In the spirit of post-Halloween, I wanted to show you what to do with shelled pumpkin seeds by making a raw pumpkin seed pate wrap. I’ve been talking about my raw food adventures to people in person and on Facebook and Twitter, and I keep getting asked for recipes. As one of “those people” who generally create food off the top of my head, I had to pat myself on the back for today’s lunch since I actually wrote down how to make it so I can share it with you all.
I got raw, shelled pumpkin seeds since I’m way too impatient to shell fresh pumpkin seeds myself. I usually get my raw nuts in bulk from Whole Foods. Seeds you generally don’t have to soak like, for example, raw almonds. There isn’t a layer of enzyme inhibitor to remove. I did soak them for about an hour, though, to soften the seeds and help the pate gain a creamier texture when I blended everything.
Pumpkin seeds have lots of nutritional value. They are high in zinc and L-tryptophan (a natural anti-depressant), are anti-inflammatory and help with healthy bladder function. They are also anti-parasitic and are high in magnesium to help you sleep. They also contain phytosterols that lower cholesterol and fight cancer.
Raw Pumpkin Seed Pate
1 1/2 cups raw pumpkin seeds, soaked one hour
1/2 cup hemp hearts
1 pinch chili pepper flakes
1 clove garlic, crushed with a pinch of Himalayan salt
1 tbsp lemon juice
1 tbsp Red Star nutritional yeast **
1 tsp nama shoyu (unpasteurized soy sauce) ***
3 tbsp water
**Nutritional yeast is an inert yeast packed with B vitamins and great for vegetarians. It resembles nothing like yeast for baking and cooking or brewers yeast.
***For a gluten free option, you can use Braggs liquid aminos. Just note that it’s not a raw product.
In a small food processor or Ninja Master Prep, process all ingredients except the water. Slowly add the water one tablespoon at a time until you get the consistency you like, adding more or less water as needed. You don’t want this pate too runny.
11-inch spinach wrap by Indianlife ***
1 handful of chopped lettuce
4 heaping tablespoons of pumpkin seed pate down the middle
1/2 thinly sliced carrot
1/4 thinly sliced zucchini
1 peeled and sliced mushroom
1 handful of mixed bean sprouts by Eatmore Sprouts
2 pinches of thinly sliced red onion
1/4 thinly sliced red bell pepper
***I found a whole-wheat spinach wrap by Indianlife. I find most tortilla-type wraps are way too small, but this one is 11-inches, big enough to tuck LOTS of veggies in. This company is local and uses no preservatives, no yeast, no egg and non-gmo canola oil. It’s not a raw wrap, but since I don’t have my dehydrator yet, I allowed this indulgence today since I was making up for it with tons of veggies. For gluten-free, I would use a sheet of collard greens or one of many gluten-free wraps available.
This pate can also be enjoyed as a veggie/chip dip or as a spread on crackers.
Cheers and good eats,
***I love showcasing local food establishments, food products, food services and food businesses and the amazing people behind them. I’m always looking for people to feature in my articles, so don’t hesitate to contact me; I’d love to tell your story!***