Today’s post and video is sponsored by Sesame Kingdom, a company that makes date-sweetened, flavored sesame seed spreads with wholesome and natural ingredients. In one day I used this versatile spread on everything from fluffy vegan spelt flour pancakes to a pilaf, a salad, and ice cream. It was perfect for all of those dishes, and now I’m very excited to continue experimenting with it. I am giving away a case of Sesame Kingdom, so make sure to enter into the giveaway. Details are below!
I remember the first food blog I started reading: 101 Cookbooks by Heidi Swanson. I discovered these internet recipe logs-slash-personal journals at the very start of my wellness journey, way back in 2007. Wow, this is my 10 year anniversary of being on this path. Back then my only desire was to find a way to continue to eat delicious food without feeling guilty afterwards. I ate only a few vegetables, absolutely no nuts or seeds, and was addicted to Splenda and Coke Zero. But I knew from loving wholesome foods like sweet potatoes, fresh fruit, and beans that there was a way to eat a healthy diet without sacrificing flavor and joy. Food blogs like Heidi’s promised inspiration and great veggie recipes, and they definitely delivered. A couple months into my experiments with cooking vegetables I was in love!
Fast forward 10 years, and I am still on this journey, and I haven’t run out of exciting, delicious, versatile, and nourishing foods to discover. Though I know a lot about food, and maintaining a healthy lifestyle, I am constantly learning more. At the moment my focus has been on developing a daily meditation practice, and learning about the incredible powers of mushrooms (one of my favorite foods). The journey continues!
One of my favorite new finds has been the melt-in-your-mouth creamy and decadent sesame seed spreads from Sesame Kingdom. The company’s owner, Gadi, sent me a few jars earlier this year, and I was immediately hooked. I love tahini, and use it daily in everything from desserts to salad dressing. Sesame Kingdom’s spreads are related to tahini (which is just ground sesame seeds) but a bit different: they use dates to sweeten organic sesame seed paste, and keep it creamy and rich with a blend of cocoa butter and olive oil. The best part is their spreads come in a variety of flavors. Gadi sent me Beet, Pomegranate, Carob Cacao, Date, Fig, and Strawberry. 🍓 Pure sesame heaven!!
As usual when I fall in love with a food I like to find a million and one ways to use it. For my latest What I Eat in a Day video, I challenged myself to use Sesame Kingdom in as many meals as possible. That turned out the be extremely easy. I can eat the stuff right out of the jar! Luckily, in addition to being so yummy, sesame seeds are a great source of calcium, copper, zinc, manganese, magnesium, iron, selenium, and fiber.
In the morning I used the strawberry sesame seed spread to top fluffy vegan pancakes made with spelt and almond flour. I also used it in two dressings: the fig spread went into a dressing for a freekeh and roasted veggie pilaf, and the beet spread went into a creamy lime and garlic dressing that I used on a simple kale salad for dinner. I even used one spread in a totally guilt-free decadent chocolate banana “nice cream”. By the end of the day I felt so nourished!
I’ve partnered up with Sesame Kingdom to give away a case of this creamy Mediterranean heaven. Winner will be chosen at random on Thursday, June 1 at 11:59 est. To enter the giveaway you’ve just got to do the following:
- Subscribe to my channel on Youtube 🙋🏾
- Leave a comment on the Youtube video sharing how you plan to use Sesame Kingdom spreads
- Follow @sweetpotatosoul and @sesamekingdom on Instagram
You can purchase Sesame Kingdom Mediterranean Spreads on their website. Free shipping over $49. 🌟 Let me know how you like them!
- 1 cup whole spelt flour
- ½ cup almond flour
- 1 tbsp arrowroot powder or cornstarch
- 1 tsp baking powder
- ¼ tsp baking soda
- ⅛ tsp salt
- 1 tbsp cane sugar or coconut sugar (optional)
- 1 cup soy milk or other non-dairy milk
- 1 tsp vanilla extract
- 1 tbsp apple cider vinegar
- coconut oil for frying
- 2 tbspStrawberry Sesame Kingdom spread
- 2 tbsp water
- 2 sliced bananas for topping
- In a mixing bowl combine the spelt flour, almond flour, arrowroot, baking powder, baking soda, salt, and sugar. Whisk to
- In another mixing bowl combine the soy milk, vanilla, and apple cider vinegar. Whisk to combine.
- Grease and preheat a skillet on medium-high heat.
- Pour the wet ingredients into the dry, and stir until just mixed.
- Reduce the heat to medium, and drop about ⅓ cup batter onto the skillet to make pancakes.
- Cook on each side for about 2-3 minutes, or until they’re slightly golden brown.
- Repeat with the remaining batter. It should make 6-8 pancakes.
- To make the sesame seed drizzle: Place the sesame spread in a small mixing bowl, and add the water. Use a fork or a small whisk to blend until creamy.
- Top the finished pancakes with sliced banana, maple syrup, strawberry sesame sauce, and cacao nibs.
- 1 cup freekeh
- 1 tsp vegetable bouillon paste or ½ vegetable bouillon cube
- 2 sweet potatoes, cubed
- 2 tbsp grapeseed oil
- 1 fennel bulb, thinly sliced
- 3 tbsp fig Sesame Kingdom spread or tahini
- juice of one lemon
- 1-2 tbsp water
- ½ tsp salt
- 1 tsp black pepper
- 1 cup cooked chickpeas
- 1 cup fresh parsley and/or cilantro, chopped
- Preheat oven to 350°, and line 2 baking sheets with parchment paper or a silicone mat.
- Place freekeh, vegetable bouillon and 1¾ cups water in a sauce pan. Bring to a boil. Reduce heat to low-medium, and cook on a simmer for 20-25 minutes, until freekeh is fluffy and tender.
- Toss the sweet potatoes with a drizzle of oil, and spread them evenly onto the baking sheet.
- Do the same with the fennel.
- Roast for 30-35 minutes, or until the veggies are tender.
- To make the sesame seed dressing: combine the sesame spread, lemon juice, water, salt, and pepper in a small mixing bowl and use a fork or small whisk to blend until creamy.
- Once the veggies and grains are cooked, add them to the same bowl, and toss. Add the chickpeas, sesame dressing, and fresh herbs, and toss well.
- Season to taste with more salt or lemon juice.
- 2 medium beets, diced
- juice of 2 limes
- 1 small garlic clove, minced
- 1 tbsp maple syrup
- ¼ cup olive oil
- 1 tbsp beet Sesame Kingdom spreador tahini
- ½ tsp cumin powder
- ½ tsp black pepper
- ½ tsp salt
- 1 bunch of kale, finely chopped
- ½ cucumber, diced
- ¼ jalapeño pepper, minced
- 1 cup cooked chickpeas
- ¼ cup toasted pumpkin and/or sunflower seeds
- Steam the beets in a steam basket for 15 minutes, or until tender.
- To make the sesame seed dressing: into an 8-oz jar with a lid, pour the lime juice, garlic, maple syrup, olive oil, sesame spread, cumin, black pepper, and salt. Tighten the lid on, and shake vigorously until creamy.
- Place the chopped kale into a salad bowl and pour on about ½ of the sesame dressing. Use your hands to massage it until it is tender (about 3 minutes).
- Add the steamed beets, cucumber, jalapeño pepper, and cooked chickpeas. Toss well.
- Top with toasted pumpkin seeds, and serve.
- 4 frozen ripe bananas, cut into 1 inch pieces (be sure to peel and cut bananas before freezing)
- 2-4 tbsp soy milk or other non-dairy milk
- ½ tsp cardamom seeds
- 3 tbsp Carob Cacao Sesame Kingdom spread or tahini
- 2 tbsp raw cacao powder
- Place all ingredients into a food processor, and blend until pureed. You will have to occasionally press the mixture down with a spatula or spoon to help it along. After a few minutes you will have a soft and creamy ice cream. Enjoy immediately, or for better results, place in a container and refreeze for 1 hour. Use an ice cream scoop to serve.