**Note: This is a recipe that I found while researching Eat Right for Your Type. I love popcorn and was looking for something that may satisfy my craving. I plan to get the ingredients on my next trip to the grocery store, so if you try it, be sure and let me know what you think! -Melissa
- 1/2 – 1 cup of raw, shelled pumpkin seeds
- 1/2 – 1 cup of walnut pieces
- Dark toasted sesame oil or olive oil
- 1 large scoop of KAL nutritional yeast (using the scooper provided), or the nutritional yeast of your choice
- sea salt, to taste
- garlic powder or finely minced fresh garlic, optional
How to make it:
- Coat the a saucepan with the oil. Don’t use too much, just enough to generously coat pan, but don’t be too spartan about it, because you don’t want the nuts/seeds to burn, and you want a little oil to absorb the nutritional yeast, which is a later step.
- Add nuts/seeds, about half of the sea salt, and fresh or powdered garlic, if you are using it.
- Cook on high for about 3 minutes, or until the pumpkin seeds start popping at and sounding like the popcorn they are trying to imitate.
- During that three minutes, shake, rattle and roll the nuts/seeds around in the pot and don’t go anywhere.
- As soon as the pumpkin seeds start acting up and misbehaving, cover the pot, turn the heat to medium, give her a good shake, and then cook for about another 7 to 10 minutes, shaking the pot occasionally as you would a batch of popcorn. But you don’t have to hover like you did initially, just give her a shake every few minutes.
- After the 7 to 10 minutes has elapsed, remove from heat, leaving the lid on as seeds will be popping and spitting all over the place – you’ll hear them!
- Let it stand off the heat for a few minutes, then take the lid off.
- The nuts/seeds should range in color from a light gold to dark brown and black. The black ones are good!
- There shouldn’t be too many green pumpkin seeds left, but a few here and there are fine.
- Pour seeds/nuts onto a paper towel to absorb excess oil, just for a minute or two, maximum.
- Now add your nutritional yeast and mix well. The yeast will absorb rest of oil.
- Eat immediately, or you can refrigerate the mixture and it keeps very well.
- I personally think it tastes even better straight out of the refrigerator the next day or even later.
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Melissa is the Co-Founder the Sisterhood of the Shrinking Jeans and the Shrinking Kitchen. She has been married to a wonderful man forever and is mother to six amazing children (18,15, 11, 11 and 3 and 1!). Melissa has reached her goal weight, and is now trying to find ways to fit fitness into her crazy busy schedule. She loves kickboxing and hates running, even though she has completed 4 half-marathons. When Melissa isn’t helping her little girl battle her brain tumors (Love for Jazmine Joy), she loves to travel, laugh, tend to her chickens, and dream of sunshine and mountains.