Japanese Spinach Salad

1. Bring a large sauce pan half filled with filtered water to a boil. Blanch baby spinach in boiling water for just a few seconds.

2. Drain and plunge spinach in a bowl of ice water. Drain again. Using clean hands, squeeze all excess water out of the spinach.

3. When most of the liquid is removed, break apart the spinach and season evenly with coconut aminos. Set aside.

4. Toast sesame seeds in a small, dry pan over medium high heat until they start to pop and turn a pale tan color.

5. Remove from heat and continue to stir a few more minutes. Set aside to cool.

6. Drain spinach and squeeze excess liquid out again.

7. Line up the spinach on the cutting board and form a log 1 inch in diameter. Squeeze again to make it firm, cut across into 1 inch pieces.

8. Dip each piece in sesame seeds and serve, chilled.