Candied Pumpkin Seeds

candied pumpkin seeds

Last night, I made a spur-of-the-moment decision to sign up for National Blog Posting Month (aka NaBloPoMo). NaBloPoMo is an annual blogging event that takes place each November: participants commit to posting on their blogs each day of the month. This means you’ll be hearing from me more frequently over the next four weeks…I hope that’s ok with you :)

To keep my goal of posting every day in November an attainable one, my posts will most likely be shorter than usual. There will be recipes, of course, but not every day…some days may just be brief musings on topics related to general health or nutrition. I have a few giveaways planned, too :)

Today, I have an easy, tasty recipe for candied pumpkin seeds for you.

Candied Pumpkin Seeds | Healthy Green Kitchen

I made this recipe with the seeds I took out of the pumpkin I used to bake this Pumpkin Stuffed with Cheese, Sausage, and Pasta. Whenever you “play with” pumpkins, you always end up with a sloppy mess of pumpkin seeds, right? Don’t dump them in the compost (or worse yet, the garbage)…use them to make a healthy snack instead! (I am being more conscious about my food waste than ever these days, since I am participating in this program.

Seeds (and nuts and grains and some other foods) naturally contain something called enzyme inhibitors. To increase the amount of nutrients available to your body when you eat these foods (and to make them more digestible), it’s good to give them “a good soaking”. This is why I recommend soaking your pumpkin seeds in salted water before roasting them (doing this also simplifies removing all of the pulp that may stick to the seeds upon removal from the pumpkin).

These fiber and zinc-rich goodies are perfect for topping salads and side dishes. They are also wonderful eaten on their own.

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Grilled Eggplant and Cilantro Dip

*Disclosure: This post is part of my ongoing relationship with the folks from California Endive Farms. I receive complementary boxes of endive and I am being compensated to develop recipes to share with you; all opinions expressed here are 100% mine.

Grilled Eggplant Dip | Healthy Green Kitchen

Since partnering up with California Endive Farms last year, I have enjoyed more than my fair share of endive. I love having a constant supply in the refrigerator, especially in the winter and early spring when my own garden is sleeping. I have showcased a few different cooked endive recipes here on the blog (such as this one and this one), but I also really love endive raw. It is great in salads (like this and this), and the leaves are the perfect receptacle for filling with all sorts of delicious and healthy dips.

This Grilled Eggplant and Cilantro dip was inspired by the recipe for Charred Eggplant with Chile Sauce and Tahini that I found in the May 2013 issue of Saveur magazine. It’s incredibly easy to make and it’s tasty as part of an appetizer spread (shown here with endive leaves, pita chips, and some walnuts). It’s also great in place of more typical condiments in a sandwich.

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Guacamole with Pistachios

Jen Schall is a dear blogger friend, and soon she’ll be having a baby girl! I’m just thrilled for Jen and her husband Darron, and I’m excited to be participating in a virtual baby shower for them today.

I “brought” this Guacamole with Pistachios.

The first time Jen and I got together was in New York City a few years ago. We had planned an afternoon of walking around before joining a larger group for dinner. I must admit that I was a little nervous about meeting up because I didn’t know if we’d get along, but Jen put me right at ease from the very first moment I saw her smile. We talked the whole day away after that, and had a great time.

I’ve been lucky enough to see Jen (and her smile) twice since then at the 2nd and 3rd annual Big Summer Potlucks. Fingers crossed I get to see her there again next summer, and that she brings the baby :)

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The Sprouted Kitchen’s Gluten-Free Crackers

I love a good cracker: one that’s subtly flavored with herbs and just the right amount of sea salt. A cracker that pairs well with cheese and doesn’t break apart even when you’re a little too aggressive with whatever dip floats your boat.

Gluten-free crackers that meets the above criteria gets bonus points.

I recently found cracker perfection in these nutty/seedy beauties, the recipe for which comes from the brand new cookbook: The Sprouted Kitchen: A Tastier Take on Whole Foods.

I discovered Sprouted Kitchen a couple of years ago, but I remember the first time I landed on the site like it was yesterday. I was immediately captivated by the combination of Sara’s winning whole foods recipes and Hugh’s stunning photos, and the wonder I felt returns every time I visit their blog.

I am so impressed with what Sara and Hugh have achieved with their first cookbook: it’s positivity lovely, and it’s warm and welcoming style will have you running to the kitchen. I’m working my way through the recipes: in addition to these crackers (and the Lemon and Herb Hummus pictured here with them), I’ve made the Coconut Loaf, the Greek Grilled Chicken with Tzatziki, and the Black Cherry Refresher so far. Everything has been terrific…kudos to the Sprouted Kitchen team: you two should be very, very proud :)

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Nutty Olive Oil Granola

Homemade granola is so easy and economical to make….it’s also much healthier and more delicious than granolas you can buy. I’ve been hooked on making my own ever since I baked up my first batch. I’ve tried many different recipes since then…I guess you could say I am on a quest to find the perfect … Read more