The seeds of wholesome nutrition

 | January 15, 2014

Megan_Dunneseed: /si:d/ noun 1. The unit of reproduction of a flowering plant, capable of developing into another such plant.

Although most seeds aren’t edible, there are a good number of seeds that are, and there are quite a few common varieties of seeds consumed every day.

If either you or those you’re cooking for are allergic to snack nuts and peanuts, then seeds are often a valuable alternative. Seeds can be a welcome addition to most meals and snacks.

Allergies tend to be a challenging hurdle to consumers when making decisions about food. Allergy affected individuals often feel distressed when faced with a potluck dinner or an invitation to a restaurant because their choices for safe, nourishing and delicious food are often substantially narrowed.

There are many uses for seeds, not only as nut allergy alternatives. Whether you are allergic to gluten or avoid it by choice, seeds can be used as a comparable substitute.

One thing that’s become confusing in our food verbiage is the term “flour.” Many associate all flours with wheat flours, and with that: gluten. However, seed flours, oat flours, potato flours and rice flours can be excellent baking substitutes. Fine-ground flax seed mixed with warm water (one part to three) is a great binder that can be used in substitute of beaten eggs to hold your gluten-free baked creation together.

As a food provider it’s tricky to guarantee that each of your guests are able eat what you’ve made, but there are steps you can take to offer a safe and delicious alternative to accommodate anyone with limited tolerance.

One savory option for vegan and gluten-free eaters includes: A combination of rice, beans and vegetables with seeds. Stir-fry thinly chopped veggies, and flash-fry dark, leafy greens mixed with citrus and maple syrup vinaigrettes. The key to a delicious rice and bean combo-dish is to time the cooking of the two separately. If done correctly, this helps to accurately achieve a pleasing continuity of texture within the dish. Season your dish at appropriate times, ideally this is once at the beginning and at most, once more. This allows the subtle flavours of perfectly cooked grains and legumes to pique liberally, and settle, commingling and complimenting each other in synergy.
Add sesame seeds, either roasted and whole, or as a fine-ground paste called tahini. Pumpkin seeds are also a tasty and beneficial addition as they’re high in vitamin E — a benefit that often transcribes to healthy balanced skin. Windburn be gone.