So I've heard that the term "Open Sesame" - the command that unlocks the treasure-containing cave in the story Ali Baba and the Forty Thieves - stems from the fact that sesame pods pop open when the seeds are mature and ready to eat. Whether or not this is true, one fact remains: sesame is a super nutritious & tasty food to work into your routine.
I've been obsessed with all things sesame lately. I use the cold-pressed unrefined oil as a skin moisturizer; I use the toasted oil for cooking; I buy the hulled seeds, unhulled seeds & black seeds and toss them all into stir-frys, salads, noodles & rice; and I use the seed paste (also known as tahini) in smoothies, salad dressings, sauces, hummus, and just about everything else. I love it.
Sesame seeds have a very high mineral content - they are rich sources of copper, manganese, magnesium, calcium and iron for starters. In fact, I often recommend sesame seeds & tahini to my clients as a good source of plant-based calcium and iron (and when combined with garbanzo beans for hummus - even better!) It should become a new staple food in your home!
This is a salad I whipped up one afternoon when I was particularly craving sesame. I had recently been to a local farm stand and was sitting on a head of green cabbage, golden beets and red kale. Here's what unfolded.
Open Sesame Salad with Beets
Serves 1-2. Depends on how hungry you are. And what you serve it with.
For the Sesame Beet Salad:
1 medium golden beet, shredded
1/4 tsp Bragg's Liquid Aminos
1/4 tsp toasted sesame oil
1/4 rice vinegar
1 tsp sesame seeds
Combine all ingredients in a small bowl and let sit. The longer it sits, the tastier it becomes. You can absolutely eat this beet salad straight up. I often do, or I'll add it to another salad, like I did so here.
Base salad:
1 cup chopped Red Russian kale
1 tsp toasted sesame oil
1 cup chopped green cabbage
2 ribs celery, chopped
1 tsp sesame seeds
Massage the chopped kale with the sesame oil. Combine massaged kale, cabbage and celery in a large bowl. Sprinkle with seeds.
For the dressing:
1 T tahini
1 tsp miso*
1 T rice vinegar
1/4 tsp Bragg's Liquid Aminos
1 T warm water (to thin & facilitate blending)
*I used chickpea miso because I had it and love it. Use whatever miso you like best.
Blend all ingredients until smooth. Pour over base salad and toss to coat. Optional: sprinkle with cayenne pepper for some kick. Top base salad with beet salad. Eat as is, or serve over quinoa, millet or rice.