Thanks for watching and finding the video helpful! How did it go?

Hi Isabel, Thanks for watching! I'm so glad you agree 🙂 You bring up a very good point, "It's so easy to use too much of any ingredient". Oooh I like that extra visual touch with the black sesame seeds.

@@kalahealthandwellness Glad you liked the comment. Although my black sesame seeds have been in the freezer for several YEARS they still add a lot of flavor, .

@@isabel95 Way to go refrigeration!

Thanks for watching and commenting! What kind of dish are you having it with? For me, when eaten raw it’s not great, but in broths, soups, stews it’s delish.

My mum used to braise leaves with lots of onion,tomato and garlic. The taste is wonderful..also can be sauted with garic onion tomatoes red chilles and added to dhall

@@cillamannie909 That sounds absolutely scrumptious!!! I will try to make it that way. Would this recipe work for freshly frozen bunch?

Btw: try adding dark cherry KEFIR into the COOKED buckwheat (yummy!)🌟

Thank you for watching & commenting! That sounds delish I’m going to do that next week because I’ll have leftovers from my haul of raisins for my workshop. Thank YOU for suggesting! What’s your inspiration for adding raisins to lentils?

@@kalahealthandwellness I honestly do not remember how I started doing that except that I love dark, organic raisins and love lentils. The raisins use up any surplus water raisins cooked in by plumping up; they also add a nice sweetness to the grain of lentil. (I never use red lentils, and never Golden raisins, btw) When the lentil/plumped raisin compote is still warm, I pour cold Black cherry kefir over it (blueberry yogurt tastes great too)-- makes it a very smooth, complex of textures, flavors & temperatures -- without adding any oil! I make a big pot of lentils w dark raisins at least twice each month... It will last a few days, each time: If you refrigerate or freeze any leftovers ...just be sure NOT to add the dairy until ready to eat it. High protein/high fiber/ high iron/zero fat and great flavor. It is nutritionally wonderful and still affordable to prepare - Thank you for your questions!!!

Thanks so much for watching! I hope you do try it. It's so worth getting a food scale not just for this recipe, but for other things like making a healthy plate of charcuterie for one, you can weigh the cheese and meats. Have a wonderful weekend!

Howdy! Thank you for watching and subscribing 😍 AND trying this technique! Glad you tried and witnessed how much more fruit flesh you get! Yes, I will pass on your appreciation to my Auntie/Tita 🤎

Yay! Have fun 🎉

Salamat po! Kayo po din.

Thanks for watching 🙂Absolutely! For me, I like to save on using dishes, less to wash.

Salamat, Gracias, Thank you. Please try to make it and let me know how it goes!

Thanks, salamat, gracias for watching Claudia. I hope you learned a little more about my culture through this dish.

You are most welcome. Thank you so much for watching and commenting 😍

Brown rice

Most of the her grain didn't pop, she burnt half of it, I can do much better than her, with my method 99% of the grain pops, she doesn't know what she is doing

Thanks for watching and catching that! I think Nami wanted to help people who did not want to use the scale, but with the way carrots are being produced nowadays, there are inconsistencies in size.

Thanks so much for watching and your kind words! Like @isabel95 said in one of the comments of this video, "It’s so easy to use too much of any ingredient." That scale is so key for this dressing. Yes, I would say that would be a challenge if you don't use sugar. I think honey and maple syrup would change the flavor profile. I have not tried it, but I think it would taste different and delicious 🙂 Considering this recipe calls for 1.5 tbsp of sugar, that translates to 4.5 tsp of sugar. 1 tsp of sugar is 4 g of added sugar. So 1 tsp of table sugar has 18 g of added sugar. Interesting calculation that I just made... 1 tbsp of honey is 17 g of added sugar. There 3 tsp in 1 tbsp. So 1 tsp of honey is 5.7g of added sugar per teaspoon. Honey has definitely less added sugar per teaspoon than table sugar. That said for this recipe, you may need to use more than a tbsp of honey. I would maybe say, maybe a little over than 3 tbsp to get the sugar content close to the table sugar. Sorry, I had to geek out on this long reply, because you got me curious. Thank you for asking!!!