Delicious vegan milk with more calcium .Delicious vanilla sesame seed milk you can take them as such or as excellent base for ice cream or milk shake.
The last few nights I have been having a hard time getting any sleep as my son keeps waking up and crying several times, as his eczema is getting flared up. Poor guy can’t sleep and tries to sooth himself by scratching all over the body. I tried keeping his skin moistened, but sometime he wants to do it himself and not doing it properly. I need to find new ways to help him. He can’t drink any milk products, as he allergic to it. He is only drinking almond milk still it is not helping him too much. So I am in search of new products which he likes, for that reason I made this vanilla sesame seed milk.
It is delicious, but you need to be fan of sesame seeds taste. We both I and hubby likes sesame seeds a lot, as we grew up with sweet treats made with Sesame seeds. However my kids are not much fan. So we both finished this drink. This recipe is from the book The Street vegan, and is part of a review of the book here.
Sesame seeds have been part of Indian cooking just like Japanese, Middle Eastern and Chinese cooking. For our famous breakfast dish dosa, it is cooked in sesame seed oil on a hot griddle, also for the pickles the sesame seed oil is must. I came into contact with hulled sesame seeds/white sesame seeds only after leaving India. In India, we use only the black one which is not hulled; it is earthy nutty and slightly bitter and is a power house of nutrients.
Sesame seeds are packed with nutrients such as Vitamins B1 & E, calcium, and iron. It also has copper, better known for its anti-inflammatory ability and has been shown to reduce some of the pain and swelling associated with rheumatoid arthritis, is also a supporter of bone and blood vessel health. The taste is enhanced when toasted, but unfortunately, the high concentration of healthy fats (polyunsaturated fats) is damaged when the seeds are heated. No matter what color, the seeds are from the same tropical plant and taste almost identical.
Do you know a tablespoon of sesame seeds contain about 88 mg of calcium? Also a quarter cup of natural sesame seeds provides more calcium than a whole cup of milk. A quarter cup of raw natural sesame seeds has 351 mg of calcium while one cup of non-fat milk has 316.3 mg, and one cup of whole milk has only 291 mg of calcium. And sesame seeds are alkaline whereas milk is acidic. However, the calcium level decreases about 60 percent when the hulls are removed from the sesame seed; one more thing the form of calcium in the hulls is calcium oxalate, a less absorbable form of calcium.
For this recipe you need un-toasted white sesame seeds, maple syrup and coconut oil along with some vanilla extract. It is really easy process. Soak them for some time and make the milk and serve chilled.
If you are fan of Middle Eastern Tahini sauce or Halva you will like this, also it is excellent base for ice cream and milkshake. Give it try you will like it, even if you are not a vegan you can enjoy this milk once in a while. If you are vegan this is great addition to your recipe.
Vanilla Sesame Seed Milk
- 1/3 cup unroasted white sesame seeds
- ¾ teaspoon vanilla extract
- ½ tablespoons unrefined coconut oil
- 2 tablespoon pure maple syrup
- ¼ teaspoon sea salt
- 2 cups water
- Place the sesame seeds in the pitcher of high speed blender and cover with them ½ cup water. Let soak the seeds for 30 minutes to an hour.
- Blend the seeds and their soaking liquid on high speed blender for 40 seconds; add the vanilla, coconut oil, maple syrup and salt and 1 ½ cups water to blend as smooth as possible. Then strain the sesame milk through a fine mesh strainer.
- Store the milk in an airtight container in the refrigerator for up to 3 days.
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This is Swathi ( Ambujom Saraswathy) from Zesty South Indian Kitchen who loves to explore cuisines from all over the world. Whenever possible I try to to give an Indian touch to several of the world cuisine, and has weakness for freshly baked bread. All the recipes you see here are created by me and approved after taste-test by my family.