Nutty Salad Topper

It’s summer time, which means it’s salad time – at least in this household!  Recently at a street market, I came across a Persian stand and bought, among other things, a mixture to put on salads.  It’s delicious, and highly self-make-able!  I won’t give amounts, as only you can say how much you want to make up ahead of time, how much of each ingredient you prefer, and whether you want all or something else – so it’s simply a guideline:


Nutty Salad Topper

1 part sunflower seeds

1 part pumpkin seeds

1 part pine nuts

1 part coarsely chopped almonds

1 part coarsely chopped pistachio nuts

For a Persian flare:  1 part dried (organic – not sprayed with pesticides!) rose petals

If you want a different taste, add 1 part dried chive blossoms (chive flower heads, rinsed and shaken dry, pinched apart, the individual flowers spread out on baking paper and dried in an oven at low temperatures for a few minutes, until the flowers are dried)

Be creative and toss is other items – dried chives, dried onions, puffed grains, etc.

Mix it all together, store in an air-tight container, and sprinkle on your salads, soups, or eat as-is as a healthy snack!

En Guete!



Chia Power Bread

Chia Seeds

Chia Seeds

The young woman living with us at the moment has made these twice in the last week, they’re so good!  They are filling, nutritious, and oh-so-simple to make!  The roasted nut aroma that comes out of the oven is torment until they’re done – just don’t burn your mouth for impatience.  For those of you unfamiliar with Chia seeds, click on the link to find out more (likewise below for Buckwheat, which isn’t a wheat despite its name) – they are a powerhouse of goodness.

Chia Power Bread

½ C. raw pumpkin seeds

½ C. rolled oats, ground into a flour

¼ C. raw buckwheat grains, ground into a flour (or more oat flour)

½ C. raw sunflower seedsChia Power Bread

½ C. chia seeds

1 tsp. dried oregano

1 tsp. honey

¼ tsp. garlic powder

½ tsp. dried thyme

¼ tsp. onion powder

½ tsp. fine sea salt

1 C. water

Preheat oven to 160°C (325°F) and line a baking pan with parchment paper. Set aside.  In a blender, grind the rolled oats and buckwheat grains until you have a fine flour.  Add the rest of the dry ingredients into a large bowl and mix well, then stir in the water until combined. The mixture will be very liquidy at first but it will thicken up fairly quickly. Scoop it into the pan and spread it out with a spatula as evenly as possible, then cover it with a piece of baking paper and roll it flat in the pan.  If needed, lightly moisten your hands and press it smooth to the edge.  Sprinkle the bread with fine salt before going into the oven.

Bake for about 25 minutes, or until firm to the touch. Let cool in the pan for 5 minutes and then lift it out and transfer it to a cooling rack for another 5-10 minutes. This is especially nice straight out of the oven – the nutty fragrance is amazing!

Eat within 2 or 3 days – if you keep it longer it may just get a bit gummy, though it’s still good.  Freeze it if you want it to keep longer, or store in an airtight container in the fridge.  You can slice it before freezing, and then pop it into the toaster to warm / toast it.