{"id":1001,"date":"2014-08-20T11:01:21","date_gmt":"2014-08-20T15:01:21","guid":{"rendered":"http:\/\/goddessgrub.com\/blog\/?p=1001"},"modified":"2021-05-25T05:08:11","modified_gmt":"2021-05-25T09:08:11","slug":"andreas-toasted-sesame-kelp-gomasio-recipe","status":"publish","type":"post","link":"http:\/\/goddessgrub.com\/blog\/andreas-toasted-sesame-kelp-gomasio-recipe\/","title":{"rendered":"Andrea’s Toasted Sesame Kelp Gomasio Recipe"},"content":{"rendered":"
\"Toast<\/a>

Toast your sesame seeds in a dry fry pan<\/p><\/div>\n

I put my gomasio in a shaker and sprinkle it on many foods to give a toasty, nutty crunch and a giant wallop of nutrition.\u00a0 More sesame in your diet means more calcium. More seaweed means more fine minerals in your blood.\u00a0 Simply toast brown sesame seeds with a strip of<\/span> kelp or kombu, <\/a>let cool, put in a shaker and use.\u00a0 Here’s the recipe:\u00a0<\/span> <\/p>\n

2 cups brown sesame seeds (NOT white sesame seeds)<\/span><\/strong>
\n1 tablespoon sea salt<\/span><\/strong><\/p>\n

\"Kelp<\/a>

Kelp is also sold dried in thin strips<\/p><\/div>\n

1 strip dried kelp or kombu seaweed (roughly a 6-inch by 1 1\/2-inch wide piece)<\/span><\/strong><\/p>\n

DIRECTIONS<\/span><\/strong><\/p>\n

1.\u00a0 I buy brown sesame seeds at the Asian market or in the bulk bins at the market rather than prepackaged. The seaweed is optional, but I enjoy the flavor.<\/span><\/p>\n

2. \u00a0\u00a0\u00a0 In 10″ clean, dry cast iron or other skillet on medium heat, lightly toast the salt and seaweed strip<\/strong>, using the dry pan, no oil. The salt will turn a subtle greyish color.<\/span><\/p>\n

3. \u00a0\u00a0\u00a0 After maybe 2-4 <\/strong><\/span>minutes, you can remove the kelp or kombu strip<\/strong>, cool slightly, then break up into small pieces. Return the seaweed pieces to the pan.<\/span><\/p>\n

4. \u00a0\u00a0\u00a0 Add the sesame seeds and toast about another 6-8 minutes or until the seeds are golden. Stir constantly<\/strong> while the seeds toast and watch carefully. If the seeds burn, you have to start over. Trust me.<\/span> Reduce heat if necessary.<\/span><\/p>\n

5.\u00a0 \u00a0\u00a0\u00a0 Remove pan from heat<\/strong> and allow seed mixture to cool.<\/span><\/p>\n

6.\u00a0 \u00a0\u00a0\u00a0 Grind the seeds in batches to the consistency of coarse cornmeal<\/strong>. This means that about 3\/4 of the seeds will be ground and the remaining either partially ground or whole.<\/span><\/p>\n

7.\u00a0 \u00a0\u00a0\u00a0 Store in airtight container. I refrigerate and it lasts for months.<\/span><\/p>\n","protected":false},"excerpt":{"rendered":"

I put my gomasio in a shaker and sprinkle it on many foods to give a toasty, nutty crunch and a giant wallop of nutrition.\u00a0 More sesame in your diet means more calcium. More seaweed means more fine minerals in your blood.\u00a0 Simply toast brown sesame seeds with a strip of kelp or kombu, let […]<\/p>\n","protected":false},"author":1,"featured_media":0,"comment_status":"closed","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"jetpack_post_was_ever_published":false,"_jetpack_newsletter_access":"","_jetpack_dont_email_post_to_subs":false,"_jetpack_newsletter_tier_id":0,"_jetpack_memberships_contains_paywalled_content":false,"_jetpack_memberships_contains_paid_content":false,"footnotes":"","jetpack_publicize_message":"","jetpack_publicize_feature_enabled":true,"jetpack_social_post_already_shared":false,"jetpack_social_options":{"image_generator_settings":{"template":"highway","default_image_id":0,"font":"","enabled":false},"version":2}},"categories":[1],"tags":[],"class_list":["post-1001","post","type-post","status-publish","format-standard","hentry","category-uncategorized"],"jetpack_publicize_connections":[],"jetpack_featured_media_url":"","jetpack_sharing_enabled":true,"jetpack_shortlink":"https:\/\/wp.me\/p5vW9k-g9","_links":{"self":[{"href":"http:\/\/goddessgrub.com\/blog\/wp-json\/wp\/v2\/posts\/1001","targetHints":{"allow":["GET"]}}],"collection":[{"href":"http:\/\/goddessgrub.com\/blog\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"http:\/\/goddessgrub.com\/blog\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"http:\/\/goddessgrub.com\/blog\/wp-json\/wp\/v2\/users\/1"}],"replies":[{"embeddable":true,"href":"http:\/\/goddessgrub.com\/blog\/wp-json\/wp\/v2\/comments?post=1001"}],"version-history":[{"count":4,"href":"http:\/\/goddessgrub.com\/blog\/wp-json\/wp\/v2\/posts\/1001\/revisions"}],"predecessor-version":[{"id":1708,"href":"http:\/\/goddessgrub.com\/blog\/wp-json\/wp\/v2\/posts\/1001\/revisions\/1708"}],"wp:attachment":[{"href":"http:\/\/goddessgrub.com\/blog\/wp-json\/wp\/v2\/media?parent=1001"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"http:\/\/goddessgrub.com\/blog\/wp-json\/wp\/v2\/categories?post=1001"},{"taxonomy":"post_tag","embeddable":true,"href":"http:\/\/goddessgrub.com\/blog\/wp-json\/wp\/v2\/tags?post=1001"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}