Toasted seeds

“I keep a jar of seeds in my fridge… don’t you?”

I regularly toast seeds – either sunflower or pumpkin, often a mix of both.  Occasionally I throw some flax, sesame or hemp seeds in for fun (don’t toast flax, just throw it in afterwards).

Seeds are full of good fat and protein, so a good addition to any diet.

Raw seeds will keep in the freezer for several months.  I buy raw seeds in bulk and keep frozen until I am ready to use them.  Once toasted I keep them in the fridge for a week or two.  Use them on top of any salad, soup, rice or noodle dishes.  These are an absolute must when I am eating the most virtuously . I like crunch, which is fully provided by a few seeds tossed on top of my dinner.  Toasted seeds can make the simplest dish of rice and steamed veggies interesting.

Directions:

• Toss a cup of seeds in a hot cast iron skillet and heat until they become aromatic and start to brown a bit.
• It’s okay to allow them to pop a bit, but don’t them scorch – they will turn bitter.  You just want a nice golden brown.
• Smaller seeds are more delicate and will burn if added to the pan at the same time as pumpkin or sunflower seeds.  Add at the end and only heat for a 30 seconds are so, stirring constantly. Watch them carefully, they will burn quickly.
• For a bit more flavour, toss the toasted seeds with a dash of tamari or shoyu.
• Allow them to cool completely.
• Store in a mason jar, with air tight lid, in refrigerator, up to 2 weeks.

A little bit of advice I’ve taken from Alicia Silverstone’s The Kind Diet.