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gomasio

By: Yolanda Bertaud

Gomasio is the principal table condiment in the Macrobiotic way of natural foods diet. Use it in lieu of salt to season your food at table, giving hearty delicious taste.

Gomasio also functions as a medicine in itself, due to its powerful antacid biochemical effect–a thousand times more effective than Alka Seltzer, which is Yin, fizzy. You can take 1/2 to l teaspoonful directly on the palm of your hand, and suck on it well, before swallowing: strengthens digestion and improves energy immediately.

Macrobiotics is a way of eating that typically emphasizes whole grains such as brown rice paired with beans, nuts or seeds. These combinations are often called complete proteins, and a serving is thought to contain as much protein as an equal amount of meat. Certain followers of macrobiotics claim gomasio and brown rice to be an almost nutritiously complete meal.

The sesame salt mixture may have additional health benefits as well. Sesame seeds are thought to contain many nutrients such as iron, copper and magnesium. They are also thought to be very high in calcium. Traditional Japanese folk remedies include a migraine cure of gomasio dissolved in a cup of hot water. Magnesium is now thought to be a muscle relaxant which can relieve tension headaches.

This is great on soups, salads, sandwiches, rice, fish, vegetables, etc. There are a varieties of making Gomasio, I like the multiple mix favors myself.

gomasio

My gomasio mix portions.

You may use any or all of the following ingredients:

  • raw unhulled sesame seeds, black sesame seeds/white sesame seeds
  • black cumin seeds (Nigella sativa)
  • dulse/nori, or wakame seaweed – be sure it’s not from the Pacific d/t Fukushima radiation.
  • raw sea salt, black volcanic Hawaiian salt, Himalayan salt, or any natural un-treated sea salt. (Choose those high in minerals and make sure to grind it well from course salt).
  • dehydrated garlic / ginger – course
  • cayenne pepper powder

Directions:

1. Roast 2 cups of raw un-hulled whole sesame seeds in a large iron skillet/stainless steal, on low heat, stirring constantly to avoid burning. You may and the sea salt, be sure to turn the heat down to low or the sesame seeds will start popping right out of the skillet. The seeds must be roasted or toasted until they are golden brown, crisp and will make a clicking sound when pressed between your thumbnail and forefinger. (Do not roast Himalayan salt, only sea salts).

2. Let it cool in a large bowl, when cool grind the sesame & sea salt just “slightly” before storing it in a small jar, so when grinding you’ll get a nice natural oil released.

4. You may add ground roasted garlic (in skillet w/sesame seeds), add seaweed flakes later when cooled (Bland seaweed sheets/flakes in small mixer, then add seaweed  into the jar last minute w/other ingredients), same with other ingredients listed above. Grinder with other ingredients and add to jar with sesame seeds.

You may have it plain, or with just sea salt, or add one or two ingredients/All!   

Do not refrigerate, store in cool place.

I love this stuff! It taste great on almost anything and it’s healthy way to balance your pH and stay fit. Enjoy!!!!!

Types of sesame seeds

Hulled Vs. Unhulled

Products made from unhulled seeds, such as butter and tahini paste, tend to be darker and more bitter than those made from the kernel alone. The hull has 51 milligrams more calcium than the seed, yet the type of calcium in the hull, oxalate, is not as easily absorbed by the body, according to The World’s Healthiest Foods. Unhulled seeds should be preserved in an airtight, cool and dry environment. Hulled seeds tend to turn rancid and should be kept frozen or refrigerated.

Black Sesame Seeds

Black sesame seeds are believed to have medicinal properties and contain high levels of antioxidants. They are used to flavor baked goods and they also produce a powder that is very fragrant and has a bold flavor when the seeds are roasted and ground. The powder is often used on rice dishes, according to food site Tarladalal. The highest-quality oil is made from this type of sesame seed. Black sesame seeds sometimes are used as a substitute for nuts.

White Sesame Seeds

White sesame seeds often are added to buns and breads and other baked goods, adding a crispy texture. In their powdered form, white sesame seeds are used in curry sauces, chutneys and rice, producing a milder flavor than the black variety. Toasted white sesame seeds are commonly added to sushi rolls. They are about 50 percent oil by weight. In China white sesame is called chi mah, and in Japan it is referred to as muki-goma, according to food site Chow.

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