In our previous blog we apprised you about the different types of seeds and their benefits. These seeds are not only healthy and nutritious, but they also give a tasty twist to your regular dishes.
Do you think healthy food is not tasty? We think otherwise, today we share with you five different recipes that use dried seeds and are mouth-watering.
- Raita-E-Flax Seed:
1 cup thickly grated bottle gourd (doodhi / lauki)
1 cup fresh low-fat curds (dahi)
1/2 cup finely chopped mint leaves (pudina) leaves
1/4 tsp roasted cumin seeds (jeera)
1/4 tsp black salt (kala namak)
1/2 tsp sugar
1 1/2 tbsp roasted and coarsely ground flax seeds
salt to taste
- Combine the bottle gourd with ¼ cup of water in a deep pan and mix well. Cover and cook on a medium flame for 4 to 5 minutes or till all the water evaporates. Keep aside to cool.
- Combine all the ingredients, including the cooked bottle gourd in a deep bowl and mix well.
- Refrigerate for at least 1 hour. Serve chilled.
- Chocolate Chia Smoothie
1/2 cup unsweetened almond milk, plus more to thin if desired
2 tablespoons black chia seeds
3 whole dates, pitted
1/3 cup roasted + shelled pistachios, plus more for topping
3 frozen medium + very ripe bananas, peeled and sliced
2 tablespoon unsweetened cocoa powder
1/4 cup plain greek yogurt or use coconut milk yogurt for a vegan option
1 teaspoon vanilla extract
- In a small bowl mix together the milk and chia seeds. Let this sit for 10-15 minutes.
- Meanwhile add the pistachios and dates to the bowl of a food processor or high powered blender. Blend until the mixture becomes finely chopped and almost butter like, scraping down the side as you go. You want to get it as smooth as possible. I let the mixture blend for about 5 minutes.
- To the blender add the chia seeds + milk mixture, the frozen banana chunks, cocoa powder, greek yogurt and vanilla extract. Blend until thick, creamy, and smooth, about 3-4 minutes. Scrape down the sides of the blender as needed. If the shake is too thick add more milk to your liking.
- Shredded Carrot and Hemp Salad
6 cups fresh organic carrot (grated)
1 cup hemp seeds
¼ cup organic olive oil
¼ cup raw apple cider vinegar
2 cloves garlic cloves (grated)
1 tsp. Himalayan salt (or too taste)
Optional: chopped fresh cilantro
- Grate carrots and place in a large mixing bowl.
- Add hemp hearts and mix well.
- Mix salad dressing in a separate bowl or mason jar: olive oil, apple cider vinegar, grated garlic and sea salt.
- Pour salad dressing over carrot/hemp seed mixture and mix well.
- Top with fresh herb if desired.
- Can be served immediately but it tastes even better marinated.
- Chunky Pumpkin Seed Cookies
1½ cups raw pumpkin seeds
2½ cups all-purpose flour
½ cup unsweetened cocoa powder
1 teaspoon salt
½ teaspoon baking soda
½ teaspoon ground cinnamon
¼ teaspoon hot paprika
1½ cups light brown sugar
1⅓ cups granulated sugar
1 cup plus 2 tablespoons unsalted butter, room temperature
2 large eggs
1¼ cups bittersweet chocolate chunks or chips
Flaky sea salt
- Place racks in upper and lower thirds of oven; preheat to 350°.
- Toast pumpkin seeds on a large rimmed baking sheet on upper rack, tossing occasionally, until golden brown, 8–10 minutes. Let cool.
- Meanwhile, whisk flour, cocoa powder, kosher salt, baking soda, cinnamon, and paprika in a large bowl.
- Using an electric mixer on medium-high speed, beat brown sugar, granulated sugar, and butter in a large bowl until pale and fluffy, about 4 minutes.
- Add eggs one at a time, beating to blend after each addition.
- Reduce speed to low; add dry ingredients in 3 additions, mixing until well blended after each. Fold in chocolate and pumpkin seeds.
Portion dough into 18 balls (about ¼ cup each) and divide between 2 parchment-lined baking sheets.
- Sprinkle with sea salt and bake cookies, rotating pans halfway through, until edges are slightly browned and firm but centers are still soft, 18–20 minutes. Transfer to wire racks; let cool.
- Multi Seed Sunflower Butter
3 cups raw sunflower seeds (if roasted, skip the roasting step!)
1/4 tsp Himalayan salt (more or less to taste)
1 Tbsp chia seeds
1 Tbsp flax seed
1 Tbsp hemp seeds
1 Tbsp roasted unsalted pumpkin seeds
optional: 1-2 tsp coconut sugar or honey to sweeten
- If your sunflower seeds are roasted (select unsalted if possible), skip this step. Otherwise, preheat oven to 350 degrees F (176 C) and spread sunflower seeds on a baking sheet.
- Roast for 10-15 minutes, stirring/turning the pan occasionally, until fragrant and light golden brown.
- Add roasted sunflower seeds to a food processor (or high speed blender) and blend until a butter forms, scraping down sides as needed. It should take about 5-7 minutes. Resist the urge to add any additional oil (and especially not water, as it will cause the butter to seize up).
- Add salt, chia seeds, flax seed, hemp seed, and pumpkin seeds and mix/pulse to combine. Taste and adjust flavor as needed, adding more salt, or a bit of sweetener of choice if desired (avoid using liquid sweeteners, as they can cause the butter to seize up and lose its form).
- This spread is perfect for toast, baked goods, waffles, pancakes and more! Store at room temperature for 1-2 weeks, or in the refrigerator up to 1 month!
Try these easy to prepare, super healthy, and delectable recipes at home. Let us know what you think, leave a comment.
Buy these ingredients @ www.giskaa.com