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Bhakti Chai Brewery Tour {GIVEAWAY}

I was invited to visit the Bhakti Chai brewery in Longmont last week and jumped at the chance!
am30 I discovered Bhakti Chai a little over a year ago when my bro forced me to have a sip at Cranknstein when I was visiting from California. I instantly fell in the love with the intensely spicy, gingery cup of warm deliciousness.
am6 Ever since then, I’ve been touting my love for the local company and their wonderful drink. I even moved back to Colorado just so I could have more access to it! Well, not really, but it’s been an added bonus.
am31 Since my bro is the one who initiated me into the Bhakti love club, I had to bring him and my sis-in-law along! Ignore the pained looks on our faces – we were actually thrilled to be there, but dang, that sun was bright!
am We arrived at the brewery in the morning and were greeted by the warm scents of mulled spices before we even entered the building. This adorable, colorful table was laid out with a handful of the Bhakti products, most of which I’ve never had the chance to try before!
am1 Our tour guide/marketing genius Allison gave us each one of the bottles to sip while we chatted about the history of the company.
am2 See that coffee blend? That is going to be the very first thing that I run to after Lent is over. Coffee and chai? I can’t wait!
am3 I grabbed the new almond blend. I love that they’re using almond milk now – I’ve never been a huge fan of soy, so this one called to me.
am29 Brook Eddy is the mastermind behind Bhakti Chai. She began making her own blend of spicy chai in her kitchen years ago, and stored it in mason jars to keep in her fridge.
am4 Brook’s creation became incredibly popular with her friends who started snagging these jars from her fridge and leaving a few bucks  in their place. Soon, a local cafe caught on and ordered three gallons of the blend to sell in-house, and Brook’s company was officially open!
am5 Bhakti means devotion through social action, and this company is committed to the empowerment of women and girls.
am6 Their walls are lined with examples of all the different organizations that they support. I love how deeply involved and committed they are with these causes. Allison was thrilled to share all of the work they’ve done.
am7 Then, it was time for the tour! We grabbed our bottles, put on some sexy hairnets and entered the brewery.
am8 This baby is basically a giant Vitamix. They grind all of their ginger into a pulp to feed into the vice.
am9 Nate hard at work. Grindin’ ginger. Sportin’ a beard-net.
am10 All of the pressed ginger is scooped into this vice which squeezes all of the spicy goodness into large buckets for brewing.
am11 Allison informed us that this number has more than doubled. They actually press around 3,500 pounds of fresh, organic ginger every week.
am12 The chai brewery is similar to a beer brewery.
am13 In fact, these tanks used to be the brew system for the now-defunct Oasis Brewing out of Boulder!
am14 Gallons and gallons of ginger juice and organic sugar being prepped to hop into the boil kettle!
am15 I also love their use of organic EVERYTHING!
am16 I forced brewer Jared to take a break and pose for me.
am24 Yes. Yes, they do.
am17 Up until six months ago, Bhakti was hand filling all of their bottles.
am18 Considering how far spread out Bhakti is, this handy bottling line was quite necessary to keep up with demand.
am23 They’re spread out across the states with more accounts being gained every month.
am20 Just a sample of the amount of ginger juice stored up in the walk-in!
am21 They receive their soy and almond milk in these gigantic vats so they can make their ready-to-drink bottles.
am22 And fresh ginger. So. Much. Ginger!
am25 Bhakti Chai is also a certified B Corp – one of about only 1,000 businesses around the world who meet the standards of social and environmental performance, accountability and transparency.
am26 Happy magnets! I was able to get one of these to go on my new fridge!
am27 They recently introduced a new, dry Bhakti Chai! Now you can take Bhakti with you when you travel! Since the ginger pulp still has plenty of flavor left in it after going through the press, they decided to dry and pelletize the pulp to put into the new dry tea bags, reducing waste of perfectly good ingredients.
am28 I still have to find some of this ice cream to try! If they start making some almond milk ice cream, I will be their most devoted customer – even more so than I am now!
am19 It was one of the most wonderful smelling and interesting brew tours I’ve been on. A huge thanks to Allison and the entire Bhakti crew for inviting us in!
am32 Since I walked home with some special presents that they spoiled us with, I felt inspired to create a recipe. In the food blogger world, almond milk is in, Bhakti Chai is in, and chia seeds are IN.
am33 Combine the seeds, almond milk and Bhakti Chai…
am34 And WHISK your heart out!
am26 Refrigerate overnight and ta-da!
(Note: If you haven’t had chia pudding, the texture takes some getting used to, but it is deeeee-lish!)

Bhakti Chai Chia Pudding

Serves 2
Prep time 8 hours, 5 minutes
Dietary Vegan
Meal type Dessert, Snack
Misc Serve Cold
Spicy ginger and sweet mango make this healthy, omega-2 packed chia pudding a delicious and satisfying snack.

Ingredients

  • 1/2 cup Bhakti Chai concentrate
  • 1/2 cup unsweetened almond milk
  • 1/4 cup chia seeds

Optional

  • 1 Small mango (pitted and diced for garnish)

Directions

Step 1
In a bowl, combine the chai, almond milk and chia seeds and whisk well.
Step 2
Cover and refrigerate overnight.
Step 3
After refrigerating overnight, stir in the diced mango and enjoy!

Aaaaaaand now for yet another giveaway!!! Bhakti Chai has kindly offered up two quarts of their amazing drink for one winner! All you need to do is leave a comment below telling me what your beverage of choice is. It’s that easy! I’ll pick a winner on April 14th! Open to U.S. residents only.
Screen shot 2014-04-06 at 10.46.40 PM Note: Bhakti Chai provided me with product samples for tasting and a brewery tour, and is also furnishing two quarts of chai to the contest winner, but I received no other compensation for this review, nor was I pressured to write a positive review. All opinions are my own.

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Vegan Whole Grain Protein Bread

Thursday was a homemaker day: a lazy morning lounging by the fire sipping copious amounts of coffee and reading blogs. An hour long intensive workout followed by an aromatherapy shower. A load of laundry. Making the bed with clean sheets. Folding warm clothes fresh from the dryer. Answering reader emails, writing interview quotes, figuring out ways to use up the spinach that’s about to peak.
Screen shot 2014-02-20 at 10.56.05 PM Green monstas. I adore them.
Screen shot 2014-02-20 at 10.56.18 PM Kale with leftover Tuno salad and diced pickles, topped with wheat berries.
AM Freshly baked bread. Meditation and kneading bread are the same thing.
AM1 Standing in the kitchen, staring out at the Rocky Mountains while Bastille plays through the dining room speakers, wrist deep in tacky dough that smells of maple syrup and warm yeast. That was my Thursday.
AM2 Once the piping hot loaves emerged from the oven, they were delicately sliced and placed in the basking glow of the sunset for photographing.
AM3 I almost forgot to taste test but, just in time, slathered a slice with my chimichurri sauce to inhale.
AM4 And it was gooooood.

Vegan Whole Grain Protein Bread

Serves 10
Prep time 3 hours
Cook time 30 minutes
Total time 3 hours, 30 minutes
Allergy Wheat
Dietary Vegan, Vegetarian
Meal type Bread
Vegan whole grain bread studded with chewy wheat berries and packing a punch of quinoa protein.

Ingredients

  • 1 cup warm water
  • 4 tablespoons pure maple syrup
  • 1 packet active dry yeast
  • 2 teaspoons salt
  • 2 tablespoons olive oil
  • 1 cup pre-cooked quinoa
  • 1 cup pre-cooked wheat berries
  • 2 +1/2 - 3 cups whole wheat flour

Directions

Step 1
In a large bowl combine the warm water, maple syrup and dry active yeast and let rest for three minutes. (Water should not be so hot that you can't hold your finger in it comfortably)
Step 2
Stir in the salt, olive oil, wheat berries, quinoa and one cup of whole wheat flour.
Step 3
Add the rest of the flour 1/2 cup at a time until the dough is tacky to the touch.
Step 4
On a floured surface knead the dough for 4 minutes, then shape into a ball and place in a greased bowl. Cover with a damp towel and place in a warm room to rise for two hours.
Step 5
Once the dough has double in size, punch down, split into two and shape into two loaves.
Step 6
Place on a greased baking pan, cover and let rise again for one more hour.
Step 7
Bake at 375 degrees Fahrenheit for 30 minutes, or until tops are browned.
Step 8
Remove from oven and place on wire rack to cool.

AM5 Happy Friday! You made it through the week! What are your big plans for the weekend?

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Eggnog Spiked Christmas Kettle Corn

Anyone else feeling way behind in the holiday season? Our tree still doesn’t have ornaments on it, and for us, that is a HUGE deal. Normally the tree is up and decorated the day after Thanksgiving and I’d be ready for the Christmas music to finally cease at this point. Instead I’m trying to catch up to the whirlwind of the season and feel a little Christmas spirit before the year is over!
am Barrel-aged Velvet Merkin – this is a good start. Rich oatmeal stout with a potent aroma and flavor of bourbon in front of the fire? Sounds like Christmas-time to me!
am1 I also thought a little seasonal snack might help. I was never a big fan of eggnog as a kid, but ever since I found this Silk Seasonal Nog, I can’t get enough!
am2 Pop some corn…
am3 Make some nog-glaze…
am4 Prettify the glaze….
am5 Drizzle and enjoy! Sweet, salty, crunchy and vegan-friendly!
am6

Eggnog Spiked Christmas Kettle Corn

Dietary Vegan, Vegetarian
Meal type Dessert, Snack
Occasion Christmas

Ingredients

  • 6 tablespoons powdered sugar (divided)
  • 2 teaspoons Silk Seasonal Nog (or eggnog of your choice)
  • 4-8 drops red and green food coloring
  • 6 tablespoons unpopped popcorn kernels
  • 1 teaspoon coconut oil
  • pinch sea salt

Optional

  • pinch silver and gold sprinkles

Directions

For the popcorn
Step 1
Melt the coconut oil in a large pot on the stove over medium-high heat.
Step 2
Pour in the popcorn kernels and place the lid on top, shaking constantly to coat kernels with oil and prevent burning.
Step 3
Once the popcorn is finished popping, spread evenly on a baking sheet covered with parchment paper.
Step 4
In two separate small bowls combine 3 tablespoons with two teaspoons of Silk eggnog (or eggnog of your choice) and stir until it becomes a thin paste.
Step 5
Add 4-8 drops of red food coloring to one bowl, and 4-8 drops of green food coloring to the other until you reach the desired colors.
Step 6
With a spoon, drizzle the glaze over the popcorn until coated to your liking and sprinkle the pinch of salt across the top.
Step 7
Add the silver and gold sprinkles here if you'd like, pour into a bowl and devour.

am7 Happy holidays!

Are you having trouble getting into the spirit of the season? I blame the late Thanksgiving!

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Wilted Kale and Quinoa Salad with Maple-Glazed Pecans

How’s everyone faring after the long, intensive weekend of leftovers?
am Our second Thanksgiving was stuffed full of butter and excessive amounts of meat, just because. We had to make up for the vegan binge the night before.
AM1 Since that fateful day, we’ve been starting each morning with a kale smoothie. Of course, the kale smoothie might just happen to come after I’ve eaten more leftovers, but I feel like it kind of balances it out, right?

Today I’m bringing the recipe for that kale salad that we had on Thanksgiving. I think I’ll be making it again for Christmas dinner with the addition of some roasted pomegranate arils!
AM7

Wilted Kale and Quinoa Salad with Maple-Glazed Pecans

Serves 4-6
Prep time 20 minutes
Dietary Vegan, Vegetarian
Meal type Main Dish, Salad
By author Lightly adapted from Angela Liddon
Warm and crunchy kale salad with a burst of tart sweetness from white balsamic vinegar and maple-glazed pecans.

Ingredients

  • 6 cups baby kale (washed and finely chopped)
  • 1 + 1/2 cup pre-cooked quinoa (use vegetable broth for more flavor)
  • 3/4 cups pecans
  • 1 tablespoon pure maple syrup
  • The juice of one lemon
  • 3 tablespoons olive oil
  • 1 + 1/2 tablespoon flavored white balsamic vinegar
  • 1 clove garlic
  • 1 pinch sea salt
  • 1 pinch ground black pepper
  • 1 handful Craisins (or substitute pomegranate arils)

Directions

Step 1
In a large pan on the stove, toast the pecans over medium-high heat until fragrant.
Step 2
Drizzle the maple syrup over, stirring constantly, then pour the pecans onto a sheet of parchment paper and place in the fridge while you prepare the rest of the salad.
Step 3
In a small food processor, combine the lemon juice, olive oil, balsamic vinegar, salt and pepper and process for about thirty seconds.
Step 4
In a large bowl, combine the finely chopped kale, warm quinoa, pecans and Craisins (or pomegranate arils) and drizzle the dressing over the top.
Step 5
Toss and consume.

AM10 This salad is pretty easy to put together once you’ve done the rinsing and chopping. We had leftover quinoa in the fridge so we didn’t have to labor over that for half an hour.
AM2 Toasting the pecans.
AM3 Maple-glazed! This makes the salad!
AM4 So does the white balsamic vinegar – Cara-Cara Orange/Vanilla from my favorite olive oil shop in Fort Collins.
AM6 Throw everything into a bowl and top with warmed quinoa, then toss.

I hope you’re all having a good start to the week! I’m off to another day at the brewery and I couldn’t be happier with my life. Prost!

What are your post-Thanksgiving cleansing foods/plans?

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Spinach Pesto Sauce

Happy Halloween!
am1 I hope you’re all hydrating in preparation for the undoubtedly crazy partying you’ve got planned for the evening! Here’s that pesto recipe I promised you yesterday – stuffed full of healthy spinach, tangy lemon juice and vegan-friendly! I promise you it’s just as good, if not better, than any traditional pesto. And it holds up perfectly to pumpkin ale, or any herb/spice beers.

Spinach Pesto

Serves Makes 1 cup
Prep time 15 minutes
Dietary Vegan
Meal type Condiment
A vegan pesto sauce with a hearty dose of spinach.

Ingredients

  • 2/3 cups raw pine nuts
  • 2 cloves garlic
  • 2 + 1/2 cups spinach (washed and patted dry)
  • 1 handful fresh basil
  • 1/2 cup olive oil
  • The juice of half a lemon
  • 1/2 teaspoon salt (plus more to season to taste)

Optional

  • 1/3 cup parmesan cheese

Directions

Step 1
Place the pine nuts in a small pan over medium heat and toast, shaking often to prevent burning.
Step 2
In a food processor combine the toasted pine nuts, garlic cloves, spinach, basil and half of the olive oil. (You can add the parmesan cheese here if you so desire.)
Step 3
Pulse multiple times, adding olive oil until you reach the desired consistency.
Step 4
Serve over pasta, on pizza, top bruschetta with this - the possibilities are endless.

I used part of this batch on the homemade pizza we made the other day, and this afternoon tossed it with some al dente pasta for a quick and easy (and healthy) lunch.
am2 After all the candy binging you may happen to do tonight, this will be the perfect “pick me up” to help get you back on track to start your November on the right foot. Holy crap, I can’t believe tomorrey is November.
am3 In other news: the recipe page has been updated yet again! There’s a new batch of pancake recipes, vegetarian spaghetti squash lasagna and green Thai curry among other things. Peruse and drool.

Happy Halloween to all! Have a wonderful, safe evening and use a designated driver! Cheers!

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Simple Kitchen Sink Soup

It’s been quiet around here. Quiet and calm. Until yesterday. Apparently, funemployment is coming to an end shortly, one way or the other. Since the end of my peaceful, quiet and calm time is looming, I’ve been soaking up as much time as I can in the kitchen, hiking in the brisk mornings, and lazing about on the couch watching reruns of terrible, terrible shows on Netflix. Quality time.
am1 The herb garden has hit its end thanks to the repetitive cold frosts we’ve awoken to every morning. I’ve been taking handfuls of dried herbs from this bowl and crumbling them into almost every recipe I’ve created. Including the homemade stock I used for this one.
am Simple Kitchen Sink Soup. I was hoping to make a split pea soup to warm up with and then realized that there were no split peas in the house. Lentils it is! The wonderful thing about this recipe – you can throw anything you want into that pot. I had some carrots, celery and onions that were about to peak, so those were my choices.

Simple Kitchen Sink Soup

Serves 8-10
Prep time 15 minutes
Cook time 7 hours
Total time 7 hours, 15 minutes
Dietary Vegan, Vegetarian
Meal type Main Dish, Soup
A painfully easy vegan stew, chock full of vegetables and perfect for a chilly autumn evening.

Ingredients

  • 2-3 onions (chopped)
  • 3-4 carrots (peeled and chopped)
  • 4-5 celery stalks (chopped)
  • 2 cups lentils (rinsed)
  • 8 cups homemade vegetable broth
  • 1 handful any other chopped vegetable you want to use (potatoes, kale, mushrooms, etc.)
  • 1-2 teaspoon salt to taste

Directions

Step 1
In a slow cooker layer each ingredient, one by one, without stirring.
Step 2
Set slow cooker to low for 6-7 hours or high for 3-4, until lentils are soft.
Step 3
Season to taste and serve.

I also had plenty of spent grain from my snow day brew day. It was necessary to make some whole grain bread with that.
am2 I may have forgotten to allow it to rise the second time… Ah well. Still delicious.
am3 Smear a slice of this with honey butter and your life will be complete. Bread recipe coming soon!

What’s your favorite autumn recipe? Please share links!

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Protein-Packed Butternut Squash and Leek Soup

It’s the last day of September and I think it’s past time to start in on copious amounts of deliciously warming autumn recipes. This soup is from an adaptation I made three years ago on the blog, but this time I added red lentils for a punch of protein – a perfectly rounded out vegan dish.
AM

Protein-Packed Butternut Squash and Leek Soup

Serves 4-6
Prep time 15 minutes
Cook time 1 hour
Total time 1 hour, 15 minutes
Dietary Vegan, Vegetarian
Meal type Main Dish, Soup
Misc Serve Hot
This soup is SPICY, slightly sweet and full of veggies and protein thanks to the lentils! If you need to clear out your sinuses, this is the soup to make! Not only are you getting massive amount of Vitamin A from the butternut squash and a huge dose of protein from the lentils, but you also hike up your metabolism with the cayenne.

Ingredients

  • 1 Large butternut squash (halved and seeded)
  • 4 Large leeks
  • 1 head garlic
  • 4 cups vegetable broth
  • 1 cup red lentils (rinsed)
  • 2.5 cups water
  • 1.5 teaspoons ground nutmeg
  • 1 teaspoon cayanne pepper
  • 1 tablespoon sea salt
  • 1 teaspoon ground black pepper

Directions

Step 1
Place the butternut squash halves, cut side up, on a cookie sheet. Drizzle with olive oil and sprinkle liberally with salt and pepper. At the same time, remove the papery skins from the garlic, then wrap the entire head of garlic in foil.
Step 2
Bake squash and garlic at 350 degrees for 60-75 minutes, or until fork easily pierces through the thickest point of the squash.
Step 3
Allow the squash and garlic to cool while you prepare the lentils: Place the rinsed lentils in a pot with the 2.5 cups of water, bring to a boil and reduce to a simmer for about 35 minutes, stirring often.
Step 4
Trim, wash and thinly slice the leeks.
Step 5
Saute the leeks in 1 tbsp of olive oil over medium heat for 15-20 minutes while the lentils cook.
Step 6
Squeeze the roasted garlic out of the casing and into the pan with the leeks and saute for another 5-10 minutes.
Step 7
Add the cubed butternut squash and saute for 10 minutes.
Step 8
Add the vegetable broth, cooked lentils, ground nutmeg, cayenne and ground pepper. Bring to a boil then reduce to a simmer for 20 minutes.
Step 9
Take an immersion blender and puree the soup into a creamy consistency. If you don’t have an immersion blender, ladle the soup into a blender and blend until smooth, then pour back into the pot.
Step 10
Slowly stir in salt, pinches at a time, until you reach the desired taste.

Butternut Soup I garnished this with my spicy-sweet roasted squash seeds, also from an old blog recipe, and paired it with one of my favorite pumpkin beers – Elysian Night Owl.
AM4 And now, I’m off to enjoy this gorgeous day with a mountain bike ride! Happy trails!
manana

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Sticky Apple Pudding Cupcakes

With the thick blankets of clouds that rest on the towering mountains outside my kitchen window, the days have been getting progressively colder and colder. Today was a day just like that. It was bitterly chilly outside, so I spent the day sipping hot peppermint tea and baking.

I was sent some coupons from Foodbuzz and Duncan Hines in order to create something that “defies traditional”, so I attempted to do just that. These spicy little cakes are delicate, almost pudding-like in consistency and vegan!

Sticky Apple Pudding Cupcakes

Serves 25-30 mini-cupcakes
Prep time 15 minutes
Cook time 25 minutes
Total time 40 minutes
Dietary Vegan, Vegetarian
Meal type Dessert
Delicate miniature vegan cupcakes are stuffed with sweet apple pie filling, giving them a consistency of sticky pudding.

Ingredients

  • 1 box Duncan Hines carrot cake or spice cake mix
  • 3/4 cups unsweetened apple sauce
  • 3/4 cups water
  • 1/4 cup vegetable oil
  • 1/2 cup Comstock apple pie filling

Directions

Step 1
Preheat the oven to 350 degrees Fahrenheit.
Step 2
In a large bowl mix together the cake mix, applesauce, water and vegetable oil and stir until just combined.
Step 3
Take the 1/2 cup of apple pie filling, dice and stir into the batter.
Step 4
Pour the batter into greased mini-cupcake tins, filling 2/3 of the way.
Step 5
Bake 20-25 minutes, or until a toothpick inserted into the middle comes out relatively clean.

I used the carrot cake mix but left out the pack of dehydrated carrots and raisins.
The applesauce is used as an egg substitute. 1/4 cup of applesauce = 1 egg.
Make sure you include the sugary syrup part after you dice the apple pie filling!
This batter appears thick, but it liquefies pretty quickly.
Fill the cupcake tins 2/3 full. These babies blow up!
While you wait for them to bake the 20-25 minutes, you can lick the spatula clean, thanks the the veganosity!
The consistency of these will make you keel over with happiness. I recommend smothering them with frosting and eating them with a spoon.
If you’re looking for something to whip together that’s ridiculously quick and easy, go for these!
Sweater and boots weather + sticky apple pudding cupcakes. HAPPY DANCE!

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Pumpkin Pie Oatmeal

This morning I awoke to thick sheets of damp grey marine layer resting outside my windows. I put on a baggy sweatshirt and shivered in delight, images of pumpkin muffins and steaming hot mugs of cider racing through my brain.

Then the sun came out. I said, “Screw it,” closed the blinds,  pretended I was still frozen through and set to work making an oatmeal that would satisfy anyone who lusts after autumn the way I do.

Pumpkin Pie Oatmeal

Serves 1
Prep time 2 minutes
Cook time 35 minutes
Total time 37 minutes
Dietary Vegan
Meal type Breakfast
Pumpkin pie in a bowl - warm, creamy steel cut oats with the rich flavor of pumpkin pie without the guilt.

Ingredients

  • 1/3 cup steel cut oats
  • 1 + 1/3 cup water
  • 1 heaped tablespoon pumpkin puree
  • 1/4 teaspoon pumpkin pie spice
  • 1 tablespoon pure maple syrup
  • 1 pinch salt

Directions

Step 1
In a small pot, bring the water and salt to a boil.
Step 2
Add the steel cut oats, stir and let thicken for about three minutes.
Step 3
Reduce the heat and simmer, stirring occasionally, for 25-30 minutes.
Step 4
Remove from heat. Add pumpkin puree, pumpkin pie spice and maple syrup and stir to combine.
Step 5
Serve and add toppings of your choice - I added toasted walnuts and dark chocolate.

If it’s still too warm outside to make this, just shut your blinds, blast the air conditioner and shiver away over the stove top until this deliciousness appears and thaws you from the inside out. Or you could just be patient and wait until it’s actually cold out… I do not have that much self control.

I made just enough for a single serving, but only because we had a scant 1/3 cup of steel cut oats left. You can easily double, triple or octo-ply this to feed yourself and anyone lucky enough to smell the scent of fresh pumpkin pie wafting through the air.

There will be plenty of autumn-inspired recipes coming up these next few months – alcoholic beverages included! Too keep up to date, like me on Facebook and follow me on Twitter!

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Spicy-Sweet Roasted Pumpkin Seeds!

Exercise of the day: 45 minutes on the elliptical at level 8, and heart rate between 163-174. I did 30 woodchopper core weights, a crapload of sit-ups on an exercise ball and rolled out my IT bands again whilst trying not to tear up. Will the pain EVER stop? Stupid IT bands.

I went to the pumpkin patch today to pick up a big ole gourd to butcher.

So many pumpkins!
There was a petting zoo at one end…
with a fluffy chicken-y thing. I thought this was a dog at first before I saw its head.
     Turns out the pumpkins at the patch were ridiculously overpriced, and there was no haggling, so I headed home and made a fancy Kitchen Sink Salad.
Special ingredient – half of a deliciously ripe avocado! Yum, fat!
     I headed to Albertson’s to pick up a reasonably priced pumpkin.
At the patch, a pumpkin this size cost $14. I got it for $5.13. Oh yeah!
GUTS!
I don’t need newspaper – I’m a pro!
I started to carve “welcome home” for my roommates who are both returning from their trips tomorrow, but got tired after “welcome.” Now I just seem accommodating and friendly to everyone.
Don’t be fooled.
I also picked up some decor gourds. See how festive I am?
     I didn’t let those seeds go to waste though, don’t worry!

Spicy-Sweet Roasted Squash Seeds

Serves 2-4
Prep time 5 minutes
Cook time 30 minutes
Total time 35 minutes
Dietary Vegan, Vegetarian
Meal type Snack
Misc Pre-preparable
These crispy squash seeds are a perfect blend of sweet and spice, and make a wonderful snack on an autumn day, or a tasty garnish for warm soups.

Ingredients

  • 2 cups rinsed squash seeds (I used butternut squash, but any type will do (ie. pumpkin, etc.))
  • 1 tablespoon hot sauce
  • 1 teaspoon ground cayenne pepper
  • 1 teaspoon ground nutmeg
  • 1 teaspoon red chili pepper
  • 1 teaspoon sugar
  • 1 teaspoon sea salt

Directions

Step 1
Preheat the oven to 325 degrees.
Step 2
In a bowl, combine all the ingredients.
Step 3
Spread the seeds in an even layer on a foil-covered baking sheet spritzed with olive oil.
Step 4
Bake the seeds for 20-30 minutes (your preference of crisp), stirring halfway.
I like mine really crispy!
Store them in a tupperware and snack away! These have MAJOR bite to them, so carry a bottle of water and Kleenex!
One of my free samples! I’m on a roll!

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Filed under elliptical, gourd, gym, kitchen sink salad, Kleenex, pumpkin carving, pumpkin patch, pumpkin seeds, recipe