Have you ever tried "black sesame soup"? It's a Chinese dessert made with lots of black sesame seeds. When I was little, my parents took me to a Hong Kong-style dim sum restaurant for it; it was sweet and delicious.

Unfortunately, I haven't had such delicious black sesame soup since I grew up. It's usually too thin, like drinking black sesame-flavored sugar water. I believe the ideal sesame paste must be black, thick and viscous, like black slime, so that when you drink it, it will coat your mouth like a black film.

Wouldn't it be fantastic if a black liquid could start from your mouth, spread all over your body, completely envelop you, and finally turn into a shiny black rubber bodysuit? Ideally, this liquid would have its own consciousness, invade your brain, completely assimilate you into the black substance, and autonomously provide new "black sesame soup" for the next customer.

Or perhaps an old Chinese man possessed the secret to making the most delicious black sesame soup: using ancient magic to transform this dessert into a magical substance. He would serve it as a special treat to his chosen customers—who could resist free food? When the customer tasted it, he also intook the magic, turning his entire body as black as the sesame paste, eventually becoming a black statue. The wicked old man would then proudly polish it to a gleaming shine, not only as a collectible but also to use a mysterious magic stone to transform it into a golem, serving as an assistant, bodyguard, or for any other purpose imaginable.

~Easy Sesame Noodles~

A filling and nutritious breakfast, this Seeds and Tahini Yoghurt is a bit different, and very tasty. The crunch of the toasted seeds beautifully compliments the creaminess of the yoghurt, and it keeps one full and energised all morning! Happy Tuesday!

Ingredients (serves 1):

1/2 teaspoon pumpkin seeds

1/2 teaspoon sunflower seeds

1/2 teaspoon pine nuts

1/2 cup thick Greek Yoghurt

1/2 heaped tablespoon tahini

Heat a small frying pan over medium-high heat. Once hot, add pumpkin seeds, sunflower seeds and pine nuts; and toast, a couple of minutes, shaking the pan often, until fragrant.

Remove from the heat, and allow the seeds to cool a bit.

Stir Greek Yoghurt well, and drizzle in half of the tahini. Swirl tahini into the Yoghurt, and spoon into serving bowl.

Drizzle with remaining tahini on top, and gently swirl it in, too. Sprinkle with toasted seeds.