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.
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!
Recipe: Roasted Seeds with Fennel and Sea Salt
Pumpkin Seeds (I used the pre-roasted ones but unsalted)
Good Quality Course Sea Salt
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.