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Hi there!

I’m Adi - an accidental yogi, trail runner, and lover of words. And I LOVE to make delicious messes in my kitchen. Thanks for stopping by!

pumpkin seed butter two ways

pumpkin seed butter two ways

A few years ago, I was in Whole Foods grabbing a few things from the bulk bins to make some Friendsgiving goodies. As is typical on holiday meal prep days, I was approaching what my friends lovingly call “frantic level” (I just call it “go mode”), so I was bolting down the aisles like a crazy person when, out of my periphery, I caught a glimpse of this tiny jar of green goop. I backtracked, quickly, to check it out, and that’s when I discovered that pumpkin seed butter was a thing. Intrigued, I threw it in my basket because OF COURSE, though I had no idea what to do with it. It turns out it’s delicious swirled into oatmeal (especially with fresh cranberries for a Christmas oatmeal!), on apples, right off the spoon - you name it, and it’s wonderful! I bought jar after jar until one sad day, it was no longer on the shelf. Apparently, I was the only one buying it, and, well, one person isn’t enough to keep the pumpkin seed delivery guy coming back, so what is a gal in need of Christmas oatmeal to do on a snowy day? Make it herself, of course!

I tried it with raw pumpkin seeds first (as sold in the store), and then I lightly roasted them. Honestly, there wasn’t a huge difference in flavors, so going forward, I’ll probably skip the oven. Neither method produces an especially runny seed butter like I used to purchase, but I don’t care to add any oil as some recipes suggest. Know that that’s an option, though, if you would like something a little smoother and drippier. Probably a teaspoon or three would do it.

pumpkin seed butter two ways
makes approximately 1 1/3 cups

2 cups raw, unsalted pumpkin seeds
1/2 tsp sea salt

1) Pour pumpkin seeds and sea salt into a food processor.

pumpkin seed butter raw seeds

raw pumpkin seeds

measured out

2) Process on low, scraping down the sides every 30 seconds, until it comes together and appears spreadable. It takes me about eight minutes of processing to get to this point.

pumpkin seed butter food processor

simply seeds & salt

and ready to be something delicious

pumpkin seed butter

pumpkin seed butter

because the delivery guy won’t bring it just for me

notes: Making seed or nut butters can be hard on your food processor, sometimes burning the motor out, depending on which make you have. If you feel the motor (the base) start to get hot, turn the processor off and let it cool for at least 30 minutes before beginning again. My old processor was guilty of this, but I bought a Cuisinart and it works just fine. Alternatively, I’ve read that you can do this in a high speed blender, but I’ve not tried it. I’m willing to risk my $60 Cuisinart food processor, but the thought of burning out my considerably more expensive Vitamix makes me antsy.

variation: For roasted pumpkin seed butter, simply spread the pumpkin seeds into a single layer on a cookie sheet, and roast at 350˚ for approximately seven minutes, watching closely to keep them from burning.


pumpkin seed butter two ways
makes approximately 1 1/3 cups

2 cups raw, unsalted pumpkin seeds
1/2 tsp sea salt

1) Pour pumpkin seeds and sea salt into a food processor.
2) Process on low, scraping down the sides every 30 seconds, until it comes together and appears spreadable. It takes me about eight minutes of processing to get to this point.

notes: Making seed or nut butters can be hard on your food processor, sometimes burning the motor out, depending on which make you have. If you feel the motor (the base) start to get hot, turn the processor off and let it cool for at least 30 minutes before beginning again. My old processor was guilty of this, but I bought a Cuisinart and it works just fine. Alternatively, I’ve read that you can do this in a high speed blender, but I’ve not tried it. I’m willing to risk my $60 Cuisinart food processor, but the thought of burning out my considerably more expensive Vitamix makes me antsy.

variation: For roasted pumpkin seed butter, simply spread the pumpkin seeds into a single layer on a cookie sheet, and roast at 350˚ for approximately seven minutes, watching closely to keep them from burning.

maple roasted butternut squash with farro, hazelnuts, and pomegranate seeds

maple roasted butternut squash with farro, hazelnuts, and pomegranate seeds

you'd never know it's vegan chocolate cake

you'd never know it's vegan chocolate cake