3,684 seed recipes

Spicing up oatmeal in a healthy way. Cinnamon, cardamom, and ginger all have anti-viral properties, so if you are fighting off a cold in the winter (or any time of the year), this is a great recipe to try. For a little variety, you can make this exact recipe with quinoa, bulgar wheat, or amaranth.

Whole wheat millet oatmeal bread with sunflower seeds and sucanat. A hearty, multigrain yeast bread with a tender crumb from cooked millet folded into the dough.

Roasted julienne carrots and potatoes with zucchini, yellow squash, and onion glazed in orange marmalade. Finished with a sprinkle of sesame seeds for crunch.

Homemade bagels using hot roll mix, boiled then baked with an egg wash and poppy or sesame seeds. A shortcut method that still delivers chewy, golden bagels without a long rise.

Malaysian squid satay: tender squid skewers marinated in a freshly toasted cumin, coriander and chile spice paste with fish sauce, lime and brown sugar, grilled fast over a hot fire and served with a peanut-chili dipping sauce.

Hungarian Szekely goulash with braised pork shoulder, sausage, and sauerkraut simmered for hours with paprika, caraway, and sour cream. A hearty Central European comfort stew.

Very simple cookies sweetened with natural coconut sugar. Made with pumpkin seeds, which are very rich in magnesium (one of the most important minerals responsible for key physiological functions including the production of energy (ATP) in the body, correct heart function and proper bone and tooth formation). Cinnamon is well known for its ability to lower blood sugar levels, and is highly recommended for diabetics.

This traditional Irish soda bread studded with plump raisins and fragrant caraway seeds bakes up golden and crusty on the outside, tender and cake-like on the inside, no yeast required.

Red cabbage slow-braised with toasted caraway seeds, currants, red wine, and vinegar until sweet and tangy. A vegetarian Northern European side that tastes even better the next day.

Grilled lamb rib chops with a port and blackberry reduction sauce spiced with cardamom, clove, and jalapeno. An elegant dinner with a sweet-heat berry glaze.

Baked eggplant blended with tahini, garlic, lemon juice, and olive oil into a smooth vegan pate. Garnished with toasted sesame seeds and cayenne, served cold with pita bread.

Whole roasted chicken rubbed with Szechuan peppercorn, five-spice, coriander, and honey-soy glaze. Served over pasta tossed in the savory pan drippings for a showstopping dinner.

Lima beans with jalapeno, sunflower seeds, tomato, onion, and fresh cilantro. A quick, low-calorie plant-based side dish with some heat and crunch.

Heritage crystal pickles brined for 5 days, boiled with ginger and alum, then simmered in sweet pickling spice syrup until glass-clear. A Southern canning tradition worth the wait.

Russian black bread made with rye flour, molasses, unsweetened chocolate, instant coffee, and caraway seeds. Dense, dark, and deeply flavored with a glossy cornstarch glaze.

Wow, this soup was so creamy! Love the idea of adding sour cream instead of regular cream, and it added just enough tang to the soup, which was a nice change.