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How to Make Your Own Gomasio (Sesame Salt)
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How to Make Your Own Gomasio (Sesame Salt)
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SESAME SALT (GOMASIO)

This recipe produces a delicious condiment which is also considered a very potent healing substance and a complement to any protein according to Jacque de Langre Ph.D. This basic recipe for this can also be found in his book 'Sea Salt's Hidden Powers'

 

Sesame Salt (Gomasio) is the principal table condiment in the Macrobiotic way of natural foods diet. Use it in lieu of salt to season your food at the table thereby giving food a hearty delicious taste and full flavour.

 

Sesame Salt (Gomasio) also functions as a medicine in itself, due to its powerful ant-acid biochemical effect--a thousand times more effective than Alka Seltzer.  The ability of Sesame Salt (Gomasio) to  change the quality of the blood very quickly has been documented in many personal anectodes.  It is well worth following up with furthur research to learn about the healing benefits of this amazingly simple mixture.

 

Suggested Use. You can take 1/2 to 1 teaspoonful directly and suck and chew on it well to combine the digestive enzymes of your saliva with the mixture before swallowing.  It will strengthen digestion and improves energy immediately.

The recipe is extremely easy to make, taking very little preparation time for maximum benefits.

 

Ingredients

1 cup of unhulled sesame seeds

1 level Tablespoon of fine ground, hand harvested, sun dried Celtic sea salt

 

Preparation

The traditional way to make the sesame salt is to first rinse the seeds well in salt water to remove the enzyme inhibitors from the outer bran coats. While the seeds are sitting in the salted water, rub them together between your hands to aid the process. This step will also remove any harsh bitter taste.

  • After rinsing, drain and lightly dry roast the sesame seeds in a fry pan/skillet until a nutty fragrance is reached and the seeds crush easily between thumb and ring finger.
  • Quickly pour them out of the fry pan/skillet and turn the heat off.
  • When the fry pan/skillet has cooled slightly but  is still very warm, tip in the fine ground Celtic salt and stir until just dry. (note: sea salt should never be well roasted as temperatures above 110 degrees F will destroy sensitive minerals.  However this step is necessary since water and oil repel each other and so only a dry salt will readily combine with the oil from the seeds)
  • Pour the sesame seeds and salt together into a bowl or mortar and stir them well together.
  • Grind the seeds and salt with a pestle or alternatively drop into a Vitamix blender (using the dry bowl if you have it) and process for a matter of seconds.  Make sure to keep the processing time as short as possible in the blender.

 

Storage: Once the mix has cooled, it is recommended to store this food in an airtight container in the fridge to prevent oxidization.

As the mix is ground, oil from the sesame seeds coat the salt crystals making it easy for the body to assimilate.  Normally salt in its undissolved or uncooked form has the potential to cause thirst and should only be added to the food at the end of cooking or added into liquids.  However in this form of sesame salt it will not cause thirst.  Can be sprinkled on both fruits and vegetables and will enhance their flavour or add it to your favourite dish.


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This recipe produces a delicious condiment which is also considered a very potent healing substance and a complement to any protein according to Jacque de Langre Ph.D. This basic recipe for this can also be found in his book Sea Salt's Hidden Powers.
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How to Make Your Own Gomasio (Sesame Salt)

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