Category: Condiments

Mom was the cook in our farmhouse kitchen and I generally believe that she was a great one. But I found some of her  “health” items pretty out there at the time. So I’m generally rather surprised to find that I now enjoy plant based eating more than eating a diet heavy on meat and dairy. Who knew that was going to happen? It just seems there is more variety in taste and texture in the plant food world, particularly with the use of nuts, herbs, spices, seeds and sauces. I actually find that meat is rather bland in comparison. Which is why I’m hawking my Savory Seed and Nut Sprinkle in today’s blog post. 

Growing up on a midwestern farm, I knew that nuts and seeds could be tasty little morsels, but they weren’t very available. Tiny expensive packets on the store shelves were the norm, likely stale when opened. Recipes incorporating nuts and seeds were usually reserved for sweet baked goods, not wholesome whole food dishes. They were also billed as high calorie foods that must be used in small quantities, but really… should be limited. But today, I know better. 

Nuts and seeds are tiny powerhouses of nutrition. They are high in fiber, antioxidants, vitamins and minerals. They are credited with helping to lower blood pressure, blood sugar and LDL cholesterol. Their much ballyhooed fat content is of the healthy monounsaturated variety. The hemp seeds in particular offer the optimal ratio of Omega 6 to Omega 3 fatty acids. And research is showing that some of that fat is sequestered in tiny cells not easily digested; those calories are not absorbed by your digestive system, simply excreted. Oh, and don’t forget the protein. 

Chefs understand quite well that fat carries flavor. The fats in nuts and seeds add warm rich undertones of flavor while the coriander contributes a tart yet floral citrusy burst of flavor. A small portion of a tablespoon or so is all one needs to add a punch of flavor and crunch. And how does one use it?  Think of it as a nutritious accompaniment to otherwise plain, basic foods. Today I’ve sprinkled it on a whole grain English muffin with cream cheese. Another day it will sit atop avocado toast. Later in the week it will finish off a lunchtime baked sweet potato with a drizzle of tahini and lemon. Not to mention sprinkling it on yogurt, hummus, cereal and bowls of creamy soup. Stir it into cooked rice, roasted vegetables, green salad or pasta dishes. 

It’s a condiment, a garnish, a flavor enhancer, a mix that unifies flavors. And it takes about ten minutes to make. Mom would like that it’s highly nutritious while also being a bit out there…