I make it with hazelnut milk and in the morning add
a teaspoon of sesame seeds and some chopped strawberries.
Continuing from the previous review, I think next time I'd try at least a whole
teaspoon of sesame seeds.
Stir in up to 2
teaspoons of sesame seeds.
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
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.
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!)
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
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
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
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
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
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-...]
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
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
It is made up
of sesame seeds, lemon juice, minced garlic and few
teaspoons of water.
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
Nonstick cooking spray 1/2 cup pecan halves 1/2 cup dried apricots, roughly chopped 1/2 cup dried sour cherries 1/2 cup pumpkin
seeds 1/2 cup ground almonds 1/4 cup
sesame seeds 2-1/4 cups old - fashioned oats 1-1/4
teaspoon ground cinnamon Pinch
of salt 3/4 stick unsalted butter 3/4 cup honey 1/2 cup granulated sugar
* 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)
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
Just finished last
of sesame seed oil so used rape
seed oil with a
teaspoon of tahini.
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)
An allergic reaction can be produced by a tiny amount
of a food ingredient that a person is sensitive to (for example a
teaspoon of milk powder, a fragment
of peanut or just one or two
sesame seeds).
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.
500g bag
of rolled oats 100g sunflower
seeds 100g pumpkin
seeds 100g
sesame seeds 100g linseeds 100g ground almonds 1
teaspoon ground cinnamon 100g walnut pieces A few handfuls
of raisins
-- 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
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
I just made these with 2
teaspoons each
of whole flax
seeds and
sesame seeds folded into the dough and a bit
of extra salt sprinkled on top before baking.
2 boneless, skinless chicken breasts, cut into thin strips 2 tablespoons oil for stir frying (butter / coconut oil / ghee) 1
teaspoon sesame oil 2 cloves garlic, peeled and crushed 2
teaspoons fish sauce 2
teaspoons soy sauce 1 lime, juiced 2
teaspoons ground cumin 1 chili pepper (we use anaheim), trimmed and chopped Dash
of hot sauce (if you want it spicier) 2
teaspoons sesame seeds Salad mix
of your choice Vinaigrette
of your choice (I like using Nourishing Gourmet's Everyday Salad Dressing) Chopped cilantro (optional)
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
Makes 4 servings Ingredients 2 medium carrots, peeled and sliced into very thin rounds 1 medium zucchini, cut into 2 - inch long matchsticks 8 ounces fresh shiitake mushrooms, stems discarded and caps thinly sliced 1 tablespoon unseasoned rice vinegar 1 1/4
teaspoons fine grain sea salt, divided 1
teaspoon maple syrup Few drops
of toasted
sesame oil 1/2 cup kimchi, drained and coarsely chopped 1 ripe California Avocado, peeled and sliced 5 cups cooked short - grain rice 1 recipe Gochujang sauce (recipe below) 4
teaspoons toasted
sesame seeds Additional Toppings (if desired): strips
of steak or chicken, stir - fried tofu, fried egg, other stir - fried vegetables, etc..
for the sunflower
seed sauce: 1/4 cup
of sunflower
seed butter (feel free to sub any nut or
seed butter you have on hand) 1 clove
of garlic, minced 1 red chili,
seeded and minced 2 tablespoons
of tamari (or low sodium soy sauce) 1 tablespoon
of toasted
sesame oil 1
teaspoon of ginger, peeled and minced 2 tablespoons
of lime juice (the juice
of one lime) 3 - 4 tablespoons
of water a pinch or two
of red pepper flakes, if you want extra heat
1 tablespoon vegetable oil 2
teaspoons sesame seed oil 1 shallot, finely diced 1 scant tablespoon red curry paste 1 tablespoon freshly grated ginger 1/2
teaspoon ground coriander 400g tin coconut milk 1 heaped
teaspoon brown sugar or grated palm sugar 2 tablespoons fish sauce 1 tablespoon soy sauce 3 - 4 whole lime leaves juice
of 1 lime 1 red and yellow sweet pepper, deseeded and roughly chopped 500g salmon fillets, cut into chunks salt, to taste several stems Thai basil or baby basil leaves blanched green beans 2 - 3 scallions, julienned steamed jasmine rice, to serve
Vegetables 4
teaspoons minced garlic 4
teaspoons minced fresh ginger 2 Tbsp vegetable oil 1 lb
of cremini or button mushrooms, quartered 1 cup onion 4 oz extra-firm tofu 1 cup broccoli, roughly chopped 1 cup carrots, in 1 / 2 - inch dice 1/2 cup chicken broth 1/2 red bell pepper, diced 1/2 green bell pepper, diced 1 1b bok choy stems, in 1 / 2 - inch dice 1 Tbsp toasted
sesame seeds
1/2 head
of Napa cabbage 2 carrots 2 scallions, finely sliced 1/4 cup cilantro, finely chopped 2 tablespoons
sesame seeds 2
teaspoons sesame oil, optional 1 Tablespoon soy sauce, optional, to taste juice from one fresh lime
Add a
teaspoon of tamari, a dash
of toasted
sesame oil, mix in crushed red chili pepper and toasted
sesame seeds.
2 medium sweet potatoes (orange inside), around 700g or 1 1/2 pounds in total 1 1/2
teaspoons ground cumin 2 small cloves
of garlic, chopped 1 1/2
teaspoons ground coriander 2 big handfuls
of fresh cilantro / coriander, chopped Juice
of half a lemon a scant cup (120g) gram / chickpea flour a splash
of olive oil a sprinkling
of sesame seeds salt and pepper
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
1 tablespoon coconut oil 2 tablespoons toasted
sesame oil 2 stalks lemongrass — bruised with the back
of a chef's knife and chopped finely 1 tablespoon grated ginger root 2 cups sprouted or cooked mung beans 2
teaspoons sriracha 1 tablespoon lime juice 2
teaspoons brown rice vinegar sea salt 2 cups broccoli florets 2 large carrots — julienned 3/4 cup coconut milk 2 tablespoons tamari toasted
sesame seeds 1/4 cup chopped green onions basil or cilantro leaves
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
dressing 2 tablespoons pure
sesame seed butter tahini 1
teaspoon grated ginger juice from half a lemon 1/4
teaspoon mellow white miso 1/2
teaspoon tamari 1/2
teaspoon rice vinegar 1/4 cup water 1 small garlic clove 1/2
teaspoon honey * pinch
of salt
1 cup black rice, preferably soaked overnight 1 knob fresh ginger, about the size
of your thumb, peeled 1 cinnamon stick or 1/2
teaspoon ground cinnamon A few large pieces
of organic orange zest Pinch
of salt 2 cups water Handful each flat leaf parsley + cilantro, roughly chopped 1/3 cup toasted slivered almonds 3 tablespoons toasted
sesame seeds 3 - 4 dates, pitted and chopped
2 tablespoons tamari 1 tablespoon rice vinegar 1 tablespoon fresh satsuma juice 1
teaspoon white
sesame seeds hulled 1/2
teaspoon chili flakes 1 clove
of garlic minced 1 green onion sliced 1 inch fresh ginger grated