Super Raw Pumpkin Seed Butter

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Super Raw Pumpkin Seed Butter

This Recipe is by my friend Kelcie Yeo. She has one of my favorite recipe blogs “Kelcie’s Kreations” that you can find here.  Enjoy this great raw pumpkin seed butter recipe!

Super Raw Pumpkin Seed Butter

Prep

Total

Yield 1 1/2 cups

Ingredients:

Optional Ingredients:

Instructions:

Step #1:  Gather all the ingredients and put them into the blender or food processor

Step #2:  Blend all ingredients together in a food processor until smooth and creamy.

Notes

***The nutrition info for this recipe is based on the linked ingredients above**  

**Nutritional info does not include optional ingredients. 

Courses snack

Nutrition Facts

Serving Size 1/3 cup

Amount Per Serving

Calories 239

% Daily Value

Total Fat 21 g

32%

Total Carbohydrates 5 g

2%

Dietary Fiber 2 g

8%

Protein 8 g

16%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

Dr Jockers Comments:

I have always been a fan of nut butters and was completely hooked on them for a good portion of my life. Now, I don’t consume them very often but this is an incredibly nutrient rich nut butter that you can’t go wrong with.

Pumpkin seeds are rich in zinc, omega-3 fatty acids and key B vitamins that many people are deficient in.  They also contain chlorophyll to help the body purify the blood stream and detoxify effectively.  Hemp seeds are rich in complete protein and GLA, which is a key essential fat for hormone function.

Making a raw seeds butter with coconut oil is fantastic.  This has great fats, tastes smooth and creamy and will help balance hormones and burn fat.  If you want a little sweet taste you can add in the dates and/or stevia.  The cinnamon will help with blood sugar stabilization and add more anti-oxidants to the dish.

Let us know how you enjoyed this in the comments box below!

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Dr. Jockers

Dr. David Jockers is a doctor of natural medicine, functional nutritionist and corrective care chiropractor. He currently owns and operates Exodus Health Center in Kennesaw, Georgia. He has developed 6 revolutionary online programs with thousands of participants.

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Snacks

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Comments

comments

Comments

    1. I used sprouted pumpkin seeds. I would try to make the hemp seeds emulsify like the pumpkin seeds do. I only have a blender, so I used more coconut oil. I like it but it’s not a classic nut butter.

  1. Pumpkins seeds should have been srettad already indoors before the last hard frosts . So you are running late you could follow the regular directions but Germany is pretty far north, so your growing season will end earlier than mine. I am in zone 7 now parts of Germany are zone 7, but parts are also zone 6 and although you will not be getting much colder than my area, I am farther south, so your winter will start earlier. Pumpkins take a long time to ripen! So I would ask around to find out when your first killing frosts happen in the fall (which will end your growth pumpkin season, even though the pumpkins themselves can handle some frosts and snow.) The work backwards from that frost date and check the days to maturity on your seed pack to see if you have a chance to still get some pumpkins off that plant before the frost kills the vines.If that works you need to put them in well-draining soil in full sun and water them well. Check the soil to be sure there is a normal Ph and adjust the nutrients or fertilize as requried.Down here in the southeastern US, we need to have some shelter from the sun for the plants, but if they get too much they will mildew on the leaves due to our high humidity at least you should be able to just put them right out in a sunny area and they will grow!Good luck!P.S. unless it is a misprint or bad translation for frost , froth is that foam on the top of a freshly tapped or poured beer!

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