I am so tired of listening to the bad rap people are giving fruits… Fruits are nature’s fast food. They are full of phytonutrients necessary for our bodies to function properly.
Fruits are the best way to start your day… the best breakfast in my opinion. And a great snack… Let’s give back the good rep to fruits.
Have you ever had gomasio?? It’s a seasoning made from sesame seeds and salt. I was under the impression it was something that came from India, but according to Wikipedia, apparently is more Japanese.
I learned to enjoy gomasio thanks to Mili at the Yoga Center. She loves it and she would make some and bring to the center. She taught me how to eat it as a condiment sprinkled over salads, but you can certainly enjoy it over soups, rice or anything you want to give a nice salty flavor to.
You can find prepared gomasio in any gourmet or health food store or supermarket like Whole Foods. I even saw gomasio over at La Grande Epicerie in Paris. But why buy it if it’s so easy to make yourself???
Black Sesame Gomasio
1 ½ cups black sesame seeds
3 tbs kosher salt
- In a large sauté pan over medium heat toast the sesame seeds. Toasting black sesame seeds is a bit challenging than toasting the regular white ones. Just keep toasting until the seeds start to pop and jump a little bit out of the pan. Transfer to a heat resistant bowl and allow for the seeds to cool completely. They turn a tad ashy…
2. Transfer the cooled sesame seeds to a food processor. Pulse to pulverize the seeds a few times. Add the kosher salt and pulse a few times again until everything combines and becomes a unified powder mix.
Keep in a tight container. I save it in the fridge as the warm temperatures of Puerto Rico can make the seeds rancid very quickly.
I already showed you my favorite way to peel and eat a mango… it’s actually one of, if not the MOST popular post on our blog!!
But, have you ever peeled a mango to find out it was still under ripe? What do you do with it? Do you throw it away? Do you eat it still unripe?
Just cover it in plastic wrap and leave on your kitchen counter to ripen, just as if it had the skin on still. The outside will get dark, it will not look all that pretty, but in a matter of a few days, you’ll be able to peel the outside again and the pulp will be ripe and delicious as if you never peeled it in the first place.
Wish I had some pics to share… but I wanted to share this tip today after having for breakfast a fresh and perfectly ripe mango that I originally tried to enjoy for the first time last week. It was DE-LI-CIOUS!
When you drive across many parts of China you’ll see fields covered with little yellow flowers. Super pretty… you see them in almost every little patch of empty land available. Also, in India you see very similar landscapes… amongst the dry patches of lands there’s also fields covered with these pretty yellow flowers.
Most people believe they’re wildflowers… but in reality, they’re cultivated, not wild at all. It’s the rapeseed plant. Not a very pretty name, but it’s the same plant where they get canola oil from.
The seeds look like very large mustard seeds… maybe because they’re related. But canola got its name because Canadians bred a new type of rapeseed plant that would yield oil lower in a component that was deemed toxic for humans.
So if you travel and see fields of pretty yellow flowers like these… be the smart one and tell everyone these are the plants where canola oil comes from.
Have you made your own mustard? Ever? I hadn’t until now…
It’s super easy. All you really need is time and a blender. Oh, and mustard seeds. I bought mine at The Spice and Tea Exchange store in Boca Raton. I have not seen mustard seeds sold here in Puerto Rico, so out of curiosity I bought an ounce of mixed yellow and brown mustard seeds. Together they measured about ¼ cup.
Here’s how I made it…
WHOLE GRAIN DIJON MUSTARD
1/8 cup yellow mustard seeds
1/8 cup brown mustard seeds
¼ cup apple cider vinegar
¼ tsp salt
1 tsp brown sugar
- Place the mustard seeds and vinegar in a small bowl with a tight lid. Let them soak at room temperature for 2 days.
2. After 2 days, I transferred the seeds and liquid to my Magic Bullet. Add salt and sugar. Puree until a mustard paste is forms but you can still see whole seeds. Transfer to an airtight container and let it rest for 2 days before using.
I rested this for over 2 days in the fridge and the taste is SHARP!!! But I do enjoy very sharp flavors… in my cheese and my mustard. But I was told by a friend that if you leave it out at room temperature for a few days and then refrigerate it, that the taste will be much mellower. The cold from the fridge stops the mellowing process. So that something to think about.
This is the perfect mustard to dress your favorite sandwich or even to roast some potatoes in. It’s sharp, spicy and very easy to make.
Have you made your own mustard?? Tell me all about it…