Not only do seeds make your bowl of food, smoothie, and shakes look appetizing, they are versatile and have powerful health benefits.
Most of them can help with digestion and make an ideal breakfast, they can be soaked or cooked and can even replace rice. These babes have beneficial amounts of vitamins, minerals, and plant-based protein.
Chia seeds: contain a type of soluble fiber called mucilage, which absorbs liquid. Soaking activates mucilage, so eating them makes it easy for your body to absorb proteins…no wonder we see sold water with chia seeds in shops. You can either buy and prepare at home or simply grab it on the go. When chia seeds are soaked, they can last up to five days in the fridge so you can make at the least a few meals especially breakfast, and store them for your convenience.
Pumpkin seeds: pumpkin seeds are rich in vitamins and minerals like manganese and vitamin K, both of which are important in helping wounds to heal. They also contain zinc which helps the immune system to fight bacteria and viruses. These seeds remind me of my early childhood, my granny used to pan roast the latter seeds and share them with us as a delicious snack… every time she bought a pumpkin, she was sure to carefully remove the seeds from the pumpkin flesh and set them aside to dry out. I used to think she was a cheapskate!
Flax seeds: flax seeds are said to help with hormonal balancing and normal ovulation. They are better consumed in a ground form for better nutrient absorption. Mix flaxseeds with your cereals, shakes, smoothies, and salads. 2 tablespoons of flaxseeds are recommended per day.
Sunflower seeds: sunflower seeds are high in proteins, helps lower cholesterol and blood sugar, high in antioxidants, and promote healthy and shining hair because they are rich in vitamin E, zinc… five fingers count of goodness!
Quinoa: quinoa is rich in protein and contains all 9 essential amino acids, so one cup has 8 grams…a complete plant-based. The grains are low in sodium and high in calcium, potassium, and iron. Before using the quinoa, find out if you are not allergic to it as it may coarse itchy skin reactions and stomach cramps. It is easy to use and can also be incorporated in a variety of quick meal preparations such as breakfast recipes. Here’s some delicious breakfast recipe but be warned too much consumption may lead to weight gain (high calories).
You will need (ingredients)
¼ cup quinoa
1 ¼ cups of almond milk
1 scoop of plant protein
½ teaspoon cinnamon
½ apple (thin pieces)
1 tbsp nut butter
1 tbsp. crushed cashew nuts
2 tbsp of honey
Preparations
Cook the quinoa in 1 cup of almond milk, bring to a boil then reduce heat to simmer until quinoa is tender. Stir in cinnamon and a scoop of plant protein, and add the ¼ of remaining milk. Dish it into your favorite dish and garnish with apples, cashew nuts and drizzle melted nut butter with a dollop of 2 tablespoons of honey to taste…😊
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