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Bob's Red Mill White Sesame Seeds -- 10 oz


Bob's Red Mill White Sesame Seeds
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Bob's Red Mill White Sesame Seeds -- 10 oz

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Bob's Red Mill White Sesame Seeds Description

  • To Your Good Health® - Bob Moore
  • You Can See The Quality
  • Premium - Hulled Seeds
  • Sourced Non-GMO Pledge
  • Kosher

Dear Friends,

When it comes to grains, beans and seeds, we think nature got it right. We honor this innate perfection by keeping our foods simple, and our white sesame seeds are an excellent example of that practice. They are simply seeds from the sesame plant that have had their outer coating removed to reveal the wondrous nutritional bounties stored within. It doesn't get much simpler than that. And we think that's just how it should be.

 

To your good health,

Bob Moore


Directions

Store in a cool, dry place. Keeps best refrigerated or frozen after opening.

 

Tahini

10 oz Sesame Seeds

1/2 cup Extra Virgin Olive Oil

 

Preheat oven to 350°F. Evenly spread the sesame seeds on a baking sheet.

 

Toast the seeds in the oven for about 10 minutes, stirring a couple times to ensure the edges do not get too brown. Let cool for at least 20 minutes.

 

Once cooled pour sesame seeds into a food processor, turn on the processor and drizzle the olive oil into the seeds. Process about 1-2 minutes, until creamy. Tahini can be stored in the refrigerator for about a week. Makes about 1¼ cups.

Free Of
GMOs.

*These statements have not been evaluated by the Food and Drug Administration. This product is not intended to diagnose, treat, cure, or prevent any disease.


Nutrition Facts
Serving Size: 3 Tbsp. (29 g)
Servings per Container: 10
Amount Per Serving% Daily Value
Calories180
Total Fat13 g17%
   Saturated Fat2.5 g13%
   Trans Fat0 g
Cholesterol0 mg0%
Sodium30 mg1%
Total Carbohydrate7 g3%
   Dietary Fiber5 g18%
   Total Sugars0 g
     Includes 0g Added Sugars00%
Protein7 g
Vitamin D0 mcg0%
Calcium11 mg0%
Iron3 mg15%
Potassium146 mg4%
Magnesium97 mg25%
Zinc2 mg20%
Other Ingredients: Sesame seeds.

Manufactured in a facility that uses tree nuts, soy, wheat and milk.

The product you receive may contain additional details or differ from what is shown on this page, or the product may have additional information revealed by partially peeling back the label. We recommend you reference the complete information included with your product before consumption and do not rely solely on the details shown on this page. For more information, please see our full disclaimer.
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Chickpea & Sweet Potato Buddha Bowl with Kale

Healthful and infinitely adaptable, grain bowls, or Buddha bowls, always satisfy with their layered approach to plant-based eating. This bountiful bowl results from several easy steps that add up to a deliciously fulfilling meal! Sesame-roasted sweet potato combines with stir-fried chickpeas, quinoa and oven-baked kale. The crunch of black sesame seeds sprinkled liberally on top makes the perfect finishing touch. You’ll find yourself eating it mindfully, savoring every morsel offered. Sweet Potato Buddha Bowl With Chickpeas & Kale in Bowl With Black Sesame Seeds | Vitacost.com/blog

Chickpea & Sweet Potato Buddha Bowl with Kale

  • 1 sweet potato (cubed)
  • 1 Tbsp. sesame oil
  • 1 Tbsp. white sesame seeds
  • 1/2 tsp. paprika
  • 1/2 tsp. crushed red chili pepper
  • 1/2 tsp. Redmond Garlic Salt
  • 1/2 cup quinoa
  • 1 head kale
  • 2 Tbsp. avocado oil
  • 1 Tbsp. Primal Kitchen Balsamic Vinegar
  • 1/4 tsp. salt
  • 1 Tbsp. olive oil
  • 1 small brown onion (diced)
  • 1 tsp. minced garlic
  • 1 15-oz. can chickpeas
  • 1/4 cup vegetable stock
  • 1 Tbsp. Bragg Liquid Aminos
  • 2 Tbsp. SunButter Sunflower Butter
  • 2 Tbsp. black sesame seeds
  1. Preheat oven to 425 degrees F.
  2. On sheet pan, arrange sweet potato cubes; drizzle with sesame oil and sprinkle with sesame seeds, paprika, chili pepper and garlic salt. Bake for 35-40 minutes until soft.
  3. Cook quinoa according to package directions. Set aside.
  4. In large bowl, use hands to massage avocado oil and balsamic vinegar into kale. Arrange on baking sheet, sprinkle with salt and bake 12 minutes.
  5. In large sauté pan over medium heat, sauté onion in olive oil for 4 minutes. Add garlic and sauté another 2 minutes.
  6. Add chickpeas and quinoa and stir fry for several minutes, then add sweet potato and stir fry to combine.
  7. Add vegetable stock, aminos and SunButter and stir until well combined and heated through.
  8. To serve, fill one half of each bowl with stir fry mixture and the remaining half with kale. Sprinkle with black sesame seeds.

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