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Roasted Sweet Potato “Crackers” with Pumpkin Seed Pesto

Roasted Sweet Potato “Crackers”

1organic sweet potato, long and thin, about 2 inches in diameter
1clove garlic, smashed
2 tbspextra virgin olive oil
to tastesalt and pepper
  1. Scrub the sweet potato and leave the skin on for maximum nutrition.
  2. Combine the olive oil and smashed garlic in a small bowl.
  3. Slice sweet potato into 1/8 inch-thick rounds. Note: this requires patience and a sharp knife!
  4. Lightly brush each side of the rounds with olive oil and place in a single layer on a cookie sheet.
  5. Season with salt and pepper to taste.
  6. Bake for 10 minutes on each side.
  7. Cool on a wire rack and use as you would a cracker for serving hors d’oeuvres.

Pumpkin Seed Pesto

1/2cup roasted pumpkin seeds
2 clovesfresh garlic, peeled
1 1/2 cupscups fresh basil leaves
2 tbspfreshly grated parmesan
1-2 tbsplemon juice
1/4 cupextra virgin olive oil
to tastesalt and pepper

Instructions: Combine all ingredients in the bowl of a food processor or blender and process until smooth.


  1. For an easy vegan twist, skip the parmesan.
  2. If your appliance won’t blend well, add water, one tablespoon at a time.
  3. Stores for up to 1 week in your refrigerator.
  4. Use as a condiment for sandwiches, soups, and pastas.

Quick Roasted Seeds-After-Pumpkin-Carving

Ingredients: The seeds of one pumpkin, 1-2 tablespoons of EVOO, salt to taste.


  1. Preheat oven to 375oF.
  2. Remove as much pulp as possible from the seeds.
  3. Rinse under cold water.
  4. Dry the seeds with a towel.
  5. Toss in a bowl with olive oil and salt.
  6. Spread evenly on a cookie sheet in a single layer.
  7. After 20 minutes, check the seeds and toss around.
  8. Cook another 10-20 minutes, checking every 5 minutes to ensure the seeds are golden but not brown. It’s a fine line between cooked-to-perfection and burnt!
  9. Let cool before enjoying.

See All Holiday Recipes


Eat More Vegetables

Eat More Vegetables

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