Juice of 1/2 lemon 2 tablespoons white wine vinegar 1 clove garlic, minced Sea salt and freshly ground black pepper 1/2 onion, cut into 1/2 - inch dice 1 cup cherry tomatoes, halved 1/2 cup cilantro or parsley, finely chopped 1 cup baby arugula 1 cup spinach 1/2 cup fresh orange juice 2
tablespoons toasted pumpkin seeds
* 2/3 cup pumpkin purée * 1 cup milk or 1/2 cup milk and 1/2 cup cream (I used raw milk) * 3/4 cup organic sugar * 5 eggs, preferably organic and free - range * 1 teaspoon vanilla * pinch of sea salt * 1/2 cup flour (I used spelt flour; I think almond or hazelnut flour would work well for a gluten - free version) * 3 - 4
tablespoons toasted pumpkin seeds or chopped toasted hazelnuts * 2 tablespoons organic powdered sugar - optional
Not exact matches
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!
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 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
Sprinkle with 1
tablespoon of
pumpkin seeds, chopped pecans, and
toasted coconut flakes to garnish, press these firmly into the bar mixture.
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 of black rice 1 small butternut, acorn (or any type of squash), peeled,
seeds removed, and diced (about 2 cups) extra virgin olive oil salt + pepper 2 large handfuls of spinach 1 small red onion, sliced grapeseed (or a neural high heat oil) salt 2
tablespoons of sesames
seeds 1/4 cup of
pumpkin seeds for the sesame ginger dressing: 1/2 inch piece of ginger, peeled 1 small shallot 1 garlic clove, peeled 1 teaspoon of honey 1
tablespoon of lime juice 2
tablespoons of
toasted sesame oil 1 teaspoon of tamari (OR 1/2 teaspoon of salt) 3 - 4
tablespoons of grapeseed or sunflower oil
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-...]
150g bag kale, washed and dried, leaves stripped off stalks and chopped into strips 75g baby spinach leaves, washed and dried 3 — 4 spring onions, thinly sliced 50g
pumpkin seeds,
toasted in a dry pan until they pop 150g low fat cottage cheese 1/2 pomegranate,
seeds removed 1 ripe avocado pear, halved, stoned, peeled and cut into slices Sumac to sprinkle Ground black pepper 1
tablespoon good quality extra virgin olive oil Half a lemon
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.
Thinly slice 1/2 of a red onion and add on top of the lettuce, then sprinkle 2
tablespoons of
toasted pumpkin seeds throughout the salad
-- 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)
ingredients BUTTERNUT SQUASH FRITTERS WITH CURRY LIME YOGURT DIPPING SAUCE AND CILANTRO 1 small butternut squash 3/4 cup all - purpose flour 1 teaspoon baking powder 1 teaspoon chili pepper flakes 1 teaspoon Kosher salt 1/2 teaspoon freshly ground black pepper 1 large scallion (white and green parts only, thinly sliced) 1/2 cup
toasted and salted
pumpkin seeds 1 clove garlic (peeled, minced) 1
tablespoon fresh parsley (chopped) 2 large eggs (beaten) 1/2 cup milk canola oil (for frying) 1 bunch fresh cilantro (leaves only, to garnish) Curry Yogurt Sauce: Curry Yogurt Sauce (for serving, below) 1
tablespoon curry powder 2
tablespoons olive oil 1 cup Greek yogurt 1 lime (zested, juiced) 1/2 teaspoon salt pinch freshly ground black pepper
2 garlic cloves 2
tablespoons salted
toasted pumpkin seeds the juice of two limes the zest of one lime 1/3 cup extra virgin olive oil 1/2 teaspoon sea salt
2 cups rolled oats 1/2 cup chopped walnuts,
toasted 1/4 cup pepitas (hulled
pumpkin seeds),
toasted 1/4 cup hazelnuts,
toasted 1 teaspoon baking powder 1 teaspoon ground cinnamon 1/4 teaspoon ground ginger 1/4 teaspoon ground clove pinch of fine sea salt 1 egg 2 cups almond milk 1/4 cup pure maple syrup 1 teaspoon pure vanilla extract 2 ripe pears, diced 1
tablespoon coconut oil, melted, plus more for greasing pan
1
tablespoon olive oil 1 red onion, halved and thinly sliced 1 medium head cauliflower 1/4 cup water Cilantro Pepita Pesto, recipe follows Salt and pepper, to taste 1/4 cup
pumpkin seeds,
toasted for serving 1 lemon, cut into wedges for serving Cooked brown rice or other grain for serving Preheat grill to medium high.
4 cups red leaf lettuce, butter lettuce or other greens 2 cups thinly sliced veggies (bok choy, carrot, fennel, etc.) 1 cup sprouted mung beans or other beans 1 cup alfalfa or clover sprouts 1 cup sunflower sprouts 1/2 cup
toasted sunflower
seeds Creamy Miso Dressing 3
Tablespoons white or chickpea miso 3
Tablespoons flaxseed oil (or another wellness oil, like hemp or
pumpkin.
Butternut Squash Soup 2
tablespoons coconut oil 1 - 2 shallots, peeled and sliced 4 cups butternut squash, diced 1/4 sea salt Fresh cracked pepper 2 small ripe pears, peeled and diced 4 cups chicken or vegetable stock 1/2 cup unsweetened coconut milk 1/2 cup
pumpkin seeds,
toasted Fresh thyme
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
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).