Adapted from The Sioux Chef’s Indigenous Kitchen by Sean Sherman
Chef Sean Sherman’s model for eating celebrates “hyper-local, ultra-seasonal, Ueber-healthy” ingredients. Sherman is an Oglala Lakota chef and founder of The Sioux Chef indigenous culinary enterprise, whose mission is to advocate for food justice and promote indigenous food systems.
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Ingredients:
- 1 cup combination of Raw sunflower seeds, Pepitas and piñon (pignoli) nuts
- ⅓ cup Maple or honey sugar*
- ¼ teaspoon Cayenne powder (optional)
- Pinch of Sea salt
Instructions:
- In a large, nonstick skillet, toast the seeds over medium-high heat until they have a nutty aroma, about 3 minutes.
- Stir in the maple sugar, cayenne and salt, stirring constantly, until melted and the kernels are nicely coated.
- Transfer to parchment paper to cool.
*Dark brown sugar may be used in place of the maple sugar.
Notes:
For a savory seed mix, add 1 Tablespoon of ground rosemary to the skillet mixture.
