| RECIPES | |
| Chia seeds | As Pudding: These mild seeds expand when wet. Fill a jar with 1 cup soy milk, 3 tablespoons agave syrup, 1/4 cup seeds, 1/2 teaspoon vanilla extract (for flavor), and a pinch of salt. Cover, and shake; chill for 20 minutes. Serve cold with fruit or nuts. |
| Flax seeds | On Oatmeal: Sprinkle ground flaxseed (which comes packaged this way or grind in electric grinder) onto oatmeal with honey. |
| Hemp seeds | In Pesto: Hemp seeds taste like potent pine nuts, so they are great in a pesto. Puree a handful of the seeds with garlic, grated vegan Parmesan, extra-virgin olive oil, fresh basil, and arugula in a food processor. |
| Pumpkin seeds | On Toast: Cover a slice of toast with mashed avocado, then add a sprinkling of sea salt and the seeds. Do not toast the seeds; this reduces their nutritional content. |
| Sesame seeds | On Tofu: Marinate tofu slices in a soy-honey sauce, then coat with seeds. Bake or fry in a nonstick pan until the seeds form a crispy crust (which intensifies their nutty flavor). Frozen tofu, thawed, works best. |
| Sunflower seeds | With Spices: Mix 1/2 cup of these sweet, buttery seeds with a pinch each of salt, cumin, chili powder, and allspice or nutmeg. Dry-roast in a pan over medium heat for 4 to 5 minutes. Toss over guacamole, tacos or salads. |