Sesame seeds. Yes, I am talking about those little white and black seeds that coat your sushi, are sprinkled on your stir-fry, ground up into tahini paste, and taste delicious toasted on your favourite dark-leafy Cookin’ Greens vegetables. They are so small you almost do not see them in your food, but do not mistake their small size as a lack of nutritional value.
I love to add sesame seeds to many different dishes. They add a subtly nutty flavor, without overwhelming or changing the taste of your meal. They are unique in that they have a texture you cannot get from other nuts or seeds. They also garnish any dish, especially the black seeds.
Best served un-hulled and raw or toasted, sesame seeds are a powerhouse of nutrients and minerals. They are one of the most nutrition dense foods for their size, and very versatile in how they can be consumed. The combination of dark-leafy greens and sesame seeds are un-real both in the complementary earthy flavours but also as a nutrient rich pair. The nutrient rich dark leafy greens – high in fat soluble vitamins like – Vitamin A, D, E and K are more readily absorbed with the help of their little sesame friends!
Not only are these little seeds rich in copper, magnesium, and calcium, but they are also loaded with healthy omega-3 fats and have a high protein content. Like dark- leafy greens, they have been known to build your bones, lower bad cholesterol, help your body with the fighting of disease and improve hypertension and stress.
Sesame seeds are well known for their high oil content, as sesame oil is very resistant to rancidity. You all know the saying “a little goes a long way,” well this is a great way to show the way to use sesame oil. This oil has the ability to neutralize oxygen radicals, regulate cell growth and slow down cancer cell formation. But add too much, and it will overwhelm the flavour. This type of oil is most commonly used in Asian dishes, and tastes great with soy sauce, garlic and ginger, a natural complement to dark-leafy green vegetables.
I bet you didn’t think that musky taste you scattered on top of dinner was doing your body any favours. Well I have news for you, it is! And if you are not a huge fan of Asian food, I have more news for you. Sesame seeds are also common in Middle Eastern food, especially in making tahini dips, baba ghanoush, hummus, and for the sweet dish of halvah.
Try some of my favourite recipes with sesame seeds and sesame oil, and watch how good this fragrant seed makes your food and build your bones while you are at it!
1 package Cookin Greens Chopped Kale
1/2 cup tahini (sesame paste)
1 clove of garlic
1 tbsp of minced or grated ginger
2 tbsp tamari or gluten free soy sauce
1 tbsp brown rice syrup
¼ chopped scallions (optional)
**add water to loosen consistency
About Marni Wasserman:
Marni Wasserman, Veg loving Culinary Nutritionist + Health Strategist and Author of Plant-Based Diet for Dummies and Fermenting For Dummies. I own Marni Wasserman’s Food Studio and Lifestyle Shop where I teach my signature cooking classes, workshops and retreats. I am passionate about showing people how everyday eating and living can be simple and delicious!