The Food and Drug Administration has not recommended the use
of sesame seed oil for medicinal purposes.
I always say to eat the whole food instead of the refined version (olives, instead of olive oil, sesame seeds instead
of sesame seed oil, flax seeds instead of flax oil, avocados instead of avocado oil... you get my drift).
A base
of sesame seed oil, spearmint (Mentha spicata), sage (Salvia officinalis), geranium (Pelargonium graveolens), myrtle (Myrtus communis), nutmeg (Myristica fragrans), and German chamomile (Matriciaria recutita).
With a base
of sesame seed oil and aloe, adding it to a bath (or even using it after the shower) locks in hydration and leaves the skin lightly scented for a few hours afterward.
Add a tablespoon
of sesame seed oil to pan, adding minced garlic and ginger.
Roland Seasoned Rice Wine Vinegar should be used in salad dressings with a touch
of sesame seed oil.
Just finished last
of sesame seed oil so used rape seed oil with a teaspoon of tahini.
Not exact matches
As much as I love to eat seasonally, there are definitely some staples that I have on hand no matter what time
of year: whole
sesame tahini, avocados, broccoli, spinach, chia
seeds, coconut
oil, lemons, sweet potatoes, fresh herbs.
It's really hearty and bursting with warming, spicy flavours from the
sesame oil to the cumin, turmeric, ginger, mustard
seeds and chilli, plus there are subtle hints
of tangy apple cider vinegar and garlic too, which help to really bring it all together.
I love the mix
of sautéed garlic, tamari, chilli flakes and
sesame oil with little bites
of aubergine, sliced mushrooms and broccoli, tons
of noodles and a good sprinkling
of chives, toasted cashews and
sesame seeds.
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.
Ingredients 50g soy protein pieces 1 leek 1/2 red onion 6 stalks
of cilantro (4 for cooking, 2 for decoration) 1 green pepper 2 tsp corn starch 1 tbsp white vinegar 2 tsp sugar 1 tsp chilli
oil 2 tbsp soy sauce 1 tbsp olive
oil 1 tsp white
sesame seeds
Since most recipes i make are never banana - y enough, i doubled the bananas, used greek yogurt insteaf
of oil, used all brown sugar to sweeten (figured all that banana moisture did nt need syrup moisture) and instead
of millet added 2 handfuls
of coconut, 1 handful
of oats, and a handful
of sesame seeds — still not quite maui, but best ive ever made!
I used rice bran
oil instead
of olive and threw in some
sesame seeds as well.
The bottle
of tahini I bought from a local store is just grounded
sesame seeds with water and not
oil.
Ingredients: 1 t toasted
sesame seeds / 1 T rice vinegar / 1 T mirin / 1 t soy sauce / 1 t
sesame oil / 2 green onions, thinly sliced / several sprigs
of chopped fresh cilantro / 1 large ripe avocado, peeled and chopped into cubes / wedge
of fresh 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).
Our Organic Unrefined Toasted
Sesame Oil is made from 100 % organic
sesame seeds that are toasted to nutty perfection and gently expeller pressed to add a hint
of depth and mystery to virtually any dish.
This granola is packed full
of flavor and nutrition Mixed with our rolled oats you will find delectable sunflower
seeds,
sesame seeds, dry roasted peanuts, honey, malted barley, raisins, corn germ
oil, peanut butter, dates, filberts, cashews, and vanilla.
Most
of the calories in this recipe come from the honey (65 calories per TBSP, and you can adjust the amount to taste), and the toasted
sesame seeds and
oil (1 tsp.
1 cup oat flour (You can make your own by finely grinding oats in a food processor) 1/4 cup ground flax
seed 1 - 1.5 tsp sea salt * see notes above 1/4 cup olive
oil 1/2 cup water 1 tsp each
sesame seeds, hemp
seeds, sunflower
seeds, and chia
seeds (or other
seeds of your choice)
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
of the
sesame oil is about 40 calories, and 1 TBSP
sesame seeds is about 50 calories).
I didn't actually add tahini but I did add lots
of sesame seeds which are basically the same thing, plus the usual garlic, lemon,
oil and salt.
To give this recipe a bit
of an Asian flair, toss the broccoli with 1 teaspoon
of toasted
sesame oil and 2 teaspoons
sesame seeds just before serving.
Turn the heat off and serve in individual bowls with extra drizzle
of sriracha,
sesame oil and
sesame seeds.
SESAME GARLIC SAUCE INGREDIENTS: 1/4 cup gluten - free tamari soy sauce 2 1/2 tablespoons maple syrup / coconut nectar 2 1/2 tablespoons fresh lime juice, plus extra 1 1/2 teaspoons toasted sesame oil (I used a hot - toasted one with chilies) 1 clove of garlic, finely grated with a Microplane grater 2 tablespoons sesame seeds, plus extra for garnish NOODLES ETC: 3/4 lb noodles of choice 4 cups small broccoli florets, from roughly 1 bunch of broccoli 2 tablespoons coconut oil 8 oz / 227 grams tempeh, sliced 1/2 inch thick handful of Thai basil leaves, sliced (or regular basil, no big
SESAME GARLIC SAUCE INGREDIENTS: 1/4 cup gluten - free tamari soy sauce 2 1/2 tablespoons maple syrup / coconut nectar 2 1/2 tablespoons fresh lime juice, plus extra 1 1/2 teaspoons toasted
sesame oil (I used a hot - toasted one with chilies) 1 clove of garlic, finely grated with a Microplane grater 2 tablespoons sesame seeds, plus extra for garnish NOODLES ETC: 3/4 lb noodles of choice 4 cups small broccoli florets, from roughly 1 bunch of broccoli 2 tablespoons coconut oil 8 oz / 227 grams tempeh, sliced 1/2 inch thick handful of Thai basil leaves, sliced (or regular basil, no big
sesame oil (I used a hot - toasted one with chilies) 1 clove
of garlic, finely grated with a Microplane grater 2 tablespoons
sesame seeds, plus extra for garnish NOODLES ETC: 3/4 lb noodles of choice 4 cups small broccoli florets, from roughly 1 bunch of broccoli 2 tablespoons coconut oil 8 oz / 227 grams tempeh, sliced 1/2 inch thick handful of Thai basil leaves, sliced (or regular basil, no big
sesame seeds, plus extra for garnish NOODLES ETC: 3/4 lb noodles
of choice 4 cups small broccoli florets, from roughly 1 bunch
of broccoli 2 tablespoons coconut
oil 8 oz / 227 grams tempeh, sliced 1/2 inch thick handful
of Thai basil leaves, sliced (or regular basil, no big deal!)
Drizzle a bit
of toasted
sesame oil and sprinkle a bit
of toasted
sesame seeds on your served dish and you will have yourself something that may just satisfy your craving for bibimbap until your next visit to a Korean restaurant or a food cart!
The dressing is a simple mix
of lime,
sesame oil and
seeds, tamari, rice vinegar, garlic and ginger.
This Asian - flavored dish
of soba noodles and calcium - rich collard greens is flavored with a triple dose
of sesame (another great source
of calcium): tahini,
seeds, and
oil.
Used almost all
of the ginger garlic mushroom water, too, and
of course more
sesame seeds and
sesame oil....
Their Pure
Sesame Oil is made from finely roasted
sesame seeds and is carefully processed to retain the distinctive taste
of sesame seeds.
Just before serving, add your remaining half
of the finely sliced spring onion and garnish with
sesame seeds, a drizzle
of sesame oil and a little more coconut aminos if you wish.
For the black
sesame paste: 65g roasted black
sesame seeds + 2 tbsp each
of maple syrup and
sesame or vegetable
oil
It's basically steamed kale, squeezed dry and torn into bite - sized pieces with a dressing
of tamari, ginger,
sesame oil, garlic and toasted
sesame seeds.
for the spicy mayo: 1/4 cup
of Veganese (or regular mayo) 1/2 teaspoon (or more if you like) or siracha 1/2 teaspoon
of sesame oil a dash
of brown rice vinegar some
sesame seeds, or gomacio for garnish
It's because tahini has lots
of oil in it from the
sesame seeds, and
oil and water don't mix easily.
I also use
sesame seed oil instead
of olive
oil and probably doubled the amount
of oil as well.
1/2 cup short grain brown rice, cooked according to package directions 1/2 lb sushi grade tuna or salmon (or a mix), diced 2 tsp soy sauce 1 tsp rice vinegar 1/2 tsp
sesame oil squirt
of sriracha 1/2 tsp toasted
sesame seeds 1/2 avocado, thinly sliced 1/4 cup edamame, thawed 1 radish, thinly sliced 1/2 cucumber, thinly sliced 1 jalapeno, thinly sliced 1 scallion, chopped spicy mayonnaise, for serving sweet sauce or teriyaki sauce, for serving
The dressing was made from the juice
of two limes, low sodium soy sauce, toasted
sesame seeds, scallions, ginger, Melinda's extra hot sauce and a touch
of sesame 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
Lately, I have been boiling chopped kale for 2 - 3 minutes and then tossing it with fish sauce, toasted
sesame seeds, a little toasted
sesame oil, a little soy sauce, and dash
of srihacha.
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.
1 yam 2 Tbsp grapeseed
oil, divided 1 c quinoa, prepared according to package instructions 1 14 - oz can chickpeas, drained and rinsed 1 sm onion, peeled and chopped 1 red bell pepper,
seeded and chopped 2 carrots, peeled and chopped 1 c fresh spinach, tightly packed 2 Tbsp sunflower
seeds 1 Tbsp pumpkin
seeds Juice
of 1 lemon 1 Tbsp ground cumin 2 Tbsp
sesame tahini 1 Tbsp hot sauce (optional) Salt and pepper, to taste A little flour, for dusting the burger patties
In a bowl, combine 1/4 cup soy sauce, 2 Tbsp water, 1 Tbsp toasted
sesame oil, 2 Tbsp brown sugar, 2 Tbsp rice vinegar, 1 Tbsp grated fresh ginger, 2 cloves
of minced garlic, 2 Tbsp
sesame seeds, and 1 Tbsp cornstarch.
Olive
oil, paprika or sumac, pita wedges (brushed with olive
oil and sprinkled with za'atar, or a combination
of sesame seeds and sea salt), and / or carrot sticks [optional] to serve
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)
Lemon Plum Salad Poppy
seed dressing 3 tablespoons raw
sesame tahini 1 tablespoon raw honey 1 tablespoon poppy
seeds, or more to taste Juice
of 1/2 lime 1 ripe lemon plum — pitted 4 tablespoons fresh coconut water or purified water sea salt to taste 1 tablespoon macadamia nut
oil (optional)
In a small skillet or heavy saucepan, heat 2 tablespoons
of the chile
oil and lightly fry the chopped peanuts and the
sesame seeds.
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