Sprinkle the pepita cream evenly with cinnamon sugar mixture, then
chopped pumpkin seeds, maintaining the 1 - inch margin.
Also, the second time I made them I sprinkle
chopped pumpkin seeds on top instead of sunflower seeds.
Blend the cream cheese with
the chopped pumpkin seeds, the pumpkin seed oil and mustard and season with salt and pepper.
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.
Not exact matches
I used canned great northerns and subbed dates in for apricots, dried blueberries for raisins, and
chopped walnuts for the
pumpkin seeds.
Toast the
pumpkin seeds on medium heat in a dry pan with a little salt until they begin to pop, then transfer them to a
chopping board and
chop coarsely.
1 tablespoon chia
seeds 3 1⁄4 cups / 325 g gluten - free rolled oats 1 teaspoon baking powder 1 teaspoon baking soda 2 teaspoons ground cinnamon 1 teaspoon fine sea salt 1 1⁄2 cups / 250 g cooked white beans, such as navy, white kidney, or Great Northern (about one 15 - ounce / 250 g can) 1⁄4 cup / 60 ml coconut oil, melted 1⁄4 cup / 60 ml pure maple syrup or raw honey Grated zest of 1 organic orange 1⁄4 cup / 60 ml unsweetened applesauce 1 teaspoon vanilla extract 1⁄3 cup / 60 g
chopped unsulphured dried apricots 1⁄4 cup / 30 g raisins 1⁄4 cup / 35 g
pumpkin seeds 2 cups / 60 g organic, non-GMO cornflakes (optional)
1/4 cup raw
pumpkin seeds or any nuts like almonds, walnuts, pecans, etc. 1/4 cup dark
chopped chocolate — chilled 1 cup dried figs — stems removed and soaked for an hour 2 soft dates — pitted and
chopped one 15 oz can black beans, about 1 3/4 cups — rinsed and drained well, or the same amount of cooked black beans 1 small beet — peeled and finely shredded — optional 2 tablespoons unsweetened cocoa powder 2 tablespoons coconut oil — melted 1 tablespoon chia
seeds 1 teaspoon vanilla extract pinch of salt 1.
Pumpkin Seed, Cranberry & Feta Salad (serves 4 as a side or 2 as main dish) 1 head organic romaine lettuce, roughly
chopped 1 vine ripe tomato, sectioned 1/2 cup dried cranberries 2 oz.
Some other options for you to play around with are tarragon, hulled
pumpkin seeds, almonds or
chopped pistachios
baking soda 1/4 cup goji berries 8 drops liquid stevia 1/2 cup mixed
seeds,
pumpkin, sunflower, sesame 1/4 cup pistachios roughly
chopped 1/4 cup dried apricots, cut into 2.5 cm pieces Pinch Celtic sea salt 1 large egg
Place the oats,
chopped nuts,
pumpkin seeds, flaked almonds and coconut chips into a mixing bowl.
Ingredients: 100 grams (1 cup) whole oats 25 grams (1/4 cup) toasted
pumpkin seeds 25 grams (1/4 cup) toasted almonds, coarsely
chopped 25 grams (1/4 cup) shredded coconut 50 grams dark chocolate, finely
chopped (optional) Pinch of salt 80 grams smooth peanut butter 100 grams of honey or date syrup 1/2 tsp.
In a food processor,
chop toasted
pumpkin seeds and garlic.
For accompaniment, I did add the brined
pumpkin seeds, as well
chopped cilantro, and crumbled queso fresco (fresh cheese).
11/2 cups quinoa (rinsed, toasted and cooked like rice with 3 cups of water) 1/2 cup
chopped cilantro 1/2 cup
chopped flat leaf parsley 2 green onions thinly sliced 1/4 cup
chopped fresh mint 1/3 cup of slivered almonds 1/3 cup of roasted
pumpkin seeds 2 ripes apricots diced 1/3 cup raisins or cranberries 1/2 tsp salt
Place the oats,
chopped nuts,
pumpkin seeds, buckwheat groats, coconut chips, turmeric and ginger powder into a mixing bowl.
I use my Magic Bullet to quickly mix up a sweet honey balsamic dressing and toss it together with some spinach, pecans and
pumpkin seeds, while my
chopped butternut squash is roasting in the oven.
Ingredients 2 cups flour 1 1/3 cups rolled oats 1 teaspoon baking soda 3/4 teaspoon salt 1 teaspoon cinnamon 1/2 teaspoon nutmeg 1 2/3 cups sugar 2/3 cup canola oil 2 tablespoons molasses 1 cup canned
pumpkin or cooked pureed
pumpkin 1 teaspoon vanilla 1 tablespoon ground flax
seeds 1 cup walnuts, finely
chopped 1/2 cup raisins
For crunch I've made my own granola or for Savoury toasted
pumpkin seeds or sesame
seeds before and also just
chopped nuts too
So back to the sweet potato flatbread details, the recipe also features almond meal, and coarsely
chopped pumpkin and sunflower
seeds.
In small food processor, coarsely
chop sunflower and
pumpkin seeds.
Spinach, Strawberry and Goat Cheese Salad Fresh spinach and / or salad greens, about 2 cups per person Fresh sliced strawberries, about 5 - 6 medium berries per person Crumbled goat cheese, 1 - 2 tablespoons per person Toasted
pumpkin seeds, 1 - 2 tablespoons per person 1 tablespoon
chopped fresh mint 1 - 2 finely
chopped green onions Fresh ground pepper Salad dressing — creamy, onion and poppy
seed dressing (store - bought or your own) is what I've been using and it is perfect!
Toss the roasted garlic into the quinoa, along with the roasted veggies,
chopped fresh parsley, chives, dill, sprinkle over the toasted
pumpkin seeds, and raisins.
Add 1 cup dried fruit (raisins, cranberries, blueberries, papaya, or mango,
chopped as needed); 1/2 cup nuts (such as peanuts, cashews, almonds, or pistachios), salted or not; 1/4 cup
pumpkin seed kernels; and 1/4 cup unsweetened dried coconut flakes.
Ingredients: 2 tablespoons extra virgin olive oil 1 yellow onion, roughly
chopped 1 3/4 pound butternut squash, peeled, halved,
seeded, and cut into 1 - inch chunks (about 5 cups) 2 apples (like Fuji), halved, cored, and roughly
chopped 4 cups low - sodium chicken broth or veggie stock 1 cup unsweetened almond milk 1 teaspoon
pumpkin pie spice plus extra for serving Coconut yogurt for topping, optional
Pour soup into your bowls, and sprinkle with some roasted
pumpkin seeds and freshly
chopped cilantro.
My decoration choice of
pumpkin seeds and silvery sugar balls is totally optional (or you can switch it up by using
chopped pecans and festive sprinkles!).
My sample was the «original» flavour: «A crisp golden cereal with finest Scottish jumbo oat flakes, wheat flakes,
chopped almonds,
pumpkin and sunflower
seeds.
Sprinkle with lots of freshly
chopped parsley and
pumpkin or squash
seeds.
2 tablespoons coconut oil 1 acorn squash, sliced in 1 / 2 - inch thick rounds and
seeds removed 1/4 teaspoon salt 1/4 teaspoon pepped 2 teaspoons brown sugar 1/2 cup whole pecans,
chopped 1/4 teaspoon
pumpkin pie spice 6 cups baby arugula 1 avocado, sliced 1 pomegranate, arils removed 1 seedless cucumber, sliced
What's in it: 1 cup steal cut oats 1/2 cup quinoa (any color is fine), rinsed 1 14.5 oz can
pumpkin puree 1 tablespoon
pumpkin pie spice (or 2 teaspoons cinnamon, 1/2 teaspoon ground ginger, 1/2 teaspoon ground nutmeg) 1 tablespoon maple syrup (admit for no sugar added, add more if you like a sweeter oatmeal) 3 1/2 cups water 1/2 cup unsweetened vanilla almond milk (or any other milk you like) Topping options (any combination of your favorites): pomegranate
seeds,
chopped apples or pears, chia
seeds, hemp hearts,
pumpkin seeds, toasted or candied pecans, slivered almonds, roasted coconut chips, (brown sugar or maple syrup if you have a sweet tooth).
2 carrots (about 300gms) peeled & grated 300 gms celeriac (celery root) peeled & grated 2 large raw beets (beetroot) peeled & grated 50 gms
pumpkin seeds juice of 1 lemon 1 tsp raw honey or agave syrup (optional) 3 tbsp extra virgin olive oil 20 gms flat leaf parsley,
chopped
Serve topped with Savory Granola (sorry to tease) or with fresh
chopped green onion with a sprinkle of
pumpkin seeds on top.
They also made a fantastic cookie with
chopped chocolate and
pumpkin seeds, slivered almonds in a shortbread base.
Old Fashioned Oats — Wheat Germ — Raw Sunflower
Seeds —
Pumpkin Seeds — Sesame
Seeds — Maple Syrup — Coconut Oil — Slivered Almonds —
Chopped Dates
1 yam 2 Tbsp grapeseed oil, divided 1 c quinoa, prepared according to package instructions 1 14 - oz can chickpeas, drained and rinsed 1 sm onion, peeled and
chopped 1 red bell pepper,
seeded and
chopped 2 carrots, peeled and
chopped 1 c fresh spinach, tightly packed 2 Tbsp sunflower
seeds 1 Tbsp
pumpkin seeds Juice of 1 lemon 1 Tbsp ground cumin 2 Tbsp sesame tahini 1 Tbsp hot sauce (optional) Salt and pepper, to taste A little flour, for dusting the burger patties
Recipes I've tried: Summer Vegetable Soup,
Pumpkin Yogurt with Quinoa Crunch, Waldorf Salad, Mesclun Salad with Dates and Goat Cheese,
Chopped Greek Salad, Broccoli Carrot Slaw with Cranberries and Sunflower
Seeds, Southwestern Sweet Potato Salad, Lemony Lentil and Quinoa Salad, Summer Salmon Panzanella, Summer Vegetable Orzo Soup, Sweet Potato Bisque with West Indian Spices, Winter Squash and Goat Cheese Enchiladas, Eggplant Parmesan Melts, Easy Ratatouille with Poached Eggs, Lentil, Mushroom and Kale Burritos, and Farfalle with Tuna and Tomatoes
Asian Dressing: 4 Tablespoons cider vinegar 1/2 teaspoon brown sugar 1/8 cup Tamari sauce 1 teaspoon garlic and ginger puree 1 Tablespoon olive oil 2 Tablespoons
pumpkin seeds 1/4 finely
chopped red onion 2 Tablespoons peanut butter
Before serving, add a diced avocado and a half cup, give or take, of toasted
pumpkin seeds; or, a hard boiled egg,
chopped.
Sprinkle with the toasted
pumpkin seeds and
chopped coriander.
2 tbsp nut butter 2 tbsp sunflower or
pumpkin seeds 1 tbsp maca powder
Chopped nuts or
seeds (topping) Cacao nibs (topping)
1 orange, juiced 1/4 cup white balsamic vinegar or sherry vinegar 1/2 cup really good olive oil, divided 2 tsp salt, divided 5 large carrots, peeled and diced 2 large celery stalks, diced 4 large onions,
chopped finely 4 shallots,
chopped finely 1/2 cup dried cranberries 1/2 cup dried raisins 1/4 cup sunflower
seeds 1/4 cup
pumpkin seeds 1/4 cup pine nuts 1 bunch of chives
2 large acorn squash, halved and
seeded 2 tablespoons butter, melted 2 cloves of garlic,
chopped 1/2 teaspoon ground sage, divided 1 pound pork sausage 1/2 cup onion, finely
chopped 1 celery stalk,
chopped 1 cup mushrooms,
chopped 1 apple, cored and
chopped 1/2 cup plain bread crumbs 1/4 cup grated Parmesan cheese 1/4 cup
pumpkin seeds handful of dried cranberries salt and pepper 1 egg, beaten
Falafels 1 cup / 150 g green peas, fresh or frozen (thawed) 1 cup / 150 g cooked chickpeas 2 small shallots, peeled and coarsely
chopped 1 - 2 cloves garlic, peeled 2 tbsp buckwheat flour or potato starch 2 tbsp
pumpkin seeds 1/2 tsp baking powder 3 stalks fresh mint, leaves picked 3 stalks parsley, stems discarded 1 tbsp lemon juice 1 tsp ground cumin 1 tsp flaky sea salt 1 - 2 tbsp olive oil
Stuffing 1 1/2 cup / 300 g uncooked millet or white quinoa 1 large knob of coconut oil, ghee or olive oil 2 large onions, finely
chopped 9 oz / 250 g brown mushrooms, quartered 2 large stems kale, stems removed and finely
chopped 3 tbsp white wine or water 1 tsp dried thyme sea salt and pepper 1 cup / 3,5 oz / 100 g cranberries (fresh, frozen or dried) 1 handful raw almonds, coarsely
chopped (use
pumpkin seeds for a nut free alternative) 2 stems flat - leaf parsley, finely
chopped, save a little for serving 5 1/2 oz / 150 g goat's or sheep's feta cheese (optional), save a little for serving
Roast in a preheated 375 degree F. oven for 7 to 10 minutes or until the
seeds are lightly browned and crispy.You can garnish this soup with a variety of different options such as a dollop of light sour cream, a spoonful of diced pears and
chopped roasted chestnuts sauteed until tender, some
chopped fresh greens such as watercress, or with a sprinkling of roasted crisp
pumpkin seeds as I used in the photo.
3 oz dried ancho chiles, stemmed,
seeded, coarsely torn 6 ounces beef bacon, diced 1 large vidalia onion (1 lb), diced 4 lb beef brisket, fat trimmed, cut into 2 inch cubes and seasoned with salt and pepper 6 large garlic cloves 3 - 4 canned chipotle chilies in adobo (& 1 tbsp juice) 2 tbsp chili powder 1 tbsp ground cumin 1 tsp dried oregano 1 tsp ground coriander 2 tsp salt 1 12oz bottle Mexican beer 1 7 - ounce can diced roasted green chiles 3 10oz cans fire - roasted diced tomatoes with chipotle 1/2 cup finely
chopped fresh cilantro stems 4 cups
seeded peeled
pumpkin (from 3 1/2 pound
pumpkin), cut into 1 1/2 inch chunks
Sprinkle with 1 tablespoon of
pumpkin seeds,
chopped pecans, and toasted coconut flakes to garnish, press these firmly into the bar mixture.
Think
chopped pecans,
pumpkin seeds, sesame
seeds, puffed millet, coconut flakes, and flax
seeds.