Toasted Sunflower Seeds

By |February 2nd, 2017|

When I make toasted sunflower seeds, I make lots and keep them around for sprinkling on salads, steamed vegetables or on a grain like brown rice or quinoa. This is very simple as long as you stir them consistently.


2 cups sunflower seeds
Braggs or tamari
Large frying pan
Big wooden spoon 


  1. Dry roast the seeds in frying pan until golden brown.
  2. Stir continuously to avoid burning them.
  3. When the seeds start to brown turn the heat down to low, stirring them constantly until the majority of the seeds are a light to medium golden brown or to your preference.
  4. Remove pan from heat and take the seeds out right away to stop them from browning. 
  5. Put them in a bowl.
  6. Spray with Braggs or sprinkle with tamari.

More recipes for you: 

Healthy Carrot Salad with Black Currants and Sunflower Seeds

Millet & Buckwheat with Sunflower Seeds

Buckwheat with Sunflower Seeds

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My Favourite Condiments

By |May 6th, 2012|

There is a vast array of my favourite condiments that are used to create delicious meals and they need some explanation. There are many new ones that need some explanation. So if you have some information on one that you would like to share, here is the place to do it. I will continually update this list till I have them all in here. Please feel free to tell us which ones you love to use.

One of my favourite condiments is seaweed flakes which I use instead of salt.

Dulse is a red color and has a delicious fresh crisp flavor. Get the dried granules to sprinkle on food either during cooking or at the table.

Nori is thin and its oily iridescence reflects the colors of the rainbow.Get it as dried granules that can be sprinkled on food either during cooking or at the table.

Bull Kelp is one of the tastiest seaweeds; it is not like any other kelp I have had.  It is fine and tender. Great sprinkled on foods.

Seaweed of course has naturally occurring sea salt in it but when I use seaweed there is extra nutrition and less salt. To learn more about the benefits of seaweed read:    Prevent Radiation Poisoning with Seaweed – an Ancient Powerfood

Spike Seasoning

One of my all time favourite condiments is Spike Seasoning which is a tasty seasoning always in my kitchen.  It is a special blend of 38 herbs, vegetables and exotic spices, combined with some salt. It is gluten free but not soy free.Ingredients: salt and sea salt crystals, hydrolyzed vegetable protein, yeast, toasted onion, onion powder, soy flour, orange powder, celery root powder, celery leaf powder, garlic powder, kelp, dill, Indian curry, white pepper, horseradish, lemon and orange peel, savory, mustard flour, red and green bell peppers, parsley, tarragon, safflower, rose hips, mushroom powder, spinach powder, paprika, tomato powder, sweet cayenne pepper, oregano, marjoram, sweet basil, rosemary and thyme.

Braggs All Purpose Seasoning

It is properly known as: Bragg Liquid Aminos is a Certified NON-GMO liquid protein concentrate, derived from healthy soybeans.

Ingredients: Bragg Liquid Aminos are made from health-giving, NON-GMO soybeans and purified water. They are an excellent, healthy, gourmet replacement for Tamari and Soy Sauce. Not fermented or heated and Gluten-Free. Bragg’s has a small amount of naturally occurring sodium. No table salt is added. If less sodium is desired use a 6 oz. Bragg’s spray bottle and dilute with 1/3 distilled water or to taste and then either add in or spray on food.

Soya Sauce or Tamari? 

Tamari literally means liquid pressed from soybeans, originally it was the thick brown liquid that pooled in casks of fermenting soybean miso. For centuries this tamari was a rare delicacy reserved for special occasions. Eventually producers learned to brew tamari as a liquid soy sauce that had similar characteristics as the original by-product of miso. This tamari is brewed from whole soybeans, sea salt, water, and koji (Aspergillus hacho). Tamari is wheat free and popular with those who have wheat allergies.

By contrast, commercial soy sauces (even some labeled as shoyu or tamari) are usually made from soybeans that have been defatted with hexane, a petroleum derivative. Common shortcuts are artificial fermentation methods including genetically engineered enzymes. In fact most […]