If you're new here, you may want to subscribe to my RSS feed. Thanks for visiting!

Check out this video from RealMeals.TV

link.brightcove.com/services/link/bcpid271575303/bctid647738222

Sounds yummy.

I’ve found a lot of delicious pumpkin recipes at this website from Down Under:

www.taste.com.au

The site is nicely designed with clean graphics, professional photography and bright colors. In addition to recipes, it has news, health information, how to instructions and more.

Pumpkin seeds make a healthy snack, in moderation, of course. Keep in mind that a tablespoon of pumpkin seeds is 240 calories. However, pumpkins seeds contain cucurbitacins, a nutrient that has been linked to the prevention of prostate enlargement, and they are a good source of zinc, magnesium, and manganese.

If you suffer from arthritis, you might consider adding pumpkin seeds to your diet. Research suggests that pumpkin seeds might have anti-inflammatory properties, making them useful in reducing the symptoms of arthritis.

So, sprinkle some pumpkin seeds on your salad, on your sundae, or even on your morning cereal. Its good for you!

Do you like pesto? Try this twist on one of my favorite dishes. It’s a great way to use those pumpkin seeds you get from the innards of your jack-o-lantern.

Pumpkin Seed Pesto with Spinach and Feta

12 oz Fusilli Spiral Pasta
1 cup raw pumpkin seeds
3 loosely packed cups fresh basil, stems removed
1 cup grated Parmesan cheese
1 Tbsp lemon juice
1/2 tsp freshly ground black pepper
2 to 3 Tbsp extra-virgin olive oil
10 oz pkg frozen spinach
8 oz. feta cheese, crumbled

Cook the pasta according to the instructions on the package and set aside.

Cook spinach according to the instructions on the package. Toss into the pasta.

Place pumpkin seeds in a small skillet. Toast over medium heat, stirring frequently, until the seeds are lightly browned and puffed up, about 2 to 3 minutes.

In a food processor, combine toasted seeds, basil, cheese, lemon juice and pepper. Pulse until all ingredients are finely ground. Then drizzle in olive oil while processor is still running. Continue adding oil until desired consistency is reached.

Add pesto to the pasta and spinach, tossing well to coat.

Sprinkle in feta cheese and toss lightly.

Serve immediately, before the cheese melts.

Makes 4 servings.