Sesame seeds have been used in cuisine for thousands of years, and the healers of old included this incredibly nutritious ingredient in a great number of remedies. Today you can enjoy delicious Organic Sesame Seeds in a variety of different ways, and every meal with them will benefit your health in many respects.
Sesame seeds, organic or otherwise, are incredibly rich in essential nutrients, which means they promote your general health and well-being. The most notable of their benefits include:
They give you calcium.
As far as plant-based foods go, sesame seeds are one of the best natural sources of calcium. They are truly invaluable for vegans and vegetarians. Another great benefit of this particular food is that this type of calcium is easier for the body to process.
This mineral is vital for maintaining bone health and strength as well as ensuring your hair and nails stay strong.
They are rich in antioxidants.
Raw organic sesame seeds contain a variety of antioxidants that protect your body from the detrimental effects of free radical damage. Oxidation weakens every cell in your body and speeds up the process of natural aging. Antioxidants negate this damage to some extent and help you fight the flow of time. The effects are particularly noticeable on your skin as these elements contribute to reducing and preventing wrinkles.
They give you folic acid and niacin.
Organic sesame seeds are rich in all B vitamins, but their content of folic acid and niacin are unusually high. The former is recommended during the pre-conception period and pregnancy itself as it reduces the risk of neural tube effects in newborns.
Niacin is one of the reasons why organic sesame seeds are great for your heart as it reduces the levels of ‘bad’ LDL cholesterol.
They provide you with a boost of minerals.
Calcium isn’t the only mineral you get from eating sesame. These tiny seeds also contain high levels of zinc, selenium, magnesium, manganese, and iron. Each of these nutrients helps support different systems in the body.
Organic sesame seeds can be used in a significant number of culinary recipes. They will add a pleasant nutty flavor and crunchiness to any baked goods. You can also sprinkle them on salads, sandwiches, or desserts. Add a spoonful of seeds to your breakfast or post-workout smoothie to make it more nutritious.
* The % Daily Value (DV) tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
INGREDIENTS: Organic Sesame Seeds
WARNING: This product contains chemicals known to the State of California to cause cancer and birth defects or other reproductive harm.
Storage Time: up to 2 years
Country of Origin: India, Mexico
Packaged in a facility that also processes Tree Nuts and Wheat
Store sesame seeds in an airtight container in some dark and cool place (refrigerator will be a good choice). Seeds can stay fresh for months.
Protein – 32%
Dietary fiber – 31%
Vitamins A, C, E, riboflavin, and niacin
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Easy Vegan Falafel
1 15-ounce (425 g) can chickpeas, rinsed, drained and patted dry
1/3 cup (15 g) chopped fresh parsley (or sub cilantro)
4 cloves garlic, minced
2 shallots, minced (~ 3/4 cup, 65 g | or sub white onion)
2 Tbsp (17 g) raw sesame seeds (or sub finely chopped nuts, such as pecans)
1 1/2 tsp cumin, plus more to taste
1/4 tsp each sea salt and black pepper, plus more to taste
OPTIONAL: Healthy pinch each cardamom and coriander
3-4 Tbsp (24-31 g) all purpose flour (or sub oat flour or gluten free blend with varied results)
3-4 Tbsp (45 – 60 ml) grape seed oil for cooking (or sub any neutral oil with a high smoke point)
Add chickpeas, parsley, shallot, garlic, sesame seeds, cumin, salt, pepper (and coriander and cardamom if using) to a food processor or blender and mix/pulse to combine, scraping down sides as needed until thoroughly combined. You’re looking for a crumbly dough, not a paste (see photo).
Add flour 1 Tbsp at a time and pulse/mix to combine until no longer wet and you can mold the dough into a ball without it sticking to your hands – I used 4 Tbsp.
Taste and adjust seasonings as needed. I added a bit more salt, pepper, and a dash of cardamom and coriander. You want the flavor to be pretty bold, so don’t be shy.
Transfer to a mixing bowl, cover and refrigerate for 1-2 hours to firm up. If you’re in a hurry you can skip this step but they will be a little more fragile when cooking.
Once chilled, scoop out rounded Tablespoon amounts (~30 g in weight ) and gently form into 11-12 small discs.
OPTIONAL: Sprinkle on panko bread crumbs and gently press to adhere – flip and repeat. This will produce a crispier crust but is optional.
Heat a large skillet over medium heat and add enough oil to generously coat the pan – about 2 Tbsp. Swirl to coat.
Once the oil is hot, add only as many falafel as will fit very comfortably in the pan at a time – about 5.
Cook for a total of 4-5 minutes, flipping when the underside is deep golden brown. Repeat until all falafel are browned – the deeper golden brown they are, the crispier they’ll be. They will also firm up more once slightly cooled.
Serve warm with garlic-dill sauce or hummus, inside a pita with desired toppings or atop a bed of greens.
Best when fresh, though leftovers will keep in the refrigerator covered for several days. Freeze after that to keep fresh for up to 1 month.
SESAME CASHEW CRUST
2 cups raw cashews
2 tablespoons coconut oil
2 tablespoons sesame seeds
Pulse cashews and sesame seeds in food processor; add coconut oil and blend until dough forms. Line 9X9 square baking dish with parchment, spread crust in even layer.
6 oz (1 bag) dried apricots
1/3 block tempeh
1 tablespoon agave
Pulse apricots and tempeh, add agave. Spread filling in even layer atop crust.
Refrigerate 1 hour before cutting in squares. Makes 9-16 squares, depending on serving size.
Recipe source: www.spabettie.com
Cranberry Almond Spinach Salad
16oz baby spinach
1 cup almonds , toasted
1 cup dried cranberries Sesame Seed Dressing:
1/4 cup white wine vinegar
2 Tbsp apple cider vinegar
3 Tbsp white sugar
1/2 cup olive oil
3 Tbsp honey
1 Tbsp finely minced shallot
2 Tbsp sesame seeds , toasted
1 Tbsp poppy seeds (optional)
For the dressing:
In a bowl or jar whisk together white wine vinegar, apple cider vinegar and sugar until the sugar has dissolved. Stir in olive oil, honey, shallot, sesame seeds (your sesame seeds should look more golden than mine – I didn’t toast mine long enough) and optional poppy seeds until mixture is well blended. For the salad:
Add spinach, almonds and cranberries to a salad bowl. Drizzle dressing over salad and toss. Serve immediately after adding dressing.
Recipe source: adapted from Allrecipes
Buckwheat Noodles With Broccoli And Soy Sauce, Ginger And Chilli Dressing
250 g buckwheat soba noodles
300 g purple sprouting or regular broccoli, roughly chopped
2 tbsp toasted sesame seeds
For the dressing:
5 tbsp soy sauce
1 red chilli, de-seeded and chopped
3 garlic cloves, finely chopped
1 tbsp finely chopped fresh root ginger
juice of lime
Cook the noodles in a pan of boiling water for 5 minutes or until al dente. Soba noodles cook very quickly so check them regularly. Drain the noodles, rinse under cold water and leave in the colander until ready to dress.
Blanch the broccoli in a separate pan of salted boiling water until al dente, about 1 minute. Drain and immediately immerse in iced water. Drain again and dry on kitchen paper.
Meanwhile, make the soy, ginger and chilli dressing. Put all the ingredients in a small bowl and mix together. Alternatively, you can blend them in a food processor. Set aside.
Place the noodles and broccoli in a large bowl. Pour the dressing over and mix well. Sprinkle the sesame seeds on top and serve.
Broccoli and Mushroom Stir-Fry
2 cups broccoli, cut into small florets
1 red onion, chopped small
3 cloves garlic, minced
2 cups mushrooms, sliced
1 teaspoons smoked paprika (optional)
3 teaspoons fresh ginger, grated
1/2 cup carrot, shredded
1/4 cup cashews
1/3 cup olive oil
2 tablespoons low-sodium soy sauce
1 tablespoon sesame seeds
In a large skillet on high heat, add the olive oil, broccoli, onion, garlic, mushrooms, smoked paprika and ginger. Cook, stirring often until broccoli is soft and onions are translucent.
Stir in the carrot, cashews and soy sauce. Stir well and simmer for about 2 minutes. Sprinkle with sesame seeds. Serve alone or on top of quinoa or brown rice.
1/2 head cauliflower cut in bite-sized pieces
2 tsp olive oil
1/2 tsp garlic powder
1/2 tsp red pepper
black pepper to taste
1 cup tomato sauce
1/2 red onion sliced
2 tbsp cream cheese
1 tbsp brown flax seeds
1 tbsp sesame seeds
salt to taste
2 large tortillas
1/4 cup parsley chopped (to taste)
Preheat oven to 425 degrees and line a baking sheet with foil.
In a large bowl combine cauliflower, olive oil, garlic powder, red pepper, black pepper and tomato sauce. Stir to combine. Spread evenly on baking sheet and cook for 20 minutes, flipping halfway. Increase heat to broil and cook for an additional 5 minutes, or until cauliflower begins to brown. Remove from the oven.
Spread desired amount of cream cheese on half of a tortilla. Top the flax and sesame seeds, red onion slices, cauliflower, and parsley. Close the tortilla and fry on the grill, 2-3 minutes per side.
Roasted Sweet Potatoes and Brussels Sprouts 🥔
1 pound Brussels sprouts, trimmed
1 large sweet potato (1 pound)
2 cloves garlic, smashed
1/3 cup olive oil
1 teaspoon coriander
1 teaspoon dried thyme
1 teaspoon salt
pepper to taste
1 tablespoon red wine vinegar
sesame, to garnish
Preheat your oven to 400 degrees F.
Trim your Brussels by cutting off the little brown end. If there are any yellow leaves, pull them off. Cut any large ones in half.
Peel your sweet potato and chop into 1-2 inch pieces.
In a large roasting tin, add the olive oil, sweet potato, Brussels, garlic, dried thyme, coriander, salt, pepper, and toss to coat fully.
Roast at 400 for about 40-45 minutes. The veggies are done when they are brown and a fork slides into them easily.
Place the veggies in a serving bowl and toss with 1-2 tablespoons red wine vinegar to taste. Garnish with sesame.
Eat hot! Enjoy!
Quick Roasted Broccoli with Soy Sauce and Sesame Seeds 🥗
1 lb. fresh broccoli florets (see trimming instructions)
2 tbsp olive oil
2 tbsp soy sauce, gluten-free if needed
2 cloves of garlic
1 tbsp sesame seeds, toasted
Preheat oven to 450F/220C.
Cut broccoli into pieces about 2 inches long.
Whisk together the olive oil, soy sauce and garlic.
Arrange the broccoli in a single layer on baking sheet, coated well with mixture and sprinkle with sesame seeds.
After 10 minutes, stir or turn broccoli pieces over and then continue roasting 5 minutes more, or until broccoli is tender-crisp and slightly browned on the edges.