Living in the south, I tend to get my nuts & seeds fix from pecans. This is perfect when you’re eating sweet potatoes under a magnolia tree. In season – from the farmers’ market – pecans are to die for, but my pallet and my wallet have grown tired of them as summer approaches. This week, I’ve re-discovered pepitas (pumpkin seeds popular in mexican cooking). They run about $6/lb at our higher-end super market and come raw or roasted & salted. They’re pretty, greenish and a little bigger than sunflower seeds. They’re versatile and tasty too.
|Before (bottom) & After Toasting|
- Spread a thick layer on a baking sheet, spray lightly with coconut oil cooking spray and toss.
- Toast in the oven at 350 for 10 to 15 minutes, turning every 5 minutes, until golden.
Use them for:
- Curry*(along with chopped pineapple and toasted coconut)
- Chicken or turkey mole*
- Trail mix
- Paleo Oatmeal*
- Granol-ish: Sprinkle toasted pepitas and coconut over blueberries and drizzle with coconut milk