Carving pumpkins is a sure way to get you in the “fall spirit”, but what do you plan to do with all of those seeds? This is a simple recipe that only requires:
- Pumpkin seeds
- Coconut Oil
- A dehydrator (or oven)
- 3 tablespoons Sun Fire Superfoods Fiesta Mole. Fiesta Mole merges strong Tomato flavors with rich creams of Hemp Seeds and 100% Whole Coconut, and these exotic and spicy seasonings complement the pumpkin flavor well.
Place the pumpkin seeds in a bowl, and massage some Coconut Oil in the seeds. Spoon the Fiesta Mole into the bowl and stir well. Spread the Fiesta Mole seeds onto the a teflon sheet and put them in the dehydrator. You can either dehydrate the pumpkin seeds for 6-8 hours at 115 degrees, or roast them in the oven.
Pumpkin seeds have long been valued as a source of the mineral zinc, and they are also very good source of anti-oxidant vitamin E.
Be sure to visit our blog recipe section for Fiesta Mole ideas!
We welcome fall with thoughts of leaves turning blazing orange and deep red. The falling leaves in my neighborhood inspired me to incorporate these autumnal colors in a raw food recipe.
Butternut squash is high in fiber, and an excellent choice for blood sugar regulation. Beets are high in many vitamins and minerals, and they are a wonderful tonic for the liver.
I have decided to use Marine Phytoplankton as the super food ingredient in this recipe. Each bottle of Oceans Alive contains 10 trillion cells of Marine Phytoplankton that are nine times smaller than a red blood cell and contain bio-available nutrients easy for the body to absorb and utilize. Be sure to visit our products page to learn more about this densely nutritious food.
Julienne the beets and butternut squash. Keep them in separate bowls, so the colors don’t run. Refrigerate the bowls of produce for at least 30 mins. Plate without tossing when ready to serve. Blend the ginger, olive oil and marine phytoplankton, then drizzle the dressing on top of the slaw. Voila!
My friend Nandish made these buckwheat granola bars off of someone else’s recipe (thank you smallfootprintfamily), so really they’ve been upgraded twice.
You could make these as a raw granola cereal, but frankly I prefer to have a portable bar that travels well and is packed full of nutrients. This is a very flexible recipe for what nuts, seeds, fruit, berries, herbs, spices and superfood powders you happen to have on hand. As long as you have some buckwheat groats as a base, it’ll turn out nice and crunchy. Here are a couple of variations on the recipe to get you started:
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Lentil Falafels & Cucumber Dill Sauce
Falafel is a traditional middle eastern food that is typically made from garbanzo beans and fried. It’s often served in a pita bread or on a salad with a tzatziki sauce (cucumber-yogurt sauce). This raw version I created completely satisfies my greek food cravings and I can taste the aliveness in every bite.
1/2 Medium Onion (about 1 cup once shredded in the food processor)
2-4 Carrots (about 1 cup once shredded in the food processor)
1 Garlic clove
1 Cup Sprouted Lentils (1/2 Cup dry lentils)
1 Cup Water
1/2 Cup Ground Flax Seeds
1/4-1/2 of an avocado
3 Tbsp Parsley or Cilantro (dried or fresh)
1 tsp Cumin
1 tsp Coriander (seeds or powder)
1.5 tsp SunFire Salt
1/4 tsp Turmeric
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Red & Green Sauerkraut
Making your own sauerkraut is one of the easiest things to do and much more economical than buying Bubbie’s sauerkraut (my favorite) from the store.
Sauerkraut is an excellent source for probiotics and one of my go-to foods when I crave cheese. It’s tangy like cheese, more probiotic than cheese, and tastes particularly excellent on salads and mixed with avocados.
Here’s the process I use to make my own which I got from this delightful video by Lauren Amerson (ShaktiGoddess1 on youtube):
Raw Sauerkraut Recipe
1 head cabbage (green or red)
2 Tbsp SunFire Salt
1 Tbsp Caraway Seeds (optional – I prefer my sauerkraut without this rye flavor)
Leftover brine if you have it (from your last batch or from a store-bought Bubbie’s sauerkraut)
- Remove a few outer layer cabbage leaves (1-3) for later
- Cut the core out of the cabbage and then shred cabbage with food processor or knife (smaller pieces are better for fermenting faster and getting more water out for the brine)
- Put shredded cabbage in a large bowl and add salt (and optionally the caraway) and massage it in with your hands. Let this sit for 30-60 min until the cabbage wilts.
- Massage the cabbage again, squeezing so that even more liquid is released. Massage for probably 5-10 minutes until the cabbage is very wilted and there’s enough liquid to cover the top of the cabbage.
- Transfer the cabbage and then the resulting liquid (brine) into a quart size mason jar. (depending on the size of the cabbage head you may require more than one quart size jar). Press down on the cabbage so the brine rises to the top and there are no air bubbles.
- Add a piece of the outer layer cabbage leaf to the top and press down so that the brine is above it. This keeps the shredded pieces below the brine level. (optional: add a weight on top of the cabbage leaf to make sure it all stays below the liquid)
- Leave about 1 inch of air space at the top of the jar for the fermentation gases to escape and secure the lid tightly.
- Label the jar with the date the jar was closed. Keep on the counter at room temperature for 3-4 days.
- Check the taste of the sauerkraut to make sure it tastes tangy and like sauerkraut, then store it in the fridge (indefinitely).
Tomato Soup with Cauliflower Popcorn Topping
I have two recipes for tomato soup that I love, so I figured I might as well merge them into yet another fabulous creamy tomato soup recipe. And it turned out delicious!
I hope this inspires you to play with the recipe based on what ingredients you have on hand and what flavorings you prefer. Here are a few raw soup guidelines that can help you in your creativity:
1. Use a tasty liquid base, like coconut water, orange juice and water, an herbal elixir tea, or at least lightly warmed water
2. Don’t blend the soup until smooth. A little bit of chunkyness or fibrousness gives your mouth something to lightly chew on. Chewing activates your salivary glands which further activates all of your digestive juices and enzymes in your whole digestive tract.
3. Add something chunky and chewy as a topper to your blended soup. Your tastebuds will get bored after about the third bite of the same taste, so having a few bursts of flavor will keep your tastebuds interested and the soup will taste good to the last drop. Even something as simple as green onions, hemp seeds or nutritional yeast flakes on top of the soup can make it work. But even better are sliced apples, avocado, tomato, live sprouts or Dulse seaweed. And best of all was when we added our Cauliflower Popcorn recipe into this Creamy Tomato Soup. Yummm!
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