Green Gold
I’ve noticed that Retreat Food often includes a lot of seeds and nuts — a way to increase protein, I assume, but also of course to add texture and taste. The cook at Dharmagiri, for example, always cooked pumpkin seeds in with the oatmeal!
So for today, I offer this recipe for Pumpkin Seed and Parsley Salsa…an easy (and seedy!) treat I found in one of the cookbooks I saw in the Dharmagiri kitchen, The Cake the Buddha Ate. (The cake in question was Carrot Cake — with walnuts, of course.)
Pumpkin Seed and Parsley Salsa
(serves 4)
1/2 cup pumpkin seeds
1 clove garlic
1 green chili
1 cup parsley, roughly chopped
juice of 2 limes
1/3 cup olive oil (approx.)
salt and pepper to taste
1/2 tsp ground cumin
Dry roast the pumpkin seeds in a frying pan. Allow to cool.
Combine all the ingredients in a blender, except for the olive oil. Begin blending and gradually add the olive oil until a paste is formed. Adjust the seasonings.
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Great with corn tortillas and a tangy tomato sauce!