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Roasted Balsamic Lime n’ Avocado Pumpkin Seeds

Posted Oct 31 2011 12:00am
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Who doesn’t love a pumpkin seed?

Especially this time of the year when everywhere you turn, there’s another pumpkin or Jack-O-Lantern.

Over the years I’ve debated whether to toss the seeds or use ‘em up for a fun recipe.

And every year I seem to create a new recipe or fun way to use these  cute lil’ seeds so I thought I’d share a few with you.

Who would have ever thought there were so many fun ways to use these lil’ guys?

I mean, who wouldn’t be inspired by these lil’ roasters?

I’ve been known to roast up a bunch and store them in my freezer for the Autumn months.

There are times I like to eat ‘em whole sprinkled atop salads.

Or grind them into a coffee grain consistency and scatter atop oatmeal, use as a gluten-free dessert crust or simply toss into a smoothie.

Whichever way you choose, you simply can’t go wrong.

They’re fun.

They’re flavorful.

And hey, they’re festive.

So, branch out of your old seed n’ nut routine and try a lil’ shimmy of pumpkin seeds.

Layers of veggies and fresh tomato sauce and ground pumpkin seeds?

O yes.

I’d like to say I’d serve these babies as a crust for baked eggplant or zucchini but heck, I’m often caught red handed in my kitchen with a heaping tablespoon of ground pumpkin seeds.

Seeds to mouth.

One less step than the whole crusted vegetable baking thing.

Yum.

5 Ways with Pumpkin Seeds

Gluten-Free and Vegan

  • Roast ‘em Up.  Rinse seeds; lay flat on a baking sheet, sprinkle with cinnamon, freshly ground white pepper and sea salt.  Bake at 350 degrees F for 8-10 minutes.
  • Plant. Save a few seeds in a small container to store away until the spring and plant in your garden for your very own pumpkin next year.
  • Chocolate Covered. Roast seeds, then drizzle with melted dark chocolate and a sprinkle of coconut flakes. It’s a perfect treat for your sweet tooth.
  • Spice ‘em Up. Combine roasted seeds with crystallized ginger, dried cranberries, peanuts, chili powder and sea salt for a homemade trail mix.
  • Guac’ Style. Serve roasted seeds as an appetizer; roast and toss with flax oil, Chinese 5 spice and sea salt.  Mix well to combine; add to a food processor along with an avocado and lime juice for your own spin on guacamole.
  • Grind ‘em Down. Toss those roasted seeds into your coffee grinder to use throughout the week in soups, smoothies, salads, cereal and yogurt.
  • Gluten-Free ‘Breadcrumbs’.  Add roasted seeds along with fresh garlic, lemon zest, sea salt and fresh basil for a gluten-free version of breadcrumbs to coat your chicken, tofu or fish before grilling and baking.

Roasted n’ Toasted Balsamic Lime Pumpkin Seeds

Gluten-Free and Vegan

Makes 1 cup

Ingredients

  • 1 cup pumpkin seeds
  • 1/2 tsp. sea salt
  • 1/4 tsp. freshly ground white pepper
  • 1/2 very ripe avocado, peeled, cored and chopped
  • 1 Tbsp. freshly grated lime zest
  • 2 Tbsp. freshly squeezed lime juice
  • 1/4 cup balsamic vinegar
  • 1 tsp. cocoa powder
  • 1/6 tsp. all-spice

Directions

Have a Happy and Safe Halloween!


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