Pumpkin seeds are one of my favorite super seeds for strength and energy.
I created this pumpkin seed spread as a great dairy-free alternative to creamy cheese spreads. Starting with sprouted or raw nuts and seeds will give you the key nutrients and healthy fats your body requires on a daily basis. Sprouting seeds and nuts removes the enzyme inhibitors and makes them much easier to digest. Enjoy this soft, creamy spread in lettuce leaves, with raw vegetables, or on sprouted grain bread or crackers.
Pumpkin seeds or Pepitas have a crunchy texture and savory taste that is hard to resist. Pumpkin seeds provide your body with protein, phytonutrients, magnesium, zinc, iron, antioxidants like beta carotene, B vitamins, and the amino acid tryptophan. Tryptophan helps to relax you along with increasing serotonin in the brain. Pumpkin seeds are rich in fiber and contain oleic fatty acids, along with omega-3 and omega-6 essential fatty acids.
Avocado adds a wonderful creaminess to the spread along with healthy oleic and linoleic fatty acids that help lower cholesterol levels. Avocados also provide high levels of potassium, B vitamins, vitamin E, and fiber.
This recipe is from my cookbook “Deliciously Holistic” which is for sale on Amazon right now!
If you like this recipe and would like to contribute to the conversation, please take a moment to leave a comment.
Join our holistic community by liking my Facebook page, following me on Twitter, pinning with me on Pinterest, and joining me on Instagram to get all the latest healthy recipes, health tips, event notifications, and helpful information on increasing your energy, strength, and immunity with healing whole foods, essential oils, and holistic lifestyle solutions.
Pumpkin Seed Spread
Paleo, Raw Vegan, Dairy-Free, Gluten-Free, Nut-Free
Makes around 2 cups
1 cup sprouted or raw pumpkin seeds (Good source for sprouted pumpkin seeds)
¼ cup fresh lemon juice
2 cloves peeled grated garlic
Unrefined sea salt to taste
1 small avocado—peeled and seed removed
¼ teaspoon cayenne pepper
Purified water if needed
1. Place pumpkin seeds in a food processor fitted with the S blade attachment. Place lid on, turn on food processor, and grind pumpkin seeds until they turn into a seed butter.
2. Add remaining ingredients except water and pulse until well combined and creamy. Add small amount of water if spread is too thick and continue to blend spread until smooth.
3. Place pumpkin seed spread in a covered container in the refrigerator for up to 3 days if not eating right away.