Tag Archives: pumpkin seeds

Kale Salad With a Kick

kalesalad1

I finished day 3 of Natasha Kyssa’s “SimplyRaw Detox” with this beautiful and slightly spicy kale salad.  By far, this has to be the best kale salad I have ever tasted.

The recipe is from Brendan Brazier’s “Whole Foods to Thrive”.  Early this morning over a warm cup of Fire Water, I earmarked several pages of this book.  It never really dawned on me until today of the large number of raw recipes Brendan actually has in this book.  This kale salad recipe popped out as it contains a good pinch of cayenne pepper, just like my early morning Fire Water.

This salad was my dinner tonight, so I gave it a little extra by adding a handful of sunflower sprouts and a handful of raw pumpkin seeds.

QUICK KALE AND AVOCADO SALAD

  • 1 head of kale, shredded
  • 1 tomato, diced
  • 1 avocado, chopped
  • handful of sprouts
  • handful of raw seeds or nuts
  • 3 tablespoons flaxseed oil
  • 2 green onions, finely diced
  • 1 lemon, juiced
  • 1 teaspoon sea salt
  • a good pinch of cayenne pepper

In a large bowl, using a fork, mix together the oil, lemon juice, salt and cayenne pepper.  Toss in chopped avocado and chopped tomato and mix.  Add kale and green onions and toss.  You may want to use your clean hands to help “wilt” the kale and soften the avocado to a creamier texture.  Once kale has been coated, toss in sprouts and seeds.  Serve immediately.

Candied Pumpkin Seeds and Walnuts

This year I struggled with finding something for the men on my Christmas list.  I was tired of wrapping up gloves, ties, motor oil, and aftershave.

I recall back in October, I made a dehydrator full of candied pumpkin seeds.  I really had to stop my husband from devouring them in one sitting. So, this weekend I decided to fill my dehydrator with candied pumpkin seeds and walnut pieces.  The men on my list will each receive a jar full of these crunchy and heavenly sweet snacks.  A healthy gift of good protein, antioxidants, zinc and Omega 3s.

One of my favourite raw food books is “Raw Food Real World” by Mathew Kenney and Sarma Melngailis.  (This book is signed by Sarma herself, having met her at The Seed in NYC last Spring! You see, I don’t get all giddy and star struck over rock stars. Rather, I find myself adolescent-like when I meet vegan chefs!)  I followed Mathew and Sarma’s recipes for candied pumpkin seeds and candied walnuts with a couple of minor alterations.

seeds

CANDIED PUMPKIN SEEDS

  • 2 cups pumpkin seeds, preferably soaked for 4 hours or more, drained and rinsed well
  • 1 teaspoon ground cinnamon
  • 1/4 maple syrup powder
  • 1/2 teaspoon sea salt

Toss all ingredients very well in a medium bowl.  Spread on a dehydrator tray and dehydrate at 112 degrees Fahrenheit for approximately 24 hours, or until dry and crisp.

If you are using an oven instead of a dehydrator, bake at 250 degrees Fahrenheit for about an hour and a half until dry and crisp.  * Check seeds and walnuts often, as time may vary.

walnuts

CANDIED WALNUTS – follow recipe above

Fill glass jars or containers with candied pumpkin seeds or candied walnuts or a mixture of both.  Reserve a wee bit for yourself, as these nuts and seeds are awesome thrown in a mixed green salad.

Our Boo-tiful Day

hallowe'en

As I write this, I am trying very hard to ignore my scary kitchen!  The table that I wiped 3 times still feels sticky and I spy pumpkin guts on the ceramic floor.  My cat is feverishly playing with an abandoned pumpkin seed and I see a drool of chocolate on the kitchen cupboard.  The sink is overflowing with dishes, the dishwasher is full to the max, and I don’t have a clean tea towel in the house!

But…today, my family had a wonderful afternoon of pumpkin carving and treat making.  I forgot that with each year, the pumpkin carving takes a bit longer.  The girls’ pumpkins are becoming so detailed – it’s a shame we only admire them one night of the year.  It’s tradition for us to sip away on boo shakes (non dairy this year) while we work meticulously on the features of our pumpkin.  Afterwards, we sit back and admire our work while we munch away on roasted pumpkin seeds.  This year, I added another special treat – Chocolate SunButter Cups.   These candies are easy to prepare and so addictive.  Warning – do not serve these treats on a school night.  I’m not sure what I was thinking!  See here for the recipe…..if you dare! http://www.livingwithout.com/recipes/chocolate_sunbutter_cups-2198-1.html

HAVE A SAFE AND HAPPY HALLOWE’EN!!

pumpkins

An Uber-Delicious Lunch

Yesterday, my husband and I had my mom over for a late afternoon lunch.  Considering that this is day 5 of my raw diet,  I decided that I would make a protein-packed mixed green salad with a few  surprises.

First surprise –  COLLARD WRAPS WITH CASHEW AND WALNUT PATE

collard wraps

These wraps are so delicious and nutritious!  They are a great alternative to flour or corn tortillas and, in my opinion, they travel much better.  I have taken collard wraps on car trips and to various  outings and they always hold up nicely.

To make collard wraps, take one collard leaf and remove its stem to form two halves.  Each leaf will make 2 collard wraps.  Lie each leaf flat and spread a heaping teaspoonful of cashew and walnut pate along the bottom of the leaf.  Add long strips of sliced cucumber and green onions.  I added some grated carrot and sunflower sprouts, as well.   Roll each leaf up lengthwise and place on it on a serving dish.

CASHEW AND WALNUT PATE

  • 1/4 cup each of ground whole raw cashews and walnuts; set aside (you can grind nuts into a powder, but I like to leave mine with chunkier bits)
  • 1/2 cup celery, chopped
  • 1 tsp. apple cider vinegar
  • 1 small garlic clove, minced
  • 1 tablespoon unpasteurized miso*
  • 1 teaspoon green nori flakes*

Place celery, vinegar, garlic, miso, and nori in a food processor and pulse a few times until you have small pieces.  Add ground cashews and walnuts and mix.

* miso – a fermented paste, often made from soybeans,  full of live enzymes and bacterial flora

* nori flakes – a seaweed that grows off the coast of Japan, high in iodine

Second surprise – Maple Candied Pumpkin Seeds

pumpkin seeds

    I found this recipe in “RAW FOOD, Real World” by Mathew Kenney and Sarma Melngailis.   These “can’t-stop-eating-snacks” were made in my dehydrator* (112 degrees Fahrenheit/44 degrees Celsius for about half a day).  If you own a deydrator, I would encourage you to use it,  but, if you don’t, you can put them in your oven at 325 degrees Fahrenheit/163 degrees Celsius for about 10-15 minutes.

  • 2 cups raw pumpkin seeds (if using a dehydrator, soak for a few hours then drain)
  • 1 tablespoon ground ginger
  • 1/4 cup maple syrup powder
  • 1/2 teaspoon fine sea salt

Toss the ingredients in a bowl and spread on a dehydrator tray or a lightly greased cookie sheet.

* Dehydrating food at low temperatures allows the food to maintain its live enzymes, nutrients and vitamins.   Did you know that raw pumpkin seeds are packed with protein (100 grams of seeds provide 30 grams of protein!)?

Third surprise – KOMBUCHA!!

kombucha

I didn’t make this kombucha.  This is Synergy’s Gingerberry with a cocktail pick of organic cranberries.  Kombucha is a fermented, sweetened tea full of probiotics.   I have been addicted since my first sip.

When I was a kid, I loved to go out for dinner with my family to restaurants that had a salad bar.   I just loved the idea of choosing my own ingredients and mixing my favourite veggies together to make a satisfying and delicious meal.

Today, late night dinners in our house often consist of a salad bar.  When it’s just too late to start cooking and “take out” is not an option, this salad is IT!  I like to spread out the ingredients in small bowls on my kitchen counter and hand each member a dinner plate to go to it.  Kids love it because they get to choose the gems for their greens, not mom.

ubersalad

This was my salad this afternoon.  It looks busy, but it was awesome!  I started with a big handful  of organic, mixed greens.   I then tossed in a variety of chopped vegetables (peppers, cucumber, and green onions – that was what was available in my fridge on this day) and some jicama sticks.  My fridge also had in store a wonderful variety of nuts and seeds (raw sunflower seeds, hemp seeds, and almonds)  and I tossed them in the dish, too.  For my mom and husband,  I finished it all off with some maple, candied pumpkin seeds and my homemade salad dressing.

ANGELA’S SALAD DRESSING

  • 2 tablespoons extra virgin olive oil
  • 2 tablespoons raw apple cider vinegar
  • dash of Bragg’s liquid soy seasoning
  • squirt of agave syrup
  • minced garlic clove
  • splash water

Stir with a fork and pour over salad mix.  Enjoy!

I hope this post inspires you to make your own collard wraps and salad bar lunch!  Be creative.  If you have some mixed greens and veggies in your fridge, why not throw a salad together.  Simple. Easy. Fast. Delicious. Uber-Nutritious.   Gotta love that!

*** A BIG THANK YOU to my mother, Valerie Dale, for coming to lunch with her camera.  My mom took photos of our collard wraps, salad, and kombucha!