Salt-and-pepper omega-3 booster

Serving Size

Makes about 1 cup

Time

3 minutes

Date

05.16.19 More info+

Store a jar of this at your desk to upgrade any lunch.

Brooklyn-based recipe developer Ali Slagle recommends using this topping as “an everyday, all-the-time sprinkle to add seasoning and crunch to whatever you’re eating.” The seed blend, which can be customized according to what you prefer or have on hand, provides a mix of nutritional benefits in addition to a diversity of taste and texture. “Flax, hemp, and chia are high in fiber and omega-3s,” explains Slagle. She likes to use pink peppercorns because of their fruity notes, but you can stick to black peppercorns if you prefer a mellower taste. Slagle toasts the peppercorns and seeds to “wake up” the flavors. Use on salads, eggs, popcorn, and more.

Ingredients

2½ teaspoons

black or pink peppercorns

1 cup

mixed seeds, such as sesame, chia, flax, hemp, quinoa, and poppy

3½ teaspoons

flaky salt

Directions

Step 1

Crush the peppercorns in a mortar and pestle or pulse a few times in a food processor—you’re looking for a mix of finely ground and crushed peppercorns.

Step 2

Add peppercorns to a medium skillet along with the seeds and toast over medium heat, stirring occasionally, until fragrant, 2 to 3 minutes. (The quinoa will pop when it’s toasted.)