Organic Raw Pepitas

Raw Pumpkin Seed Pesto

Ingredients

• 1 c. pumpkin seeds soaked for 2 hours then drained
• 1/2 c. olive oil
• 2 garlic cloves
• 1 tsp. apple cider vinegar
• 1 tsp. raw honey
• 1 c. fresh basil leaves
• 1 tsp. sea salt

Instructions

Put all the ingredients into a food processor and process until very smooth. (I like my pesto a little chunky, so I kind of ignored the very smooth part.)

Enjoy!

Quinoa Stuffed Acorn Squash

Ingredients:

• 2 acorn squash, halved and seeds removed*
• 2 tbsp. olive oil
• Coarse sea salt and pepper
• 1 c. quinoa, rinsed
• 2 c. vegetable broth or water
• 1/4 c. minced red onion
• 2 tbsp. fresh parsley, minced
• 1/2 c. raisins
• 1/4 c. toasted pecans
• 2 tbsp. balsamic vinegar
• 2 tbsp. olive oil
• 1/4 c. feta or parmesan cheese (optional)
• toasted pepitas for garnish
• *TIP: Use an ice cream scoop to easily remove the seeds from the squash!*

Directions:

1. Pre heat oven to 400 degrees.
2. Slice acorn squash in half and remove the seeds*. Spread olive oil on the inside
   of the squash and then place on a baking sheet, cut-side down and bake for 20-25 min. or until soft.
3. Simmer quinoa, covered, in vegetable broth or water for 12-14 minutes, or until quinoa is cooked and liquid absorbed.
4. Add the diced red onion during the final 5 minutes of cooking time.
5. Remove quinoa from heat and mix in the raisins, pecans, balsamic vinegar, olive oil, parsley, parmesan and generously
   season with sea salt and fresh ground pepper to taste.
6. Divide the quinoa stuffing amongst the four squash and spoon it.
7. Garnish with toasted pepitas!

Happy Holidays!

High Antioxidant Superfoods Salad

Prep: 15 minutes
Yield: 4 servings

Ingredients

• 6 cups mixed greens
• 1 cup broccoli sprouts
• 3/4 cup fresh blueberries
• 3/4 fresh blackberries or blueberries
• 1/2 cup crumbled goat cheese
• 1/2 cup pumpkin seeds, toasted
• 1 Balsamic vinegar, canola or olive oil and freshly ground pepper

Preparation

In a large bowl, combine greens, berries, goat cheese and pine nuts. Drizzle with dressing and toss gently to coat.

Enjoy it!

Creamy Vegan Pumpkin Pie With Maca

Ingredients:

• 1 9 1/2-inch whole wheat or gluten-free baked pie shell (or your favorite raw crust)
• 1/4 cup toasted unsweetened coconut flakes
• 1 tbsp. chopped crystallized ginger
• 1 cup raw cashew pieces, soaked for a few hours, rinsed and drained
• 1 1/2 cups pumpkin puree
• 1/4 cup + 1 Tbsp. coconut butter
• 1/4 cup + 2 Tbsp. water
• 1/4 cup non-dairy milk
• 1 Tbsp. maca powder
• 1 Tbsp. grated fresh ginger
• 1 tsp. vanilla-flavored stevia liquid
• 1 tsp. cinnamon
• 1/2 tsp. powdered ginger
• pinch allspice
• whipped coconut cream, for topping, optional

Preparation:

In a small bowl combine the toasted coconut and the crystallized ginger. Set aside. Put the cashews, pumpkin puree, coconut butter, water, non-dairy milk, maca powder, ginger, stevia, and spices in a high-speed blender and process until very smooth. Scrape about half of the cashew-pumpkin mixture into the pie crust and smooth. Sprinkle the toasted coconut/ginger over top and carefully add the remaining cashew-pumpkin mixture over top. Spread until even and smooth. Chill for several hours or until firm. Cut into slices and serve with whipped coconut cream.

Yummy!

Recipe Source: www.themacateam.com

Easy Cinnamon Apple Granola with dried apples, walnuts, pepitas, and hemp hearts ❤

INGREDIENTS

• 2 cups gluten-free oats
• 1 cup walnuts, chopped
• ¼ cup pepitas
• ¼ cup hemp hearts
• ¼ teaspoon salt
• 2 teaspoons ground cinnamon
• ¼ cup coconut oil, melted
• ⅓ cup + 1 tablespoon maple syrup (grade b preferred)
• 2 teaspoons pure vanilla extract
• 1 cup dried apples or more if desired

INSTRUCTIONS

1. Preheat the oven to 325 degrees Fahrenheit. Line a baking sheet with parchment paper.
2. In a large bowl, combine oats, walnuts, pepitas, hemp hearts, salt, and cinnamon. Set aside.
3. In a smaill bowl, whisk together coconut oil, ⅓ cup maple syrup, and vanilla extract. Pour over dry ingredients and stir until the oat mixture is evenly coated.
4. Pour mixture onto baking sheet, spread, and pack down flat (using a piece of parchment or plastic wrap is an easy, mess-free way to do this).
5. Bake for 30 to 40 minutes. Stir about halfway through, pack back down, drizzle tablespoon of maple syrup over the top, and bake for the remaining time or until granola is golden brown. If it looks like the walnuts are browning up quickly, tent a piece of foil over the pan for the remaining baking minutes.
6. When done, granola should look golden brown. Place baking sheet on wire rack and let granola cool completely. When cool, break up granola into pieces and stir in dried apples. Store in an airtight container.

Recipe Source: http://amp.gs/mXqN

Oreo Cookies

Ingredients:

Cookies:

• 1 cup pumpkin seeds
• 1 ¾ cup coconut flakes
• 1 ½ cups raw cacao powder
• pinch sea salt
• 2 teaspoons vanilla
• ½ cup maple syrup (6oz)
• 1-2 tbsp water if needed *
• *If you use a different seed or nut for the pumpkin will alter the texture so might need more or less water. Add it in slowly.

Cream filling:

• 2 cups cashews, soak & rinse
• 3 tablespoons coconut oil
• 2 tablespoons coconut butter
• about 35 drops stevia, adjust to taste
• 1-2 tablespoons maple
• 1 teaspoon vanilla
• ¼ cup water

Directions:

1. Place the pumpkin seeds and coconut flakes into food processor. Pulse until flour like texture.
2. Add in raw cacao power and sea salt. Combine together.
3. Next add in vanilla and maple syrup. Add in water if needed.
4. Once dough is together carefully roll out and cut into circles.
5. Repeat this til all the dough is used.
6. Place all cream ingredients into blender and blend until smooth.
7. Adjust sweetness tooth.
8. Scoop cream on top of one cookie then placed another cookie on top.
9. Repeat for the rest of the cookies.

Enjoy!

Recipe Source: http://amp.gs/ZKsR

❤❤❤

Coconut Maple Granola with Cocoa Nibs

INGRESIENTS:

• (4) cups slow oats
• (½) cup shredded coconut
• (½) cup slivered raw almonds
• (½) cup raw sunflower seeds
• (½) cup raw pumpkin seeds
• (½) cup cocoa nibs
• (½) tsp salt
• (½) cup real maple syrup
• 1 tbsp real vanilla extract

DIRECTIONS:
Preheat oven to 250 degrees. Combine all dry ingredients together in a large mixing bowl. Add vanilla and maple syrup and mix well with your hands – don’t be shy! Bake in a deep baking pan (you can also use a cookie sheet) and bake about one hour, or until dry. Make sure to mix the mixture a few times while it cooks to prevent burning and promote even cooking.
Serve with almond milk or soy yoghurt, and some added hemp seeds, cranberries (as shown) or with any other real ingredient you desire. This will keep in a container or glass jar indefinitely and the recipe can easily be doubled – and you’ll likely be making it often!

Recipe Source: http://amp.gs/lEup

Vegan Pumpkin Seed Cocoa Brownies

Ingredients:

• 1/2 cup packed pitted deglet noor dates
• 1 1/2 cups whole spelt flour
• 3/4 cup unsweetened cocoa powder
• 2 teaspoons baking powder
• 1/3 cup pumpkin seed butter
• 1/2 cup coconut oil, plus more to oil pan, warmed
• 3/4 cup maple syrup
• 3/4 cup maple sugar or cane sugar
• 1/3 cup plain soy milk
• 1/2 teaspoon sea salt
• 1 Tablespoon vanilla extract
• 3 1/2 ounces dark chocolate, coarsely chopped and divided
• 1/4 cup shelled pumpkin seeds (pepitas)
• Maldon or fleur de sel, or other flaky sea salt

Instructions:
1. Place dates in a medium bowl and cover with boiling water. 2. Let soak for 20 minutes or until softened, then drain well.
Preheat oven to 350F. Line a 9×13 pan with parchment paper; brush paper and sides of pan lightly with coconut oil, and set aside.
3. Sift flour, cocoa powder, and baking powder into a medium bowl; whisk to combine and set aside.
4. Place pumpkin butter butter, warm coconut oil and drained dates in a food processor; blend until smooth. It’s okay if a few small date pieces are not blended.
5. Add maple syrup, maple sugar, soy milk, salt and vanilla and process until smooth.
6. Pour into sifted flour mixture, and stir with a rubber spatula until almost combined. Reserve 2 tablespoons chopped chocolate and stir remaining chocolate into batter, being careful not to overmix.
7. Transfer batter to prepared pan and spread out evenly. Sprinkle with pepitas, remaining chocolate, and a large pinch of sea salt.
8. Bake for 25-27 minutes or until edges pull away from sides of pan and a toothpick inserted into centre comes out clean. 9. Remove from oven and allow to cool completely.
For best results, refrigerate until completely cold before cutting. These brownies keep well for three or four days when stored in an airtight container in the fridge.

Enjoy!!!

Recipe Source: www.simplebites.net

DIY spiced pumpkin seed milk {Gluten-Free, Vegan, Paleo, Raw, Refined Sugar-Free, SCD-Friendly}

INGREDIENTS:

Spiced Pumpkin Seed Milk:

• ½ cup raw pumpkin seeds (pepitas) — soaking in 1 cup water
• 2 cups water, divided
• ½ tsp cinnamon
• 1/16 tsp cloves
• 1 tsp vanilla
• 1 – 2 tbsp maple syrup

Chocolate Pumpkin Seed Milk:

• add 1 ½ tbsp cocoa powder to the above ingredients

INSTRUCTIONS

1. Soak pumpkin seeds in 1 cup water overnight or at least for a few hours (see notes at the end for a quicker version)
2. Strain the seeds. Place them in a blender (a high power blender, like a Vitamix is best). Add in 1 cup water and all remaining ingredients. If you want a chocolate milk version, add in the cocoa powder too. Blend on high for a few minutes until everything is smooth.
3. Strain contents through a nut milk bag (squeeze out as much as you can) and enjoy the resulting milk!

Enjoy!

Recipe Source: http://amp.gs/xjQy

Green Protein Power Breakfast Smoothie

Ingredients:

• 1 cup (250 ml) unsweetened almond milk
• 1 ripe banana, frozen
• ½ cup (125 ml) chopped mango, frozen
• 1-2 large handfuls of baby spinach
• ¼ cup (60 ml) pumpkin seeds (pepita seeds)
• 2 tbsp (30 ml) hemp hearts (hulled hemp seeds)
• optional: ½ scoop vanilla protein powder + ¼ cup water

Instructions:

In a blender (or large tumbler if you’re using an immersion blender) layer the spinach, banana, mango, pumpkin seeds, and hemp hearts. Add the almond milk and blend until the pumpkin seeds are really really smooth. This recipe makes a single 16 oz serving sized smoothie.

🙂

Recipe Source: http://amp.gs/xRdu

Wild rice with spinach

INGREDIENTS:

RICE

• 1 cup wild rice
• 3 cups water
• 1 garlic clove, minced
• 2 tablespoons extra-virgin olive oil
• 1 tablespoons rice vinegar
• Salt and freshly ground black pepper

TOPPINGS

• 10 oz baby spinach
• 1 tablespoons olive oil
• 1 tablespoon wine vinegar
• ¼ cup pomegranate seeds
• 1 orange, cut into segments
• ½ avocado, sliced
• ¼ cup pumpkin seeds
• Salt and freshly ground black pepper

DIRECTIONS:

1. MAKE THE RICE: In a medium pot, stir the rice with the broth (or water, if using) and garlic to combine. Bring the mixture to a simmer over medium-high heat.
2. Once the liquid is boiling, reduce the heat to low and simmer until the rice is tender and all the liquid has been absorbed, 15 to 17 minutes.
3. Let the rice cool for 5 to 10 minutes and then toss it with the olive oil, vinegar, mint, salt and pepper.
4. MAKE THE TOPPINGS: In a medium bowl, toss the kale with the olive oil and vinegar. Divide the rice between two bowls and then top with equal amounts of kale.
5. Top each of the bowls with 2 tablespoons pomegranate seeds, half the orange slices, half the avocado slices, 2 tablespoons pumpkin seeds and a hard-boiled egg. Season the egg with salt and pepper.

Serve immediately.

Warm Rye Berry, Roasted Pumpkin & Kale Salad

Ingredients:

• 1 cup rye berries
• ½ teaspoon salt
• 2 ½ cups pumpkin, peeled and cut into ½-inch cubes
• ½ tablespoon grapeseed oil
• 2 tablespoons rice vinegar
• 1 tablespoon yellow miso paste
• 1 teaspoon maple syrup
• 2 tablespoons walnut oil
• 3 cups kale (about ½ bunch), stems removed, cut into bite-size pieces
• ¼ cup almonds, roughly chopped

Directions:

Cook the rye berries and salt according to your pressure cooker directions. (I used the water and timing guidelines for brown rice and my rye berries came out perfectly cooked.) If you don’t have a pressure cooker, combine the rye berries, salt and 3 ½ cups water in a heavy pot. Bring to a boil, lower heat, cover and let simmer for 1 hour, or until tender.

Meanwhile, preheat the oven to 400°F. Place the pumpkin on a sheet pan and toss with the grapeseed oil. Roast for 20 minutes, stirring halfway through baking.

In a small bowl, whisk together the rice vinegar, miso paste and maple syrup until smooth. Slowly whisk in the walnut oil. Place the kale in a large bowl and toss with 2 tablespoons of the dressing. Massage the dressing into the kale, until the leaves are soft and pliable. Add the cooked rye berries, the pumpkin and the remaining dressing and toss to coat. Sprinkle the almonds over the top and serve warm or at room temperature.

Enjoy!!!

Recipe source: http://amp.gs/CTPW