Posts tagged ‘healthyfood’

March 1, 2011

Seedy Snacks? Roasted Seeds with Fennel & Sea Salt


Excessive consumption in the cold winter months is certainly my weakness. Warming pasta or a roast dinner? It would be rude not to. Red wine,why not? Dessert, well of course.

But now I can see the daffodils are starting to pop their heads up from the ground I know it’s time to maybe balance out all those, how should we say erh  little (?) winter treats. I won’t be cutting out the bad stuff altogether but I do like to make sure I’m eating more of the healthy stuff, especially in between meals.

When it comes to snacks or afternoon hunger pangs I’ll happily munch away on a carrot or cucumber stick  but I’ve recently discovered a seedy snack mix that I can’t get enough of.

I’m not usually too big a fan of seeds as snacks. Maybe I’m having weird cravings after seeing the Ai Weiwei Installation of millions of ceramic sunflower seed husks inside the Turbine Hall at the Tate Modern.

The Unilever Series at the Tate Modern: Ai Weiwei

In any case, I think this Seed Mix is healthier than eating the ceramic ones. It’s a combo of Sunflower Seeds and Pumpkin Seeds, roasted together with Fennel Seeds. The roasting (without oil) give the seeds a much more nutty taste and makes them crisper and almost a little poppy when you eat them The Fennel seeds add a very fresh flavour to the mix.

I gave some to M to try and even he liked them  … though he did say he couldn’t eat too much of them. I guess it’s quite a ‘nibble a little here and there’ kind of snack. Though that’s kind of good, after all you wouldn’t want to miss out on those carrot sticks!

Oh dear, maybe I should go for a run, then I can eat cake not carrots!

sarahx.


Snacking Healthily

Recipe: Roasted Seeds with Fennel and Sea Salt

Ingredients:

Sunflower Seeds

Pumpkin Seeds (I used the pre-roasted ones but unsalted)

Fennel Seeds

Good Quality Course Sea Salt

Method:

In a low sided baking tray put your Sunflower and Pumpkin Seeds, in whatever ratio you fancy. If there’s other seeds you like you can always add them too. Add a good sprinkling of fennel seeds and mix them through.

Place tray in slow oven, about 150degrees Celsius, until they start to turn golden. You’ll need to give them a bit of a stir through every 10 or 15 minutes so they don’t burn.

Remove from oven and let to cool in tray. Don’t be tempted to eat a little straight away as they get super hot and you’ll burn your mouth … not that I would do anything like that.

Add Sea Salt to taste and mix through.

Store in an airtight container.

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January 27, 2011

Good Bite In My Lunchbox: Cannellini Bean Salad with Spring Onion and Sun-dried Tomato


We’ve got a rather indulgent weekend ahead with the Australia Day Barbie so today we wanted something simple and healthy in our lunchboxes. This Cannellini Bean salad is just the trick.

Apologies for the blurred photo … taken in a bit of a dash this morning before M raced out the door.

Sx.

 

Cannellini Bean Salad with Spring Onion and Sun-dried Tomato

Ingredients

400g tin of Cannellini Beans,  rinsed and drained

Punnet of Cherry Tomatoes

4 spring onions, chopped (or just cut them with scissors over the bowl)

2 tablespoons Sun-dried Tomato Paste (or finely chopped sun-dried tomatoes with a little of the oil they’re kept in)

Lemon Juice

Salt and Pepper

Instructions

Place all ingredients in the bowl and add a good splash of lemon juice. Stir to combine and coat salad ingredients in the paste and lemon juice. Season to taste.

Something Extra

I think this might be extra nice with the addition of some rocket. Another idea would be to add some feta cheese.

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