1/4 cup sesame seeds (any color)
1/2 tsp Himalayan salt
1 sheet nori seaweed
Place sesame seeds in a clean, dry frying pan over low heat and toast, stirring often, until they turn golden. (Try to pull them off the heat before they pop.) Allow to cool for about 10 min. Place in a coffee grinder or blender with salt and nori and pulse a few times until most of the seeds are cracked open. Be careful not to grind to a flour-like consistency; you want some of the texture of the seeds to remain. Store in an airtight container. Makes 4 servings.
1 sweet potato
1/4 red bell pepper
1 cup vegetable broth or water
1 tsp finely grated ginger root
1 1/2 tsp extra virgin olive oil
2 tsp miso paste, diluted in 1 tsp hot water
Peel and cube sweet potatoes. Steam until tender. Set aside. Meanwhile, roast red bell pepper on gas stovetop or grill turning frequently until evenly charred on the outside OR in the oven at 400° for 15-20 min. turning every 10 min. or until skin is charred.
Put pepper in bowl and cover with towel for 10 min. to steam. Clean off skin by running under cool water.
Place all ingredients in blender. (If you want chunky soup, set aside some chunks of pepper.) Blend thouroughly, adding more liquid to achieve desired soup consistency.