This recipe forms part of the Brown Rice with Sauerkraut & Gomashion dish
- 1 cup Organic Sesame seed
- 1 1/2 tbs Murray River pink salt flakes (OR 1 tbs Celtic sea salt)
Roast sesame seeds and salt on a pan, low heat Roast until the seeds becomes light brown. MAKE sure you turn off the heat before it is golden brown or you risk burning the seeds. Transfer to a heat proof bowl immediately to stop it burning. Once cooled, keep in a jar in fridge, will keep for months. I sprinkle this on everything: cooked brown rice, boiled eggs, steamed veggies…so delicious, kinda lift bland tasting food to a new height. I love it sprinkled on toasted sourdough with a spread of miso.