this topping adheres to whatever you sprinkle it over. it’s creamy and slightly salty. i got this idea from one of the many books i peruse at barnes and noble, so i can’t remember who to credit.
2 tablespoon flax seeds (i like golden)
1 pinch coarse sea salt
1 pinch fresh black pepper (optional)
grind everything in a coffee grinder.
sprinkle over zucchini pasta, kelp noodles, slaws, just about anything… it adheres like very finely grated cheese.
i like this in asia recipes best because it adds that salty intrigue without the soy.
ooh... dried herbs... that's a cool variation!
Thanks for this idea! I ate 1/4 of a cup just like this and then I got really creative, added a bunch of dried herbs to it, and rolled sliced avacado in it.
mango woman-- i add a LOT of greens and a good TB of spirulina, so it often looks like a dark pond, rather than a pretty light green. =)
Hey just wondering, i read your profile pianissima and was curious about your "almost black" smoothies.... care to share?
Definitely will be trying this, i am a flax fanatic and tend to consume a lot of it. Simple as it is I have never thought of this but it sounds fantastic.
I love ground up flax seeds! Will try it with the salt and pepper!
OOOh, I so love this idea! I found something similar from Carol Alt, but not with flax, I have tons of flax lol.