Spicy Sprouted Seeds
There’s something about a seed that has been stored for many months suddenly coming to life before your eyes. The life force energy within the seed is activated and it begins to transform. I embrace this image in my mind as I consume these sprouted, dehydrated seeds. Sprouting the seeds activates living enzymes, and increases the nutritional value of the seeds. Dehydrating the seeds preserves these nutrients and ezymes. These spicy seeds will make any salad rock! Or eat them alone as a high-protein energy snack.
I used a combination of pumpkin seeds and sunflower seeds. Pumpkin seeds have anti-inflammatory properties and may be of benefit to those with arthritis. They are also a good source of magnesium, iron and zinc. Sunflower seeds are an excellent source of the antioxidant vitamin E, which protects the body from free-radical damage and helps prevent cardiovascular disease.
Inspired by the Spicy Seed Mix from “Go Raw,” I’ll admit my variation isn’t quite as good, but it comes in a close second. Of course if you’re not in the mood to make your own, I highly recommend this product!
The Recipe:
2 cups raw pumpkin seeds
2 cups raw sunflower seeds
4 cups coarsley chopped parsley
1 medium jalapeno, chopped (for all the flavor without the heat, remove the seeds)
6 Tbs lime juice
1 tsp dried oregano
1/2 tsp cumin
1/4 tsp garlic powder
1/4 tsp pink himalayan salt
Start by soaking the pumpkin seeds and sunflower seeds individually, in fresh water, for 4 hours. Next, pour the sunflower seeds into a large bowl and fill the bowl with water. The skins from the seeds will rise to the top of the water while the seeds sink. Skim the skins off the top, or pour the skins with the water out of the bowl and begin the process again until most of the skins have been discarded. Strain the seeds and put them in a clean bowl. The pumpkin seeds do not need to go through this process and can just be rinsed and strained, then added to the bowl with the sunflower seeds.
Next, in a Vitamix or small food processor, combine all the other ingredients and blend thoroughly. Pour the mixture over the seeds and mix until the seeds are evenly coated. Thinly spread the seeds over the dehydrator sheets and dehydrate at 105 degrees for 10 hours. Store the seeds in an airtight jar and enjoy this crunchy, zesty, nutritious treat!