Deliciously Raw, Mustard.....

There is nothing like a homemade Sweet & Spicy Mustard.  When I make this recipe I usually make a double batch; mustards can pack a punch, so they may not be for the fainthearted.  

This recipe is so simple and inexpensive to make that I don’t think I will ever purchase mustard again.There are many  recipes that include mustard in dressings, on potato salad, veggie burgers & so forth so I encourage you to make a batch and keep it in your fridge. It will last 2-3 months depending on the household!


My husband has always loved mustard & I have been thinking that this should be very easy to make....and so it is......
When the time comes to purchasing the seeds you will find that they come in yellow/white, brown and black… though personally I have yet to find the black ones.There is a difference in flavor, black seeds are sharp in flavor and have a nutty aftertaste.The brown are sweeter and milder than the black and the yellow/white  seeds are very subtle in flavor. The rule of thumb is that the smaller and darker the seed is.. the hotter it will be.

 If you are new to using these seeds, they don’t have any smell or taste UNTIL… they are cracked and exposed to cold water.  This is when an enzyme is released and then mustard mayhem starts.  It takes all of ten minutes for the seeds to reach their optimum flavor.The secret to making a good mustard is to activate the seeds, then neutralize them with an acid, such as lemon juice or vinegar.   Now come on… that is quite fascinating if you ask me.

Ingredients: about 2 cups

• 3/4 cup mustard seeds, (single or mixed colors to taste) soaked in 1 cup water for 24hrs
• 1/2 cup lemon juice or Apple Cider Vinegar
• 5 Medjool dates, pitted ( could also use maple syrup or agave)
• 2 Tbsp Tamari 
• Some fresh herbs of choice & a dash of tumeric ( optional)

Preparation:

1. Soak the mustard seeds in the water for 4-8 hours.  Do not drain off any water, there shouldn’t be any due to the seeds soaking it up.
2. Place the soaked seeds, lemon juice, dates, and tamari in the blender and blend to form a smooth paste.  You can blend it smooth or leave bits of seeds nice and visible.  I used the Vitamix blender and blended for 10 seconds on high.
3. Some finely chopped fresh herbs can also be folded in at this point eg thyme rosemary
4. Store in a glass jar in the fridge for up to 2 months.

Some more Thoughts:

• If you plan on making a double batch, do it one batch at a time, as it can be a bit taxing on your blender. I like a mix of brown & golden seeds.
• Try to purchase organic mustard seeds if possible.  Mustard powder and mustard seeds should be kept in a tightly sealed container in a cool, dark and dry place.Prepared mustard should be refrigerated.
• Mustard seeds are a very good source of selenium and omega-3 fatty acids.  They are also a good source of phosphorus, magnesium, manganese, dietary fiber, iron, calcium, protein, niacin and zinc.