tag: seeds


July 18, 2013

Posted by in simple living

home sprouting guide

since i’ve been meaning to start sprouting my own beans and seeds at home, i was thrilled to run across kinfolk’s home sprouting guide. making bean sprouts at home is really easy, inexpensive and super nutritious! each tiny sprout is packed full of nutrients and antioxidants and are much more nutritious than the dormant seed or bean from which they spring from. after sprouting, the beans and seeds contain much more absorbable protein, calcium, potassium, sodium, iron, and vitamins A, B1, B2, B3, and C. add them to salads and sandwiches for added crunch, texture and flavor! i believe i’m going to start with mung beans, lentils and chickpeas. what kind of sprouts do you prefer?

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forgotten ingredients pumpkin seeds

{pumpkin patch 6×6 photo}

who knew, pumpkin seeds aren’t just for halloween! turns out, we should be trying to incorporate them into our diet more and more. they contain zinc, iron and healthy omega-3s and omega-6’s.

zinc is a trace mineral that affects our immune function and acts upon more than 200 enzymes involved in metabolism, building cells and transporting carbon dioxide among other functions.

iron is needed to carry oxygen in the blood, and a low iron intake can lead to anemia. pumpkin seeds are an excellent source of iron, as 1 oz provides ever 4 mg (the daily recommendation for iron is 18 mg).

omega-3s and omega-6s: pumpkin seeds contain both of the ‘good’ fats which researches believe are important to consume together. for those of us who don’t eat fish, pumpkin seeds, flaxseeds, walnuts and pine nuts are an excellent way to reach our omega-3s and omega-6s needs.

for ideas on how to consume more pumpkin seeds, try these recipes!

– make your own knekkebrød crackers, perfect for dipping into hummus!

– roast the pumpkin, then roast the pumpkin seeds as a healthy snack or salad topping

– try making a pumpkin pizza wreath

– bake up some homemade granola

what are your favorite ways to eat pumpkin seeds?

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forgotten ingredients: chia seeds
have you ever heard of chia seeds? yes, they are the same seeds that grow on our friendly clay pets, but come to find out they pack immense health benefits! i found my first package while roaming the isles of a local farmers market a few years ago, and after inquiring about their health benefits, decided to give them a try. they have a very mild taste and so are an easy additive to just about any dish. i use them in breads, salads, baked goods, soups and smoothies. you can also use them as a thickening agent (for soups and sauces) by cooking them with a little water for just a few mintues.

*just one note- don’t eat the seeds that actually come with a chia pet! instead, head to your local health food store and buy them in bulk.

here are just a few of their power-house benefits:

omega-3s: chia seeds are the richest plant source of omega-3s, containing more omega-3’s than salmon or flax seed.

fiber: chia seeds are a rich source of both soluble and insoluble fiber, as a 25-gram portion contains 7 grams of fiber.

minerals: chia offers a variety of minerals, including iron, potassium, calcium, phosphorus, zinc, manganese, molybdenum and magnesium, and also contain niacin and folic acid.

protein: chia seeds contain 20% more protein than other grains or seeds (wheat has 14%) and the protein is of higher quality.

do you already use chia? share with us all the ways that you put in your diet!

picture via green-lemonade. resources: livestrong & wikipedia

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happy monday, lovelies!  how was your weekend? i’m happy to say that mine was quite productive (for once), and i have lots to share with you.  first up, how do you roast a pumpkin? a butternut squash? and what should you do with the seeds?

roasted pumpkin

after posting quite a few recipes that use roasted pumpkins and maybe a butternut squash, i thought i would do a formal ‘how to roast winter squashes post’.  i always roast mine ahead of time, say while i’m cleaning house or sewing, then preserve them in the freezer.  that way, they are ready to use anytime i like. here’s how!

step 1: remove the stems, cut the squash in half and remove the seeds.

>>don’t throw away your seeds! preserve them in a bowl for easy toasting and scrumptious snacking (see below)<<

step 2: for butternut squash, place cut side down on a lightly greased baking sheet.

for pumpkins, fill the center with 1/4 cup of water and cover with tin foil to create a ‘steamer’.  place right side up on a baking sheet (or right on the oven racks).

step 3: roast in the oven at 450 degrees until the skin has browned and the flesh of the squash is easily poked with a fork; about 45-60 minutes.

step 4: let the squash cool and then either remove the skin (for butternut squash) or scoop out the flesh (for pumpkins).

step 5: use or preserve! you can use these right away or preserve them.  to preserve them, slice and place in baggies, then place in the freezer.

roasting winter squashes will fill your home with the sweet aromas of autumn- for me, it makes fall come alive!

toasted pumpkin seeds

it’s so easy to use the seeds from a winter squash, and when toasted, they taste amazing. here’s how!

step 1: rinse the seeds in a colander to remove all the stringy squashy stuff, then pat dry.

step 2: toss with 1 tbs of olive oil and sprinkle with course sea salt.

step 3: spread in a single layer on a baking sheet.

step 4: toast in the oven at 400 degrees until golden brown, 10-15 minutes.

toasted pumpkin seeds

they are so delicious! between snacking on them and putting them on our salad that evening, i’m sad to say that ours were gone in one day.  they’re addicting!

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spring green and grow

March 18, 2010

Posted by in handmade

green & grow

despite our pretty harsh winter this year, little sprouts of green are already popping up all around!  this will be our first spring living here and since my grandmother put her (very) green thumb to use while she lived here, i’m starting to get use to mysterious things popping up all around me.    i have big plans for our garden this year, and though both of my thumbs tend to be a bit brown, i’m giving it my best shot.  the weather was beautiful on tuesday so i got to start my seeds of tomatoes, onions, broccoli and brussel sprouts indoors.  next week will be eggplants and peppers- wish me luck!

and back by popular demand…


toaster has been enjoying the sunshine as well!

what will grow in your garden this year?

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Posted by in handmade

holiday gift guide

today is all about the green thumbed friend or family member in your life.  one of these gardening items wrapped up with a new 2010 seed catalog would give them something to do for hours!  i love looking at seed catalogs in january- it gives me hope on those blistery cold winter days.


row 1 :: garden office supplies organic t-shirt ($22) ::   grow something ($15) :: flower brooch ($15) ::

row 2 :: cloche no. 1 ($58) :: herb tags for herb drying ($2.50) :: drops ($16) ::

row 3 :: ceramic owl planter ($32) :: april showers ($16) ::  vintage silverware garden marker ($22) ::

row 4 :: herb garden plant markers ($28) :: herbs ($3) :: mysterious mushroom puzzle ($42) ::

row 5 :: gardening pots print ($20) :: water your garden ($35) :: gardener’s soap ($5.75) ::

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come on green thumb!

April 2, 2009

Posted by in Uncategorized

with easter just around the corner, my mind has been on eggs. it’s also been on gardening, since this year i’m making my very first attempt at a veggie garden (come on green thumb!), so i thought, why not combine the two? i figured you could start seedlings indoors in eggshells, then just transplant the whole thing right into the ground when they’re ready! biodegradable, easy, fun, eco-friendly! here’s how:1) pick out your best and biggest eggs!


2) remove the top of the eggshell, a hole about the size of a quarter. I used a knife for this, and it worked great! don’t fret- the shells are a bit tougher than you think.

3) remove the top of the shell and if your not cooking at the moment, make sure you save your eggs for those yummy omelets in the morning…


4) using a needle or a pin, poke a hole in the bottom of the shell to allow for water drainage.


5) fill each shell with organic seed starter mix and lightly moisten the soil. you can also label each shell with a pen or pencil- so you don’t forget what you planted! add 1-2 seeds per shell and cover them lightly with more soil (read individual seed packets for specifics).


6) you’re done! place them in a sunny window or under a glow bulb and wait for them to sprout- that’s the best part:) keep the soil moist but not soaked. when it’s time to transplant them outside, all you have to do is crack the shell and place the whole thing in the ground.

i was able to use eggs from my hens, but you can use any eggs you have in the fridge. wouldn’t these be really great easter gifts? an already-sprouted herb garden!

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