Nateur Cooking with Julia Sherman : Sesame Chews

Nateur Cooking with Julia Sherman : Sesame Chews

Eating healthy doesn’t have to be boring. It’s still possible to indulge in your favorite foods, while nourishing your body at the same time. Here we share clean versions of delicious recipes that will leave you feeling and looking incredible and not to mention, insanely satisfied!

Name: Julia Sherman

Instagram: @saladforpresident

Job description: Author, Photographer, Cook

Favorite dish to serve at a dinner party: Branzino wrapped in fig leaves and charred on the grill

Favorite skin food ingredient and why: Honey! I have my own bees, and honey is an utter miracle. I even have honey I put on my eyes when I get an eye infection.

Top three Instagram accounts for inspiration:

1) @cannellevanille

2) @becausethewind

3) @cooksillustrated

Must-have cookbook: The Vegetarian Flavor Bible

Three kitchen supplies you can’t live without: Microplane, salad spinner, funnel

Three things you always keep in your refrigerator: miso, fish sauce, Dijon

Favorite online shop for kitchen supplies and / or specialty food items: Oh man! Too many to choose! If I had to I would say Acid League, Miracle Plum, and Burlap and Barrel

Go-to quick, healthy meal: Salad Nicoise with sardines in lieu of tuna

Favorite healthy treat: my sesame tahini chews from my latest book, Arty Parties

Skincare mantra: Moisturize, moisturize, moisturize!

Eat this recipe for: Sesame seeds are a good source of thiamine, niacin, and vitamin B6, which are necessary for proper cellular function and metabolism.

Recipe: Sesame Chews

Time: 10-15 minutes (not including 15 minutes cooling)

Yield: 24-28 pieces

A fast, do-it-yourself healthyish candy, rich but nutritious (think of all the iron you’ll get from that molasses!). It’s the homemade redux to the classic Bit O’ Honey, but so much better. If you have a silpat, you can use that as one or both of your layers in lieu of parchment.

Spray oil

⅔ cup + 2 teaspoons (100 g) untoasted sesame seeds

¼ cup (60 ml) honey

1 tablespoon molasses

1 tablespoon + 1 ½ teaspoon ghee

½ teaspoon vanilla extract

⅓ cup (80 ml) tahini

Spray two 12-inch long pieces of parchment paper to coat lightly with cooking oil and lay one of the pieces flat on the kitchen surface.

Toast the sesame seeds in a wide pan, in as even a layer as possible until golden brown, stirring occasionally, approximately 5 minutes. Transfer to a medium bowl.

In a heavy bottomed saucepan, add the honey, molasses and ghee, and bring to a boil. Stir constantly for one minute, until the mixture thickens. Add the vanilla extract and tahini, and remove from the heat. Stir vigorously until the mixture is smooth and pliable, about 30 seconds.

Add the tahini mixture to the bowl with the sesame seeds, stir quickly to combine. Spoon the mixture onto the prepared parchment. Cover with the second piece of paper. Using the palm of your hands or use a rolling pin, roll into a ½-inch thick slab. Remove the top paper and cool for 15 minutes.

When the candy has cooled, slice into 1/2-inch wide by 1 ½” long bars. Individually wrap in wax paper rectangles twisted at the ends, or store with space between each candy and wax paper in between each layer to prevent sticking. They will keep for a week on the counter, or for a month in the freezer.