Mixed seeds


I recently bought a copy of UK nutritionist Jane Clarke’s new book “Yummy!”. It’s an incredibly useful book, a nutrition bible written with great warmth and insight into the way we live and eat right now and simple ways we can go about improving things for our kids.

Jane is a big fan of using seeds in a child’s diet to supply them with all sorts of goodness, and are especially important in a vegetarian or vegan diet. As some seeds are difficult for little kids to digest (such as linseeds) she suggests that whizzing them up in a grinder is the way to go.

Last week I stocked up on some seeds and followed her fabulous idea for making a ground seed mix which can be added to all sorts of dishes for a nutritional boost – stirred through porridge and smoothies, added to softened butter for toast and sprinkled over steamed veggies. I even made a really delicious (and simple) stir fry with soba noodles that only had a little soy sauce and the seed mix for flavouring and it was gobbled down by one and all.


1 tablespoon of sesame seeds
1 tablespoon of pumpkin seeds
1 tablespoon of sunflower seeds
1 tablespoon of linseeds

Heat seeds in a fry pan until they begin to pop. Allow them to cool and then grind in a pestle and mortar or in a grinder (we used our old coffee bean grinder to great effect). Store the mix in an air tight jar for up to a week.

Jane’s recipe calls for two tablespoons of each which makes quite a large amount – I ended up throwing a lot away at the end of the week so next time I will go with the above proportions.

One Response to “Mixed seeds”

  1. Penni

    Great idea to grind them up! We often do a fried seed mix with a little soy sauce for pumpkin soup or something, but grinding them means the 1 year old could have them too.

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