Pumpkin seeds are one of those amazing fall & winter foods you probably don’t eat enough of. I started roasting at least 1/2 pound a week and noticed they would disappear fast. Simply roasting them with a little oil, salt and spice makes you feel like a gourmet chef. I also use this recipe when I bake an acorn squash.
Spicy Curried Pumpkin Seeds
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Kathleen M. Zelman, MPH, RD, LD ”WebMD Expert Column, “The Truth About Kale: Nutrition, Recipe Ideas, and More”
I had always wanted to try kale, and while I’d eaten eaten it in some dishes at Life Alive, it was Cate Stillman’s Fall Cleanse that gave me the impetus to prepare it. Now I juice it and make a salad with it. I’m addicted to it and can’t get enough. May I recommend it to you?