This salad was inspired by DDD‘s Raw Raw for Spring! Crimson Salad with Pecans and Pumpkin Seeds and by Ezmy‘s use of pumpkin seeds here.
Salad: baby spinach, chickpeas, red onion, tomato, sauerkraut, nutritional yeast and sunflower/pumpkin seeds with lemon garlic vinaigrette.
The Herb and Spice recently started carrying “Go Raw” products which supposedly do not contain nuts, and in spite of their ridiculous price, I decided to pick up some sprouted pumpkin seeds. As Ezmy mentioned, pumpkin seeds are a fantastic source of Zinc. They are also a great source of protein, monounsaturated fat, Manganese and Magnesium. Many traditional medicines use pumpkin seeds for a variety of purposes.
Links of interest:
I prepared this meal tonight to counteract my unpleasant experiences with too much psyllium. It is quite flavourful and filling with approximately 305 calories.
¼ c Lundberg Wehani rice
½ c water
¼ low sodium vegetable bouillon cube
Bring water to a boil with rice and bouillon cube. Cover and simmer for 45 minutes.
⅛ tofu block
2 T soy sauce
1 t garlic powder
1 t rosemary
Preheat oven to 400 F. Press the tofu between a cloth for about ten minutes and then marinate in soy sauce and spices for fifteen minutes. Bake for ten minutes, flip and then bake for another ten minutes.
¼ c water
½ small onion, finely chopped
2 cloves of garlic, finely chopped
⅛ c green onion
1 c baby spinach
1 t onion salt
Heat water in a frying pan at medium heat. Throw in the onion and garlic. Add the spinach once the onion pieces begin to turn translucent. Once the spinach has shrivelled, add the vegetable mixture to the rice and stir with onion salt. Place tofu on top and dig in. This was my first time trying Lundberg Wehani rice, a variant of basmati rice. It does indeed have a “nutty” taste and also has an pleasantly chewy texture. I definitely recommend it!