Get Some: PEPITAS

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

Toast them:

• 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:

• Salads
• 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

* Modified versions of these recipes are in the works. They need some substitutions to be solidly paleo.

Try this toasty sprinkle:

Mix toasted pepitas, sunflower seeds, and unsweetened coconut with a little cinnamon and ground clove. Add a little cayanne pepper for a sweet & spicy kick if it suits you.