Raw Pumpkin seed "cheese"

This recipe is pretty rawesome! It is pretty hard to make without a good blender. I first made it with my cheap blender and had to add lots of extra liquid and it was more of a hummus texture. Still good, but not anything like the recipe should be. It is more like a cream cheese texture when made the right way, and is delicious on a whole wheat or seed bread, probably even a bagel or crackers.

You will need:

• 2 cups raw pumpkin seeds
• 1 bunch parsley
• 1 tbs garlic
• 1 tbs minced ginger root
• 1 tbs minced jalepeno
• 1 1/2 tsp sea salt
• 1/3 cup extra virgin olive oil
• 1/2 cup fresh squeezed lemon juice

How to make it:

1. In a container filled with water, soak the pumpkin seeds for atleast 15 min. More if you have time to.
2. Drain the seeds and put them in a food processor or blender with all ingredients
3. Blend until creamy.

*in my Vitamix I had to use the tamper and had to let the machine rest for a few seconds here and there after the mixture got mostly blended. Be careful not to let it blend so long that the cheese starts to cook. Sometimes mixing it with a spatula helps to get all of the seeds mixed in quicker.

ENJOY!!!

Baba Ghanoush

I'm looking forward to trying this recipe. My first and only introduction to Baba Ghanoush was a t the pita pit (http://www.pitapit.com/) The best pita place ever! Anyway. It was so delicious I determined that one day I would make it at home... and a year later I am doing it! Hopefully this recipe doesn't dissappoint. I'm also making some home made whole wheat pitas to go with it. Mmmm

You will need:

• 2 1 pound eggplants
• 1/2 cup tahini
• 2 mashed garlic cloves
• juice of 1 medium lemon
• 1/2 cumin
• salt & pepper
• 2 tablespoons coarsely chopped fresh parsley
• 1 teaspoon olive oil $Click to see savings
• 1/8 teaspoon paprika or cayenne pepper

1. Set broiler on high.
2. Prick 2 1-lb. eggplants all over with a fork and place on a rimmed baking sheet lined with aluminum foil.
3. Broil until softened and starting to blacken, 15 to 20 minutes, turning once halfway through.
4. When eggplants are cool enough to handle, slice in half lengthwise and scoop innards into bowl of a food processor.
5. Add 1/2 cup tahini, 2 mashed garlic cloves, juice of 1 medium lemon, 1/2 tsp. cumin, salt and pepper. Process until mixture reaches desired consistency.
6. Place in a serving bowl and stir in 2 Tbsp. coarsely chopped fresh parsley. Drizzle with 1 tsp. olive oil, then sprinkle 1/8 tsp. paprika or cayenne pepper on top, if desired. Serve immediately or cover and chill to serve later.