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Sesame seeds are high in both calcium and magnesium! And in the correct ratio/proportion! (Of course! Natural foods are balanced!)
Well, sesame milk is simple.
I use UNhulled sesame seeds, because they are alkaline, whereas hulled become acidic (most nuts and seeds are).
I soak a cup of seeds overnight in purified water. The next morning, pour off the soak water (soak water has the washed off enzyme inhibiters, you don't want to consume them).
Then I put the soaked seeds in the blender with a couple of cups of fresh, purified water, and whiz it up. If you wish, you may add a date or two for sweetness, but soon you won't need it because you will have corrected your calcium imbalance. Then use the milk in your smoothies.
Another trick - Make sesame cream (tahini) with soaked/sprouted unhulled sesame seeds; same process, less water. Use in your salad dressings. SUPER YUM!
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