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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.

Notes:

  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.

Instructions:

  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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