I’ve been in a bit of an obsession mode lately with toasted sesame seeds. I tend to get this way, where I’ll find this new ingredient, or think I like to make, or combination of flavors I love to have and then I’ll just put it on repeat, having it over and over again in a slightly obsessive over the top kind of way. I’ll hang onto it for a while, saying how it is the best thing, and I don’t know how I never had it in my life before, and will never not have it again.
And then I’ll find the next awesome thing I love to eat and forget about the one before. Oops.
But it’s a process, a transition. And it means I’m constantly trying new things, adding that delightful sense of variety and spontaneity to my routine and food choices. It keeps me excited by food, excited by new seasonal produce that hits the shelves, and means I am so damn good at coming up with something delicious from the end of the week leftovers in the fridge, or the tail ends of fruits and veggies that sink to the bottom of the crisper.
If there’s one thing you can do to help foster improved health and encourage optimal inner nutrition and functioning, it’s to have variety in your diet. Different foods all have a different nutrient profile and consuming different ones means you are more likely to meet all your nutrient requirements. Not only is it important because of that however: new research is showing, that in some cases, at the root of the development of allergies, gut issues, dysbiosis and other immunity related viruses is consumption of the same foods, following the same diet, or eating the same things for certain meals every day. I’m totally guilty of it myself. In fact, dinner is probably the only meal I can say that I always have with a significant amount of variety and the one that is always changing. And especially when I get into slight obsession ruts like with toasted sesame seeds.
The most significant way that I am using them right now is as Gomasio. If you haven’t tried this delicious, Japanese inspired seasoning before, you are sadly missing out. All it is, is toasted sesame seeds and salt, pounded up a bit in a mortar and pestle, and I literally eat it by the spoonful. The flavor complexity and nuances of both of those single, simple ingredients changes so much when you toast one and then mix them together.
And so this abundance of sesame seed toasting, and in the throes of making Gomasio one day, led me to also try making toasted sesame seed milk. I love making my own nut milk. Not only do I feel way better about drinking it since I know what is in it (and not in it), but it’s super satisfying, and I get to try out a whole bunch of fun flavors, nuts and ingredient additions. Kind of the same reason I like playing with nut butters I think. And because I’d be completely broke if I let myself buy as much nut butter as what I spoon-feed into my mouth. (Please note: marathon training is not conducive to limiting your nut butter spoon eating problem!)
But seriously: if you haven’t played around with making your own nut milks (or nut butters, or Gomasio), go buy whatever nuts are on sale this week and get started! It’s easier than you think, and having the milk in your fridge offers you a great plant-based source of protein and healthy fats. Plant Mylk they call it.
Once it’s there, you’ll find so many uses for it you never thought were even a thing. Including just drinking a cold, refreshing glass of mylk. Like when you were a little kid, but now it tastes way better and is actually nourishing your body and fuelling you up. Drink mylk, love life.