Gomasio

1. 1

   In a heavy skillet (cast iron is best), toast salt (and dulse) until it turns a grey color. Set aside.

2. 2

   Toast the 2 cups sesame seeds, stirring constantly, until they start popping and turn a nice brown color. Watch them closely, or they will burn!

3. 3

   The traditional way to grind them is with a mortar and pestle, just until the seeds crack open and release their oils.The texture should be light and sandy when crushed to 95%. Sometimes I don't even grind

4. 4

   Let cool -- the longest part of the prep time. (15 minutes)

5. 5

   Store Gomasio in a tightly closed glass jar, keep in a cool dry place! The refrigerator isn't necessary. Lasts 6 months.

6. 6

   Sprinkle over detox foods like macrobowls, steamed veggies, congee, porridge, brown rice, salad or non detox foods suchas baked potatoes or salmon....almost anything!

* Per serving · 4 servings · Values may vary.

No additional tips available.