Post by applecrisp1 on Jan 8, 2019 17:55:08 GMT -5
I've certainly read about the nutrition benefits of incorporating seeds into your diet and was wondering do you used seeds in your meals, and if so which ones and how?
I eat sunflower seeds simply because I just love the crunch/flavor it gives to salads etc.
I've never bought/used chia seeds -- I've seen recipes in which they use it in pudding (it gives a gelatinous texture), which to me, sounds incredibly unappetizing. But hey, everyone is different. There must be lots of other ways to use chia seeds.
Never had hemp seeds. And no idea it this is the same as hemp hearts.
I think I've only had flax in packaged goods --- often added to crackers, a TJ tortilla chip etc.
I've been on a quinoa kick and often use it as a base for a salad. I get some protein and other benefits and makes a more filling/interesting salad. I often make a big batch and then freeze in individual portions which makes it super convenient. I often use quinoa in place of whole wheat couscous. I just learned that it is technically a seed.
So do you eat seeds, other than maybe a sesame bagel.
Hmm...seeds?? Sesame, poppy....you know...an everything bagel!! But seriously, aside from the everything topping on my homemade bagels, I use/like flax seeds/meal in baking, sunflower seeds, pepitas, and anise seeds (in very small amounts), but I never got into the whole chia/hemp seed craze. I tried chia seeds once and was put off by their texture and lack of flavor. But I may give them a shot again in a baked item (maybe) like a homemade granola/energy bar (one of these days!! ).
I too tried chia seeds waaaay back when we lived in WI...hated picking them out of my teeth and agree, not much flavor to them. I will occasionally snack on pumpkin (pepitas) seeds or sunflower seeds. I keep ground flax in the fridge for topping my oatmeal or letting DH put it in his cereal. It has been years since I baked with flax since I don't do much baking to begin with and only ever tried it in dessert type stuff.
Thoreau said, 'A man is rich in proportion to the things he can leave alone.'
Post by soupandstew on Jan 9, 2019 16:34:27 GMT -5
I love pumpkin and sunflower seeds in salads and in/on chicken enchilada casserole. And we use a lot of sesame seeds in our Asian dishes. Haven't tried chia seeds and this thread makes it 100% certain I won't. The word gelatinous was a deal-breaker for me. I have acquaintances who still serve gelatin molds (aka the thing with lime gelatin, Cool Whip and marshmallows) and I can't go near it without revulsion.
"Being bitter is just the ego clinging on to the past." Brendon Burchard
I use pumpkin seeds and sunflower seeds in my granola recipe. I've been adding ground flax to yogurt. In my smoothie phase, I was adding some chia seed to my smoothies for a while. I know people who love chia pudding, but I made it once and tossed it after one gelatinous bite. I also use a lot of sesame seeds, both black and white, in Asian cooking. I like quinoa and especially like it in cold grain salads like quinoa tabbouleh.
Post by traildoggie on Jan 11, 2019 23:47:22 GMT -5
I bought a bag of chia seeds and didn't like the first try at pudding. sounds like that's pretty universal. Giada has a recipe for a similar pudding that has greek yogurt and bit of honey that is much better, if you still have those chia seeds hanging around. it is too caloric for me often, but if you want to use up the seeds it is much better than the other "pudding" versions. soup & stew, agree on gelatin salads. I don't know how anyone can eat that stuff. it is "colonoscopy prep food" only as far as I am concerned.
I sprinkle some ground flax seed on my yogurt. I love quinoa. I use pumpkin seeds sprinkled on salads, and love sesame seeds anywhere. I haven't tried hemp yet. maybe when I work thru the ground flax. I bought it for a sweet bread EW ran many years ago. it was good but I had a lot of left over flax.