Pumpkin Seeds Two Ways, by Diane

This year I made two batches of pumpkin seeds- sweet and savory. For the sweet batch, I did a version of my Pumpkin Pie Roasted Pumpkin Seeds but with the addition of butter. For the savory batch, I got creative and added old bay and some spices. These turned out great and highly addictive! This is the recipe I’m posting below.

Ingredients:

Pumpkin seeds, dried

EVOO

Sea salt

Garlic powder

Onion powder

Old Bay

Directions: Combine all ingredients well, and spread on a greased baking sheet evenly. Roast at 400 for 15 minutes, flip, and roast until golden (about 10-15 more minutes). 

Dark Chocolate Superfood Bark, by Diane

I have been making this bark for years and only now did I realize I have never posted it! This recipe is a hit for the holidays/gift-giving/healthy snacking. It’s highly customizable, but I created this particular combo a few years back and it is the most requested combo. All of the toppings are aimed at reducing inflammation or introducing healthy fats or proteins into the body. My secret is the chocolate, I only use Whole Foods brand dark chocolate morsels- they melt smoothly, aren’t too sweet, and have a very expensive taste when melted imo (all of the recipients over the years have been surprised when I tell them it’s from Whole Foods!).

Ingredients:

2 bags Whole Foods dark chocolate morsels
1/2 cup crushed walnuts
1/2 cup craisins
4 tbsp hemp seeds
1/4 cup pepitas
1-2 tsp cinnamon
Optional- sea salt

Directions:

1. Prepare a double boiler or a glass/metal bowl over a pot with 1/2 inch water. Bring the water to a boil and pour the chocolate in to the bowl or double boiler.

2. While the chocolate is melting, prepare a baking sheet lined with parchment paper and get your remaining ingredients nearby.

3. With a baking spatula, continuously stir the chocolate, scraping the sides and bottom so that nothing burns.

4. When the chocolate is completely smooth, pour it over the parchment paper. Use the spatula to ensure the chocolate is evenly spread across the baking sheet, and tap the baking sheet on the counter to  loosen up or pop any remaining bubbles.

5. Immediately after step 4, sprinkle all the toppings on, making sure to include the edges and corners. Tap the baking sheet again a few times to make sure the ingredients really stick to the chocolate.

6. Place the sheet in the fridge overnight or until hardened. Once hard, break the chocolate into uniform pieces and store in an airtight container or freezer.

Pumpkin Hummus, by Diane

This was another recipe I pulled out for the BYOP (Bring Your Own Pumpkin) carving party this weekend. I was searching for something healthy to balance out all the other menu items (see previous post!) and came across this recipe. I've had it at a party in the past and thought it should be easy and delicious! The recipe itself wasn't the best because the ingredient proportions were way off so I'm writing what I did below. I also mixed in some pumpkin seeds to give it some crunch in addition to adding them on top for garnish. I served this hummus with colored peppers, carrots, cucumbers, and orange and black tortilla chips for halloween (not pictured!). In the end it was a big hit and would be a great snack or pre/post workout boost!


Ingredients:

5 tablespoons tahini (sesame-seed paste)

1.5 tablespoons fresh lemon juice

1 teaspoon ground cumin

1 teaspoon olive oil

1.5 teaspoon salt

1/8 teaspoon ground red pepper

1 (15-ounce) can pumpkin

1 garlic clove, chopped

2 tablespoons chopped fresh flat-leaf parsley

3 tablespoon pumpkin seeds 

Directions:

1. Blend all ingredients except pumpkin seeds in a food processor until smooth and creamy.

2. Stir in 2 tbsp of pumpkin seeds and mix well. 

3. Garnish with the remaining 1 tbsp of pumpkin seeds and serve with your favorite chips or veggies!

Pumpkin Pie Spiced Pumpkin Seeds, by Diane

Every year my family and I strive to find a new and amazing pumpkin seed flavor on Halloween. This year, I created one that was so amazing it was worth posting on the blog. Pumpkin Pie Spiced Pumpkin Seeds. I have spent so many years trying to make these seeds taste spicy, salty, sweet, or garlicy, but never did I think to make them taste like the actual delicious thing they came from- PUMPKIN! Brilliant!! The seeds are coated in the same spices you would use if you were making a pie or a latte that is pumpkin flavored, and they didn't last long after I took this photo because they were AMAZING. And GREAT for the immune system and inflammation. Halloween success!!!

Ingredients:

Pumpkin seeds, raw
Cooking spray
Brown sugar
Cinnamon
Nutmeg
Cloves
Ginger

Directions:

1. Preheat oven to 350. Spray 1-2 baking trays with cooking spray (you want the seeds to be spread out in an even layer or they will not cook properly, so depending on the amount of seeds you have you can use multiple trays).

2. If you are using the seeds directly from the pumpkin, rinse them well and strain in a colander to get all the pumpkin gook off them. Then pour them onto a double layer of paper towels, sprinkle with a teeny bit of salt, and cover with another double layer of paper towels to let dry (soggy seeds don't roast as well).

3. Take the dried seeds and place them into a bowl. Coat with a bit of cooking spray (or butter), then sprinkle seasonings on and mix well (hands work best, and in this delicious recipe, liking your fingers is half the fun!). Remember that pumpkin seeds tend to taste very flavorless, so you will need to over-season them to make them taste how you want. I usually use triple of what I would use if they were say, popcorn, and I was seasoning them to eat at the moment.

4. Spread the seeds onto the greased baking tray(s) in an even layer, make sure none are on top of the other. Lightly sprinkle with a final layer of spices (most will actually be uncoated once you spread them out and you want to ensure that the flavor gets baked in!). Bake for 20 minutes, or until seeds are completely crunchy on the inside and the sugar has caramelized. If a taste test shows that the seeds are not ready to eat, flip them over as best you can and cook on the other side until they are done.

Fall Couscous Salad, by Diane

I made this for lunches this week, it was the perfect fall dish and so delicious! Jam packed with nutrients, this is an easy way to enjoy something quick and on-the-go!

A few notes- I substituted the EVOO at the end that you toss everything with for apple cider vinegar (1/2-1tbsp) for a more tastier and healthier option. I also subbed pistachios for pecans because I felt like it, and I used couscous because it's easier to digest for most people than sorghum.

Recipe from: http://www.savorysimple.net/butternut-squash-cranberry-sorghum-salad/


Ingredients:

1 1/2 cups butternut squash, diced small

1/2 tablespoon olive oil for tossing + more for roasting

2 1/2 cups cooked sorghum

1/3 cup dried cranberries

1/3 cup pecans, toasted and chopped

4 medjool dates, sliced thin

1/4 cup pumpkin seeds, toasted

1/8 teaspoon sea salt or to taste

Crumbled goat cheese to taste

 

Directions:

 

1. Preheat the oven to 400 degrees F. Line a baking sheet with aluminum foil. Toss the butternut squash in a small drizzle of olive oil and sprinkle of salt. Roast for 10-15 minutes, stirring once, or until soft but not mushy (the length of time will depend on how small the dice is).

2. Allow the squash to cool for several minutes and then gently toss together in a large bowl with olive oil, sorghum, dried cranberries, pecans, dates, pumpkin seeds and salt.

3. If using, sprinkle goat cheese on top of each serving.