Sesame Seeds (Raw, Hulled)

Product Description

Sesame seeds are tiny, but this is one of the healthiest foods you can find. They have a delicious nutty taste and are used in a great variety of dishes all over the world. People discovered numerous health benefits of sesame seeds centuries ago. Either the seeds or oil made of them are mentioned in ancient Assyrian and Hindu legends. There are even some ancient Egyptian tomb paintings that feature bakers adding these seeds to bread dough.

During the ancient times sesame seeds were believed to have some miraculous properties that made a person healthier and increased longevity. Many of those purported health benefits of old have been researched and proven valid by the scientists of today.

Health Benefits

The number of health benefits provided by sesame seeds is huge. The most important of them are:

• Diabetes prevention.
  High content of magnesium and other important nutrients allows sesame to prevent diabetes and improve plasma glucose in those who suffer from this disease.
• Normalizing blood pressure.
  Magnesium is one of the key elements that lower blood pressure.
• Lowering the level of cholesterol.
  Sesame seeds contain phytosterols, a healthy plant-derived type of cholesterol that reduce the level of harmful cholesterol in your body and help protect your arteries and strengthen your cardiovascular system. The content of phytosterols in these seeds is the highest among all similar foods.
• Improves digestion.
  These seeds are a very rich source of healthy fiber that safely cleanses your intestines.
• Improves the condition of skin and hair.
  Due to high zinc and calcium content the seeds promote skin health as well as strengthen hair and nails.
• Relief for rheumatoid arthritis pain.
  High content of copper allows the seeds to reduce swelling and pain caused by rheumatoid arthritis. This particular nutrient also helps lysyl oxidase (an enzyme which is essential for linking elastin and collagen) to stay active, thereby reducing the risk of developing arthritis and other conditions that affect joints.
• Osteoporosis prevention.
  Sesame seeds contain a great deal of highly absorbent calcium and zinc. These elements are essential for bone health and reduce the risk of developing osteoporosis in elderly people.
• Cancer prevention.
  Numerous nutrients contained in sesame seeds support various systems of your body and decrease the risk of developing some cancers, especially bone and lung cancer.
• Liver protection.
  Sesamin, a unique nutrient contained by sesame seeds, protects your liver from harmful effects of oxidation.

Suggested Uses

Sprinkle the seeds on biscuits, add them to dough when baking bread or buns, add some to salads or mix with almonds and peanuts to make sugary Indian sweets.

WARNING: This product contains chemicals known to the State of California to cause cancer and birth defects or other reproductive harm. More information

Additional Information

Weight	lbs

INGREDIENTS: 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

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.

 

Nutritional Value

• Protein – 32%
• Dietary fiber – 31%
• Vitamins A, C, E, riboflavin, and niacin
• Calcium
• Copper
• Iron
• Zinc
• Selenium
• Magnesium
• Potassium
• Phosphorus
• Manganese

Easy Vegan Falafel

Ingredients

• 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)

Instructions

1. 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).
2. 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.
3. 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.
4. 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.
5. Once chilled, scoop out rounded Tablespoon amounts (~30 g in weight ) and gently form into 11-12 small discs.
6. OPTIONAL: Sprinkle on panko bread crumbs and gently press to adhere – flip and repeat. This will produce a crispier crust but is optional.
7. Heat a large skillet over medium heat and add enough oil to generously coat the pan – about 2 Tbsp. Swirl to coat.
8. Once the oil is hot, add only as many falafel as will fit very comfortably in the pan at a time – about 5.
9. 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.
10. Serve warm with garlic-dill sauce or hummus, inside a pita with desired toppings or atop a bed of greens.
11. 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.

 

Apricot bars

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.

APRICOT FILLING

• 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

Ingredients:

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)

 

Instructions:

For the dressing:

1. 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:
2. 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

Ingredients:

• 250 g buckwheat soba noodles
• 300 g purple sprouting or regular broccoli, roughly chopped
• 2 tbsp toasted sesame seeds
• salt

 

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

 

Method:

1. 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.
2. 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.
3. 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.
4. Place the noodles and broccoli in a large bowl. Pour the dressing over and mix well. Sprinkle the sesame seeds on top and serve.

 

Enjoy!