Wednesday, April 27, 2011

Using Up the Easter Eggs: Make Your Own Gomasio

This is our favorite way to eat hard-cooked eggs out of hand, as we do regularly on plane trips, and now ~ with the Easter eggs we dyed.
Gomasio on a hard-cooked Easter egg
First of all I have to say, to cook pastured eggs so that you get the most out of those gorgeous orange yolks: don't boil the heck out of them.
The way that I was taught was to place the eggs in the pot, covered in water. Bring the water up just barely to a boil. Let it barely-boil for one minute. Then turn off the heat. Cover the pot and let sit for ten minutes. Then cool the eggs with ice and water (or eat). This makes a yolk that is still creamy and a tad soft at the very center. Yum!

On to the Gomasio ~
for one hard-cooked egg
1 tsp+ dulse flakes
1 tsp+ sesame seeds
high quality sea salt
red pepper flakes (optional)
Gomasio on a hard-cooked Easter egg
I mix up about half dulse flakes and half sesame seeds. Then a few pinches of sea salt. And, if using red pepper flakes ~ a pinch. When we fly I put some in a ziplock, and tuck it in with the container of hard-cooked eggs. Some sliced raw cheese* and apples = never settle for airline food again!
At home I put gomasio in one bowl, and a generous drizzle of high quality olive oil (the Bariani farm is only a few miles from our house!) in another, and Anjali has fun dipping from olive oil to gomasio (and back again over and over and over).
Dulse is a tasty introduction to seaweeds. I use dulse flakes in place of some sea salt on my own plate (I love it on eggs!!). Anjali relishes whole strips of dulse as a snack. Dulse's deep purple color is an immediate indicator that it is packed with nutrients ~particularly iron. I love this article by Susun Weed about the benefits and uses of seaweeds.


*sliced for ease of eating, and also: so they won't stop you when you're going through security!

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