Gluten-free | Sugar-free | Dairy-free | Vegan
Makes: enough for a small jar each
Cuisine: Bridget's Healthy Kitchen
Course: Bridget's Foundation Recipe
Difficulty: Super easy
Prep time (Seaweed Sprinkle): 3 minutes
Cook time (Seaweed Sprinkle): 1 minute
Prep time (Almond "Parmy" Sprinkle): 3 minutes
When you have the foundations to make any healthy dish taste delicious, the chances of you consuming more and more nutritious foods increases dramatically!
For this reason, I have created two salad sprinkle recipes that you can use on many different dishes, including salads, vegetables and even meat (more examples below). Both recipes are free from gluten, sugar, grain, dairy and are vegan friendly.
The first sprinkle, 'Everything but the Seaweed', is my healthy answer to Japanese Furikake rice seasoning. And the second, 'Almond Palmy', gives you the taste of parmesan cheese... without the cheese!
Hints, Tips & Tricks
These sprinkles will become your new best friends as there are numerous ways you can use and enjoy them. I'm so in love with them that I carry a small container in my handbag for emergency sprinkling. True story.
Try adding to any of the following :
- Into bread mix, as it cooks
- On top of bread and savoury muffins
- Atop an avocado or jazz up sliced tomatoes
- Fish & prawns
- Atop of toast
- Sprinkle on steaks after grilling, or add to meatballs & stir fry's
- Sprinkle on good quality cheese
- Add to cracker dough
- Atop an omelette, fried eggs, or hard-boiled eggs
- Add to healthy vegetable chips or as cucumber enhancer
- And much, much more!
You can watch me use both these salad sprinkles in my Chicken Skillet Salad in the video below.
Everything but the Seaweed Sprinkle
- 2 sheets nori
- 4 tbsp white sesame seeds
- 1 tbsp ground wakame
- 2 tbsp poppy seeds
- 2 tsp mineral salt like Himalayan
Almond "Parmy" Sprinkle
- 60 g (2 oz) whole almonds, blended till they resemble rough breadcrumbs
- 4 tbsp nutritional yeast
- 30 g (1 oz) hemp seeds, optional
- Pinch Himalayan salt
- ¾ tsp pure garlic powder
- Heat a heavy-bottomed frying pan on medium heat and add a sheet of nori. Allow cooking for 10-30 seconds on each side or until crisp and darkened in colour. Repeat with the other sheet.
- While the pan is still warm, add half of the sesame seeds and dry fry until golden. Keep an eye on them as they burn easily. Remove from the heat.
- Using a pair of clean scissors, cut the nori into small pieces and then add them to a bit of food processor and blend until fine pieces. Depending on your food processor, this could take between 10-60 seconds.
- Add all the remaining ingredients and blend briefly to combine. Allow the sprinkling to cool. Store in an airtight container or jar in the pantry for up to 1 month.
- Stir together all the ingredients and store them in a jar or container in the fridge until required. This sprinkle will last for two weeks.