I use to make my nut/seeds butters at home. But now and then I like to buy them (it is good to change once in a while) …Especially because some of the seeds aren’t top of my preferences. Like the pumpkin seeds… I know, they are full of magnesium and zinc and omega 3, but still they aren’t my favourites. Or, to say it better, they weren’t my favourites. Until I found the raw pumpkin seed butter.
I was expecting something heavy and not so easy to …eat, but this butter was something totally different: rich flavour but yet mild. I was so impressed by the taste that I started using it in almost all the recipes, especially in vinegrettes, salads, but also to replace the classic almond or peanut butter. This recipe also is a consequence of this ‘pumpkin butter drogue’ and the result was really good. Important to mention that it’s really crucial to use/make the raw version to make sure you get all the nutrients these seeds have to offer.
1 avocado, pitted
2-3 ts raw pumpkin seed butter
7 gr dried seeweed/kelp
1 ts miso
the juice of half a lemon
Rinse the seaweed and let it soak for a while. Using a blender, mix all the ingredients.
You can make this spread without using a blender, but I am too lazy so I just blend it for several seconds. I don’t like it when the spread is too smooth, but if you want, just mix it some seconds more.
The result will be the same: a spread with a briny taste due to the seaweed/miso and an interesting and nutty flavor due to its pumpkin seeds. Enjoy it!