Let’s face it, nut and seed butter can be expensive. I’ve tried my fair share, from sprouted almond to cashew, and there are some pretty tasty ones on the shelf.
While I love them, I don’t always love the price tag, so I decided to try making my own. I was pleasantly surprised at how easy it was and of course, had to throw in some herbs for good measure.
Pumpkin seeds are a staple in my pantry. They’re inexpensive, easy to toast up, and have great flavor. I like to use them in my salty-seed blends, pesto, sprinkled into salads and blended up for pumpkin seed milk.
Nutritionally, pumpkin seeds contain zinc, omega-3, fiber, potassium, and iron, so they’re great for mineral support, especially this time of year.
The key to this recipe is making sure you have a high-speed blender or food processor. Keep it running until the pumpkin seeds break down to a paste consistency. Adding a bit of oil can help keep it creamy and thin it out a bit.
Use something neutral like sunflower seed oil, avocado, or even pumpkin seeds oil. For flavor, ground spices like cardamom and cinnamon are great, but you can also omit them if you’d like to keep it simple.
The same goes for powdered adaptogens. Maca, astragalus, or ashwagandha would all work here. It just depends on what kind of support you need. As with any new herb you're incorporating, consult your wellness practitioner or herbalist.
Ashwagandha (Withania somnifera)
ENERGETICS: Warming and slightly drying, bitter, sweet
PARTS Used: Root
BENEFITS: As a member of the Solanaceae (or nightshade) family, along with peppers and tomatoes, ashwagandha is warming. These warming properties stimulate metabolism and digestion, clear excess mucus, and improve circulation. Ashwagandha is also an adaptogen in Western herbalism, or a rasayana (rejuvenating tonic) in Ayurveda. This powerful root promotes restful sleep, reduces anxiety and depression, revitalizes low libido, and soothes arthritic inflammation. The sweet and building properties are nutritive and help restore proper hormone function and nourish the nervous system. Ashwagandha can be taken in a warm milky tea with cardamom or cinnamon before bed to promote sleep. It’s one of the few adaptogens that can have an immediate calming effect, especially when mixed with grounding foods such as milk, dairy, or otherwise.
Astragalus (Astragalus membranaceus)
ENERGETICS: Warming and moistening, sweet
PARTS Used: Root
BENEFITS: Considered a primary herb in Chinese medicine, astragalus is an adaptogen, or chi tonic, used for those under immunological stress or who have a weakened immune system. Its warming and sweet properties stimulate metabolism and digestion. Astragalus has also been heavily researched in the field of oncology and often plays a supportive role in cancer treatment programs.
Maca (Lepidium meyenii)
ENERGETICS: Warming, sweet, slightly bitter
PARTS Used: Root
BENEFITS: Maca root, endemic to the Andes of Peru and Bolivia, has long been
a traditional food source for its high nutritional content of amino acids, vitamins, ber, and fatty acids. This warming, slightly sweet, and nutty-flavored root is used to promote stamina, fertility, and healthy libido while helping bring balance to the endocrine system.
I’ve been enjoying this pumpkin seed butter slathered on sourdough toast as a snack, but you could easily add it to porridge or oatmeal in the morning, or use as a base for little bliss bites.
I’ll be sharing more herbal pantry staples and nourishing meals in my Healing Herbal Foods for Winter series. This online recorded series was designed to watch when it’s convenient for you. Each week I’ll send out a cooking class, easy-to-follow shopping lists, and recipes for you to follow along at your own pace. It starts next Sunday, January 23rd, so head here to sign up and get into the kitchen with me!
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