Vicki Edgson - Amazing Edible Seeds: Health-boosting and delicious recipes using nature’s nutritional powerhouse

Health-boosting and delicious recipes using natures nutritional powerhouse

Vicki Edgson and Heather Thomas
Photography by Yuki Sugiura

First published in 2017 by

Jacqui Small LLP

7477 White Lion Street

London N1 9PF

Text copyright
2017 Vicki Edgson and Heather Thomas

Design and layout copyright
Jacqui Small 2017

The authors moral rights have been asserted.

All rights reserved. No part of this book may be reproduced, stored in a retrieval system or transmitted, in any form or by any means, electronic, electrostatic, magnetic tape, mechanical, photocopying, recording or otherwise, without prior permission in writing from the publisher.

Publisher: Jacqui Small

Managing Editor: Emma Heyworth-Dunn

Designer: Maggie Town

Food Stylist: Aya Nishimura

Production: Maeve Healy

Digital edition: 978-1-91112-753-6

Hardcover edition: 978-1-84780-925-4

A catalogue record for this book is available from the British Library.

Seeds have played a central role in culinary traditions for thousands of years, and are now becoming even more popular as more of us look for healthy and sustainable as well as delicious alternatives in their diet. Many people are choosing to limit their intake of saturated fats, and considering the benefits of vegetarian and vegan approaches to nourishment.

But if youre reducing the animal-based proteins in your diet, its important to make sure that you replace them with other proteins, since the healthy growth and development of all the organs in the body depend on them. Seeds, the life force of every plant, flower, herb, fruit, vegetable and wholegrain we eat, are the building blocks of all vegetable protein, and provide these nutrients in abundance. The nutritional potency of many seeds can be maximized and made more accessible to the body if they are activated, i.e. if the enzyme activity within the seeds themselves is triggered by soaking or sprouting them before they are used.

In this introductory section there is information on how the different seeds yield the proteins, essential fats and other nutrients that our bodies need, and theres an easy at-a-glance table to summarize this plus information on how to choose, use and prepare all the seeds that are featured in the book. The recipe section illustrates the versatility of seeds and how they can be incorporated into meals, snacks and even baking and desserts in so many delicious ways.

It may surprise you to discover how much tastier and more nutritious carefully sourced or home-grown seeds are than their mass-produced modern counterparts, which have often been selected to suit industrial processes and farming timetables rather than for their flavour or nutritional content. Many seed companies pride themselves in sourcing seed from non-GM (genetically modified) plants, so you can choose to grow organic material for you and your familys health. Growing your own seeds is not only intensely satisfying but its also a great way of sharing the fun of planting, nurturing and harvesting produce as well as introducing the lifelong benefits of a well-balanced diet to children in a practical way. Many types of seed can be grown in your own home, on the windowsill, or the smallest of patios, allotments or gardens.

Whichever seeds you choose to grow and cook with, we hope you enjoy the process. This book will give you a glimpse of the enormous benefits seeds contribute, not only to your enjoyment of the food you eat but also to the health and well-being of your body and mind.

Most of the seeds we have selected in this book have been developing on the planet for hundreds if not thousands of years. Many have sustained and been instrumental in the survival of generations of peoples, and used as salves, medicines and tonics as well as for nourishment.

Modern pharmaceutical companies compete to offer the kind of remedies which, in many instances, have been associated with particular seeds or plant extracts for centuries: health-giving properties that have been understood and passed on from generation to generation.

Current health problems that affect the developed world such as diabetes and obesity are blamed largely on modern-day eating habits and food choices. Profit and convenience have also too often become the drivers in modern farming and food production, prized above taste and genuine nutrition.

In response to such trends, an increasing number of people are turning to more traditional and holistic ways of feeding their bodies and minds. Choosing to eat organic foods is often a part of this response.