October Recipe ReDux Theme
Spooky spices – You know they are lurking there: Way in the back of your spice drawer. There lie the herbs, spices, or rubs that are getting dusty because you’re afraid to use them… you simply don’t know what to do with them! Well, pull them out and show us a recipe you created to deliciously conquer that fearful spice.
I actually don’t have strange herbs and spices lingering in my spice cabinet. I used to, but a new grocery store opened a couple years ago in my area and they sell spices in the bulk food section. It’s totally AWESOME!! No longer do I spend $3.99 or more on a little tiny container of some exotic spice Anytime I need an unusual spice, I buy just enough for whatever recipe I’m making, unless it’s one of the spices I use a lot and always keep on hand. It literally costs pennies. I love it.
So instead of sharing a spooky spice with you today, I’m going to share a recent favorite recipe that uses a combination of sweet and savory spices. If you like pumpkin seeds you seriously have to try this recipe. My husband actually takes them to work and passes them around the office. Someone there suggested that we make these, package them, and sell them. They are that good.
I love eating them as a snack just as they are, but they are also awesome on top of salad, layered in a yogurt parfait, added to trail mix, or stirred into your morning oatmeal. For more delicious snack ideas, see the Clean Eating resource page, and be sure to check out all the other Recipe ReDux participant’s spooky spice recipes linked below!
21 Day Fix Container Counts:
Sweet & Savory Pumpkin Seeds
- 1 cup raw unsalted pumpkin seeds
- 1 T. sugar
- 1/4 tsp. sea salt
- 1/4 tsp. cinnamon
- 1/4 tsp. cumin
- 1/4 tsp. ginger
- pinch of cayenne pepper
- In a skillet, toast pumpkin seeds for 3-5 minutes, stirring often.
- Add sugar and seasonings. Stir until the sugar melts and coats the pumpkin seeds.
- Spread seeds on waxed paper or a cookie sheet to cool.