Tasty seed or seed and fruit recipes for everyday
Breakfast Serving Suggestions | Lunch or Dinner Garnish | Raspberry Pomegranate Seed Sister Pudding | Tropical Balls | Amazing Logs | Tart Cherry & Yogurt Cups | Power Up Bowl | Sunday Salads | Choccy Chia Pudding | Elly's Gone Crackers | No Bake Peanut Butter & Tart Cherry Protein Bars | Dark Chocolate & Cherry Bark | Super Seed Brittle | High Protein Carrot Cake | Easy Peasy High Protein Balls | Vegan | Guide to Soaking & Sprouting Seeds
Add any kind of milk or yoghurt for a quick and nutritious breakfast cereal. Use as a vitamin packed supplement on top of your favourite cereal.
Great for smoothies! Add your 50g of 'Seeds No Stuff' to your favourite smoothie in the morning instead of using a protein supplement. There is 8.7 grams of protein per 50 gram serving.
Beautiful Breakfast Topper
Get creative when topping your breakfast bowls. Think fresh fruits and super foods and all the nutritional value that a sprinkle of seed sister seeds can add.
Lunch or Dinner
Add to your salad or roast vegetables, toss with baby spinach leaves, olive oil and the juice of one lemon. Can be added to any meal as a tasty garnish, stir fries, curries, casseroles, bakes, omelettes or poached eggs.
Raspberry Pomegranate Seed Sister Pudding
Healthy enough for breakfast and delicious enough for dessert, looks good too!
· 1 cup raspberries (frozen or fresh)
· 1/2 cup sugar free pomegranate juice
· 1/3 cup 'Seeds No Stuff' or 'Seeds N Stuff'
· Pomegranate seeds to serve
Grind 'Seeds N Stuff' in your processor or blender. Mash raspberries and stir in the pomegranate juice before stirring into the seeds. Pour into small glasses and chill in the fridge overnight. Serve with sprinkled pomegranate seeds or decorate with spare berries.
Raw, gluten, dairy and sugar free - these aid metabolism and digestion, help to strengthen immunity and are packed with vitamins, minerals and fibre, plus the pineapple has manganese for strong bones.
· 1/2 cup pineapple chopped
· 1/2 cup mango chopped
· 1/4 cup dates, chopped (quite small)
· 1/4 cup shredded coconut
· 200g 'Seeds N Stuff'
· 30g coconut oil
Place all ingredients in a food processor or blender and mix well to combine, ensure all dates and seeds are cut quite small. Add more coconut oil if you think you need it. Roll into balls with shredded or dessicated coconut. You can place the mixture in a tray for a slice if you prefer. Refrigerate for 6-8 hours. Store in an airtight container for up to two weeks.
Gluten/dairy and agave free - packed with vitamins, minerals and antioxidants. Activating the nuts and seeds does help the digestive system absorb all the goodness.
· 1 cup natural raw almonds, chopped,
· 1 and a half cups raw walnuts, chopped,
· 1 tsp salt (optional for soaking nuts)
· 1 cup dried figs, chopped
· 1/2 cup of dried dates, chopped
· 1.5 cup pitted prunes, chopped
· 200g 'Seeds N Stuff'
Activate nuts by covering in water mixed with the salt and soak overnight. If in a hurry, throw them as you found them in your blender. If you have plenty of time and have decided to soak them, drain water, and dry them for 10-12 hours on a paper lined tray. Once dried, place the 'Seeds N Stuff' in your blender until all pieces are very small, then add all ingredients in a food processor and blend until smooth and well combined. Using clean hands, roll the mixture in golf ball size balls or logs. Roll each log or ball in coconut and set in the fridge. Store in an air-tight container in the fridge for up totwo weeks.
Tart Cherry and Yoghurt Cups
1 cup tart cherry concentrate
2 cups dried Montmorency tart cherries
4 cups plain, unsweetened Greek yogurt
1 cup of Seeds N Stuff or Seeds NO Stuff
Tart cherry syrup and chewy dried Montmorency tart cherries make a fantastic match for creamy Greek yoghurt and Seed Sister seeds. There's no reason to feel guilty about these healthful treats. Keep a few in the fridge for a quick snack or breakfast on the go.
Divide dried tart cherries between 6 one-cup jars, roughly 1/4-cup each.
Drizzle 1 1/2 to 2 tablespoons tart cherry syrup into each jar.
Stir half a cup of Seed Sister into the yogurt then top with 1/2-cup of the seed and yogurt mix into each jar.
Top with the remaining seeds.
Seal jars and refrigerate.
Power Up Bowl
Seeds NO Stuff or Seeds N Stuff
Dried tart cherries (optional)
Finely diced tomato, onion, cucumber, and capsicum.
Brown rice, sweet potato and Seed salad.
Every bite is an explosion of delicious flavours and textures in this low-fat seed salad.
Oive oil spray, to grease
1kg sweet potato peeled and cut into 2-3cm pieces
400g (2 cups) long-grain brown rice
120g Seed Sister Seeds no Stuff * 80ml (1/3 cup) fresh lime juice
1 tablespoon soy sauce
1/2 teaspoon sesame oil
1 small garlic clove, crushed
1/4 teaspoon brown sugar
1 bunch rocket and Baby spinach washed, trimmed, leaves torn
Step 1: Preheat oven to 200°C. Spray a large baking tray with olive oil to lightly grease. Arrange the sweet potato in a single layer, on the prepared tray and spray lightly with olive oil. Bake in preheated oven, turning halfway through cooking, for 30 minutes or until light brown and tender. Remove from oven and set aside for 15 minutes to cool to room temperature.
Step 2: Meanwhile: cook the rice in a large saucepan of boiling water for 30 minutes or until tender (do not overcook). Drain in a large colander and set aside for 30 minutes to cool to room temperature.
Step 3: Reduce oven temperature to 180°C. Spread the seeds over a large baking tray. Bake in oven, stirring halfway through cooking, for 5 minutes or until lightly toasted. Remove from oven and set aside to cool slightly.
Step 4: Combine the lime juice, soy sauce, sesame oil, garlic and sugar in a small jug. Place the rice in a large bowl. Drizzle with lime-juice mixture and use a large metal spoon to gently stir until well combined. Add the rocket, sweet potato and seeds to the rice mixture and gently stir until well combined. Spoon salad among serving plates and serve immediately.
Choccy Chia Pudding
1 1/2 cups (360 ml) Almond Breeze Almondmilk Original Unsweetened
1/3 cup (63 g) chia seeds
2 tablespoons Seed Sister Seeds no Stuff
1/4 cup (24 g) cacao or unsweetened cocoa powder
2-5 Tbsp (30-75 ml) maple syrup.
optional: 1/2 tsp ground cinnamon
Pinch sea salt
optional: 1/2 tsp vanilla extract.
Add all ingredients except sweetener to a mixing bowl and whisk vigorously to combine. Then sweeten to taste with maple syrup.
Let rest covered in the fridge overnight or at least 3-5 hours (or until it's achieved a pudding-like consistency).
Top with Seed Sister Seeds n Stuff
Elly's Gone Crackers
1 cup soaked Seeds NO Stuff (soaked for 4 hours)
salt, pepper, optional: herbs, cumin, pesto
1/2 cup veggie pulp (left over from your juicing) - also optional
Process for about 4 mins in food processor
press into baking tin (greased or on baking paper) into thickness you desire
put in warm oven 40 degrees for 3-4 hours
break into pieces when ready
optional: sprinkle sea salt or dry herbs over wet cracker mix before placing in oven
You can roughly get 200 crackers out of a 1kg bag of Seeds No Stuff.
No Bake Peanut Butter & Tart Cherry Protein Bars
2 cup protein powder
2 cups of uncontaminated oats (gluten free)
2 cups of crunchy peanut or almond butter
1 cup of honey or maple syrup plus a little extra
1/4 cup tart cherries
Seed Sister Seeds NO Stuff or Seeds N Stuff
Melted dark chocolate
Chopped tart cherries
This is so quick and easy and so much better than protein bars you purchase from stores.
Just combine all ingredients in a large bowl and mix. Add the little extra honey or maple syrup if mixture is too dry. Spread mixture into a shallow dish and place in fridge to set.
Once set spread with melted dark chocolate and top with Seed Sister seeds and chopped tart cherries.
Enjoy after a work out for your protein hit with tart cherries that can minimise post exercise muscle pain.
Dark Chocolate & Cherry Bark
7 tablespoon of Seed Sister's Seeds No Stuff or Seeds N Stuff
12 ounces dark chocolate melts
handful of dried tart cherries
Plus 2 more tablespoons Seed Sister's seeds
Toast the seeds over medium low heat in a dry pan for 3 to 5 minutes, shaking the pan often, until golden (some kernels will pop when heated). Remove from heat into a bowl to cool fully.
Chop the dried cherries.
Place chocolate chips in a glass 2-cup measuring cup and microwave for 30-second intervals on medium until melted and smooth, stirring in between each interval with a spatula. When chocolate is fully melted, stir in 7 tablespoon of seeds and the cherries.
Place parchment paper over a small cookie sheet. Using a spatula, spread the chocolate mixture over the parchment paper in a thin layer. Sprinkle the remaining cherries, and seeds on top.
Refrigerate for 15 minutes until hardened. When hard, cut into pieces with a knife. The bark can be kept in an airtight container at room temperature for up to 4 days or refrigerated for up to 2 weeks.
Super Seed Brittle
Great for Christmas.
2 cup (440g) castor sugar
1/2 cup (125ml) water
1 cup Seed Sister Seeds no Stuff
- Line oven tray with baking paper.
- Combine sugar and the water in medium saucepan; stir over heat, without boiling, until sugar dissolves. Bring to the boil; boil, uncovered, without stirring, until golden brown. Allow bubbles to subside; add seeds.
- Pour mixture onto tray; leave to set at room temperature. Break brittle into pieces to serve.
High Protein Carrot Cake
1 packet of @proteinbreadco Carrot cake mix
3 medium carrots, grated (approx. 300g)
3 large eggs
1/3 cup milk of choice
2/3 cup coconut oil
1/4 cup chopped walnuts
1/4 cup Seed Sister's seeds.
Preheat a fan-forced oven to 160°C and line a small loaf tin (9cm x 20cm) with baking paper, or use a silicone loaf tin.
Empty the packet of mix into a large bowl and add the grated carrot and walnuts and seeds. In a separate bowl, whisk together eggs, milk & oil. Pour the wet mix into the dry mix and gently fold until just combined. The mixture will become quite thick due to the oil setting – this is normal.
Spoon the mixture into lined loaf tin and spread out evenly. Use a spatula to ensure no mixture is wasted.
Place on top shelf of preheated oven and bake for 70 minutes. Check with a skewer and if needed, bake for another 10 minutes. After baking, remove from tin and place on cooling rack.
Add some low carb cream cheese icing and sprinkle with Seed Sister seeds
Chill & Slice
Chill carrot cake for at least 2 hours (preferably overnight) before slicing with a sharp serrated bread knife or icing.
Carrot cake must be stored in the fridge (1-4°C ) for up to 5 days, or can be frozen (-18°C ) for up to 3 months.
Easy Peasy High Protein Balls
You will need:
1/2 cup Seeds N Stuff (or No Stuff)
1 cup peanut butter (or almond / seed butter)
1/4 cup honey or maple syrup
1/4 cup desiccated coconut (plus bit extra for rolling)
1/2 cup protein powder
Place the nut butter and honey in a large bowl and use a spoon to mix them together a little.
Add the Seed Sister seeds, 1/4 cup coconut, 1/4 cup protein powder to the bowl (add the protein powder gradually so it mixes in evenly)
Combine all ingredients together and they should form a sticky dough that can be rolled into balls. Test it by rolling one ball and if its too wet, add more seeds or protein powder.
Roll heaped tablespoons of the dough into balls and then roll into the coconut to coat.
Place the balls in the fridge and store refrigerated, in an air tight container. The should keep for about a month.
Raw Strawberry Vegan Cheesecake
This vegan cheesecake contains no actual cheese and uses only nuts. It is delicious!
1 cup Seed Sister 'Seeds NO Stuff' 230g (1cup) Medjool dates, pitted 1 tsp vanilla extract
80g (1/2 cup) natural almonds 3 tbsp coconut oil 2 tbsp warm water
35g (1/3 cup) cacao powder
300g (2 cups) raw unsalted cashews 1 tsp vanilla extract
500g strawberries (frozen is fine but defrost before use) 2 tbsp coconut oil
3 tbsp lemon juice
Start the evening before by placing the cashews in a bowl and covering them with cold water. You need to stand them overnight.
Grease a 20cm (base measurement) springform pan, line the base and side with baking paper.
Process the seeds in a food processor until they are finely ground. Add the cacao, date, vanilla, coconut oil and warm water, processing until the mixture is sticky and holds together when pressed. Press mixture evenly into base of pan and refrigerate for 15 minutes.
Drain the cashews and place them in the food processor with all the rest of the ingredients. Pulse until the mixture is smooth and silky.
Pour the filling over the crust, cover the cake with cling wrap and place it in the fridge for at least 4 hours before serving.
Tip: Because the cashews require overnight soaking, you will need to start your cheesecake the before you want to serve it. Enjoy!
Guide to Soaking and Sprouting your Seeds
STEP 1, SOAK
In a large glass mason jar pour your seed/grain/legume along with enough water to cover completely with an inch or two above. The measurement of water doesn’t matter, it’s only for soaking purposes.
STEP 2, WAIT
Let the nut/seed/grain/legume soak for about 4 hours.
STEP 3, RINSE
Follow the soaking process with thorough rinsing. Rinse the water until it becomes clear, pour the old water out, fill with new clean water and repeat until clear. If you’re using a sprouting jar this is incredibly easy because you just pour water through the mesh lid and rinse as well- no needed to use a strainer. If you’re using a strainer simply rinse water on top and pay close attention for the water to become clear.
The process can stop here for most nuts/seeds and grains as they can be used just soaked and not sprouted. For example, making your own nut milk from the soaked nuts/seeds is perfect. Also, if you want to cook immediately your soaked grains and legumes, you can do so. Another option is to continue to STEP 4 with nuts/seeds/grains/legumes and sprout them, dehydrate, and then enjoy.
STEP 4, SPROUT
What you will be doing for this sprouting time is rinsing with filtered water several times/day- think of it as “watering” a plant (do this at least twice/day). The goal is to rinse the nut/seed/grain/legume and drain the rest of the water off (I do this by putting my sprouting jar upside down at about a 45 degree angle in my kitchen dish drying rack, it’s perfect because all the excess water goes right down the sink and gives the seeds enough air circulation to grow!
STEP 5, GROW
As the nut/seed/grain/legume starts to sprout, you’ll notice tiny “tail” coming from the seed, this mean it’s growing and sprouting! Sprouting times can vary from 1-4 days, you’ll know it’s finished when the seeds have a tail or they’ve sprouted greens!
STEP 6, STORE
Keep sprouts fresh in the fridge by wrapping them in a mesh cheesecloth or nut milk bag and use within 3-4 days.
Note: sprouts are at risk for contamination with food illnesses and bacteria such as e. coli. This can simply be avoided by keeping your kitchen clean, jars cleaned, hands washed, and purchasing organic seeds/nuts/grains/legumes. Make sure you consume them fresh out of the fridge and within 3-4 days.
We would love to hear from you! If you have a recipe you would like to share we would like to share it go to our Contact Page