Everything Spice

What is the "everything spice"? Well, it is a combination of spices from the "everything bagel", using poppy seeds, sesame seeds, onion, garlic, and salt.

Why would you want to use it? Because it has an intense flavor, some crunch, and not a lot of salt. It is a plant-based (seeds) seasoning that goes great on many plant foods to give them a fun flavor! Plus a little goes a long way. 

Here is a little snapshot of some "Everything bagel" seasoning mix that I poured onto a plate so you have a visual:

How much sodium is included? Well, if you look at the nutrition facts label for the King Arthur Everything Bagel spice mix there is about 160 mg of sodium per teaspoon. That is .08 of a teaspoon and a daily supply. 

Of course you can make this fun spice yourself if you have the following items on hand:

1 tablespoon poppy seeds
1 tablespoon sesame seeds
1 tablespoon black sesame seeds
1 teaspoon minced dried garlic
2 teaspoons minced dried onion
pinch of salt (1/8th of a teaspoon or less)

Mix all together in an empty spice jar or baby food jar. 

Here are some great ideas for using this seasoning blend:

  • Avocado toast
  • Steamed green veggies like broccoli, green beans, or spinach
  • Cucumbers
  • Salads
  • Cole slaw
  • Baked potatoes (sprinkle on top at the end of baking)
  • Baked fish or chicken (add the last 10 minutes of baking to avoid burning)
  • Popcorn
  • Sandwiches
  • Oven fries - sprinkle on at the end

And here are some kitchen hacks and tips for using it:

  • If you are grilling or baking a protein item, like salmon, with the everything spice take care to add it at the very end so you do not burn the onions or garlic. 
  • If you are adding it to steamed or grilled veggies sprinkle it on the top right before serving. 
  • You can use a little vegetable oil spray to adhere it to chips, popcorn, or oven fries. Simply spray then sprinkle.
  • If you are topping toast, sandwiches, or slaw, you can sprinkle it on top or use a spoon to put a little in the center as a garnish.

 

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Judy Doherty, MPS, PCII

Judy Doherty, MPS, PCII discovered her love of cooking at her grandmother's side, stirring raisin oatmeal on a Saturday morning. By 15 she had her first food service job. At 18 she was accepted to the Culinary Institute of America, where she graduated second in her class, then went on to the Fachschule Richemont in Switzerland to study pastry arts and baking. A decade with Hyatt Hotels followed before she founded Food and Health Communications with a single conviction: food that is good for you should taste extraordinary.

Judy holds a Master of Professional Studies in Food Business from the Culinary Institute of America, a Bachelor of Science in Culinary Arts from Johnson and Wales University (Summa Cum Laude), two art certificates from UC Berkeley Extension, and the CIA's Pro Chef II certification. She has earned the American Culinary Federation Bronze Medal, Gold Medal, and ACF Chef of the Year award.

Today she develops every recipe on this site, shoots and styles food through her food photography and motion studio, and publishes nutrition education materials for dietitians, schools, extension offices, and health professionals through nutritioneducationstore.com. She uses the latest nutritional science and Dietary Guidelines to drive her creativity — whether that means a new twist on fajitas or Italian brownies made with toasted nuts and cooked honey. Her mission has never changed: help everyone make food that tastes as good as it is for them.

https://nutritioneducationstore.com
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