Immune-BoostIng

September 25, 2021 by

Spoon this tasty Pumpkin Seed Pesto over pasta, roasted or steamed veggies, zucchini noodles, seafood, or anywhere you want fresh flavor.

Vegan Pesto

Pesto is typically made with pine nuts, however, they’re sometimes hard to find and expensive. So, toasted pumpkin seeds make an excellent alternative. Pesto also typically uses cheese, but this pesto is completely dairy-free and vegan. All you need is a good pinch of pink salt instead.

Pumpkin Seed Pesto Ingredient Benefits

Pumpkin Seeds: Pumpkin seeds provide a variety of minerals. Just one ounce provides 14% DV of zinc, 23% DV of iron, and 37% DV of magnesium. (1) Zinc supports our immune system and clear skin, iron helps with energy and hair growth, while magnesium fights depression and PMS, reduces insulin resistance, and helps our body better deal with stress. Pumpkin seeds also contain antioxidants like carotenoids and vitamin E. Antioxidants reduce inflammation and protect your cells from harmful free radicals.
Olive Oil: Olive oil is the most studied oil, and has the most documented health benefits. It provides antioxidant and anti-inflammatory benefits and supports heart and brain health. Unlike vegetable oils, olive oil won’t break you out.
Lemon Juice: Lemon juice adds a touch of tart flavor and a boost of Vitamin C and antioxidants. Vitamin C supports a healthy immune system and collagen production.
Pink Salt: Unrefined salt, like pink salt, adds a delicious salty flavor, with less sodium and dozens of more trace minerals. It tastes very salty, so you can use less than you normally would table salt.

I made this Pumpkin Seed Pesto on an episode of The Doctors on CBS. We did a whole segment on the health benefits of seeds and why you should be eating more of them.

Pumpkin Seed Pesto

Add to Collection

3.39 from 18 votes

Prep Time 5

Cook Time 7

Total Time 12

Servings4

Ingredients

½ cup pumpkin seeds
2 cloves garlic
1 cup flat-leaf parsley minced, (or sub basil)
1/2 lemon juice only (yield 2 Tbsp juice)
1/4 tsp unrefined salt (real, pink, or Celtic salt) or more to taste
½ cup extra virgin olive oil

Instructions

First, toast the pumpkin seeds on your stovetop. Heat a pan over medium heat, add the pumpkin seeds (no oil needed). Shake the pan around and stir regularly, so they don’t burn, for about 5-7 minutes. They will get a little puffed up and crunchy.
Add the pumpkin seeds, 2 cloves garlic, 1 cup parsley leaves, 2 Tbsp fresh squeezed lemon juice, and a pinch of salt to a food processor or blender.
Blend while slowly pouring in the olive oil. Scrape down the sides as needed. You can leave it a little chunky, or blend longer to make it a little smoother. Taste, and add more salt if needed.
Spoon over roasted or steamed vegetables, zucchini noodles, seafood, or pasta.

Did you make this recipe?

Tag @mariamarlowe on instagram and hashtag #healthybymarlowe for a chance to be featured and win awesome prizes each month.

Pumpkin Seed Pesto Serving Ideas

Perfect on top of your favorite gluten-free-pasta
Spoon over roasted or steamed vegetables like this Roasted Broccoli or Roasted Cauliflower
Serve on top of seafood, such as Lemon Pepper Salmon or Lemon Pepper Cod
Use as a salad dressing
Use as a marinade

June 24, 2021 by

Glow Glo Juice got its name from its Day-Glo color and ability to give you a healthy glow. Made with lemon peel, orange, and ginger, it provides a refreshing beauty and immunity boost. [Read more…] about Glow Glo Juice

April 12, 2021 by

I love to spice up cauliflower rice with lots of color and flavor. That’s exactly what you get with this Golden Spring Cauliflower Rice recipe.

The golden color comes from turmeric, and the flavor comes from diced onion, garlic, celery, carrot, and parsley.

While cauliflower doesn’t have to be organic, choosing organic is the ideal choice, as you not only reduce or limit your exposure to pesticides but our environment as well. You can find it at your local grocer or farmers market, or get it shipped straight to your door by grocery shopping online, for example via Amazon Fresh.

To save time with this golden cauliflower rice recipe, buy riced cauliflower. It’s available in the frozen section of most health food stores (and even mainstream ones). You can sometimes find it in the fresh produce section, too. Conversely, you can “rice” cauliflower by putting cauliflower florets in a food processor or blender and pulsing until it’s chopped into rice-like pieces. I prefer frozen as it’s quick, easy, and less clean up. But if it’s not available, I’ll make it from scratch.

Golden Spring Cauliflower Rice

Add to Collection

3.87 from 23 votes

Prep Time 10

Cook Time 10

Total Time 20

Ingredients

2 Tbsp extra-virgin olive oil
1/2 cup red onion diced (1 small onion)
3 cloves garlic diced
1 tsp turmeric
1 tsp cumin powder
2 1/4 cups carrot diced (2 large or 4 small)
3 stalks celery diced
6 cups cauliflower rice fresh or frozen ~ 600 g or 21 oz bag
1 tsp unrefined salt (real, pink, or Celtic salt) or to taste
1/2 tsp black pepper
1/2 cup flat-leaf parsley minced

Instructions

Heat a medium pan over medium heat.
Add oil. Reduce heat to low, then add onions, and stir occasionally for 30 seconds before adding garlic, turmeric, and cumin. Stir well, and give it another 30 seconds or so, until fragrant.
Next, stir in the carrots and celery. Cover, and cook for 5 minutes.
Remove the cover and stir in the cauliflower rice. Do not recover. Stir occasionally for about 5 minutes, until cauliflower is yellow from the turmeric and soft. Turn off the heat. Stir in parsley and salt to taste.

Recipe Notes

This saves well in an air-tight glass container and can be reheated throughout the week.

Did you make this recipe?

Tag @mariamarlowe on instagram and hashtag #healthybymarlowe for a chance to be featured and win awesome prizes each month.

Looking for other cauliflower-based recipes? Check out my Curry Tahini Cauliflower, Indian Spice Cauliflower Kebabs, and Golden Ginger Cauliflower (Anti-Inflammatory)

November 5, 2020 by

This quick and easy side dish provides a powerful anti-inflammatory punch, thanks to generous amounts of turmeric and ginger. Both are well noted and regarded for their powerful antioxidant and anti-inflammatory properties.

August 22, 2020 by

These Indian Spice Cauliflower kebabs are full of flavor (but not heat!) and are sure to please. The fragrant marinade infuses each cauliflower floret with a vivid array of Indian spices, including turmeric, cumin, and coriander.

July 28, 2020 by

This Chop Chop Salad with Chickpea Croutons is a summer favorite – hearty, refreshing, and a tasty way to get in some underutilized veggies like radishes, carrots, celery, and cucumber.

Chop Chop Salad with Chickpea Croutons

Add to Collection

4.39 from 18 votes

Prep Time 15

Cook Time 30

Total Time 35

Servings4

Ingredients

Chickpea Croutons

3 cups chickpeas (~2 cans)
1 Tbsp extra-virgin olive oil
1 1/2 tsp turmeric
1 1/2 tsp cumin powder
1 1/2 tsp garlic powder
1 1/2 tsp paprika
1 tsp cayenne powder optional
3/4 tsp black pepper
1/2 tsp unrefined salt (real, pink, or Celtic salt)

Chop Chop Salad

2 cups carrot diced (~3 carrots)
2 cups cucumber diced (~1 large)
2 cups celery diced (~6 stalks)
1 cup radish diced (~5 radishes)
1/2 cup red onion diced (1 small-medium sized)
1 Tbsp jalapeño diced
2 cups flat-leaf parsley minced
1 cup fresh mint leaves minced (optional)
1/4 cup pumpkin seeds
1/4 cup sunflower seeds

Dressing

1 lemon juice only
2-3 tsp extra-virgin olive oil
unrefined salt (real, pink, or Celtic salt) to taste
black pepper to taste

Instructions

Chickpea Croutons

First, make the chickpea croutons. Preheat oven to 400F. Line a baking sheet with parchment paper. Drain chickpeas, lay them out flat, and pat dry with a paper towel. Add oil and spices and toss well to coat. Lay them out flat and bake for 20 minutes, shake the tray, and bake an additional 10 minutes.

Chop Chop Salad

Chop all salad ingredients (except pumpkin seeds and sunflower seeds) and add to a large bowl. Dress with olive oil, lemon, salt, and pepper to taste. When the chickpea croutons are done, add to the salad bowl and toss well to combine.

Recipe Notes

You can easily scale this recipe down or up, depending on how many people you're serving. This makes 4 entree size portions, saves well, and can be used throughout the week.

Throw this over a baby arugula or spinach for added greens.

Did you make this recipe?

Tag @mariamarlowe on instagram and hashtag #healthybymarlowe for a chance to be featured and win awesome prizes each month.

Shop This Chop Chop Salad Recipe

I typically get my produce at the farmer’s market, but Amazon Fresh has fast delivery on organic produce in a pinch.

More Salad Recipes

Looking for more quick and easy salad recipes? Check out my:

Immune-BoostIng

Vegan Pesto

Pumpkin Seed Pesto Ingredient Benefits

Pumpkin Seed Pesto

Ingredients

Instructions

Did you make this recipe?

Pumpkin Seed Pesto Serving Ideas

Golden Spring Cauliflower Rice

Ingredients

Instructions

Recipe Notes

Did you make this recipe?

Chop Chop Salad with Chickpea Croutons

Ingredients

Chickpea Croutons

Chop Chop Salad

Dressing

Instructions

Chickpea Croutons

Chop Chop Salad

Recipe Notes

Did you make this recipe?

Shop This Chop Chop Salad Recipe

More Salad Recipes

Follow Along @Mariamarlowe

Footer