Friday, January 12, 2007
RECIPE ~ Pumpkin Seed Butter
Pumpkin seeds are a tri-doshic gem, even Kaphas can have them! Kaphas have few choices when it comes to nuts and seeds because of their high fat content. But as I was making this pumpkin seed butter I could see why it would be Kapha-friendly; when you toast the seeds you can see that inside are air pockets (which when heated makes some of them pop!) and a bowl full of these seeds is light and airy -- and Kaphas need foods that have Vata (air) qualities for balance.
Use this butter on toast, biscuits, pancakes, or in cookie recipes or salad dressings!
2 cups raw shelled pumpkin seeds
4 Tbsp oil (sunflower, canola or sesame)
4 Tbsp honey or maple syrup
1/4 tsp allspice
1/4 tsp salt
Lightly toast the pumpkin seeds until they get a warm golden hue. I like to swish them around in a dry pan over medium heat for 5 to 10 minutes. Let cool.
You can use a food processor or wand-style hand blender to make the butter. Either way, place the cooled seeds in the container and begin by grinding to a fine powder. Then and add oil, maple syrup, allspice and salt. Blend and puree until you get a smooth butter (takes 5 to 10 minutes of processing). The longer you process it, the smoother it will become.
Pumpkin seeds are quite dry with less oil content than nuts, so the butter will be drier than usual. Vatas and Pittas can add more oil or sweetener while blending, but Kaphas would do best keeping the butter as-is. For the creamiest results, find pumpkin seed oil (very healthy!) and drizzle in upto 1/2 cup replacing the 4 Tbsp of other oil. Makes about 1 1/2 cups. (Do not refrigerate, it will stiffen!)
FOR INDIVIDUAL DOSHAS
VATAS choose honey; eating a lot of nuts or seeds can be too heavy on digestion so consume in moderation
PITTAS choose sunflower oil and maple syrup
KAPHAS choose canola or sunflower oil and honey; due to the added oil, enjoy in moderation