Ingredients

• 1 c AM Sesame Seeds
• 1 c AM Oat Flakes (rolled oats)
• 1 1/4 c AM Whole Wheat Pastry Flour
• 1 t Non-alum baking powder
• 1 t Cinnamon
• 1/2 c Chopped nuts (optional)
• 1/2 c Raisins
• 1/2 c Milk or water
• 1/2 c Honey
• 1/2 c AM Sesame Tahini

Mix dry and liquid ingredients in separate bowls; then combine and mix thoroughly. Drop spoonfuls onto a lightly oiled baking sheet. Bake at 375 F. for 10-12 minutes.

Ingredients

• 1 c Sugar
• 3 tb Hulled green pumpkin seeds,
• Chopped 1 1/2 ts Sesame seeds

In a dry heavy skillet cook the sugar over moderate heat until it begins to melt and continue cooking it, stirring with a fork, until it is melted completely and is golden caramel. Remove the skillet from the heat, stir in the pumpkin seeds and the sesame seeds, and, working quickly, pour the mixture onto a sheet of foil. Let the brittle cool and break into small pieces. **The brittle may be made 1 week in advance and kept in an airtight container.**

Ingredients

• 1 c AM Sesame Tahini
• 1/2 c Honey
• 1 ts Vanilla
• 1/2 ts Almond extract
• 1/2 c Chopped AM Sunflower Seeds
• OR- ground seeds, or nuts, (almonds are best) 1 c AM Brown Rice Flour
• 1 ts Non-alum baking powder

Cream tahini, honey, vanilla, and almond extract together, then mix in ground or chopped nuts. Mix rice flour and baking powder. Add to sesame mixture. Form into balls and place on lightly oiled baking sheet. Flatten slightly. Bake at 350 F. for 15-20 minutes or until barely golden.

Ingredients

• 1 Lb. Boneless, Skinless Chicken Breasts cut into 1 s
• trips 4 Tsp. Soy Sauce
• 1/2 Cup Dry sherry
• 2 Tsp. Cornstarch
• 1 Tbsp. Peanut oil
• 6 Oz. Snow peas
• 4 Cloves Garlic
• 1 Tsp. Chili paste
• 8 oz Bamboo shoots drained and sliced
• 8 oz Water chestnuts drained
• 1/4 c Low-sodium chicken broth
• 2 Tbsp. Sesame Seeds, Toasted
• 3 Green onions, sliced
• 1 Tsp. Oriental Sesame Oil
• Steamed rice
• Place chicken, soy sauce, sherry, and cornstarch in bowl and stir. Let20 marinate 15 minutes.
• Heat peanut oil in wok or large heavy skillet over medium-high heat. Add20 snow peas, garlic and chili paste and stir-fry 30 seconds. Add chicken20 with marinade and stir-fry 3 minutes. Add bamboo shoots and water20 chestnuts and stir-fry until chicken is almost cooked through, about 220 minutes. Mix in broth. Add sesame seeds and green onions; stir-fry 3020 seconds. Stir in sesame oil. Serve with rice.
• Nutritional Analysis

Calories from Protein: 43% Carbohydrate: 31% Fat: 26%

Ingredients

• 1 1/2 c AM Sesame Seeds
• 1/2 c AM Sunflower Seeds
• 1/2 c Chopped nuts
• 3/4 c Coconut
• 1 c Honey
• 1 ts Sea salt (optional)
• 1/2 c AM Peanut Butter
• 2 tb Carob powder

Mix first four ingredients together. Mix remaining ingredients in a separate bowl, then stir into dry mixture. Spread into an oiled, square casserole dish. Freeze until firm, then slice into bars and serve.

Ingredients

• 1 c Brown rice, cooked
• Unrefined vegetable oil, -as needed 3 c Thinly sliced mixed
• vegetables (whatever's -available; carrots, celery, -broccoli, squash, cabbage, -beans, mushrooms) 1/4 c Sesame seeds
• 1 tb Bragg's Liquid Aminos

When rice is almost ready, toast sesame seeds in a dry, heavy skillet over medium heat until they brown and smell fragrant. Set them aside in a small bowl. In the same skillet saute vegetables in 1 tablespoon oil, beginning with those that take longest to cook. You can also stir-fry them with a small amount of liquid, covered. Do not overcook; vegetables are ready when heated through. Serve vegetables over rice, sprinkled with seasme seeds and topped with liquid aminos to taste.

Ingredients

• 1 1/2 c AM Sesame Seeds
• lightly roasted on cookie sheet in oven 1 c Coconut
• 2 c AM Whole Wheat Flour
• 1 ts Non-alum baking powder
• 1 ts Baking soda
• 1/2 ts Sea salt (optional)
• 1/3 c AM Unrefined Vegetable Oil
• 1 Egg or egg replacer
• 1/2 c Honey
• 2 ts Vanilla
• 1 c Soy milk

Beat together oil, honey, egg and vanilla. Mix all the dry ingredients and add to the liquid mixture. Stir in milk. Drop by the teaspoon onto an ungreased cookie sheet. Flatten with a fork. Bake at 350 F. for 10 minutes. Makes approximately 48 cookies.

Ingredients

• 1 c Soy sauce
• 1 c Water
• 1 c Dry white table wine
• 1/4 c Brown sugar; firmly packed
• 2 Cloves garlic; minced or mas
• 1 tb Ground ginger
• 1/4 c Sesame seed
• 3 lb Spareribs

In a large pot, combine first seven ingredients. Cut spare ribs into serving size pieces (I prefer small back ribs for this recipe) and place in pot with sauce. bring to a boil and simmer for 30 minutes, turning ribs occasionally. Remove ribs from sauce and place in a single layer in a shallow baking pan. Skim fat from sauce and baste meat with some of the sauce. Bake at 350 for 30 minutes or until tender, occasionally turning and basting with remaining sauce. Broil ribs for about 5 minutes to finish browning. Par-boiled ribs can be grilled on the barbecue, but baste with sauce only during the last 5 minutes. I usually serve these ribs with steamed rice and a leafy salad. I hope you enjoy these ribs as much as I do. JOYCE in L.A.