Happy Monday post-Christmas, friends! I hope you all had a very Merry Christmas full of love and family and wonderful food.
I know that after a couple of days of indulgence in heavier-than-normal treats, I’m really craving getting back to my regular routine of green smoothies and salads. How about you?
I made up this salad seed mix earlier this month as I mowed through my Ottolenghi salad seeds that I brought back from London in November. Folks, this mix is amazing! Crunchy, toasty, salty, just a bit spicy… it’s everything you want on your salad without that crouton-y carb-i-ness. And sadly, I only brought back one jar. So I knew I had to come up with a decent replica to last me until my next trip (??) to London, whereupon I will buy at least a dozen jars to last me maybe… a month. It’s that good.
Let me say a few words about seeds: YOU NEED MORE OF THEM IN YOUR LIFE!! Ok? Seeds are little powerhouses of nutrition, for the obvious reason that they contain everything necessary to fuel the growth of an entire plant- just add water and soil. Seeds are the richest plant sources of protein, omega-3 fatty acids, vitamins, minerals, and fiber that you will ever find, all packed into a cute, portable package. The trendy seeds these days are hemp and chia, but let’s not forget about the good old standbys: sunflower, pumpkin, and sesame seeds, all of which are used in this mix. All of these seeds are excellent sources of copper, manganese, and magnesium, and sesame seeds are also a good source of calcium. If you are vegetarian, and especially if you’re vegan, seeds are a must-do in your life. But even if you’re not, adding seeds to your diet enhances your nutrition in every way.
Making this seed mix couldn’t be easier: just toast the seeds on a baking tray, stirring every so often to brown them evenly. Then add your spices of choice, let it cool, and store in an airtight jar. Done! It makes a nice gift too, but considering how good it is, I won’t blame you one bit if you “forget” to give it away.
I promise you’ll eat salad every day, just to sprinkle pour this seed mix on it. But don’t stop there: you can also use it to jazz up hummus or other dips, as a finishing touch over steamed or stir-fried veggies, or atop any cooked grain. I also have been known to just pour myself a handful on my way through the kitchen. No wonder it goes so fast…
Notes
You can use more or less chili flakes depending on how spicy you want the mix to be... 1 T. gives a very mild mix while 2 T. makes it really spicy!
Ingredients
- 1 cup pumpkin seeds
- 1 cup flaked almonds
- ½ cup sunflower seeds
- ½ cup white sesame seeds
- ¼ cup brown flax seeds (or black sesame seeds)
- 1-2 T. dried chili flakes
- 2 t. coarse sea salt
- 1 T. freshly ground black pepper
Instructions
- Preheat oven to 180 C (350 F.)
- Place all seeds and almond flakes on a large rimmed baking tray. Bake for 12-15 minutes, stirring once or twice to ensure even browning.
- Remove from oven and stir in chili flakes, salt & pepper. Cool completely and store in an airtight jar. Makes about 3 ½ cups.
Hi instead of flax seeds you might want to try nigella seeds.
Or both might be nice!
What would be the shelf life of this mix please?
Hello! It should last 2-3 months in the refrigerator. Hope you enjoy!
Where do i get these seeds?