically associated with Egypt - hazelnuts, cariander
seeds,
sesame seeds, cumin
seeds,
black peppercorns, fennel
seeds, dried mint leaves, and salt.
Garnish the top with fresh snow peas and
black sesame seeds or drizzle with cilantro
oil for a dramatic presentation.
For the
black sesame paste: 65g roasted
black sesame seeds + 2 tbsp each of maple syrup and
sesame or vegetable
oil
1 head of kale, washed, dried and torn into large pieces 2 sheets of nori, cut with scissors into small pieces 1/4 cup
black sesame seeds (or white will work too) 2 Tbsp miso paste 1 Tbsp maple syrup 1 lemon, juiced 1 Tbsp
sesame oil 2 tsp tamari 1/2 tsp sea salt
For the patties: 2 lbs ground chicken breast 1 sweet onion, peeled and grated 1/2 can
black beans 1/2 cup yellow cornmeal 2 tsp cumin 1 tsp garlic 1 chipotle pepper diced salt to taste 1 - 2 tsp For the smokey mango chipotle bacon: 1/4 cup adobo sauce from canned chipotle 1/2 cup peach mango jam, melted 2 tbsp honey 2 packages smokey bacon, cooked crisp 6 poblano peppers brushed with olive
oil 3 tomatoes, sliced 12 slices of Colby jack cheese 6 large
sesame seed buns For the green chile queso: 16 ounces white American cheese, cubed 1 small can green chiles, chopped 1/4 cup pickled jalapeno juice from jar 1/4 cup chopped pickled jalapenos 1 tsp cumin 1/2 tsp garlic powder 1/2 tsp onion powder Preheat grill to medium heat.
for the mung bean falafel bowl 1 cup rainbow quinoa or other grain of choice — cooked sea salt — to taste 1/2 tablespoon neutral coconut
oil about 20 asparagus — tough ends removed freshly ground
black pepper — to taste mung bean falafel — recipe below pickled rainbow chard — recipe below large hadful baby spiach / other salad greens handful cilantro leaves / pea shoots / other microgreens tahini sauce — recipe below
sesame seeds — for garnish (optional) chopped pistachios / other nuts — for garnish (optional)
10 dried chipotle chiles 4 mulato chiles, or substitute anchos 1/2 onion, chopped 10 cloves garlic 1 tablespoon
sesame seeds 10
black peppercorns 10 cumin
seeds 1/2 cinnamon stick 1 teaspoon Mexican oregano 1/2 teaspoon salt 2 tablespoons olive
oil 1/4 cup tablespoon vegetable
oil 1/4 cup vinegar 1 cup water
1 cup mung beans — soaked overnight 1/2 cup pumpkin
seeds juice of 1 lemon 2 tablespoons
sesame tahini 2 tablespoons melted neutral coconut
oil or olive
oil 1/2 tablespoon cumin
seeds — freshly ground 1/4 teaspoon red pepper flakes sea salt — to taste freshly ground
black pepper — to taste
So here, I'm dipping these pretty flower - shaped rings, in a maple - chipotle - spiced coconut
oil sauce, then I press them on both sides into
black and white
sesame seeds, and roast them until they get a crispy
sesame crust, and are perfectly soft and creamy on the inside.
250 g organic polenta 1 1/2 litre filtered or mineral water a pinch of whole sea salt 30 g dried porcini mushrooms 2 handfuls fresh sage, finely chopped 2 tablespoons extra virgin olive
oil 4 tablespoons tahin
black and white
sesame seeds, to taste chili powder, to taste
1/4 cup + 1 Tablespoon toasted
sesame oil, divided 2 Tablespoons soy sauce 2 Tablespoons mirin 4 teaspoons honey 2 teaspoons brown rice vinegar 1 teaspoon each garlic powder and
black pepper 4 Portobello mushrooms 1 cup cooked quinoa 1 cup cooked brown rice 1/2 cup cooked adzuki beans 1 cup shredded carrots 1 cup finely shredded cabbage 1/2 cup minced mushrooms 1/2 cup minced green onion
sesame seeds, for garnish
Pour all this over top: Sriracha, sweet jalapeno jelly (http://www.bolaniandsauce.com/), soy sauce,
sesame oil, and Trader Joe's Everyday Seasoning spice blend (mustard
seeds,
black peppercorns, coriander, onion, garlic, paprika and chili peppers)
1 cup of
black rice 1 small butternut, acorn (or any type of squash), peeled,
seeds removed, and diced (about 2 cups) extra virgin olive
oil salt + pepper 2 large handfuls of spinach 1 small red onion, sliced grapeseed (or a neural high heat
oil) salt 2 tablespoons of
sesames seeds 1/4 cup of pumpkin
seeds for the
sesame ginger dressing: 1/2 inch piece of ginger, peeled 1 small shallot 1 garlic clove, peeled 1 teaspoon of honey 1 tablespoon of lime juice 2 tablespoons of toasted
sesame oil 1 teaspoon of tamari (OR 1/2 teaspoon of salt) 3 - 4 tablespoons of grapeseed or sunflower
oil
200 g (1 cup) red lentils, rinsed 8 dl (3 cups) water 4 large ripe tomatoes 1 medium onion, chopped finely 3 cloves of garlic, minced to a paste 1 teaspoon cumin powder or
seeds 1 teaspoon
sesame seeds,
black or white 1 teaspoon turmeric 1 bay leaf 2 tablespoons lemon juice A good handful of parsley, rinsed and chopped
Oil Salt
2 organic baby bok choy cleaned and sliced 1 stalk of organic celery sliced thin on angle 1 organic onion sliced 1 organic carrot julienned 1 tsp lemon grass 1 tsp
black sesame seeds 1 tsp
sesame seeds 1 tsp Wheat Free Soy Sauce 1 TB Virgin Coconut
Oil 2 tsp canola
Oil 2 tsp canola
oiloil
2 - 4 Tuna steaks
Black sesame seeds Regular
sesame seeds if you want contrast 2 tsp Virgin Coconut
Oil
In a bowl, add the beef mince, 1 tsp
black sesame seeds, soy sauce,
sesame oil, and a squeeze of lemon juice.
Ingredients: 2 - 4 Tuna steaks
Black sesame seeds Regular
sesame seeds if you want contrast 2 tsp Virgin Coconut
Oil Directions: Heat your pan with the oil on medium hi
Oil Directions: Heat your pan with the
oil on medium hi
oil on medium high.
1 tablespoon olive
oil 1 medium fennel bulb, chopped (stalks and core discarded, roughly 1-1/2 - 2 cups) 1⁄8 teaspoon sea salt freshly ground
black pepper to taste 1/2 cup red bell pepper, chopped 2 cups cooked chickpeas (garbanzo beans) 1 medium clove garlic, chopped 1-1/2 tablespoon apple cider vinegar 2 tablespoons olive
oil for purée 2 teaspoon freshly grated ginger 1⁄2 teaspoon sea salt 1⁄4 teaspoon cumin 3⁄4 teaspoon paprika 1⁄8 teaspoon cinnamon 1⁄3 - 1/2 cup sliced green onions 1/2 cup good quality breadcrumbs (see note) 3 tablespoons
sesame seeds 1⁄8 teaspoon sea salt 1 tablespoon olive
oil for frying patties
Roasted Broccoli 1 pound fresh broccoli (about 2 medium or 3 small) 2 tablespoons olive
oil 1/8 teaspoon fine sea salt Freshly ground
black pepper Fresh lemon wedges Toasted
sesame seeds or gomasio, optional Tamari or soy sauce, optional
Tofu is coated with
black and white
sesame seeds to give it a meatier texture and is infused with classic Asian flavors: ginger, tamari soy sauce, garlic and rice bran
oil, which is filled with free - radical fighting vitamin E. Photo and recipe: Perry Santanachote / Life by Daily Burn
Wok - Seared
Sesame Garlic Green Beans adapted from Bon Apetit Ingredients: 1 1/2 pounds green beans, trimmed 1 1/2 tablespoons oriental
sesame oil 3 tablespoons soy sauce 1 1/2 tablespoons rice vinegar 2 - 3 garlic cloves, thinly sliced 1 tablespoons (packed) golden brown sugar — I left this out 2 tablespoons
black or white
sesame seeds, toasted Optional: red chili flakes or chili paste Directions:
I did the water / egg mixture with a Toasted
Sesame Ginger Seasoning mix I bought locally (it contains toasted
sesame seeds, ginger,
black sesame seeds, garlic, sea salt, red pepper, and toasted
sesame oil) and the buns are fantastic!
1 teaspoon pine nuts 1 teaspoon sunflower
seeds 1/2 cup / 2 oz / 60 g
black sesame seeds 1 1/2 tablespoons natural cane sugar 1 1/2 tablespoons shoyu, tamari, or soy sauce 1 1/2 teaspoons mirin Scant 1 tablespoon toasted
sesame oil 2 tablespoons brown rice vinegar 1/8 teaspoon cayenne pepper Fine - grain sea salt 12 ounces / 340 g soba noodles 12 ounces / 340 g extra-firm tofu Extra-virgin olive
oil 1 bunch green onions, white and light green parts, thinly sliced
Toss with 1 tbsp vegetable
oil, a pinch of salt and pepper, and
black sesame seeds.
Then there's Hedonist Artisan Chocolates, which blends toasted
sesame oil into the cocoa and tops its milk chocolate
sesame bark with toasted
black and white
sesame seeds and fleur de sel.
1/2 ounce dried shiitake mushrooms (5 to 8 caps) 1 1/2 cups boiling water 1 cake firm tofu (about 16 ounces) 12 ounces button mushrooms 2 large garlic cloves 1 large onion 1 tablespoon vegetable
oil 1/2 teaspoon salt 1/8 teaspoon
black pepper 3/4 cup Chinese sweet bean sauce (6 - ounce can) 3 tablespoons white or cider vinegar 1 pound linguine or Chinese wheat noodles Chinese chili paste (optional) Dark
sesame oil (optional) 1 cup each of at least 3 of the following toppings: - Grated carrots - Chopped tomatoes - Mung bean sprouts - Shredded cabbage - Peeled,
seeded, and diced cucumbers - Sliced scallions
2 cups shiitake mushrooms, stems removed + small chop 1 tablespoon coconut
oil 1/4 teaspoon sea salt few pinches of
black pepper 1 teaspoon freshly grated ginger 1 scallion, thinly sliced 1 cup shredded carrot 1/3 cup master stir fry sauce (recipe follows)
sesame seeds
Garnish each toast with the sliced Serrano pepper slices, turnip slices,
black sesame seeds, and a drizzle of olive
oil.
2 teaspoons sunflower
oil 1/2 teaspoon toasted
sesame oil 1 tablespoon plus 2 teaspoons runny honey fine grain sea salt, to taste one small bunch of cilantro (leaves and stems), chopped 1/2 cup peanuts, toasted 1 bunch of scallions, shredded 2 cups finely shredded cabbage 1/2 cup mung bean sprouts 1/2 cup broccoli or pea sprouts 3 large stalks celery, thinly sliced on diagonal 2 tablespoons shoyu or soy sauce 1 tablespoon (brown) rice vinegar toasted
sesame seeds,
black or white
In a medium bowl, combine the cucumbers,
sesame oil,
black sesame seeds, rice vinegar, edamame, and remaining sliced scallions.
400g Brussels sprouts 1 fresh red chilli, thinly sliced 1/4 cup pumpkin
seeds 1 Tbsp
sesame seeds (
black or white) 2 Tbsp
oil (avocado, coconut, macadamia) pink Himalayan salt & freshly ground
black pepper
Crust: 1/2 cup rolled oats 3 tablespoons
sesame seeds 1 cup whole wheat pastry flour or white whole wheat flour 1/2 teaspoon baking powder 3/4 teaspoon salt 1/2 teaspoon
black pepper 1/2 teaspoon sweet paprika 1/2 teaspoon dried oregano 1/3 cup plain soy milk 1/3 cup extra virgin olive
oil
1 ping pong ball sized piece of tamarind 3/4 cup boiling water 1/2 tsp cumin
seeds 1/2 tsp
black pepper 4 cloves 3/4 tsp kala namak (Indian
black salt) 1 tbsp coconut
oil 1/3 cup cashews 500g dates 1/2 cup
sesame seeds
2 star anise 2 cinnamon sticks 1 teaspoon whole coriander
seeds 1 1/2 teaspoon
black peppercorn 5 whole cloves 3 cardamom pods — green shells removed 1 medium onion — sliced into 8 wedges 3 garlic cloves — crushed with a knife 1 - inch piece ginger, sliced and crushed with a knife 1/2 lb shiitake — hard stems removed, caps sliced 6 cups purified water 3 1/2 tablespoons tamari 1 tablespoon brown rice vinegar 1/4 teaspoon sriracha 1 1/2 cup cooked beans (I used these beautiful ones) 2 medium sweet potatoes — spiralized (I use this spiralizer) 1 tablespoon coconut
oil 1 small or 1/2 large broccoli head — cut into florets 2 baby bok choy or 1 regular bok choy — sliced handful mung bean sprouts juice of 1 lime, plus more for serving handful each cilantro, basil and mint leaves 1 tablespoon
sesame seeds
for the filling 2 tablespoons ghee, coconut
oil or grapeseed
oil, plus more for brushing the rolls 1 shallot — minced 1 inch piece of ginger — peeled and minced 5 green onions — sliced 1/2 red bell pepper — cubed 1 - 2 ear of corn — kernels sliced off 1/2 small green cabbage — finely shredded 1/2 lime — juiced sea salt and freshly ground
black pepper 2 tablespoons
sesame seeds — optional
Gochujang Sauce 1/2 cup gochujang (Korean hot pepper paste) 3 tablespoons fresh lemon juice 1 tablespoon mirin 1 tablespoon mixed toasted
black and white
sesame seeds 2 teaspoons sugar 1 teaspoon toasted
sesame oil 1 teaspoon unseasoned rice vinegar 1 teaspoon white soy sauce Kosher salt (optional)
1/2 cup uncooked quinoa (any color works), rinsed 2 carrots 4 radishes 1/2 fennel bulb 2 avocados, stone removed 2 small kale leaves, stems removed 1 handful mixed baby lettuce 2 tsp olive
oil 2 tsp lemon juice 1 pinch sea salt and
black pepper 2 tbsp tahini (
sesame paste) 4 tbsp golden sauerkraut (see recipe here) 2 fried eggs 2 tsp hemp
seeds
Falafel (Adapted from Living Raw Food) 2 portobello mushroom caps — cubed 2 medium carrots — peeled and sliced 1/2 small onion — diced 1 garlic clove — sliced 3 tablespoons olive
oil 1 teaspoon sea salt 1 cup raw pistachios 3/4 cup raw almonds 3/4 cup sunflower
seeds — soaked for at least 30 minutes 1/4 cup chopped parsley or cilantro 3/4 teaspoon ground cumin 1 teaspoon fresh lemon juice freshly ground
black pepper 1/2 cup ground flax
seeds 1/4 cup
sesame seeds
1 1/2 pounds sirloin or rib - eye steak 6 tablespoons dark soy sauce, plus more for serving 1 tablespoon sugar 2 tablespoons honey 4 tablespoons mirin (rice wine) 3 tablespoons light
sesame oil 5 tablespoons minced green onions 4 teaspoons minced garlic 2 teaspoons freshly ground
black pepper 1 tablespoon
sesame seeds, toasted 2 tablespoons
sesame salt 15 to 20 butter lettuce leaves, for serving Hot sauce, for serving
Ingredients: 1/4 cup finely minced sweet onion (such as Vidalia or Walla Walla) 3 tablespoons low - sodium soy sauce 2 teaspoons toasted
sesame oil 1 teaspoon Sambal Oelek (or hot sauce of your choice) 1 garlic clove, grated or finely minced 1 scallion, thinly sliced 1 teaspoon toasted
sesame seeds (
black or white) 12 ounces sushi - grade ahi tuna, sliced into 3/4 - inch cubes 1 ripe mango, peeled, pitted and diced 1 avocado, peeled, pitted and diced 1 head butter or Boston lettuce For Serving: (optional) Toasted coconut flakes Chopped macadamia nuts
tamari, agave, Worcestershire powder, white vinegar, sriracha, Chinese broccoli, onion, garlic, rice noodles, Wildwood ® organic sprouted tofu,
black sesame seeds, vegetable
oil *, Salt *, * Not included
Asparagus with
Sesame Citrus Dressing 1 pound fresh asparagus 2 teaspoons organic safflower
oil 1/8 teaspoon fine sea salt Freshly ground
black pepper 2 tablespoons fresh tangerine or orange juice 1 teaspoon tamari or soy sauce 1 teaspoon toasted
sesame oil 1/2 teaspoon pure maple syrup 1 teaspoon toasted
sesame seeds or gomasio
1 small head of Cauliflower, cut into bite size florets 2 tablespoons gluten free tamari, divided 1 tablespoon extra virgin olive
oil 1/4 cup each pumpkin, sunflower and
sesame seeds 3 stalks curly green kale, stems removed and leaves roughly chopped 1 pear, thinly sliced 1 cup cooked
black rice