Flaxseeds, these tiny little seeds are packed with nutrients such as Omega-3 fatty acids, fiber and minerals. It is the best vegan source of Omega-3s to be included in your diet if you are a vegetarian. I try to accommodate flaxsseds in my daily cooking as much as I can. I used it liberally when I was pregnant both times. Both my pregnancies were full term after having 2 miscarriages, natural deliveries and I had healthy babies, who are bright kids now.
Here is my favorite recipe of Flaxseed seasoning that includes other healthy goodies too.
- Dry coconut – Can be found at any Indian grocery store. It has to be completely dry.
- Sesame seeds
- Ground nuts aka Peanuts
- Curry leaves – can be found in Indian grocery stores
- Cumin seeds – 1 tsp
- Salt and Cayenne/Chili pepper as per taste
- A bit of sweetener if desired
Measurements don’t have to be particular. It really depends on what kind of flavor you prefer the most. I keep the proportion of 1:2 for seeds and coconut+peanuts, 2 parts mixture of grated coconut plus peanuts and 1 part mixture of seeds. Flaxseeds and sesame seeds may be little pungent for some, then coconut and peanuts can be used more in proportion to the seeds. 10-15 Curry leaves are enough if you are making about 200gm of the seasoning. They are totally optional if you don’t like the taste.
How to proceed
1) Roast the peanuts until they are crunchy and their skin looks darker. After they cool down, grind them in a coarse powder. Removing their skin is totally optional.
2) Roast the flaxseeds and sesame seeds very lightly together on a low flame. Be watchful as they tend to burn fast. 7-8 minutes on a low flame is enough. Just remove from the pan and keep them aside to cool.
3) Take a few drops of olive oil or coconut other oil in a pan and fry the curry leaves until they are crispy and all the moisture has evaporated from them. I really recommend not skipping on the curry leaves as they have abundant nutrition. Traditionally in Ayurveda, they are used internally and externally, for healthy hairs.
4) Grate the dry coconut with a cheese grater. It doesn’t matter if you grate it fine or coarse as everything will go in the blender in the end. Even cutting the coconut into thin slices is ok. Grating it can really work up the wrist.
5) Finally, the roasted flaxseeds, sesame seeds, peanut powder, grated dry coconut, fried curry leaves everything goes in the blender. Throw 1-2 teaspoons of red chili pepper powder, salt, cumin seeds and sugar on top and grind gradually into a coarse powder. You don’t want it to be too fine textured, or all the oils from the ingredients are going to blend the mixture into a clump. It will be difficult to spread or sprinkle on the food.
That’s it, the seasoning is ready to use on everything that is not sweet. You’ll love the grilled, roasted taste and coarse, crunchy texture. This is called ‘Chutney’ in India.
Mix it in a garlic spread, mayonnaise, butter, cheese spread to use on a bun or bread. Sprinkle it on a salad, meatloaf, meatballs, lasagna, pasta, rice, soup… basically anything savory. It’s the best and easiest way to get your daily load of flaxseeds. The seasoning can be stored out of the refrigerator for more than 2 weeks, even longer if stored in a fridge. I hope you try it and like it.