February 28, 2014

Healthy Snack Recipe: Spiced Almonds, Pumpkin and Sunflower Seeds with Herbed Yogurt

Courtesy of Peggy Chan, Chef/Owner of Grassroots Pantry and Prune Organic Deli & Workshop


Spiced Almonds, Pumpkin and Sunflower Seeds
- Almonds 150g
- Sunflower Seeds 80g
- Pumpkin Seeds 80g
- Cinnamon 3 tsp
- Chili Powder 2 tsp
- Maple Syrup 3 Tbsp
- High Mineral Himalayan Pink Salt 1.5 tsp

Herbed Yogurt
- Greek yogurt 250g
- Parsley 2 Tbsp (Rough Chop)
- Dill 2 Tbsp (Rough Chop)
- Mint 2 Tbsp (Rough Chop)
- Lemon Juice 2 Tbsp
- Olive Oil 1 Tbsp
- Minced Garlic 1 tsp
- High Mineral Salt 1 tsp
- Fresh ground Black Pepper 1 tsp

- In a shallow pan, toast almonds, sunflower seeds and pumpkin seeds separately until golden brown.
- Reserve on side.
- Warm up maple syrup, cinnamon, salt and chili powder in same shallow pan, toss nuts and seeds into syrup and allow the syrup to coat the nuts and seeds evenly. Spread on a parchment lined sheet pan and allow to cool off.
- Mix together Greek yogurt, roughly chopped parsley, dill, mint, lemon juice, olive oil, garlic, salt and pepper into a nice yogurt dip.

*Chef’s Tip: Serve yogurt dip with crudite/bread sticks, along with the spiced nuts.

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