“Open Sesame!” I bet the fairy tale authors from the 18th century already knew how magical this seed is. I made this tasty sesame raspberry olive oil ice cream recipe, that is super easy, healthy and quick. The recipe is made with honey, but if you are a strict vegan, just substitute it with maple syrup. I tried it as well and it was super tasty, too.
The berry season is coming to an end here in Germany. This Saturday I was desperately searching for some blueberries at the organic street market, but no stand had any left. These raspberries are the last berries the season here had to offer. I thought they would go extremely well with sesame…and they do!
FOOD FOR THOUGHT – GREENING THE DESERT
My organic sesame comes from an Oasis city in Egypt. I already talked a bit about these special Oasis cities in my oatmeal bake blueberry cake recipe and how they represent archetypes of sustainability. The Oasis city Sekem, where my sesame comes from, was founded in 1977 by Dr. Ibrahim Abouleish, who was able to create a fertile area in the middle of the desert by implementing a biodynamic agriculture system.
Isn’t this incredibly fascinating?! The fact that we are able to change a drought area with a couple of clever actions and so enable ourselves to save water and make the soil fertile again. There isn’t even high science behind it, it’s particularly about mimicking the cycles that used to occur like this in nature. What an immense value this has for our future?! Perhaps even the only solution to fight against the risk of drought, that is continuously getting worse due to the climate changing.
Portugal, especially the south of the country, is an area that is already witnessing increased periods of drought. Fortunately, especially in the centre of the country, there are some organizations, like Tamera. They have had great success in creating fertile landscapes by transforming formerly dry areas into intelligent water catchment systems. It is also our dream to acquire a piece of land in Portugal, where we would be able to exercise organic, biodynamic cultivation and implement actions to save the water. It is actually kind of our dream to have an organic café and source all the ingredients from our own regenerated piece of land.
ICE CREAM BASE
400 ml plant based milk
20g olive oil
pinch of salt
3g locust bean gum
1 tsp water
1 tsp honey
1 tsp vanilla sugar/ vanilla extract
NOTE: – I love spelt-almond milk or oat milk in this recipe.
Roast your sesame in a pan on lowest heat until golden brown. Let it cool completely.
In a small saucepan heat all the raspberry swirl ingredients and let them simmer just for a couple of minutes until the raspberries start to break down and a sauce has formed. Pour the raspberry mixture into a bowl and let it chill in the fridge while continuing with the ice cream base.
In a food processor pulse your sesame until you get a smooth paste. Add the paste with the rest of the ice cream base ingredients to a blender and mix them well.
Freeze your ice cream base in an ice cream machine according to the instructions. When it is almost done pour the ice cream into a container, then spread the raspberry mixture on top and swirl with a fork 2-3 times. Freeze for another 1-2 hours.
Healthy for people & planet – please go always organic!