Roasted Pumpkin Seeds

IMG_3747You’ve carved your pumpkin, now don’t throw out those seeds!  Pumpkin seeds are a great, healthy snack as they’re full of zinc, vitamin E, and healthy fats.  They are simply delicious with just a little salt, or you can get creative and try some different herbs and spices.

Ingredients:
Pumpkin Seeds
Olive Oil
Salt and/or Desired Seasoning

Directions:

Preheat oven on to 300 degrees.

Remove the seeds from the flesh and wash thoroughly.  Lay them out on a clean towel and pat dry.  They will stick to your towel…this is okay.  Spread seeds out evenly on a lightly greased (or sprayed) baking sheet and roast them plain for 30 minutes.

Remove roasted seeds and toss them in a bowl with a drizzle of olive oil, salt and/or whatever seasonings you have chosen.  Put them back in the oven for another 20 minutes.  Enjoy!  (See variations below.)

Variations:

The sky is the limit with flavor combinations!  In addition to standard salted seeds, here’s what I used:

1.  1 Tbs Olive Oil, 1 Tbs Cinnamon Sugar
2.  1 Tbs Olive Oil, ½ tsp Garlic Powder, ½ tsp Oregano, 1 Tbs Grated Parmesan, ½ tsp Himalayan Pink Salt
3.  1 Tbs Sesame Oil, tiny pinch of Cumin, ½ tsp Himalayan Pink Sea Salt

Our pumpkin masterpieces:

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Thai Jícama Salad

A few years ago I started on a mission to discover new fruits and vegetables.  Each week, I would peruse the unique displays of produce, selecting varieties that I had never before eaten or cooked with.  Eventually, I discovered the jícama and it is now on my list of favorites.

Jícama is a root vegetable of Mexican origin, also known as the Mexican Yam or Mexican Turnip.  It has a crunchy texture, much like an apple, but a very mild, earthy flavor.  This particular recipe is a spicy, savory one, but jícama effortlessly combines with fresh fruit as well.

This recipe is not entirely original.  After googling various recipes I found this recipe for Spicy Thai Jícama Salad.  Although that original recipe was delicious, I made a few alterations and substitutions to fit my own taste, and what I had in the cupboard at the time.

1 medium jícama, peeled and sliced into matchsticks
¼ cup red onion, rough chopped
½ cup fresh cilantro, rough chopped
1 jalapeno, seeded & rough chopped (optional)

Dressing:
3 TBS Chili Paste
1 TBS Hot Chinese Mustard
1 TBS Fish Sauce
2 TBS Peanut Butter
2 TBS coconut oil
1 tsp sesame oil
1 TBS fresh ginger, peeled & minced
Juice of 2 Limes

Finish:
1 TBS sesame seeds
Sprinkle of Old City Salts Smoked Serrano, Ghost Pepper, or Thai Ginger Sea Salt (Optional)

In a large bowl, combine Jicama, onion, cilantro, jalapeno.  Toss together and set aside.

 

In another bowl whisk together the dressing ingredients until well incorporated.  If it looks too thick, add some olive oil until you reach desired consistency.  You should end up with about 1 cup of dressing.

Pour the dressing over the salad and toss to coat.  Serve chilled, and finish with a sprinkle of sesame seeds and a pinch of your favorite Old City Salt blend.  

*This salad keeps well in the refrigerator for a few days, just give it a toss before serving as the dressing tends to pool at the bottom.