Sesame seeds - how to use?
Sesame seeds - how to use?
I have have decided I want to use more sesame seeds because they have a lot of calcium & zinc. I also will be teaching and introductory raw foods class on Tuesday night, to a bunch of women who are brainwashed that they have to consume dairy products to avoid osteoporosis. Right now I have just one recipe that I like okay that uses quite a bit of them. Any ideas/recipes for using sesame seeds? Especially in large amounts and/or “new to raw” friendly, but any suggestions are welcome, since it’s for me, as well as the class!
what about tahini? It is very versatile and has 130 mg of calcium in 2 tablespoons.
There is a wonderful cauliflower recipe on this site that uses a tahini dressing. You could put this dressing on anything that suits you. It would be a double wham of calcium if you put it on kale or broccoli or mustard greens…etc…
Best of luck with the class! :)
PS: I found the recipe! It was contributed by ray!
Ani Phyo has a recipe for a black sesame seed smoothie in her Raw Food Kitchen book. And recently I had black sesame ice cream at a Japanese restaurant that was phenomenal. Not raw but definitely had major potential to be raw.
Thanks for the ideas, everyone! Okay, so where do I get BLACK sesame seeds? Are they higher in calcium than the brown ones?
greenghost – Putting them in bread/crackers is a good idea. Do you soak them first?
angie hmmmmm that is a good question about where to buy black sesame seeds. I should not assume that they are easy to get everywhere. I’m kind of lucky because they sell them at a farmer’s market that is local to me.
Perhaps you can get them online? Or maybe at an Asian market?
I don’t know where you live so it’s tricky to suggest where (except the online idea)...
The brown/tan sesame seeds are very good too. I use them just as frequently as the black ones – and they are much easier to find.
Also I usually do not soak them unless I am using them in a cracker recipe and I don’t always do that (although I probably should).
sorry I couldn’t be more helpful!
addendum: I do not think that there is a significant nutritional difference between the black & tan sesame seeds, but if someone here on GR knows more info I certainly welcome them to share it! :)
Thanks for the info., greenghost! I have never seen them at the Asian market, but I think I’ll use the brown ones for now. I live in Utah.
Anyone have ideas for using, say, a cup or two of sesame seeds in something?
I looked it up, and daily calcium requirements are around 1,000 mg per day, so 2 Tbsp. of tahini is about 13% of the daily requirement, and 1 cup of chopped collards (more calcium than other greens) adds another 5%. I would have to eat mega amounts of collards & tahini to get the calcium, but 1 cup of sesame seeds has more than a day’s requirement of calcium. I guess that’s why I like the cookie recipe I use sometimes, because it uses 2 or 3 cups of sesame seeds in the recipe. :) I just want to be able to tell people something they can do to get calcium from sesame seeds without having to buy a dehydrator right away. (I know, I know – I’m getting picky!) Thanks so much for the help with this! :)
Hi again angie i know that this might not be very helpful for your class (unless they are willing to get a juicer), but I get a lot of my calcium, magnesium, Vitamin K etc… by juicing.. You can ingest a ton of veggies this way – it would be a lot harder to eat the same amount of salad.
Also – I know it’s not raw, but from a Vegan perspective: TOFU has a lot of calcium.
greenghost – thanks! Yeah, soymilk is my son’s main source of calcium, but I hadn’t thought of juicing for calcium. That’s a really great idea for me, even if it doesn’t work for the class – a bunch of cucumbers just came from the garden, so I’ll just add loads of greens! :)
Angie~ I just check your profile for that cookie recipe and it’s not there… Are you holding out on us??? LOL Come on give it up… LOL
There is a great bar recipe posted here “Seedy Little Thing” that has sesame seeds as a base. They are GREAT bars that you can vary ingredients. Also, the “Real Hummus” recipe posted here uses a great sesame seed base – yummy stuff.
I make a sesame seed salad dressing and use it daily. If, for some reason I’m out of the dressing, I sprinkle sesame seeds on my salad.
Last week I bought Black sesame seeds at “Whole Foods” in the bulk area.
Sorry so late telling you this. Couldn’t get on last night.!