They’re tiny nutritional powerhouses that punch way above their weight when it comes to wellness wallop. Words by Asma Merchant.
We love super seeds because they’re so easy to eat, just carry around a handful for a super snack, sprinkle them over your salads or cereals or pop a few in your smoothies, yoghurt or protein shake. If you’re fond of baking your own bread or cakes, you can add them to your favorite recipes too. These tiny little seeds pack a powerful punch, read on to see why…
They are low carb seeds with very high fibre, anti-oxidants and omega-3 fatty acids content. Nutritionally unique, flax seed helps promote cardiovascular health and helps in cholesterol and insulin management. They are good for weight-loss as they keep you feeling satiated for longer.
Did you know: Flax seed oil does not contain the fibre or the anti-oxidants that you get from eating the whole seed.
These protein-packed seeds are a good source of calcium, fibre, anti-oxidants and an excellent source of plant based omega-3 acids called ALAs (Alpha-linolenic acid). When combined with any liquid, they become gel-like, keeping you hydrated and satiated for longer.
Did you know: Chia seeds have been dated back to 3500BC and were a staple in the Aztec diet.
Not only are these seeds packed with anti-oxidants and fibre like their counterparts, they are also vitamin and mineral rich. One serving provides half our daily requirement for manganese, magnesium and phosphorous. They also help in lowering cholesterol and work as an effective anti-depressant
Did you know: Pumpkin seeds are also called pepitas.
Ginger garlic tea
4 cups of water
2-inch piece of fresh ginger
1 garlic clove
2-3 tbsp honey
Method: Peel the ginger and slice it into thin slices and cut the garlic clove in half, length wise. Place the water, ginger and garlic in a saucepan and bring it to a boil. Cover and simmer for 15-20 minutes. Strain the tea and add the honey to taste.
1 cup Be Super Natural Cacao Powder
1 cup of coconut oil
Coconut sugar or Agave to taste
Method: Handful of Goji berries & Chia seeds (can be substituted with any dried fruits, nuts or seeds). Combine all ingredients to make an even consistency. Spread onto some parchment paper and pop in the freezer for 5 minutes. Take out and smash it into bits!
Makes 1.5 pints of juice
1/2 lemon with the skin on
1 medium beetroot
4 large carrots
1 stick of celery
3 small cucumbers
Handful of flax seeds
Method: Juice everything then blend with 1 teaspoon of Maca powder. Pour over ice and enjoy!
Makes 1 1/2 Cups of Pumpkin Seed Pesto
1/2 cup pumpkin seeds shelled, roasted 2 tablespoons grated Parmesan
2 cloves garlic
3/4 cup basil leaves
3/4 cup fresh parsley leaves
2 tablespoons fresh lemon juice
1/2 cups olive oil
salt to taste
Method: Combine the pumpkin seeds, Parmesan, and garlic in a food processor. Pulse for about 20 seconds, until the seeds are almost ground. Add basil, parsley, lemon juice, and olive oil, and pulse for about 40 seconds (you may want to scrape down the sides with a spatula in between pulses), until all the ingredients are combined. The mixture should be more like a course paste than a liquefied sauce, so be careful not to over-process. Serve immediately, or refrigerate for up to two days.