IYTA Yoga teacher, Rebecca Lean goes nuts for seeds! Check out her seed mix – which she adds to yoghurts, soups and salads…
For years as a vegetarian I have been a huge fan of nuts (well we are what we eat) and in the past I’ve been opportunistic in my approach to incorporate them wherever I can.
Recently though, I’ve been experimenting with the benefits of using seeds.
Personally, for my ayurvedic constitution, nuts can be hard to digest unless soaked, and what’s more it is so easy to eat more of them than necessary or even recommended.
For my community, with schools and child-care centers no longer allowing nuts due to them being fairly common allergens, it also just feels thoughtful and inclusive to turn to seeds and seed mixes as an alternative.
After a few queries online and at my local healthfood store, and I discovered a seed mix that is high in omega 3 and 6, which is beneficial to the health of the heart, brain, eyes, bones and joints as well as having positive impact on inflammation, auto-immune disease, diabetes and depression.
This mix is now added to my yogurt, salads, soups and in baking and I hope you will enjoys seeing where they work in your favourite dishes too.
I found this recipe online and I can recommend sourcing the seeds from bulk wholefood suppliers such as Scoop, The Source or Naked Foods. This way you are only buying the half a cup of each the recipe requires and you can avoid the expense and waste of a cupboard full of half used bags of seeds. It also means that you can play with the ratios according to your taste and budget.
- ½ Cup Sunflower Seeds
- ½ Cup Pumpkin Seeds
- ½ Cup Flax Seeds
- ½ Cup Chia Seeds
Mix the seeds together and store in an airtight container. Depending on how fresh the seeds are to begin with, this keeps for 1-2 months in a cool, dark space.