The Educated Eater Canada

By: Suzanne Brett, RHN – Victoria, BC

Ingredients:

• 1 carrot, peeled and cut into ½” rounds
• 1cup raw pumpkin seeds
• 2 TBSP almond butter or tahini
• 1 1/2 TBSP honey
• 1/2 tsp sea salt
• 1/2 tsp orange zest finely grated
• 1/8 tsp ground cinnamon

Directions:

1. Boil or steam carrot until very tender. Drain and set aside.
2. Meanwhile, heat a medium skillet over medium heat. Add pumpkin seeds, toast, stirring or shaking pan frequently, until seeds turn from green to brown and begin to pop.
3. Pour seeds into a food processor. Let cool briefly until nearly warm.
4. Process seeds into a fine powder.
5. Add carrot, almond butter, honey, salt, orange zest and cinnamon to food processor. Process until smooth for about 2 minutes, scraping sides of bowl a few times.

Use as a dip, spread or to fill the insides of raw celery sticks…but mostly, ENJOY!