Miso Seedy Roll

After learning about how crazy wonderful seeds are, I realized I needed to eat more. Like, a lot more. One of the things I love about sushi restaurants is seeing all of the creative and interesting rolls the chefs make. This recipe is not nearly as interesting as those. I needed to figure out how to add more raw seeds into my diet and this is easy peasy.

Miso broth- 2 tablespoons of miso into 2 cups of boiled water, stirred, not shaken

OR just 2 cups of plain old water

1 cup of raw unsalted sunflower seeds

1 cup of raw unsalted punk'in seeds

2 tablespoons of your favorite sauce, salad dressing, whatev's. (optional)

Nori seaweed

Soak the seeds in broth or water for over night. The next day, drain em and throw them into the blender with your favorite sauce (if using). You've got a seedy pate on your hands now. Get out the Nori and make a inch thick, inch high pile of the seed pate all along the bottom of your Nori. Roll it up, like a monster cigar. When you reach the end of the seaweed, wet all along the edge with water and press the wet seaweed against the roll. Leave it for a minute or two and then chop up into cute little sushi rolls.

Shy can eat about 3 of pieces of these rolls. Be impressed. There are CRAZY filling. Luckily I have a little one who adores seaweed so that helps.

Sunflower seeds have a reputation for lowering blood pressure, being indecently full of vitamin E, and increases serotonin levels in the noggin. Not too shabby. Pumpkin seeds are also freakishly good for you. Nori has protein, magnesium, iodine, and vitamins. Basically, you can't go wrong with this recipe. Unless you hate seeds and seaweed...

Punk'in seeds

I have been on a seed kick lately. My family is thanking me for it.

2 cups of pumpkin seeds, raw, unsalted (sunflower seeds)

2 tablespoons of melted Earth Balance butter (or a high-heat oil with salt)

1-2 teaspoons of your favorite sauce (hot sauce, tabasco, vegetarian Worcestershire sauce, teriyaki sauce, Goddess Dressing, maple syrup, whatever!)

Turn on the oven to 250. Mix all the ingredients up. Lay the seeds on a baking pan. If they are shell-free, bake for about 15-20 minutes. If they have shells you want to leave them for longer, like an hour. Periodically check on them.

Sprinkle them on salads, stir fries, mashed potatoes, whatever you want. Eat em plain. If you made them sweet, put em on ice cream or breakfastnoa.

Pumpkin seeds have fiber, minerals, protein, vitamin e, and happy peaceful making neuro-chemicals. Not too shabby. Shy eats these by the fistful! Roasting the seeds takes away some of the health benefits so try not to roast for very long or eat them raw.

Site on the health benefits of pumpkin seeds: http://www.healthdiaries.com/eatthis/10-health-benefits-of-pumpkin-seeds.html