Roasted Pumpkin Seeds

Prep Time: 5 Minutes
Cook Time: 10 Minutes
Yield: 2 Cups

Ingredients

2 TSP Coconut Oil, melted
2 TSP Garam Masala
2 Cups Raw Pumpkin Seeds
Salt and Pepper to taste

Directions

1. Heat oven to 350 degrees.
2. Place melted coconut oil, garam masala and pumpkin seeds in a bowl, season with salt and pepper and toss to make sure seeds are coated.
3. Spread coated seeds out on a baking sheet and bake for 5 minutes.  
4. Shake seeds to turn them over and bake for a further 5 minutes.
5. Remove from the oven and allow to cool before eating as a snack or using them as a garnish on salads or other dishes.

Garam Masala is a mix of ground spices used in Indian cuisine. The ingredients vary, but typically include black and white peppercorns, cloves, cinnamon, nutmeg, black and green cardamom pods, bay leaf and cumin.

Energy Balls

Prep Time: 15 Minutes
Makes approx. 10 x 1 ½” balls

Ingredients

½ Cup Unsweetened shredded coconut
4 Dates
2 TBSP Dried Cranberries
2 TBSP Coconut Oil
2 TBSP Raw Cacao Powder

Directions

1. Put the first three ingredients in a food processor and blend until finely chopped.
2. Melt the coconut oil, remove from the heat and add the raw cacao powder.
3. Mix the wet and dry ingredients, form into balls and place in the refrigerator to set.

If the mixture is too wet to form into balls, place in the fridge for about 10 minutes.

Roasted Cinnamon Seeds

Packed with protein, vitamin E, copper, B1, manganese, selenium and a host of other vitamins, minerals and heart healthy fats, just one 1/4 Cup serving of these will also provide you with 3 grams of fiber.

Ingredients

1 TBSP Coconut Oil, melted
1 TBSP Maple Syrup
1 TSP Ground Cinnamon
1/8 TSP Salt
3 Cups Raw Sunflower Seeds

Directions

1. Mix all the ingredients together and spread the coated seeds over a baking sheet. 
2. Toast at 350 degrees for 6 minutes. Turn the seeds over and roast for another 6 minutes. 
3. Allow to cool and enjoy as a healthy snack or as a topping for salads and vegetable dishes.

Sunshine Porridge

Preparation Time: 10 minutes
3 Servings    

Ingredients

1 1/2 cups Coconut milk
½ Cup Pumpkin Seed Flour*
½ Cup Sunflower Seed Flour*
¼ Cup Hemp Seed Flour*
2 TBSP Coconut Flour
½ TSP Cardamom
1/8 TSP Salt
2 Eggs
1 1/2 TBSP Maple Syrup or Honey
1 TSP Vanilla
1 TBSP Coconut Oil
½ to 2/3rd cup chopped strawberries (about 4 or 5 medium berries)

Directions

1. Whisk the dry ingredients together and set aside.
2. Whisk wet ingredients together and slowly add to dry mixture.
3. Place in a small saucepan and bring to a boil over medium heat, stirring constantly. Add the coconut oil and reduce heat to medium-low. Boil and stir about 3 minutes until thick and creamy. 
4. Top with fruit and chopped nuts and serve warm.

* Use a coffee or spice grinder to grind pumpkin, sunflower and hemp seeds.

Adapted from http://freecoconutrecipes.com/grain-free-strawberries-n-cream-porridge/

Kale Salad

Prep Time: 2 Minutes
Cook Time: 0 Minutes
10 Vegetable Servings

Ingredients

One big kale head
Juice from one lemon
1 large avocado

Directions

1. Place 8 CUPS, raw, chopped and washed kale in a bowl.
2. Sprinkle with 3 to 4 TBSPs Lemon Juice which will start to break down the kale 
3. Cut up a large avocado and squish into the kale with your hands.
4. Season with sea salt and pepper.

Store in the refrigerator and use as a side dish, a snack or the basis for a delicious salad. Add some chopped tomatoes and sprinkle with pumpkin seeds and you have an instant lunch.