Black sesame oil (cooling) Honey (cooling) Flaxseed oil (cooling) Olive oil (neutral) Peanut oil (neutral) Salt (cooling) Sauce, wheat (cooling) Sesame oil (cooling) Soybean oil (cooling)
This used to be a good product with dark rich
black sesame oil that was great for oil pulling and salad dressings.
Ingredients: 9 oz
black sesame oil 3 TBSP tahini 1 TBSP Ginger Coconut Aminos by Coconut Secret.
The jam is made of organic fruits, spices, and adaptogen herbs like ashwaghanda and astralagus, as well as raw honey, ghee, and
black sesame oil.
According to traditional Chinese medicine, black sesame is good for your liver and eye health, while in Ayurveda
black sesame oil is used for oral health.
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
Then we make a sauce to pour over the chicken (that's why we need the chicken to be super crispy) with ginger, garlic, scallions, fermented chili paste, soy sauce, agave nectar, rice wine vinegar, a touch of
sesame oil, and
black garlic.
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.
Add the lemon juice, drizzle with the olive
oil,
sesame oil and rice vinegar, then sprinkle with whole sea salt and fresh
black pepper to taste.
In a large pot, combine vegetable stock, snow peas, baby corn, bok choy, green onions, soy sauce, vinegar,
sesame oil and
black pepper to taste.
Hoisin sauce 1/2 cup soy sauce 1/4 cup peanutbutter or
black bean paste 1 tablespoon honey 1 tablespoon molasses 1 1/2 tablespoons white vinegar 4 teaspoons
sesame oil 1/4 teaspoon freshly ground
black pepper hot sauce, according to taste
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.
Dressing: 1/4 cup red - wine vinegar 2 tablespoons light
sesame oil 1 tablespoon honey 2 teaspoons Dijon mustard 1 teaspoon soy sauce 1/2 teaspoon cinnamon 2 tablespoons olive
oil Salt, preferably sea or kosher, to taste Freshly ground
black pepper to taste
1 tablespoon toasted
sesame oil (regular vegetable
oil will do, too) 1 red onion, thinly sliced 1 red bell pepper, thinly sliced Big pinch salt 3 cloves garlic, minced 2 tablespoons minced lemongrass 1 tablespoon minced ginger 1/2 teaspoon crushed red pepper flakes 2 star anise 1/4 teaspoon ground cinnamon 1 oz dried shiitakes 2 tablespoons soy sauce (or tamari to make it gluten free) 1 roughly chopped tomato Fresh
black pepper
Korean Style Tacos For the Roast 2 - 3 lb bear (or beef) roast 1/2 C soy sauce 4 green onions, chopped 1/2 granny smith apple, julienned 5 cloves garlic, minced 2 tsp ginger 1/2 C honey 1/4 C rice wine vinegar 1 Tbsp
sesame oil black pepper 3 - 5 C water
What makes it special is a
black sesame paste made of finely ground
black sesame, maple syrup and
sesame oil.
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
Add in
black pepper, rice wine vinegar,
sesame oil, and soy sauce, and stir until completely combined.
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.
In medium sized bowl, combine the tamari,
sesame oil, sugar,
black pepper, mirin, rice vinegar, red pepper flakes and shredded pear.
In a large mixing bowl, mix together tofu, ground beef, 1 egg, green onions, garlic,
sesame oil, soy sauce, a generous pinch of salt and
black pepper.
Lemon Honey Mustard Mint Tahini Sauce INGREDIENTS 1/4 cup tahini (ground
sesame paste) 3/4 of small lemon, juiced 2 tsp Dijon or stone ground mustard 2 tsp honey 2 tsp fresh mint leaves, chopped 1 tbsp extra virgin olive
oil 2 — 4 tbsp water, as needed * Salt and
black pepper to taste
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)
1/2 cup
sesame tahini 1/2 cup extra virgin olive
oil 1 1/4 teaspoons salt 1 teaspoon crushed garlic or garlic powder 1 teaspoon light miso 1/4 teaspoon pepper (I use white to prevent
black flecks) 1/4 cup lemon juice 1/4 cup white vinegar 1 tablespoon dried parsley flakes or 3 tablespoons fresh minced parsley
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
-
Black pepper to taste - 2 tablespoons
sesame oil - 1/4 cup + 1 tablespoon brown sugar - 2 cups wild mushrooms left whole / sliced depending on size - or any other mushroom sliced - 4 packs Ramen noodles seasoning packets discarded - 4 soft boiled or fried eggs for serving - sliced jalapenos, cilantro + green onions, for serving
Ingredients 1 small white beetroot, cleaned and cut into matchsticks half a red beetroot, cleaned and cut into matchsticks half a small white cabbage, cleaned and finely shaved the juice of 1 orange 2 tablespoons toasted
sesame oil 2 tablespoons rice vinegar 2 tablespoons rice malt syrup whole sea salt, just enough to taste
black -LSB-...]
Recipe by Check full recipe at Ingredients:
black pepper, butter, chicken, cloves, garlic, peas, salt,
sesame oil, soy sauce, onions, onion, sodium,
oil, finely, sauce,...
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
Marinated tofu 1 pound extra firm tofu, cubed 1 tablespoon cilantro, chopped 3 1/2 tablespoons low - sodium soy sauce 3 tablespoons rice - wine vinegar 1 teaspoon
sesame oil 1/2 teaspoon
black pepper 1/2 tablespoon maple or agave syrup 1 tablespoon molasses 1 tablespoon green onion, chopped Vegetable mix 4 cups cooked spaghetti or rice noodles 1 cup broccoli florets, chopped 1/2 cup carrots, grated 1/2 cup canned water chestnuts, chopped 1/2 cup onion, chopped 1/2 cup mushrooms, sliced 1 cup cabbage, chopped 4 cups low - sodium vegetable broth 1 cup chili - garlic sauce 1/2 cup green onion, chopped Combine the marinade ingredients with the tofu in a zip - top plastic bag or glass dish.
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.
2 lbs boneless, skinless chicken thighs, trimmed of excess fat and cut into large, bite sized pieces (about 8 thighs) 1/4 c mirin 1/4 c low sodium soy sauce 1 heaping tsp of
sesame oil 1 heaping T of brown sugar 1 inch of fresh ginger, peeled and grated, about 1 T 1/4 tsp
black pepper 1/2 tsp red pepper flakes or to taste
1 1⁄2 pounds eggplant Salt 1 cup short - grain brown rice 1 bunch scallions, with a lot of the greens remaining 4 to 6 tablespoons vegetable
oil 1 tablespoon minced ginger 1⁄3 cup any miso 2 teaspoons
sesame oil Black pepper Soy sauce, for serving
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: