Gomasio

• 2 cups brown sesame seeds unhulled, can use black sesame seeds
• 1 1/2 tablespoons maldon sea salt or Celtic
• 1 1/2 tablespoons dulse flakes
• 1 teaspoon cinnamon for a breakfast option
• 1/4 cup seeds black, mustard seeds, cumin seeds or pumpkin seeds.

1. In a heavy skillet (cast iron is best), toast salt (and dulse) until it turns a grey color. Set aside.
2. Toast the 2 cups sesame seeds, stirring constantly, until they start popping and turn a nice brown color. Watch them closely, or they will burn!
3. The traditional way to grind them is with a mortar and pestle, just until the seeds crack open and release their oils.The texture should be light and sandy when crushed to 95%. Sometimes I don't even grind
4. Let cool -- the longest part of the prep time. (15 minutes)
5. Store Gomasio in a tightly closed glass jar, keep in a cool dry place! The refrigerator isn't necessary. Lasts 6 months.
6. Sprinkle over detox foods like macrobowls, steamed veggies, congee, porridge, brown rice, salad or non detox foods suchas baked potatoes or salmon....almost anything!

brown sesame seeds, salt, cinnamon, seeds black

Taken from www.yummly.com/recipe/Gomasio-1361910 (may not work)