Recipe: Ginger Pumpkin-Seed-esto

My lunch yesterday for my first day of my own Fall Cleanse... 

showcasing water sauteed vegetables & ginger pumpkin-seed-esto!

What's pumpkin-seed-esto? It's my new name for this great pumpkin seed-based sauce I made up. It's not quite a sauce because it's drier and more the consistency of pesto, hence the name. Other than that though, there's no similiarities. It's a riff off of Lauren of the Spiced Plate's pumpkin seed butter. I've been really enjoying this and it's full of protein and iron! Today I made it without the ginger but added 2 c basil leaves, ghee with sauteed garlic plus a little extra olive oil & water... and it was heavenly! There are loads of variations one could do but here's a good base to start with. Note that this is something that's perfect to crumble into whatever you're cooking because it's not super smooth. If you wanted it to be smoother, like a traditional pesto, add olive oil to desired consistency. 


If you're wondering why I used pumpkin seeds and not pine nuts, it's because seeds are much more agreeable to Pitta and Kapha doshas than nuts! (plus, pine nuts cost a fortune!) Pumpkin seeds have a wonderful array of health benefits including: anti-inflammatory, full of healthy fats, protein-rich, zinc-rich (especially important for the men folk) and have links to reducing one's chance of cancer. (Learn more here...) Like all things, enjoy them in moderation, but this is a great way to bring them into a delicious meal!

GINGER PUMPKIN SEED-ESTO

1/2 c raw unsalted pumpkin seeds (pepitas)

1/4 c warm water

1/2 - 1 tsp fresh minced ginger

1 T coconut oil 

scant 1/4 tsp sea salt

In a blender or small mixer, combine all ingredients and pulse until semi-smooth. If needed, add more water and salt as necessary. 

To make dish above: Water sautee kale and chopped asparagus then while greens are still warm and slightly wet add cooked rice of your choice (I used a mix of white basmati and forbidden black) and mix well. Then crumble in the Seed-esto with your fingers until desired flavor is reached. Season with salt & pepper as needed. 

Save the rest of the Seed-esto in the fridge. It will get drier quickly so you may want to mix in more oil or water when using the next day. 

• V: great! Try mixing with rice and adding just a bit of greens as bitter greens can aggravate Vata.
• P: great! Go for it! *not too much salt though...
• K: good! Kapha shouldn't have too much fat, but a reasonable serving of this is great. 

I know it's not the most beautiful thing I've posted, but it tastes realllly good!