In the depth of Winter, keeping your system well mineralised is crucial. Try adding gomasio to your meals. Gomasio is a sesame salt condiment. It tastes great, boosts your mineral intake without sodium loading and enhances all your soups, stews, grains (incl. porridge), vegetables & whatever. Natural salt produced through evaporation contains a good spectrum of trace minerals (unlike commercially produced table salt). Sesame seeds contain calcium, copper, magnesium, phosphorus, iron, zinc and selenium as well as cholesterol lowering, hormone balancing lignans. A little sprinkle goes a long way.
Very importantly, gomasio is super easy to make.
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). 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.
Method:
Heat the skillet over a moderate heat. Tip the salt in then move it around – covering the skillet surface – until it turns a slightly darker shade of grey, then transfer it 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.
If you would like to super charge your gomasio, add seaweed to the mix. 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), 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 then run it through the grinding process and add it to the mix.
** Suribachi can be found at most Asian grocery stores. If you are really stuck, you can use a blender, spice grinder or very clean coffee grinder.
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