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Spicy Pumpkin Seeds Ingredients: 1 cup of shelled pumpkin seeds 2 tbsp olive oil 1/2 tbsp chili powder 1/4 tbsp coarse salt Method: Toss 1 cup shelled pumpkin seeds with 2 tsp olive oil, V2 tsp chili powder, and 1/4 tsp coarse salt. Toast at 375°F for 8 to 10 minutes. Stir occasionally until crisp. Glaze: Add the powdered sugar, zest, juice, and salt to a :i medium mixing bowl and whisk until smooth. Drizzle immediately over pancakes. Store glaze in the refrigerator in an airtight container for up to 2 days. Stir well before each use.

Chia Seed Lemon Pancakes with Citurs Glaze Ingredients: Pancake 2 tablespoons Chia seeds 1/4 cup water 1 1/2 cup oat flour 2 teaspoons baking powder 1/4 teaspoon salt 1 banana, mashed 3 tablespoons freshly squeezed lemon juice plus 1 tablespoon zest 1 tablespoon vanilla 1 1/4 cup vanilla almond milk (or milk of choice) 1 tablespoon maple syrup (or sweetener of choice, optional) Ingredients: Glaze 6 ounces powdered sugar 1 teaspoon lemon or orange zest 2 1/2 tablespoons freshly squeezed fresh lemon juice (or orange juice) Pinch of kosher salt Method: Pancake: Mix together Chia seeds and water in a small bowl. Set aside Combine oat flour, baking powder, and salt in a large bowl. In another bowl, mix together the remaining ingredients, including Chia mixture, Combine the two bowls, folding the batter so that you don’t over mix. Heat skillet to medium. Grease with oil or cooking spray. Pour 1/4 cup batter per pancake onto the hot skillet and cook for about 3 minutes per side. Glaze: Add the powdered sugar, zest, juice, and salt to a :i medium mixing bowl and whisk until smooth. Drizzle immediately over pancakes. Store glaze in the refrigerator in an airtight container for up to 2 days. Stir well before each use.

Toasted Pipita Breakfast Hash Ingredients: 1 large waxy potato, yukon gold, red, blue, diced 1 cup onion, diced 1 clove garlic, chopped 1 cup bell pepper (any color), diced 1 cup mushrooms, crimini/white/etc, diced 1/4 cup fresh cilantro or parsley, chopped 1/3 cup pumpkin seeds, raw or pre- toasted 1/2 tsp chili powder 1/2 tsp paprika Salt to taste Black pepper to taste 1 tbsp of medium/high heat oil (avocado, grape seed, sunflower, canola, etc) *Optional: Skip oil and use a bit of water or broth in a non stick pan instead Method: Start by heating 1/2 tbsp of oil over medium heat. When hot, add onion to a pan along with paprika and chili powder, and cover it with a lid. Let it cook for 1-2 minutes over medium-low flame until it softens. Remove the lid, add garlic, bell pepper and stir fry until onion turns slightly brown. Add mushrooms and potatoes to the pan and stir. Cover it with a lid and let it cook for around 10 .i minutes, stirring occasionally until potatoes are soft. Season with salt, pepper, and fresh cilantro or parsley. Transfer to a bowl to keep warm, and wipe out the pan if needed. Add remaining 1/2 tbsp of oil and pumpkin seeds to the pan. Cook over low heat until they begin to turn slightly brown stirring often. Sprinkle on top of hash and serve with condiments of choice. Wrap it in a tortilla for a breakfast burrito or eat as is.

Chia Seed Flatbread This soft and tasty flatbread features the pleasant crunch (and nutritional punch) of chia seeds. Ingredients: 2 cups Chakki Atta Indian Flour 1/2 teaspoon salt 1 teaspoon instant yeast 2 tablespoons toasted sesame seeds or whole flax seeds 2 tablespoons Chia seeds 2 tablespoons soft butter 3/4 cup warm water *See tips below for Chakki Atta flour substitutions. Method: Whisk together the flour, salt, yeast, and seeds. Work in the soft butter and water, then mix and knead the dough until it becomes smooth and pliable. Form the dough into a ball, place in a greased bowl, cover, and let rise for an hour or more, until puffy. Turn the dough out onto a greased surface and fold it over several times. Divide the dough into six pieces; each will weigh about 2 3/4 ounces. Roll each piece into a ball. Cover the balls with a damp cloth and let rest for 10 minutes. Starting with the first ball you made, roll each ball of dough into a rough 8″ to 9″ circle; circles should be a scant 1/8″ thick. Heat a heavy frying pan or griddle on medium heat for a minute or two, and brush the pan with oil just before cooking the first bread. Place a dough round in the pan. Cook the first side for 1 to 2 minutes, until it starts to bubble and has some darkish brown spots; flip over and bake the second side until firm. Stack the breads as they come off the griddle to keep them warm and soft. Yield: 6 flatbreads.

Safron Kulfi Served with Mango and Chia Seeds Ingredients: 1 hr of full cream milk 1 bread slice (Use brown bread to give the kutfi a nice color. You can also use normal white bread) 1 tbsp of cardamom powder 1/4th cup of sugar 1 tbsp of corn flour 2 tbsp of pistachio Pinch of Saffron Method: Cut the sides of the bread to remove the brown part. Add the bread, corn flour and 1/2 cup of milk to a blender and blend until a smooth mixture is formed. Take the milk in a wok and boil it over a low flame. Stir continuously to prevent it from sticking to the bottom. Add the corn flour-bread mixture to the milk. This will give the milk a thick and smooth consistency, Cook on low flame for 5 minutes. Add some sugar, pistachio, cardamom and saffron while the milk is boiling. Turn off the flame and let the mixture cool down. Pour the mixture in an air-tight container and place it in a freezer. The kulfi will take around 6-7 hours to set.

Energy Chia Seed Drink with Lime and Honey For Endurance Athletes Ingredients: 2 tbsp of chia seeds 1 tbsp of honey 2 tbsp of lemon juice Method: Add the chia seeds, honey, lemon juice and 2 cups of water to a jar and mix well, Cover the mixture and refrigerate it for at least an hour. Stir before drinking.

Lemon Curd Chia Pudding Ingredients: Zest of a large-sized lemon (or 2 small lemons) Juice of 2 large lemons Around 11/2 cups of coconut milk V4 cup of water (optional) 3 tbsp of raw sugar or an equivalent sweetener • A pinch of salt • ‘A tsp of turmeric (or slightly more) 3 tbsp of chia seeds (5 to 6 tbsp for well set pudding)   Method: Blend the lemon zest, water, coconut milk, sweetener, salt and turmeric until a mixture is formed. Add the chia seeds little by little so that the seeds are rightly distributed. Taste the mixture to adjust the sweetness and tanginess as desired. Pour the mixture into glasses and refrigerate it overnight. Stir once after an hour to evenly distribute the chia seeds if needed. Garnish with whipped coconut cream and lemon zest, and finally serve with love.

Mango Chia Seed Smoothie Preparation Time: Approximately 10 minutes Servings: 2 smoothies (around 4 cups) Ingredients: 2- tbs of chia seeds 1 1/2 cups of unsweetened almond milk 2 medium bananas (sliced and frozen) 2 cups of frozen mango chunks Method: Add chia seeds and 1/2 cup of almond milk to a bowl. Whisk it until the seeds are thoroughly mixed in the milk. Cover the mixture and leave it to set in the refrigerator for 10 minutes. Add bananas and the rest of the milk to a blender. Blend until the mixture becomes smooth. Now, add mangoes and blend it once again. Take the chia see mixture out of the refrigerator. See to it that the mixture is thickened to a gel-like consistency. Whisk it one more time. Add the mixture to the blender and blend it until it is smooth. Your smoothie is now ready. Pour it in a cup and enjoy!

Kalonji Hair Loss Oil Kalonji oil is an essential oil obtained from tiny black seeds ofnigella sativa. The strong medicinal benefits of this oil have long been appreciated. However, the most talked benefit of kalonji oil is its effectiveness in preventing hair loss in both men and women.

Quinoa Upma Ingredients: 2 tbsp of oil Bay Leaf Chopped Onions Ginger Garlic Vegetables of yourchoice Coriander Quinoa Cumin Seeds Cinnamon Cardamom Cloves Method: Heat 2 tbsp of oil in a pan. Add the cumin seeds and once they sizzle, add cinnamon, cardamom, cloves and bay leaf. Fry it for 10 seconds and then add the chopped onions. Add ginger and garlic and sauté for 2 minutes. Add the vegetables along with finely chopped coriander or mint leaves. Sauté for 4 to 5 minutes until the vegetables are almost cooked. To the above mixture, add 1 cup of quinoa and the desired amount of water. Add salt and bring it to a boil. Lower the flame and cook for 5 minutes with the lid on. The quinoa will fluff up in around 5 to 6 minutes. Add more coriander leaves if desired and serve hot.