Pulse 1
cup pumpkin seeds in a food processor or blender until finely chopped.
Not exact matches
Simply place the almonds and one
cup of the
pumpkin seeds in a food processor and blend for a couple of minutes until a smooth flour forms.
1
cup pumpkin seeds — ground into flour
in a food processor 1
cup brown rice flour 1/2
cup gluten free oat flour 1/4
cup tapioca starch 2 teaspoons pink peppercorn — coarsely ground
in a mortar with a pestle or
in a dedicated coffee grinder 1/2 teaspoon salt 6 tablespoons almond butter 5 tablespoons pistachio butter 5 tablespoons ghee 1/2
cup honey or 3/4
cup coconut sugar 1 vanilla bean —
seeds scraped out 3/4
cup powdered coconut sugar — for dusting
First place one
cup each of the almonds,
pumpkin seeds, ground flaxseed and sunflowers
seeds in a food processor and blend for a minute or so until smooth, then transfer the mix to a bowl and stir
in the remaining half a
cup each of
pumpkin seeds and sunflower
seeds along with the salt, coconut oil and water.
3/4
cup raw cashews 1/3
cup pumpkin seeds 6 medjool dates 1/4
cup coconut 1 tbsp hemp
seeds 1 tbsp coconut oil 2 tsp moringa powder 1 tsp chia
seeds 1/2 tsp vanilla extract zest of 1 large lemon juice of half a lemon pinch of salt extra shredded coconut and lemon zest to roll balls
in
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.
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).
1
cup cooked
pumpkin (cut
in half, scoop out
seeds, place cut side down on baking sheet and bake at 350 until soft.
1 can chipotle chiles
in adobo (or 1/2
cup chipotles rehydrated
in wine vinegar) 1/4
cup tomato paste 8 cloves garlic 2 tablespoons cider vinegar or lime juice 1
cup grated Parmesan or romano cheese 1
cup pumpkin seeds (pepitas) or piñon nuts, toasted 1
cup canola oil
In a food processor or blender, add the juice from half the lemon, basil, the remaining 2 cloves garlic,
pumpkin seeds, 1/2
cup sliced kale, and a pinch of salt and pepper.
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
Pumpkin Seeds — Soak 2 cups raw pumpkin seeds in warm water with 1 tablespoon sea salt for 7 hours or longer (up to 24
Pumpkin Seeds — Soak 2 cups raw pumpkin seeds in warm water with 1 tablespoon sea salt for 7 hours or longer (up to 24ho
Seeds — Soak 2
cups raw
pumpkin seeds in warm water with 1 tablespoon sea salt for 7 hours or longer (up to 24
pumpkin seeds in warm water with 1 tablespoon sea salt for 7 hours or longer (up to 24ho
seeds in warm water with 1 tablespoon sea salt for 7 hours or longer (up to 24hours).
What's
in it: 1 15 - oz can of pure
pumpkin puree 2 tablespoons good quality maple syrup (less if you are watching sugar intake) 1 teaspoon vanilla extract 1 teaspoon
pumpkin pie spice 1/2 teaspoon cinnamon 2
cups non-fat greek yogurt (recommend plain but if you need extra sweetness vanilla would work) Toppings: Low fat granola, chia
seeds, dried cranberries, chopped nuts, toasted coconut
-- 1
cup GF oats — 2
cups nuts — almond, hazelnut, pecans — or a mix of all three — 1
cup extra — dried fruit, coconut flakes,
pumpkin seeds (stir these
in at the end)-- 2 tsp spices — cinnamon, nutmeg, ginger — or a mix — 4 tbsp coconut oil — 2 tbsp sweetener — honey, maple, date nectar
2 1/2
cups hot water 3 tablespoons ground flax
seed in 6 tablespoons water (lightly beaten) 1
cups agave nectar 3/4
cup vegan butter like Earth Balance 1 1/2
cups sugar (evaporated cane juice)-- use 1/2
cup less sugar if you don't want it very sweet 2 teaspoons vanilla extract 1 tablespoon vinegar 2
cups rice flour 1/2
cup sorghum flour 1 1/2
cups tapioca flour 2 teaspoons baking powder 2 teaspoons baking soda 2 teaspoons xanthan gum 1 teaspoon cinnamon 1 teaspoon mace 1/2
cup ground almonds (if allergic to tree nuts, or use sunflower or
pumpkin seeds) 1
cup finely grated carrots
In a large bowl whisk together rice flour, tapioca, starch, baking soda, flax
seeds, spices and 1/4
cup pumpkin seeds.
Pumpkin Seed Sauce / Pipián Verde: 4 jalapeño or serrano peppers, stems removed 1 poblano pepper, stem and seeds removed 1/2 large white onion, peeled and sliced in half 5 large cloves garlic, unpeeled 2 tablespoons olive oil, divided 1 1/3 cups raw pepitas (green pumpkin seeds) 1/2 cup chopped cilantro 1/2 teaspoon dried oregano 1/4 teaspoon ground cumin 1/8 teaspoon ground cayenne pepper (optional) 1/2 teaspoon Kosher or sea salt 2 cups low sodium vegetable stock,
Pumpkin Seed Sauce / Pipián Verde: 4 jalapeño or serrano peppers, stems removed 1 poblano pepper, stem and
seeds removed 1/2 large white onion, peeled and sliced
in half 5 large cloves garlic, unpeeled 2 tablespoons olive oil, divided 1 1/3
cups raw pepitas (green
pumpkin seeds) 1/2 cup chopped cilantro 1/2 teaspoon dried oregano 1/4 teaspoon ground cumin 1/8 teaspoon ground cayenne pepper (optional) 1/2 teaspoon Kosher or sea salt 2 cups low sodium vegetable stock,
pumpkin seeds) 1/2
cup chopped cilantro 1/2 teaspoon dried oregano 1/4 teaspoon ground cumin 1/8 teaspoon ground cayenne pepper (optional) 1/2 teaspoon Kosher or sea salt 2
cups low sodium vegetable stock, divided
Ingredients: 3/4
cup vegan butter 1
cup sugar 1/2
cup brown sugar 3 tablespoons ground flax
seed in 6 tablespoons water (lightly beaten) 1
cups agave nectar for the batter, OR 1 1/2
cups agave if you like cakes very sweet 2 teaspoons vanilla extract 4
cups All Purpose Gluten - Free Flour (We use Bob's Red Mill) * 2 teaspoons baking powder 2 teaspoons baking soda 1 teaspoon cinnamon 1/2 teaspoon ground nutmeg 1
cup hot coffee (you may substitute plain hot water if you don't like coffee) 1
cup hot water 1/2
cup chopped walnuts or pecans (optional, if allergic to tree nuts, or use sunflower or
pumpkin seeds) 1/4
cup dried unsulphured papaya, cut
in 1/4 inch cubes 1/4
cup dried unsulphured pineapple, cut
in 1/4 inch cubes or 1/2
cup raisins or other dried fruit (
in place of papaya and pineapple) Additional agave nectar for brushing the cake (about 1/4
cup)
To do this, place
seeds in a sauce pan with just enough water to cover, adding 1 tablespoon of salt for every
cup of
pumpkin seeds.
Pulse 1/2
cup of the
pumpkin seeds in a food processor until finely ground, but not a paste.
1 large onion, chopped 1 medium sweet red pepper, chopped 2 tablespoons Earth Balance margarine 2
cups fresh or thawed frozen corn 1 jalapeno pepper,
seeded and chopped 2 garlic cloves, minced 2 teaspoons chili powder 2 14-1/2 ounce cans vegetable broth 1 15 - ounce can solid - pack
pumpkin (not
pumpkin pie filling) Salt to taste Dash of cayenne pepper 2 tablespoons lime juice
In a large saucepan, sauté the onion and red pepper in the margarine until almost tende
In a large saucepan, sauté the onion and red pepper
in the margarine until almost tende
in the margarine until almost tender.
1
cup cornmeal 1
cup Bob's Red Mill Gluten - Free All Purpose Four 1/4
cup of millet flour (optional) 4 teaspoons baking powder 2 tablespoons ground flax
seeds in 6 tablespoons water 1 ripe banana 1
cup non-dairy milk or water 1/2 — 1
cup additional water 1/2
cup blueberries, fresh or frozen 1/4 nuts or
seeds (we used a mix of peanuts,
pumpkin seeds and sunflower
seeds)
1
cup rice flour plus extra on the side for rolling if necessary 1
cup sunflower or
pumpkin seeds, soaked
in water for...
Layer into a 4 -
cup jar,
in this order: sauce, tofu,
pumpkin seeds, veggies and greens.
Toast 1
cup chopped almonds, 1/2
cup rinsed raw quinoa, 1/4
cup raw
pumpkin seeds, and 1/4
cup raw sunflower
seeds on a rimmed baking sheet
in a 350 ° oven, stirring occasionally, until golden brown, 10 — 12 minutes.
The colour when blended with avocado should be quite dark, taking over the green of the avocado)-- Maple Syrup, 1
cup (adjust quantity to your preferred level of sweetness but you should not taste the avocado, just benefit from its creamy texture which serves as the dairy replacement
in this tart)-- Natural almond butter, 1 / 4th
cup (if allergic to nuts - use tahini / sunflower
seed or
pumpkin seed butter)
-- 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)
I used ground hazelnut flour instead of almond, and I threw
in not only
pumpkin seeds, sunflower
seeds, and coconut, but a quarter
cup of sesame
seeds, too and they tasted GREAT!
1 large bunch or head of kale (about 12 ounces with stems removed) 4 carrots 2 watermelon radishes (about 2 inch diameter) 1/4
cup pumpkin seeds 1/4
cup red wine vinegar 1/4
cup water 1/4
cup chickpea miso (we use and love South River) The Dressing
In a blender combine
pumpkin seeds, vinegar, water and miso and blend until smooth, scraping down the sides as necessary.
In a small bowl, combine 3/4
cup oats, 2 tablespoons
pumpkin seeds, 2 tablespoons chopped pecans, 1/4 teaspoon
pumpkin pie spice, 1 tablespoon vegetable oil, and 1 1/2 tablespoons honey.
3
cups dried sprouted sunflower
seeds (or just raw sunflower
seeds) 3/4
cup cocoa nibs 1/2
cup raw buckwheat groats — soaked
in water for a minimum of 1 hour, rinsed and dried completely, or quinoa puffs 1/2
cup pumpkin seeds 1/4
cup mini dark chocolate chips (I use vegan Enjoy Life)-- optional 1/4
cup plus 1 tablespoon honey or maple syrup 2 tablespoons brown rice syrup 6 tablespoons coconut oil large pinch of sea salt 1 teaspoon vanilla extract — optional
Just make sure the total quantity adds up to 3
cups total (you could use sunflower
seeds in place of the
pumpkin seeds, sesame for flaxseed, peanuts for pecans, etc.).
1 bunch asparagus, trimmed and cut
in 3 pieces 5 radishes 2 avocados 4 tbsp
pumpkin seeds 250 g / 1 1/2
cups strawberries 70 - 100 g / 3
cups loosely packed mixed baby lettuce, rinsed 12 - 16 mini labneh balls (see instructions below)
Immune Boosting Smoothie Serves 1 1/2
cup of filtered water or coconut water 2 whole oranges peeled 1/2 lime peeled or squeezed into a juice 1 large handful of washed spinach leaves (or your choice of greens) 1 tsp of raw
pumpkin seeds that have been soaked over night and drained 1 - 2 tsp of raw honey Optional to add in: * Antibacterial, antiviral Manuka honey or energy boosting bee pollen (1 tsp) * Anti-inflammatory Ginger (1tsp) * Anti viral turmeric (high in curcumin - a powerful antioxidant)(1 tsp) **** Pumpkin seeds are a great source of Zinc which helps strengthen your immune
pumpkin seeds that have been soaked over night and drained 1 - 2 tsp of raw honey Optional to add
in: * Antibacterial, antiviral Manuka honey or energy boosting bee pollen (1 tsp) * Anti-inflammatory Ginger (1tsp) * Anti viral turmeric (high
in curcumin - a powerful antioxidant)(1 tsp) ****
Pumpkin seeds are a great source of Zinc which helps strengthen your immune
Pumpkin seeds are a great source of Zinc which helps strengthen your immune system.
1/3
cup of raw
pumpkin or sunflower
seeds (soaked
in filtered water for at least 3 hours if you don't have a powerful Vitamix, Ninja or Blentec blender.
1
cup add -
ins of your choice (Laura recommends dried blueberries,
pumpkin seeds, and chopped walnuts.
pesto ingredients: 1
cup pumpkin seeds, toasted
in a dry pan over medium heat (or not, as discussed above) 1
cup packed fresh basil leaves 3 tbsp extra virgin olive oil splash of water 1 tbsp lemon juice small clove of garlic, peeled + crushed salt + pepper
1 small kabocha or red kuri squash, or
pumpkin — cut
in half and
seeded 2 cans full - fat coconut milk 1 tablespoon shredded ginger 3/4
cup maple syrup or more to taste pinch of sea salt 1 teaspoon cinnamon 1/4 teaspoon nutmeg 1 teaspoon xanathan gum — optional
Add sliced almonds and 1
cup of the
pumpkin seeds (125 g)
in a food processor or high - powered blender.
Nut &
Seed Granola from Feeding the Whole Family: Cooking with Whole Foods by Cynthia Lair (shared with permission) 3
cups rolled oats 1/2
cup sesame
seeds 1/2
cup sunflower
seeds 1/2
cup pumpkin seeds 1/2
cup almonds, chopped 1
cup whole wheat pastry flour 1/2 tsp cinnamon pinch sea salt 1/3
cup cold - pressed vegetable oil (we like to use coconut, though all wet ingredients need to be at room temperature to do so) 1/3
cup brown rice syrup or maple syrup 1/4
cup apple or orange juice (
in a pinch, most other juices have worked for us too) 1 tsp vanilla 1/4 tsp almond extract
Because no one wants to sit and eat a
cup of raw
pumpkin seeds (or maybe you do,
in which case, have at it!)
To make the milk, just cover one
cup of
pumpkin seeds in water and soak overnight, or about 12 hours.
Snack: Blueberry Smoothie: Blend 1
cup skim milk plus 1
cup frozen unsweetened blueberries, stir
in 1 tablespoon cold - pressed organic flaxseed oil or 1 tablespoon sunflower or
pumpkin seeds
Ingredients: 1
cup 100 % pure canned
pumpkin 3 TBSP hemp protein powder 1/2
cup macadamia milk 1 TBSP coconut oil 1 tsp
pumpkin spice 2 TBSP
pumpkin seeds Instructions: Combine
pumpkin, protein powder, macadamia milk, coconut oil, and
pumpkin spice
in a blender and blend until smooth.
Ingredients: 1
cup whole organic flax
seeds 1
cup raw, shelled
pumpkin seeds 6 Brazil nuts 1⁄2
cup unsweetened coconut flakes 1⁄4 tsp Celtic sea salt or other healthy salt option 1⁄2 TBSP
pumpkin pie spice 1⁄2
cup prunes (8 - 10) 1 - 2
cups of water Pinch of cinnamon Instructions: Soak the nuts and
seeds in clean water and leave them overnight... Read More»
No, but if you eat 1/2 a
cup of shelled raw
pumpkin seeds you will get more than you need and their very nutritional... also a natural way of getting it... Not synthetic like
in the vitamin supplements....
I used ground hazelnut flour instead of almond, and I threw
in not only
pumpkin seeds, sunflower
seeds, and coconut, but a quarter
cup of sesame
seeds, too and they tasted GREAT!
Fold
in the remainder 1/2
cup of black quinoa, cooked onion mixture, shelled edamame, cilantro, and 1/2
cup ground
pumpkin seeds.
2
cups cooked brown rice 1
cup hazelnut milk 1 tablespoon shredded, unsweetened coconut 1 banana, thinly sliced 1 tablespoon sunflower or pepitas (
pumpkin seeds) 1/2 teaspoon cinnamon 1/4 teaspoon nutmeg Mix ingredients together
in a medium sauce pan, Cook...