Seeds, nuts and beans, are, by their very nature, indigestible.
It is their raison d’être to remain that way.
Unlocking the goodness isn’t difficult … it comes down to soaking and cooking gently, soaking and sprouting, or else, grinding and soaking.
Here’s a lovely simple seed cream.
Chia, Nigella, Sunflower and Pumpkin seeds, ground to fine powder and soaked overnight in non-dairy milk and yogurt.
Served with fresh fruit.
Choose your seeds….choose your fruit.
Add whatever you feel like.
Using a sharp yogurt, this cream could easily be adapted to dress a salad or accompany vegetables in a stuffed pancake…. Continue reading “Seed Cream with Fresh Fruit….”