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Wednesday, October 22, 2014

Raw Curried Pumpkin Seeds

If you read my last post, you know that my housemates brought home some pumpkins from the dumpster last week.
One of my favorite dumpster finds yet (aside from a banana ice-cream maker)!

As soon as I saw the beauties, I knew what I wanted to do with them- make dried pumpkin seeds.
I chose to wait and incorporate the recipe into my Recipe Redux challenge for the month, which is "Spooky Spices". The theme is focused on taking a spice you are fearful of using and conquering your anxieties by creating something delectable.
One spice I'm intrigued by but never get around to using is curry powder. I love the curry from my local Vietnamese and Thai joints, but I rarely if ever use the spice on my own.

With such a strong flavor, I find myself avoiding it and opting instead for my tried and true favorites like seaweed sprinkles, cumin, and onion powder.

Well, there's a first time for everything I guess. Considering the pumpkin seeds were free, I figured the stakes weren't too high if I messed them up with my heavy-handed curry use.
Surely enough, I did not! They turned out great- perfectly crisp and spicy.
The dehydrator gives the seeds a really nice, light consistency, but an oven will work fine as well if you don't have a dehydrator and aren't concerned with the recipe being "raw".

Try out this recipe with curry, or your own "fear spice". You won't be disappointed!
(Unless, of course, you have a seed allergy. Then you may be very disappointed.)

By the way, if you want more information on dumpster diving, check out this post or drop me a comment. I'm happy to discuss.

  • 2 cups raw pumpkin seeds (unhulled)
  • 1 tbs. Bragg's liquid aminos
  • 1 tsp. black pepper
  • 1 curry powder

  • Rinse and dry seeds
  • Stir in remaining ingredients
  • Spread on dehydrator tray
  • Dehydrate for 8-10 hours (or bake at 350º for 10 minutes)

Friday, October 17, 2014

Sweet Pumpkin Noodles (Raw)

Here's a word of warning kids: Don't lick food off of broken glassware.

You're probably thinking, "Duh, why would I ever do that?"

Well, maybe because you had tasted something so delicious that you couldn't bear to let it go to waste despite that you shattered the container it was in.

...Or at least that's my excuse and I'm sticking to it.
The item in question was what you see above- well, the dressing part anyway.
It is sweet, creamy, raw, and full of autumnal flavor- 
namely from pumpkin, the goddess of the season.

The difference between this recipe and the fall-flavored goods quickly lining store shelves is that it is made with real pumpkin- not with artificial pumpkin flavor or even canned pumpkin puree.
I slathered the sauce over kelp noodles and topped with lemon verbena to complete the look. 

This was before I dropped the mason jar it was in, sending broken glass and pumpkin cream all over the kitchen. I'll skip the embarrassing and slightly gory details... I'm sure you can guess what happened from there. 

I couldn't resist trying to savor the last remnants of my sauce that didn't touch the (admittedly dirty) floor. I live in a college theme-house with nine other kids- what do you expect?
That being said, DO NOT do what I did and lick broken glass! You will make your lip bleed, if not worse. Also, clean your kitchen.

Um, and make this recipe. I mean, if you want.

Here's the how-to in case you're so inclined.

  • 1 young Thai coconut (water + meat)
  • 1.5 cups raw pumpkin, chopped
  • 1 in. knob of turmeric
  • 1 in. knob of ginger
  • 1 tsp. of cinnamon
  • Stevia to taste (or S&P for a savory variation)
  • 1 package of kelp noodles

  • Combine all ingredients except noodles in high-speed blender
  • Blend until very smooth
  • Stir into noodles and serve

Oh and if you are still reading: I almost forgot the coolest part of this recipe.
The whole thing cost about $5 to make!

Between dumpster diving and my local Asian grocer, raw food on a budget is a cinch.
Here's the breakdown:
-Coconut: Super G, $2
-Pumpkin: dumpster, $0
-Turmeric: Super G, roughly $0.50
-Ginger: Super G, roughly $0.50
-Spices: in the house, $0
-Noodles: Super G, $2

Hope that serves as some inspiration for the day!