If you prefer, you could use spinach in place of the kale, and garnish it with
some lightly toasted pumpkin seeds or other nuts in place of the pine nuts.
Lightly toast pumpkin seeds in a dry pan.
Heat a dry frying pan and
lightly toast the pumpkin seeds for a couple of minutes on medium heat.
Not exact matches
1 cup whole barley (hulled) 3 cups filtered water a pinch of whole sea salt a piece of kombu (2 cm long), soaked
pumpkin seeds (a good handful),
lightly toasted 1 cup daikon sprouts fresh basil leaves for garnish (optional)
Quinoa (1 cup), rinsed and soaked for an hour Fresh parsley (1/2 bunch), chopped Fresh dill (1/2 bunch), chopped Fresh chives (1 bunch), finely chopped
Pumpkin seeds (1/4 cup),
lightly toasted in a dry skillet Raisins (1/4 cup) Yellow zucchini (2), sliced into sticks Carrots (1 bunch), sliced into stick — about the same size as zucchini Red onion (1 medium), sliced into wedges Garlic (4 cloves), wrapped in tinfoil to be roasted with veggies Korean chili powder to season the veggies — to taste (not seen here but used.
Add
pumpkin seeds and cumin and cook, stirring, until
lightly toasted and fragrant, 4 — 5 minutes.
Since I can never get enough of roast vegetables, I thought I would roast some carrots and butternut for their colour, vitamins and crunch (the carrots at least),
lightly steam some thin green beans — ditto vitamins, colour and crunch, throw in a few kalamata olives and low fat feta and scatter over some finely chopped spring onion and a couple of handfuls of
toasted pumpkin seeds.
Variation: Though they're a bit pricier, pine nuts (
lightly toasted on a dry skillet) can be used in place of the sunflower or
pumpkin seeds.
A better option would be sunflower or
pumpkin seeds (
lightly toasted)-- but for that, you'd have to weigh them to ensure that you get the same amount (as the same volume of those would be a very different weight from hemp
seeds).
Ingredients For the salad 1 cup whole barley (hulled) 3 cups filtered water a pinch of whole sea salt a piece of kombu (2 cm long), soaked
pumpkin seeds (a good handful),
lightly toasted 1 cup daikon sprouts fresh basil leaves for garnish (optional) For the dressing 3 tablespoons extra virgin olive oil 2 tablespoons -LSB-...]
My
seed mixture was a blend of 1 cup
lightly toasted hazelnuts, 1/3 cup each of
lightly toasted walnuts, pistachio nuts, and
pumpkin seeds, and 1 tablespoon poppy
seeds.
Add
pumpkin seeds and
toast until they become aromatic,
lightly browned and crunchy.
Cook the
pumpkin seeds, stirring and shaking the pan, until they are
lightly toasted (3 to 5 minutes).
-- Almonds, 2 cups (if allergic to nuts, use a mix of
lightly toasted sunflower &
pumpkin seeds)-- Dates, 2 cups (soaked in earl grey tea)-- Cacao, 2 tablespoons — Cinnamon, 1 tsp — Sea salt, a pinch — Zest from 1 large orange (if not buying organic, make sure it's well washed)
Spread out
pumpkin seeds in a single layer on a rimmed baking sheet and
toast on top rack, stirring once or twice, until
lightly browned, puffed, and aromatic, about 7 minutes.
Salad: 3 cups shredded purple cabbage 2 carrots, shredded or shaved using a veggie peeler A few radishes, thinly sliced 2 handful of microgreens 4 - 6 Romaine leaves, chopped or any greens of choice 2 c. cooked quinoa or grain of choice 1 c. cooked white beans or chickpeas 1/4 c. dried cranberries 1/2 c.
pumpkin seeds (
lightly toasted for more flavour) 4 scallions, thinly sliced diagonally
Prepare the
Pumpkin Seed Dip: In a large skillet, toast the pumpkin seeds over moderate heat, tossing occasionally, until lightly golden, about 5 m
Pumpkin Seed Dip: In a large skillet,
toast the
pumpkin seeds over moderate heat, tossing occasionally, until lightly golden, about 5 m
pumpkin seeds over moderate heat, tossing occasionally, until
lightly golden, about 5 minutes.