(Recipe adapted from my book, The Midlife Kitchen)
This is a big bang of health-boosting taste and texture to jumpstart eggs, avotoast, salads, soup and wraps. It takes mere minutes to assemble and will transform a humdrum bowl of leaves into something spectacular.
KITCHEN TIME: 5 mins prep, 5 mins cooking
50g mixed seeds – pumpkin, sunflower, flax, sesame
1 tsp nigella seeds
1 tsp mustard seeds
1 tbsp Midlife Spice (or 1 tsp turmeric, 1 tsp ground cumin & 1 tsp ground coriander)
½ tsp chilli flakes (optional)
1 tsp extra virgin olive oil
PREP TIP: I often make double quantities because I use it up so quickly.
METHOD: In a large frying pan, dry fry the mixed seeds on a medium heat for several minutes until they start to colour and pop, adding the nigella and mustard seeds for the final minute or so, being sure not to burn them. Place the toasted seeds in a bowl and add the olive oil, Midlife Spice Mix (or other spices) and chilli flakes (include more or less according to your liking for heat). Finally, season to taste.
SERVING TIP: You’ll be amazed how often you can use this mix to add pep to a dish so keep it available on the countertop and sprinkle away.
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