In a large bowl, mix together 1 bag of Dole Asian Blend, 1/2 cup of Greek yogurt, 1/3 cup of Ginger Sesame Dressing, and 1
tablespoon of sesame seeds until combined.
INGREDIENTS 1 cup (2 sticks) of unsalted butter, softened 1/2 cup of maple syrup 2 tablespoons of sweet white miso 2 1/2 cups of almond meal (flour) 1 cup of tapioca starch 1 +
tablespoon of sesame seeds METHOD
Scatter a tablespoon each of chopped mint and chopped cilantro over each serving (easier yet, use a kitchen shears to snip the herbs directly onto each serving), scatter a half
a tablespoon of sesame seeds over each plate, and serve.
3/4 cup of olive oil 1/4 cup of red wine vinegar 2 tablespoons of lemon juice 2 tablespoons of honey 1
tablespoon of sesame seeds 1 tablespoon of poppy seeds 1/2 teaspoon of salt 1 teaspoon of sugar
Put the chiles, onion, garlic, tomatoes, 1
tablespoon of the sesame seeds, almonds, tortilla, raisins, cloves, cinnamon, and coriander in a blender or food processor.
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
· 2,2 pounds (1 kg) boneless skinless chicken breasts, trimmed of any excess fat and cut into large bite - sized pieces · 1 teaspoon dried marjoram · 1 teaspoon dried rosemary · 1 tablespoon mustard · olive oil · 8 wooden skewers · 6
tablespoons of sesame seeds
2
tablespoons of sesame seeds for sprinkling (you could also use dried herbs, chia seeds or flax seeds)
3 tablespoons of tahini the juice of 1 lemon 2 - 3 cups of water, or broth for the toppings: a handful of pumpkin seeds about 2
tablespoons of sesame seeds a couple of florets, reserved before blending
Add
a tablespoon of sesame seed oil to pan, adding minced garlic and ginger.
Combine Metropolitan Gourmet breadcrumbs with the chile flakes, the remaining two
tablespoons of sesame seeds, sugar, and salt on a plate.
1 box of white quinoa 3 large carrots, peeled and chopped 1 zucchini, chopped 1 bunch of cilantro, chopped 2
tablespoons of sesame seeds 1 cup of red cabbage, chopped 1 cup of fresh arugula 1 clove garlic 1 teaspoon coconut oil or grapeseed oil
But if you are worried about getting short - changed on your portion sizes, just take a look at the portion sizes below in a single dinner that we developed for one of our Smart Menu eating plans: an appetizer with several tablespoons of hummus on fresh vegetable slices and a bowl of miso soup; five ounces of salmon with a maple Dijon mustard glaze; two and one half cups of cooked vegetables topped with one and one half
tablespoons of sesame seeds and a Mediterranean dressing; and one half cup of cooked brown rice.
Not exact matches
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
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!)
1 cup red grapes 2 teaspoons chia
seeds, soaked for about 10 minutes 2 bananas 1 head romaine lettuce or other green leaves 1
tablespoon sesame seeds 4 to 5 ounces
of filtered water
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)
3 to 4
tablespoons crushed togarashi chile, or substitute takanotsume, santaka, or piquin chiles 1
tablespoon dried orange or tangerine peel 2 teaspoons white
sesame seeds 2 teaspoons black
sesame seeds 1 teaspoon Sichuan (sansho or fagara) pepper (available by mail order), or substitute equal amounts
of anise and allspice 1 teaspoon shredded nori (seaweed)(available in Asian markets) 1/2 teaspoon ground ginger
No Noodle Pad Thai 1 daikon radish or zucchini 4 medium carrots — peeled 4 cups mung bean sprouts 4 spring onions (scallions)-- finely chopped (I used chives here) 1 package firm tofu — cut in cubes 1 handfull cilantro leaves (I used basil because I had beautiful basil on hand) 2
tablespoons black or tan
sesame seeds — toasted, plus extra for garnish 4 slices
of lime — to serve
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
Combine 3
tablespoons of flax meal with the
sesame seeds and set aside for coating the falafel.
4 oz fresh pasta or 1 serving dry noodles (linguine or spaghetti are good choices, use eggless for vegan) 1 - 2 tsp toasted
sesame oil (or use olive or canola as an alternative) 1
Tablespoon natural peanut butter, smooth or better yet, crunchy 1
Tablespoon Low Sodium Soy Sauce 2 teaspoons Chili paste, such as sriracha juice
of a lime
sesame seeds scallions (chopped green onion)
for the burgers 2 cups shelled edamame or fresh shelled fava beans or green peas 1 cup untoasted pistachio nuts or pumpkin
seeds 1 teaspoon cumin
seeds 1 teaspoon coriander
seeds 1/2 teaspoon mustard
seeds 2 cups coconut black rice (from above) 1/4 cup ground chia or flax
seeds 3 soft dates — pitted and mashed with a fork 2
tablespoons sesame tahini 1 shallot — minced 3 garlic cloves — minced zest and juice
of 1 lime 1 small red chili —
seeded and minced 1/4 teaspoon red pepper flakes Large handful fresh mint leaves — chopped sea salt to taste
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
for the polenta: 6 cups
of stock (vegetable or chicken, preferably homemade) 1 cup
of polenta 1 - 2
tablespoons of olive oil salt * may not be necessary if your broth is salty enough pepper for the fennel + green beans: 1 fennel bulb (white part only, green parts reserve), sliced thin about two large handfuls
of green beans (tips removed) olive oil salt + pepper about 1 - 2 teaspoons
of za'atar some additional
sesame seeds (there should be some in the za'atar, but I like a little extra)
-LSB-...] Cucumber & Carrot Noodle Thai Salad Ingredients: Dressing 3
tablespoons olive oil 1
tablespoon + 1 teaspoon smooth peanut butter or almond butter for paleo 1 teaspoon soy sauce, or tamari for gluten free, or coconut aminos for paleo 1 teaspoon
sesame seed oil 1 teaspoon honey or agave nectar zest and juice
of 1 lime pinch
of salt and pepper 1 teaspoon
of red pepper flakes or 1 teaspoon Thai chili peppers finely chopped (optional) ** Salad 1 large english cucumber, cut into noodles * 2 large carrots, cut into noodles * 1 large handful
of cilantro, chopped 1 small handful
of mint, chopped 1 avocado cut into 1 ″ cubes 3/4 cup edamame beans 1/2 cup sunflower
seeds (or peanuts)(Find the full recipe and directions here at Tastes Lovely)-LSB-...]
Ingredients: For the dressing juice
of 1 lemon 4
tablespoons sesame oil (from raw
sesame seeds) juice
of 3 cm ginger root 1 pinch -LSB-...]
Add 2
tablespoons of your choice
of chopped nuts or nutritious
seeds such as almonds,
sesame or sunflower
seeds for added texture and protein.
1 small cucumber, cut into 1/4 ″ squares (peel first if not organic) 1 block
of baked tofu, cut into 1/4 ″ squares 2 carrots, grated (peel first if not organic 1 oz sunflower
seeds 1 cup garbanzo beans 1 small avocado cut into small squares 2
Tablespoons sesame butter (tahini) Juice from one lemon 1
Tablespoon walnuts 1 1/2 teaspoons nutritional yeast water
Combine three
tablespoons of the
sesame oil, the rice wine, soy sauce, honey,
sesame seeds, chile sauce, and five - spice powder in a large bowl and whisk to blend.
The recipe calls for a
tablespoon of za'atar, a Middle Eastern spice mix that consists
of thyme, sumac, and
sesame seeds.
2 cans
of garbanzo beans (one drained, one with liquid) 1/4 cup raw
sesame seeds 1
tablespoon olive oil 1/4 cup fresh lemon juice 1/2 teaspoon salt 1 teaspoon cumin Smoked paprika and parsley for garnish Optional: 1 clove
of garlic
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
I adapted the recipe just slightly by adding 1 cup peeled, chopped local apple, 1/2 cup
of organic raisins, an additional 2
tablespoons of honey, and a bit
of extra flour to the dough (I also omitted the
sesame seeds on top as I didn't think they meshed with the sweeter bread).
* 1/4 cup (60 g) unsalted butter * 3
tablespoons extra-virgin olive oil * 3
tablespoons pure maple syrup * 1/2 cup (100 g) packed light brown sugar * 1/2 cup (120 ml water) * 1 teaspoon medium grain kosher salt * 1 teaspoon vanilla extract * 5 cups (455 g) old - fashioned rolled or quick - cooking oats * 1 1/2 cups (140 g) nuts, chopped if large (try an equal mix
of sliced almonds, cashews and pecans) * 3/4 cup (65 g) flaked coconut, sweetened or not * 1/4 cup (35 g) raw, hulled sunflower
seeds * 1/4 cup (35 g) whole or ground
seeds, such as chia
seeds,
sesame seeds, flaxseeds, or hemp hearts * 3/4 teaspoon ground cinnamon * 1/2 cup (70 g) finely chopped candied ginger * 1/2 cup (70 g) raw pepitas * 1 cup (150 g) chopped dried figs * Candied Cacao Nibs (p. 248)(optional)
2 x 284 ml pots
of buttermilk 420g wholemeal flour — I use the strong wholemeal flour designed for bread making 4
tablespoons sunflower
seeds 2
tablespoons sesame seeds 2
tablespoons linseed 150g oats — I use rolled oats 1 teaspoon muscovado sugar — I use this kind but imagine most sugars will do the trick 1 teaspoon salt 1 teaspoon bicarbonate
of soda
1 cup rolled oats 2/3 cup unsweetened shredded coconut, toasted 3
tablespoons ground flax 1/2 cup
seeds (I did a combo
of sunflower,
sesame and pepitas) 1/2 cup dried fruit (I used a dried berry mix from Trader Joe's) 1/2 cup peanut butter 1/4 cup pure maple syrup 1 teaspoon vanilla 2
tablespoons water (if necessary after refrigerating)
1 bunch
of asparagus 2
tablespoons unsalted butter 1 large handful
of torn bread 2 - 3
tablespoons toasted
sesame seeds edible herb flowers (optional)
I don't think I'd quite cute the quantities in half, but if I do this again (which I absolutely will), I'll probably try 3/4 cup
of pistachios and 1/4 cup
of sesame seeds without the extra two
tablespoons.
Sprinkle 1 1/2 - 2
tablespoons of the Montasio cheese mixture for each frico and sprinkle with 1/2 teaspoon
of the black and white toasted
sesame seeds.
Brown Rice Salad with Apples, Walnuts, and Cherries Serves 6 to 8 1 cup brown rice3 / 4 cup frozen peas1 apple, diced into 1/2 inch pieces1 / 4 cup dried cherries, roughly chopped1 / 3 cup walnuts, roughly chopped1 bunch
of chives, finely chopped For the dressing: 2 cloves garlic, minced1
tablespoon agave syrup1 teaspoon yellow miso paste2
tablespoons canola oil2
tablespoons balsamic vinegar4
tablespoons toasted
sesame seeds Cook the brown rice in about two cups
of simmering water until tender (See: How to Cook Rice on the Stove Top), or according to package directions.
+ 1
tablespoon of cocoa powder, + 1
tablespoon of water, + 1
tablespoon of toasted
sesame seeds.
-- 60 g millet flour — 30 g oat flour — 50 g rolled oats, plus more for topping — 50 g coconut flower sugar (you can substitute with cane or Muscovado sugar)-- 1 teaspoon alkaline free baking powder — 1/2 teaspoon baking soda — 175 g apple (2 apples), peeled, cored and grated — 2 organic eggs — 50 g coconut oil (you can substitute with butter)-- 2
tablespoons tahini (
sesame cream)-- 1 vanilla bean, split and
seeded (you can substitute with 1 teaspoon pure vanilla extract)-- pinch
of sea salt
creamy chipotle sauce 1/2 cup hemp
seeds 1
tablespoon light
sesame seed butter (tahini) 2
tablespoons fresh lemon juice 1 teaspoon apple cider vinegar 1/2 teaspoon pure maple syrup scant 1/4 teaspoon chipotle powder 1 small clove
of garlic sea salt, to taste 3/4 to 1 cup filtered water
I replaced the flax with
sesame seeds then added an extra
tablespoon of tahini to highlight the
sesame.
4 cloves garlic 1 pound mushrooms (e.g., crimini or baby portobellos), chopped 1 5 - ounce can
of water chestnuts, drained and chopped 1 cup chopped walnuts 2
tablespoons vegan margarine (e.g., Earth Balance) 1/2 cup low - sodium soy sauce 2
tablespoons brown sugar 1 carrot, shredded 3 green onions, sliced at an angle 1
tablespoon toasted
sesame seeds 12 cold iceberg lettuce leaves
4
tablespoons ground flax
seeds 150 ml filtered water a large zucchini, cleaned and cut into pieces 2 handfuls
of arugula, cleaned a
tablespoon extra virgin olive oil 2 garlic cloves, peeled 4 - 5
tablespoons sesame seeds dried thyme, to taste whole sea salt, just enough to taste freshly ground white pepper, to taste a few pinches
of chili powder
Here's an original that I just cooked for lunch: serves two 2 quarts water 1 single - serving package Wakame seaweed soup mix 2 cloves garlic, crushed 2
tablespoons sesame seeds 2
tablespoons soy sauce 8 oz (one bundle)
of Japanese Soba (buckwheat) noodles 16 frozen vegetarian dumplings (Assi brand Korean chive dumplings) Boil the water and add the Wakame soup mix, the garlic, the
sesame seeds, and the soy sauce.