Pumpkin Seed Butter
This butter is surprisingly good. It has a creamy, salty flavor that makes an excellent vegetable dip.
INGREDIENTS | SERVES 6
- 2 cups green pumpkin seeds, soaked
- 2 tablespoons olive oil
- 1 tablespoon agave nectar
- ½ teaspoon salt
Soak the pumpkin seeds for 8 to 12 hours. Drain and rinse.
Homogenize the seeds in a masticating juicer. Alternatively, use a food processor with an S blade. Process the pumpkin seeds until they are smooth, and gradually add the olive oil while processing.
Add the agave nectar and salt to the food processor and blend until smooth, or stir with a fork.
PER SERVING:
Calories: 299 | Fat: 26 g | Protein: 11 g | Sodium: 202 mg | Fiber: 2 g
Pumpkin Seeds
The seeds of the pumpkin are good sources of the essential fats omega-6 and omega-9. They are also high in vitamins A, E, and C; the mineral zinc; and phytosterols. Phytosterols are plant phytochemicals that have been found to help lower cholesterol.
