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Re: gomashio

Remove from the heat and set aside to cool.  Place in a blender,
>food processor, or coffee grinder and grind for 3 seconds.  You don't want
>the seeds to become powdered, just lightly ground up.  

Be sure to put the salt in when grinding up the seeds.  I learned to make 
this in a macrobiotic cooking class.  We used the traditional suribachi, 
a ribbed mortar bowl. http://www.sugawara.com/dic/suribachi.html
We were told that coating the salt with the oil of the seeds would 
prevent some of the sodium ingestion that people are worried about.  
Don't know if that's true or not, but can't hurt. - Kit