Tasty and Healthy Treats

Toasted Pumpkin Seeds

Ingredients:
pumpkin seeds from pumpkin

Directions:
SEEDS IN SHELL

Wash the seeds well, dry them on a cookie sheet and then roast them in the oven for about 30 minutes at 375 degrees Fahrenheit.
Source: Dr. Weil's Preparing Pumpkin Page
Webmasters's Notes:

• You may wish to toss your seeds with a little oil before toasting. This will keep them from sticking to the pan.
• Adding some salt or other seasoning will give your toasted pumpkin seeds more zest.
• You may wish to stir your pumpkin seeds occasionally to prevent burning and to ensure they are evenly toasted.
• 375 F seems a little high, though ovens do vary. Watch your seeds and if they seem to be browning too fast, reduce heat to 300 F .

SHELLED SEEDS
Pumpkin seed shells are edible and a good source of fiber. However, if you wish to eat them shelled, Vegetarain Food by Collins Gem suggests toasting in a heavy skillet until the shells pop. The green seeds can then be removed. Unfortunately, this book does not indicate what temperature to use, so you may wish to start at medium or medium-high heat. Watch the seeds carefully, and adjust the temperature if needed.

Pumpkin Seeds are a tasty, nutritious snack high in protein, zinc, iron, B complex vitamins and polyunsaturated fats. While anyone can enjoy this snack, those allergic to nuts or popcorn may be able to eat pumpkin seeds as an alternative.

Recipe Published: Fall, 2006
www.recipenet.org

Quick Cranberry Sauce

Yield: 2 1/2 cups

Ingredients:
2 md apples
1 tsp cinnamon
1/4 cup honey
1 tsp ground cloves
1 cup orange juice
1/2 tsp ground ginger
1/2 tsp sea salt
1 lb fresh cranberries

Directions:
Wash apples well and cut into small cubes without peeling. Pour honey and orange juice into saucepan with apples, salt, and spices. Cook over low heat for about 10 minutes. Add cranberries and continue cooking for 10 more minutes uncovered.

From the kitchen of: Lorraine Picot, holistic registered nutritional consultant.

For holiday nutrition tips and more recipes refer to Lorraine's article: Tis the Season to Start Your Own Traditions!

Recipe Published: Winter, 2000
www.recipenet.org

German Chocolate Gingerbread

Yield: 16 Servings

DRY INGREDIENTS
2 c Spelt flour--
-- OR whole wheat-flour 1 ts Ground cinnamon
1 ts Baking soda

WET INGREDIENTS
3/4 c Orange juice
1/2 c Yogurt
1/4 c Sunflower oil 1/4 c Dark liquid honey, such as buckwheat
2 oz Unsweetened baking chocolate
1 tb Grated ginger root

In a medium bowl, thoroughly combine all the dry ingredients.

On low heat, dissolve the chocolate in the oil. Then put the chocolate-oil mixture into a small bowl and add all the other wet ingredients. Mix well with an electric mixer.

Fold the wet ingredients into the dry, and stir until well mixed. Then put the batter into two 18 cm (7 inch), lightly oiled, pie pans or round cake tins.

Bake at 375F (190C) for 30 to 35 minutes, or until a toothpick inserted in
the middle comes out dry. Cool on racks and then serve at room temperature.

VARIATIONS

1) Before baking, sprinkle sand sugar over the top for decoration. Sand sugar is a white granular sugar, used for cookie and cake decoration, and often comes in mixed or single colors.

2) Ordinary white liquid honey may be used in place of buckwheat honey.

Winter 1999-2000 Wheat-Free Baking
www.recipenet.org

Thanksgiving Loaf with Parsley Gravy

Yield: 10 servings

Ingredients:
3 cups cooked lentils
3 cups steamed brown rice
1/2 cup dry oatmeal or cornmeal
1/2 cup almonds or cashews, ground
-- fine 3/4 cup (approx.)
Tomato juice
1/4 cup sunflower seeds, ground fine (optional)
1 cup chopped celery
1 cup chopped tomatoes
3 cups cooked millet
1 heaping tbs sage (this is the key spice)
Garlic power (optional, can be added while eating)
1 cup whole wheat bread, crumbled (3 slices)
1 cup chopped onions
1 tbs light vegetable oil
1/2 tsp celery seed, ground
Salt to taste

Directions:
Lightly saute onions in a mixture of water and oil.

Add celery and tomatoes, but only saute very little to soften. (The celery, if not over-cooked, gives a nice "crunch" to the loaf)

Combine all the ingredients and mix well, add bread crumbs and tomato juice to make stiff. Add water if the mixture seems too dry. Place in lightly oiled loaf pans. Bake at 350 degrees F. for 1 hour.

After baking, cover with towel to keep moist, or if you like it dry, don't cover.

Serve with Parsley Gravy, recipe below, or your favorite veggie gravy.

Recipe Published: Fall, 2001
www.recipenet.org

Parsley Gravy

Yield: 10 servings

Ingredients:
1 3/4 cups water
1/2 cup cashew nuts
1 1/2 tbs arrowroot powder OR
-- 2 tablespoons whole wheat flour
1/4 tsp soy sauce
2 celery sticks
1/8 tsp celery seed powder
1/4 cup fresh parsley, chopped

Directions:
Using a blender, blend everything except parsley until smooth. Carefully simmer in a saucepan until thick. Add parsley and serve.

Recipe Published: Fall, 2001
www.recipenet.org