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Did you know, all your orders are hand-packed by our very own Munchy Matt!
Every box is packed with love, care, and (when he knows he's having his photo taken) a big smile too! Happy Friday everybody!
#MunchySeeds #MunchyMatt #FlavourFuelled

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We’re saying ‘Bye Bye’ to boring and bland eating, and wanted to celebrate launching our MEGA popular Mild Chilli seeds into snack packs! Here is Evelyn’s (aka @trainwithevelyn) delicious falafel and hummus recipe!
Ingredients (makes approximately 9 falafel): 500g of sweet potato – approximately 2 medium sized potatoes (skin removed and cut into bite-sized chunks)
1 tin of butter beans (400g) drained
2 tsp of mild chilli powder
1 tsp of cumin
1 tsp of chilli flakes (optional)
1 tsp of harissa
2 tbsp of olive oil
1 tbsp of apple cider vinegar
3 tbsp of chickpea flour
A handful of chopped parsley
50g of Mild Chilli Munchy Seeds
Recipe
Place the sweet potato in tray with 1 tbsp of the olive oil and the chilli powder. Toss the sweet potato until well combined. Place in a pre-heated oven at 180 degrees Celsius. Cook for approximately 30 minutes, turning the potatoes halfway through. Take out of the oven and leave to cool slightly before adding to a blender with the butter beans, cumin, chilli flakes, harissa, remaining olive oil, and apple cider vinegar. Blend until well combined. Place the mixture in a bowl and stir in the chickpea flour and chopped parsley. This makes quite a sticky mixture, therefore wet your hands with cold water before rolling each ball. Create 9 evenly sized balls. Place the balls on a baking tray lined with baking parchment and top each ball with the Munchy Seeds. Place in the oven at 180 degrees Celsius, again take out halfway through and move the balls to prevent them sticking.
Enjoy! You can se the recipe for the hummus on the Munchy Seeds website!
Evelyn Joyce
Fitness Coach and Joint Founder of @BalanceandGlo

#MunchySeeds #Munchy #FlavourFuelled #Yum #Yummy #Recipe #Healthy #HealthyEating #Food #Foodie #Seeds #Seeded #Good #Delicious #Colourful #Seeds #SeedsofAdventure #Adventure #FlavourFuelledAdventures #Fun #Suffolk #Munchy #Travel #Explore #Exciting #Wow

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Seeds incoming!! We love hearing updates from Helen @Chimeralandyadventures , our travelling Munchy Seeds adventurer! Keep up to date with her races and travels on her Facebook page. Get your own seeds from our online shop!
#MunchySeeds #Munchy #FlavourFuelled

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To celebrate the launch of our Mild Chilli seeds into snack packs, we have asked FOUR awesome foodie influencers (chefs, nutritionists and Instagrammers!) to create a yummy, healthy, and definitely NOT bland recipe for us to share with you using our Mild Chilli seeds.

Our first recipe comes from the nutritional therapist Eva Humphries AKA @wholefoodwarrior ! She has worked her magic and created this super delicious peanut butter veggie stew – a more-ish, nutty stew full of goodness and flavour! Read her full recipe below:
Ingredients for 4 (or 1 plus 3 lunches)
400g sweet potato, peeled and cubed
1 red onion, diced
2 cloves of garlic, finely chopped
1 courgette, cubed
1 red pepper, cubed
2 tins of chopped tomato
1 tin of kidney beans
100g of spinach
2 tablespoons of smooth peanut butter
1 teaspoon of cumin seeds
1 teaspoon of ground coriander
1 teaspoon of paprika
1 teaspoon of chipotle paste
sea salt and black pepper to season, Mild Chilli Munchy Seeds to sprinkle
good quality rapeseed oil to cook
Method:
Preheat the oven to 180 degrees C.
Put the cubed sweet potato on a baking tray with a drizzle of rapeseed oil, season with sea salt and black pepper and roast until you cook the rest of the dish.
Put a large saucepan on a medium heat with a tablespoon of rapeseed oil.
Add the onion and garlic, lower the heat to low, pop a lid on the pan and cook until the onion has softened, around 5 minutes.
Take the lid off, turn the heat back up to medium, season with sea salt and black pepper and add the spices (cumin, coriander, paprika, chipotle paste). Stir for a minute to combine.
Add the courgettes and pepper and cook for a further 5 minutes to soften the veg slightly.
Pour in the chopped tomato, season again with salt & pepper and cook on a low heat, without a lid, for 25 minutes. This should soften the veg and reduce the sauce.
At the end of the cooking time, stir in the peanut butter, kidney beans, roasted sweet potato and spinach and cook for a further 2 minutes.
Check that it’s seasoned to your liking and add more sea salt and black pepper if required.
Serve with a generous helping of crunchy Mild Chilli Munchy Seeds.

#MunchySeeds #Munchy #FlavourFuelled

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February is beach season...right?
If you wrap up warm enough, every season is beach season. Grab your bobble hat and wellies, stuff a few packs of Sweet Chili Munchy Seeds in your pockets and you're ready to go!
What's your go-to flavour?

Shop all of our snack packs on our website (link in bio!) #MunchySeeds #Munchy #FlavourFuelled

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Stuck for breakfast ideas?
Why not take a leaf out of @cathyes.foodielife book and top some porridge with fruit and seeds? Our Warm Cinnamon seeds are perfect for chilly morning oats! Which seeds are your breakfast topping of choice?
#MunchySeeds #Munchy #FlavourFuelled

#Yum #Yummy #Recipe #Healthy #HealthyEating #Food #Foodie #Seeds #Seeded #Good #Delicious #Colourful

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As part of our initiative to kick off 2020 right, and to keep the momentum going, we've collaborated with some of our FAVOURITE brands to give you the chance to win this amazing bundle of self-care goodness!

To enter, make sure you're following everyone involved, (@munchyseeds @teaplusuk @kushboosoaps @mrshollingsworths ) share this post and comment a friend!
T&Cs apply: We will pick 1 winner on 01.02.2020. Over 18s only. UK Only.

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