GOMASIO I & GOMASIO II (SUPER-CHARGED)

MINERALS FOR WINTER

In the depth of Winter, keeping your system and particularly your nervous system well mineralised is crucial.

Try adding gomasio to your meals

GOMASIO is a savoury sesame condiment.
It tastes great, boosts your mineral intake without sodium loading and enhances all your soups, stews, grains (incl. porridge), vegetables & whatever. You can even toss it on your sweet stuff – e.g. stewed fruit – and it enhances the sweet taste.

SESAME SEEDS contain calcium, copper, magnesium, phosphorus, iron, zinc and selenium as well as cholesterol lowering, hormone balancing lignans. NATURAL SALT, produced through evaporation, contains a good spectrum of trace minerals (unlike commercially produced table salt).
A little sprinkle goes a long way.

Very importantly
GOMASIO is super easy to make

WHAT YOU NEED


Two simple INGREDIENTS: sesame seeds and some good quality salt (good rock salt, Celtic, Himalayan, Maldon, etc) in standard proportion of 15:1 (usually measured in tsp). If this is still a little salty for you, just add in some more sesame seeds

In terms of EQUIPMENT: a heavy skillet (preferably cast iron), a wooden spatula or spoon, a suribachi ** / mortar & pestle, a bowl and a glass jar with a tight fitting lid.

** SURIBACHI, a Japanese mortar & pestle with a corrugated inner surface, can be found at most Asian grocery stores.
If you are really stuck, you can use a blender or spice grinder.

METHOD:

  • heat the skillet over a moderate heat
  • tip the salt in then move it around – covering the skillet surface – until the salt turns a slightly darker shade of grey (or possibly pink – depending on the salt)
  • transfer the salt to the suribachi
  • grind the salt until it is fine then tip it into a bowl
  • now put the sesame seeds in the skillet. Spreading and moving them around frequently
  • dry roast the seeds until they turn a darker shade of golden brown and start to split.
    Be careful not to burn them
  • then transfer them to the suribachi and grind until around 50% of the seeds are cracked and ground
  • add the salt to the seeds and give them a last going over with the pestle
  • then tip it all into the bowl and mix
  • transfer everything to the jar for storage in a cool dry place (not necessarily the fridge) and it will keep for a some weeks – if you don’t eat it all first

GOMASIO ++

Just Add Seaweed

SEAWEED IS A TRUE SUPER FOOD: rich in iodine, lignin, magnesium, calcium, iron, potassium, pantothenic acid, riboflavin and folic acid.
Kombu (1 stick will do it), wakame, dulse or other kelp are excellent but good old nori will also work. You simply rinse it off, dry roast it separately in the skillet, break or cut it into manageable sized pieces, grind it up in the suribachi and then add it to the mix.

If you would like to super charge your gomasio
add seaweed to the mix.

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