Seaweed Gomasio

Adapted from MountainRose Blog

A sesame seed seasoning blend from Japan, this makes a great addition to rice, salads, sandwiches, wraps, pizza, popcorn, soup, and veggies!

Ingredients

1 cup sesame seeds, raw
1/2 cup dulse/nori/kombu seaweed flakes
1 Tbsp sea salt

Directions

Toast the sesame seeds in a pan over medium heat, tossing or stirring constantly to keep the bottoms from burning.

Once the oil starts to release from the seeds and they start turning golden, remove from the heat. Pour the seeds into a bowl to cool for about 8 to 10 minutes.

If you are unable to find seaweed flakes, just toss some sheets of nori (or other seaweed) into a grinder until about the same size or a bit larger than the sesame seeds.

Once cool, mix the seaweed flakes and sea salt into you sesame seeds.

Pour into a shaker and enjoy!

Optional:

You can also experiment with adding variations! Try using hemp, flax, pumpkin, sunflower, or milk thistle seeds. Or try including garlic granules, peppercorns, oregano, basil, orange zest, or chili flakes for different flavours.

Roasted Yam, Quinoa, and Mixed Greens Salad

Featured on Calgary's CTV morning show with our very own Brigitte
Check it out!

Adapted from Eat Yourself Skinny!

Ingredients:

2 medium Yams, peeled and cubed (can also use sweet potatoes)
1 Tbsp Olive Oil
1 tsp. Garlic Powder
1/2 tsp. Onion Powder
1/2 tsp. Oregano
1/2 tsp. Spice Sanctuary's Ground Red Chili Powder
1/2 cup uncooked quinoa
2 cups mixed greens (Kale is also great for this salad)

Optional:
1/4 cup dried cranberries/raisins/sunflower seeds/whatever you feel like!

Salad Dressing:

2 Tbsp Apple Cider Vinegar
2 Tbsp Olive Oil
1 tsp. minced shallots
1 1/2 Tbsp honey

Directions:

1. Preheat oven to 425 degrees F.

2. Rinse and peel yams, chopping them into 1/4 inch cubes. Toss with olive oil, garlic powder, oregano and chili powder until completely coated.

3. Spread out cubes evenly onto a baking sheet and roast for about 30 minutes, flipping them once.

4. While the yams are baking, cook the quinoa in a rice cooker (quinoa has the same exact water ratio as rice, so just check your cooker's water requirements and go!). Once quinoa is done, stir to fluff it up and allow it to cool for about 5 minutes.

5. In a large bowl, combine greens and quinoa.

6. Mince your shallots, then in a smaller bowl mix together dressing ingredients and toss with the greens and quinoa

7. Gently fold in the sweet potato cubes, then sprinkle your dried fruit or seeds on top for presentation.

Pumpkin and Black Bean Chili

INGREDIENTS

1 medium pumpkin (can substitute other orange-fleshed squashes, like butternut), peeled and cut into 1-inch pieces

3 carrots, cut into 1-inch pieces

3/4 cup olive oil

2 bell peppers, chopped into 2-inch pieces

1 large onion, chopped

6 garlic cloves, minced

4 cups broth

2 10-ounce cans diced tomatoes, with liquid

2 16-ounce cans black beans, drained
2 jalapeño peppers, minced

2 cups corn, fresh or frozen

1 tablespoon chili powder

1 teaspoon cinnamon

1 teaspoon cumin

Salt and freshly ground black pepper, to taste

Balsamic vinegar, to taste

Chopped green onions, to serve

Shredded cheddar cheese, to serve

Sour cream, to serve

DIRECTIONS

In a large pot, heat the olive oil over medium heat. Add onion, sautéing until fragrant, about three minutes. Add garlic, pumpkin,  and carrot. Cook, stirring frequently, for about 10 minutes.

Add the broth, diced tomatoes, bell pepper, beans, corn, and jalapeños, then stir in the chili powder, cinnamon, cumin, and lemon juice. Bring the mixture up to a simmer, then reduce the heat, cover, and cook for at least 1 hour, or until the pumpkin and carrot are tender. The longer it cooks, the more the flavours blend, so give it time if you can. 

Before serving, taste and season with salt and pepper and a dash of balsamic vinegar. Serve hot with chopped green onions, shredded cheddar cheese, and sour cream.