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Posts Tagged ‘snack’

I’m so excited that our weekly CSA now includes squash! It’s so much fun to make dishes with the multitude of awesome cold-weather squashes, including spaghetti, acorn, delicata, and butternut varieties. There are loads of excellent ways to prepare squashes, including the simple method of just slicing and baking them with a touch of salt and a rub of coconut oil. But what to do with the seeds inside? You don’t have to throw them away or send them to the compost bin!

Next time you making a squash dish, I suggest saving the seeds and baking them. They make a nutritious, satisfying snack or salad topper. Into high raw? A few of these on top of a raw dish like zucchini or kelp noodles would be absolutely amazing. Feel free to experiment and spice these to your liking!

Spiced Cheesy Roasted Squash Seeds

Ingredients:

Squash seeds (pretty much any kind will do! This time I used acorn squash)

1 tsp coconut oil or coconut oil spray

1-2 tsp nutritional yeast

1 dash salt

1 dash pepper

1 tsp cayenne pepper

Instructions:

Bake for 15-20 minutes at 375 degrees, or until they’ve reached their desired crispness. Be careful not to over-roast them or they’ll burn!

Hooray for fall! ;)

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Green beans are an ideal vegetable snack. Great fresh or chopped into raw salads, they’re a versatile summer favorite. They are also wonderful when made into raw dehydrated crisps. Shoestring shaped, this easy-to-make healthful treat pairs well with hummus, bean or salsa dips, guacamole. Also great when enjoyed by itself as an energizing snack. Requires only a few hours to dehydrate, and takes very little prep time. Enjoy:

Dehydrated Green Bean Crisps

Ingredients:

Green beans

Coconut oil

Salt

Garlic powder

Herbs and spices (optional)

Instructions:

Lightly coat green beans with coconut oil, salt, garlic and other herbs and spices if you wish. Dehydrate for 3-5 hours, depending on desired texture. Enjoy!

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