For this week’s Thankful Thursday, we’re appreciating a small pantry staple that brings surprising flavor to many dishes, Mustard Seeds.
These tiny seeds have been used in cooking for centuries. When left whole, they add a mild tang and texture, but when heated in a dry pan or with a little liquid, they begin to pop and release a warm, nutty aroma that deepens the flavor of a dish.
In American kitchens, mustard seeds are commonly used in pickling brines for vegetables like cucumbers, carrots and green beans. They’re also a classic ingredient in mustard condiments, salad dressings and spice rubs.
You can also experiment with them in simple ways at home. Try toasting mustard seeds in a warm pan until they begin to pop, then sprinkle them over sautéed cabbage, roasted potatoes or cooked greens for a burst of flavor. Whole mustard seeds can also be stirred into grain bowls, lentil dishes or vegetable soups to add subtle spice and texture.
Such a tiny ingredient, yet it brings depth, warmth and character to so many meals.
I started out over 10 years ago watching Forks Over Knives, decided to “try out” the plant-based meal plan and had shockingly incredible results. I’ve never turned back. I have lost nearly 50 pounds, and that is just one side effect that me, my family, friends and clients have experienced after making the change.
Having been an incredible cook my entire adult life, I started my own personal chef service, NuYu Nourish, to extend my help to others. I interned under a celebrity chef, became a celebrity chef myself and have been expanding my reach and goals ever since! My plan follows strictly and simply those of Dr. Mcdougall, Dr. T. Colin Campbell and Dr. Esselstyn.
