Black Sesame Seeds

 

Sesame seeds of any color are a super food, but our favorite are black sesame seeds, considered one of the most potent energy and strength increasing foods in chinese medicine. Also used for strengthening the liver and kidneys.

Black sesame seeds are an excellent source of magnesium and calcium, more than cow’s milk and more easily absorbed. They also provide a high amount of copper (needed for calcium absorbency), zinc, phosphorus and iron. They also contain omega-6 fatty acids, antioxidants, vitamins, specially B vitamins and dietary fiber.

 

Some of the benefits of including black sesame seeds in your diet are:

* Helps regulate blood pressure because of the high magnesium and calcium content.

* Strengthens liver and kidneys.

* Natural anti-inflammatory.

* Strengthens the immune system.

* Helps in the development of strong bones and healthy joints.

* Helps to lower cholesterol. Sesame seeds contain sesamin and sesamolin, with high contents of dietary fiber that helps reduce cholesterol in the blood.

* Promote regular bowel movements.

* Have potent anti-cancer properties.

Black Sesame Cookies AND Milk… serious nom nom going on here!!!

       On our last night in La Paz of course I needed to do some baking! Getting some road food ready, lightening our load ’cause you need to know, we carry kilos of superfoods with chia, flax, cacao, etc in the list, and well, we love cookies! no more reasons needed for baking!!

Craving for something like an energy bar, packed with protein and good fats to keep us going those extra miles the next day and without soymilk in the fridge (which was a whole crisis situation of its own “There’s no soy milk! We are making cookies and there is NO soymilk?!?!”) this was the result and Oh Dear, it was tasty!

Begin by preparing the milk since you will need the byproduct for the cookies. Now, there are different ways to make nut milk, raw or slightly cooked. In my experience, raw is better nutrition wise, no question about it; but some people like the creamy consistency of cooked milk, so you decide, I’ll give you both… also, when it comes to vegan milks it’s hard to choose! we use soy all the time in a big part because of convenience, you know, being on the road and all, but our favorite is almond. This time I mixed almonds, walnuts and black sesame seeds, talk about protein packed milk! and sooo nutritious! Black sesame is one of the regular superfoods in our diet, high in vitamins and minerals, has been used for thousands of years in Chinese medicine for kidney and liver health and for strengthening the immune system, increase energy and longevity.

INGREDIENTS:
1 cup almonds
1/2 cup walnuts
1 cup black sesame seeds
1 Tbsp. vanilla extract
Raw agave to taste (optional)

If you’re going for raw milk, you need to soak the nuts and seeds at least overnight. Soak the almonds on a separate container, once soaked, you can easily peel them off which is a good idea since the skin carries some natural chemicals and enzymes from the plant that diminish the absorbance of nutrients in the body and it gives a slight bitter flavor. So once drained and peeled, mix them with the soaked walnuts and soaked black sesame seeds, blend them for about three minutes or more in high speed with 1 1/2 liters of water. You can adapt the quantity of water to match the consistency you want, I like it rich so you might want to use a bit more water, also you can use this same recipe for example for making vegan half and half for your coffee, just use half the amount of water and trust me, it will be rich!

Now you strain your milk and keep the nuts paste! you will use it for the cookies…

If you’re going for the cooked version is quite simple and faster to make, but remember, you will loose some great nutrients!… the only thing you change is, instead of soaking the nuts for hours, cook them over low heat for about 15 minutes on a pan with enough water to barely cover them. For the almonds do it again in a separate pan so you can peel them after. Drain, and continue with the recipe. Way faster and it does helps to create a creamier consistency… but the raw version is so delicious AND nutritious that please only do the cooked one when you have a milk emergency and no time 🙂

INGREDIENTS FOR COOKIES:
1 cup milk paste from above
1 cup oat flour
1/4 cup chia seeds
1 cups sucanat
1/3 cup black sesame
1/3 cup rolled oats
1 cup coconut oil
3 Tbsp. vanilla extract

Begin by soaking the chia seeds in half a cup water until they are gooey and slippery. Now add and mix all the other ingredients to make a soft cookie dough. Don’t worry if it feels softer than other cookie doughs, but you do want it thick enough that you can shape the cookies with your hands, if you need to, add more oat flour or a little bit more water to the mixture.

Place the cookies in an oiled cookie sheet and bake for about 25 minutes or until hard to the touch and lightly golden. Once done let them cook before eating them so they can set. Chill your milk on the refrigerator and enjoy!!… besides making some really tasty cookies, trust me, you know I love cookies and every time we bake I get so happy but this ones were one of my best! These are small energy bars, high in B vitamins, essential minerals, protein and healthy fats, great for road/gym/wilderness food to keep you strong and active!

Dried Chili Ninja Fuel salsa and spice!

spicy dried chillies waiting to be roasted - habanero, serrano, arbol, pasilla, and 4 more that I forgot=]

This is a very simply salsa recipe.  The salsa may be a bit different from what you are used to, but thats why we are trying to get you to travel in other parts of this site=]  We want you to know the beauty and diversity of the planet first hand, thats what helps to make good citizens of the planet Earth.

Also, super hot foods do, and if you don’t like super hot foods, no problem, use dried chilies that aren’t super hot, use chilies that have zero heat, makes no difference to us, just please make the salsa.

spicy dried chillies waiting to be roasted - habanero, serrano, arbol, pasilla, and 4 more that I forgot=]

Making the Salsa is easy as can be.  As you can see here I used a mini oven type roaster doohickey, like a slow cooker but for dry type things, and turkeys on that day when we celebrate killing all the native americans and stealing their land=]

I used 7 chillies, habanero, arbol, pasilla, serrano and three others I cant for the life of me remember, oh, chipotle… two more…  Use hot chillies for a hot mix, non hot for a non hot mix, sounds simple, and yet, I feel compelled to spell it out, after all, there are warnings on coffee cups=]

Put them and garlic if you like, into the roaster, oven etc.  Remember, you are going for ultra dry, we are turning all of these beauties into ash.

Cook for around three hours, turning them, crushing them, mixing them around occasionaly..

pedaling for peace spicy dried chillies being roasted - habanero, serrano, arbol, pasilla, and 4 more that I forgot=]

 

This is them at the midpoint…..

 

 

 

When they are done, you will be left with a nice pot of black ash.  Take this and store it, it is now your instant seasoning and instant salsa.  To use as a seasoning, easy, rub on stuff or dump into stuff, or sprinkle on afterwards…

As a salsa, add a little of the ash to a bowl and a little by little add the oil of your choice to the ash until it has the consistency yu desire.  Any oil may be used, we recommend the following – Olive, Grape Seed, Coconut, Sesame and whatever else strikes your fancy.

 

Enjoy!