Sesame seeds and homemade tahini!
Sesame seeds are one of my all-time fave raw seeds and are a staple in our house! Soooooo full of healthy goodies and so many yummy things can be concocted with these tasty lil’ guys!
What makes sesame seeds so good? Well for starts they’re chock full of calcium. A mere ounce of them contains 27% of our daily requirement of calcium and 23% of Iron!! (according to nutritiondata.com~ awesome website for quickly and easily figuring out just what is in the foods you eat! A great, great tool for raw-fooders curious about what’s in their fruits, veggies, seeds and more!!) These tasty seeds are laso rich in phosphorous, mangense, magnesium, zinc, and copper (57% dv per ounce!) which is perfect because copper is necessary in the absorption of iron, pretty handy how they just happen to be in there together. Copper also helps balance the thyroid, is essential to producing red-blood cells, fights yeast, and carries oxygen in the blood stream aiding in the oxygenation of our tissues including the brain! *for more info on the many benefits of copper and other vitamins and minerals you can check out healthvitaminsguide.com*
Sesame seed’s naturally high fat content (good raw plant based fats, not the lame kinds that cause unhealthy weight gain) make them perfect for creating rich creamy mylks, dressings, sauces and dips as well as creamy pie-fillings. The most famous of their uses is to create tahini. Tahini is a paste made from ground sesame seeds and usually contains sesame oil as well. It’s delicious on it’s own as a dip for fruits and veggies, can be blended with cirtus juices and various spices to make awesome salad dressings and can also be used as a substitute for peanut butter in many raw-dishes. The stuff you find in the store is usually either cooked or has been heated due to the activity of the grinding machinery. There are some good raw brands available though, such as artisana. But tahini is soooo darn easy to make, you’ll probably just wanna crank some out yourself! Here’s my formula for it~
Soak 1 C of sesame seeeds for about 2 hours and then drain and rinse them thoroughly, this will not only reduce the enyme inhibitors but, also removes much of the bitterness associated with sesame seeds.
Now toss your soaked seeds into the blender along with a 1/2 C of water and a pinch of salt. Blend, blend and blend some more (occasionally stopping to scrape down the sides with a rubber spatula) until you’re left with a thick and creamy sesame paste!
This delicious homemade tahini can keep in your fridge for about 4 days in an airtight container, if it’ll last that long! Also for variation you can stir in a lil’ honey or date syrup and you have an awesome dip for fresh fruits. For a chocolate dip, check out my post about my visit to Catch a Healthy Habit Cafe to see the video of my raw version of nutella!