Super Seedy Salad Topper

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< 1 min read
Summary

Every salad (or grain bowl) deserves the delicious crunch and nutrient richness of Super Seedy Salad Topper. A harmonious blend of pumpkin, sunflower, hemp, cumin, sesame, mustard and coriander seeds, this culinary delight is packed with essential minerals like zinc, magnesium, and phosphorus. Bonus that it also contains plenty of fiber, protein, and omega-3 fatty acids!

Yields4 ServingsPrep Time10 minsCook Time5 minsTotal Time15 mins

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Ingredients

 ¼ cup raw pumpkin seeds
 ¼ cup raw sunflower seeds
 1 tbsp flax seeds (golden or brown)
 1 tbsp hemp seeds (hulled)
 1 tbsp black cumin seeds (optional) also called Nigella seeds, see Chef’s Notes
 1 tbsp sesame seeds
 ½ tsp cumin seed
 ½ tsp mustard seed
 ¼ tsp coriander seed
 ¼ tsp garlic powder
  tsp salt (optional)
 1 pinch cayenne (optional) +1 pinch as desired

Directions

1

Toast the seeds: Heat a large stovetop pan over medium heat. Add the pumpkin seeds and sunflower seeds. Toast, tossing occasionally, for 2–3 minutes until fragrant.

2

Add the remaining seeds (flax, hemp, black cumin, sesame, cumin, mustard, and coriander seeds) and toast for 1–2 minutes or until fragrant.

3

Remove from the heat and allow to cool for a bit before adding to a food processor.

4

Blend for about 30–60 seconds until the seeds are finely chopped (not fully blended or you’ll have mush!).

5

Add the garlic powder and salt and cayenne, if using. Pulse a few times until blended.

6

Taste for additional flavors of choice.

Chef's Notes

Substitutions
Use walnuts, almonds, or other nuts of your choice in place of the seeds.

Use ground cumin, mustard, and coriander for cumin, mustard, or coriander seed. Add the ground versions when you add the garlic powder and start with ⅛ of a teaspoon per ½ teaspoon of the seed.

Substitute onion powder for garlic powder.

Substitute smoked paprika for cayenne pepper.

What is Black Cumin Seed?
Native to Asia, the Middle East, and North Africa, black cumin seed’s botanical name is Nigella sativa. It’s a spice, similar to the tan-colored cumin seed you most likely know, but from a different botanical species. Nigella sativa has a substance called thymoquinone, a compound that is showing promise in research studies fighting cancer, helping with allergies, and supporting brain health. You may be able to find it in specialty spice shops, but, more than likely, you’ll need to purchase it online.

Storage
Store the spice blend in an airtight container in the refrigerator for up to 2 weeks or freeze for up to three months.

Ingredients

 ¼ cup raw pumpkin seeds
 ¼ cup raw sunflower seeds
 1 tbsp flax seeds (golden or brown)
 1 tbsp hemp seeds (hulled)
 1 tbsp black cumin seeds (optional) also called Nigella seeds, see Chef’s Notes
 1 tbsp sesame seeds
 ½ tsp cumin seed
 ½ tsp mustard seed
 ¼ tsp coriander seed
 ¼ tsp garlic powder
  tsp salt (optional)
 1 pinch cayenne (optional) +1 pinch as desired

Directions

1

Toast the seeds: Heat a large stovetop pan over medium heat. Add the pumpkin seeds and sunflower seeds. Toast, tossing occasionally, for 2–3 minutes until fragrant.

2

Add the remaining seeds (flax, hemp, black cumin, sesame, cumin, mustard, and coriander seeds) and toast for 1–2 minutes or until fragrant.

3

Remove from the heat and allow to cool for a bit before adding to a food processor.

4

Blend for about 30–60 seconds until the seeds are finely chopped (not fully blended or you’ll have mush!).

5

Add the garlic powder and salt and cayenne, if using. Pulse a few times until blended.

6

Taste for additional flavors of choice.

Super Seedy Salad Topper