Hemp Gomashio
5 TBSP hemp seed
1 tsp Mendocino Nori Sea Salt
Lightly toast the hemp seeds in a dry skillet until they’re a nice toasty color.
Transfer the seeds to the suribachi or mortar and pestle and grind 1/2 of it.
Place Mendocino Nori Sea Salt in a suribachi or mortar and pestle and grind into a fine powder.
Combine ground hemp seeds salt along with remaining whole hemp seeds.
Store it in a tightly covered jar. It lasts about 1-2 weeks. Use it wherever you would use salt.
1 tsp Mendocino Nori Sea Salt
Lightly toast the hemp seeds in a dry skillet until they’re a nice toasty color.
Transfer the seeds to the suribachi or mortar and pestle and grind 1/2 of it.
Place Mendocino Nori Sea Salt in a suribachi or mortar and pestle and grind into a fine powder.
Combine ground hemp seeds salt along with remaining whole hemp seeds.
Store it in a tightly covered jar. It lasts about 1-2 weeks. Use it wherever you would use salt.
NOTES: A staple of macrobiotic cooking, traditionally gomashio is made with sesame seeds and is used as a dry condiment to sprinkle over plain rice. I like the addition of hemp seeds to add a perfect ratio of omega 6 to omega 3 and at the same time reduce your sodium intake by blending salt in a 1:15 ratio with the hemp seed.
