Sesame Manadarin Brown Rice Salad

Sesame Mandarin Brown Rice Salad

-2 cups cooked brown rice
-1 apple peeled and chopped up
-avocado sliced with the juice of 1 lime and salt and pepper
-1 small purple onion chopped
-2 cooked golden beets (optional)
-1/2 cup roasted sesame seeds
-1/2 cup roasted hulled pumpkins
-1/2 cup roasted almonds
-2 tablespoons hemp seeds
-1 can of mandarin oranges juice drained

Dressing

-1 tablespoons tamari (soya sauce)
-1/2 teaspoon fresh grated ginger
-2 tablespoons rice wine vinegar
-4 tablespoons sesame oil
-2 tablespoons of juice from the mandarins.

-to roast the sesame seeds, pumpkin seeds, almonds dry roast in a frying pan until golden brown on medium heat.

-Mix the avocado, brown rice, apple, onion, beets, sesame seeds, pumpkin seeds, almonds, hemp seeds, and mandarins in a large bowl.  Mix together well.  The mix together the ingredients or the dressing and poor over.  Sesame has an intense strong flavour, so mix and taste, you may need more dressing.

Sesame Salmon

Sesame Salmon

-1 tablespoon sesame oil
-2 tablespoons miso paste
-2 tablespoons maple syrup
-1 oz sake
-1/2 teaspoon grated ginger
-pinch of pepper
-1-2 pounds salmon
-juice of 1/2 lemon

-sesame seeds roasted on top of the salmon added so much flavour.

-Mix all ingredients together.  Preheat oven to 400 degrees.  marinate the salmon for 10 minutes and cook for 10-15 minutes.

Sesame Butternut Squash Soup with Orange and Coconut Milk

I love the autumn, it is a time of year to be eating squash, stews and soup.  This soup is hearty, delicious and fills your home with lovely scent.  I know this is the second orange soup, but it is also that time of year to catch colds.  My full time job is as a nurse and I am always mindful of this time of year.  The flavours of squash and orange compliment each other, then top with sesame seeds to add depth to the dish.

Sesame Butternut Squash Soup with Orange and Coconut  Milk

-1 tablespoon sesame oil
-2 onions chopped
-1 medium butternut squash
-900ml of veggie broth
-1 teaspoon fresh grated ginger
-zest and juice on 1 orange
-1 can of coconut milk

roasted sesame seeds to top.

In a pot add oil and onions, on medium heat.  Allow to cook until soft, then add the butternut squash peeled, seeded and cut into chunks, and the veggie broth.  Allow to cook until it is soft, add the ginger and coconut milk, zest the orange and the juice.  Allow to simmer on low, purée until smooth and top with roasted sesame seeds.  It could be cooking in about an hour or left to simmer on low for a few hours.

I could smell the soup down the hallway in my apartment, so I like to let it simmer.

Ginger Sesame Lotus Root with Udon Noodles

I was macrobiotic (vegetarian) for several years and lotus root was my favourite.  It has the texture (Crunch) of water chestnuts and a unique and delicious flavour.  Add extra ginger is you wish.

Ginger Sesame Lotus Root with Udon Noodles

2 tablespoons sesame oil
3 medium sized lotus root
1 onion chopped
1 1 x 1 inch piece of ginger chopped or grated
2 tablespoons tamari (soya sauce)
water to cover the louts root

sesame seeds to top
udon noodles


In a frying pan on medium heat add the oil, onion and lotus root, cook each side until browned.  Then add the ginger and stir for a few minutes.  Add the tamari and water until root is covered and allow to cook down until it has a thick fluid.  Add the Udon noodles (I bought the quick stir fry ones) and mix well.  Allow to cook for another few minutes and top with roasted sesame seeds.

Orange Pumpkin Soup

Orange Pumpkin Soup

-1 tablespoon olive oil or sesame oil
-1 medium pumpkin
-2 large leeks cleaned and chopped
-2 onions chopped
-3 medium carrots chopped
-1 small sweet potato
-900ml veggie broth (tetra pack)  I used organic vegetable, you could use chicken for this
-1 tablespoon fresh grated ginger
-2 tablespoons chili powder
-1 cinnamon stick
-1 can coconut milk
-zest and juice of 2 oranges
-salt and pepper to taste

-roasted sesame seeds or roasted almonds to top soup

In a large soup pot on medium heat add oil, onions and leeks.  Cook until they are soft.  While the onions are cooking, gut, chop and peel the pumpkin into small chunks. Peel and dice the carrots and sweet potato.  Once the onions are cooked, add the broth, pumpkin, carrots and sweet potato and allow to come to a boil.  Add the chili powder, cinnamon stick and ginger.  I put probably about 1 teaspoon of fresh pepper in.  Once the veggies are soft add the zest and juices of 2 oranges and the coconut milk.  Allow to simmer.  Purée the soup and top with roasted sesame seeds or almonds seeds.