Seedy Recipes from The Messy Kitchen
Sweet and Seedy Vegetables
- One teaspoon of honey.
- Two teaspoons of soy sauce.
- 2 tablespoons of honey mustard seed mix.
- Your Selection of Seasonal Vegetables.
- Lightly cook the vegetables by blanching in hot water.
- Drizzle the soy sauce and honey over the vegetables and place in the oven at 180
degrees for ten minutes.
- Sprinkle 2 tablespoons of mixed seeds on the vegetables, mix and serve!
Avocado Hummus with Pumpkin seed crunch
- 1 large ripe avocado.
- 1 can chickpeas, rinsed, drained.
- 2 tablespoons of tahini, well mixed.
- One juiced lime.
- 1 garlic clove.
- 1⁄4 teaspoon ground cumin.
- 1 large handful of parsley.
- 2 tablespoons olive oil, plus more for drizzling.
- 2 teaspoons of the honey seed mix for serving.
- Process avocado, chickpeas, tahini, lime juice, garlic, salt, pepper, cumin, and 1 cup.
cilantro in a food processor until smooth, about 1 minute.
- Add 2 Tbsp. oil, then continue to process until hummus is very light and creamy.
- Serve with chopped parsley and sprinkles of seeds.
Super Seedy Smoothie
- 100g raspberries, fresh or frozen.
- 100g strawberries fresh or frozen.
- 25g of oats.
- 1 banana.
- 200 ml of orange juice or coconut water (or both!)
- Pumpkin seeds, chia seeds and desiccated coconut to serve.
- Combine all ingredients together in a mixer or blender.
- Serve with pumpkin seeds or your favourite type of seeds!
A little bit about the messy kitchen...
My name is Aislinn Flynn from The Messy Kitchen. I have a huge passion for food and I am in my final year of a four-year degree in Nutrition and Nutraceuticals in DIT. Here are some of my favourite recipes to make using the fantastic range of seeds from Seed Necessities!
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