Radiance Pumpkin Seed Pesto

PREP TIME:  15 Minutes SERVES: 3/4 as a pesto for a Mains Salad  

This is such an delicious pesto that is ever so good with raw veggies, crackers and of course, your favorite pasta.  The roasted pumpkin seeds just elevate the taste, making it exotic enough to serve even on special occasions. I can't get enough of it when I spread it over my Herby Almond Crackers! However, taste is only half the story of this Radiance Pumpkin Seed Pesto; it has a lot more to offer in the battle against anti-aging... keep reading! 

Nutritional Bites

Pumpkin seeds have phytoestrogenic properties that help replace dwindling levels of estrogen as we age, shoring up the elasticity, firmness and radiance of our skin.

Black cumin seed oil was reportedly used by Cleopatra for its valuable health and beauty benefits - and she was a beauty indeed!

INGREDIENTS

*I cup of pumpkin (green) seeds
1 cup of fresh cilantro, including the stalks
2 cloves of garlic, peeled
1 tablespoon nutritional yeast (for that faux parseman flavour)
Rind of one lemon (organic preferably)
1 tablespoon of lemon juice
¼ teaspoon of black (cumin) seeds  (Find them at health food stores in herb section)
½ teaspoon of Celtic sea sal
¾ cup of extra virgin olive oil

*Best method: Soak the pumpkin seeds in warm water for 4 hours or overnight in a cool spot. Drain off the soaking water and rinse several times before using. This helps ensure greater nutrient bioavailability.

LET'S PREP!

1. Heat your oven to 300F and spread the pumpkin seeds in a single layer onto a tray lined with parchment paper (preferably unbleached/chlorine-free).

2. Roast the seeds for 30/40 minutes (kitchen will smell amazing), turning the seeds over after 15 mins to get an even browning.

3. Once cooled, pop them into a food processor with the cilantro, garlic, nutritional yeast, rind and lemon juice, black seeds and salt and blend for 15 seconds.

4. Fun part – using the spout of the food processor, pour your olive oil in a continuous stream to make your delicious pesto. Grab a spoon and have a taste - add more lemon/salt as needed.

5. Pop it in the fridge for 2-3 days. I guarantee, you will find ingenious ways to enjoy it at every meal.

Herby Almond Crackers

PREP: 20 minutes:   BAKING TIME:  1.5 hours  MAKES: 15-20 yummy crackers 

What to do with that leftover but highly nutritious almond meal after making almond milk?  Make delicious crackers … that’s what! And these crackers couldn’t be easier to make! 

NUTRITIONAL BITES

Almonds are naturally high in monounsaturated fats, the same type of health-promoting fats as are found in olive oil, which have been associated with reduced risk of heart disease. Almonds' ability to reduce the risk of heart disease may also be partly due to the antioxidant action of the vitamin E found in almonds. They are also an excellent source of phytoestrogens making them a perfect food for combating menopausal symptoms.

Ingredients

1 cup of almond meal  (left over from making 1 cup of almond milk - squeezed out to the last drop!)
2 tablespoons of good quality extra virgin olive oil
1 tablespoon of tahini
1 clove of garlic, minced
1 tablespoon of sesame seeds
1 tablespoons of nutritional yeast
2 teaspoons of chia seeds (ground)
3 teaspoons of dried rosemary
2 teaspoons of tamari
1 teaspoon of chili flakes
1 teaspoon each of dried oregano and marjoram
½ teaspoon of Celtic sea salt and black pepper

Let’s Bake!

1. Turn the oven on to 275F (250F convection) and mix all the ingredients together in a medium size bowl into a 'dough' (I find a fork works well) and then let it sit for 10 minutes (so the chia seeds can absorb the liquid and bulk up). 
2. Tear off two dinner-plate sized sheets of parchment paper (preferably chlorine-free/unbleached) and spoon the cracker dough on top of one of them, shaping it into a square.
3. Place the second sheet of parchment paper on top of the dough and roll it out into the thickness of two stacked coins - you don't want it too thin and fall apart. I like to take the edge of the parchment paper and pull it up against the edge of the dough to create a straight edge. It looks a lot more professional this way! 
4. Now take off the top sheet and using a knife, score the dough into squares of your desired size – but be careful not to cut all the way through or it will fall apart when you flip it during baking. 
5. Prick each individual square several times with a fork (this will allow the air to penetrate the dough and help dry it out).
6. Place the dough (still on the parchment sheet) into the middle of the oven (you can sprinkle more rosemary over the crackers at this point) and cook for 45 minutes, then take out and carefully flip the crackers over (to flip, I place the other sheet of parchment paper back on top, hold both pieces tightly together and flip). Cook for a further 45 minutes or until the crackers are a light golden brown and crispy. Now it’s time to find your most delicious dip or nut butter and pair it with your cracker creation.