I have become the proverbial slow blogger. Ugh.
But not for long! These past couple of months have been filled with appointments, paperwork, estimates, and diapers. Well, significantly less diapers considering the two middle littles are now diaper free! All of this work has gone into giving our four children new potties to dirty. As of yesterday, we are first time home buyers, of a foreclosure to boot! Anyone who has bought a foreclosure from a major bank will understand what mayhem goes into the process. We were utterly unprepared. It was through the tough work and constant help of the lender, real estate agent, contractor, consultant, attorney, and friends that yesterday was even possible. So yes, it was a miracle. There’s no other way to explain how we came out with a house at the end of it.
Why is this important? Because now, a whole world of sustainable, small scale agriculture is at my fingertips. I will be posting on growing tips and fresh recipes, holistic living hacks, and the general health issues of the home. Being able to renovate also introduces topics such as green and toxin free building materials and finishes, VOC’s, and water filtration. Also, how the outdoors contribute to your child’s health. I am so excited to be going forward from here.
Sprouted Crispy Coco-Cinnamon Pumpkin Seeds
Seeds and nuts contain a high amount of Phytic Acid which can be reduced by soaking or sprouting. Sprouting actually increases the amount of nutrition, which is why I took this approach versus simply soaking. To prepare the pumpkin seeds, either buy raw, shelled pumpkin seeds, or take them straight from an organic pumpkin (organic to ensure that it is not genetically modified).
1 to 1 1/2 C Organic Pumpkin Seeds
1Tbsp Unrefined Organic Coconut Oil
2Tsp Organic Cinnamon
Dash of Ginger and Nutmeg (optional)
Dash of Fine Sea Salt
1Tbsp Organic Coconut Sugar or Maple Syrup
2tsp Organic Coconut Flour
- Rinse pumpkin seeds, removing as much pulp from the pumpkin as possible. Lay on a paper towel to dry (makes peeling easier).
- De-shell pumpkin seeds
- Rinse seeds in un-chlorinated, un-fluoridated water and place in a vessel covered with a linen cloth or cheesecloth.
- Rinse, softly stir with wooden/silicone spoon, and repeat every 4-8 hours for three days, or until you begin to see sprouts emerging from the seeds (they will not always be consistent).
- Let the seeds gently air dry on a towel.
- Mix together seasonings, oil, sweetener, and coconut flour in a mixing bowl.
- Add seeds to bowl and mix gently until thoroughly coated.
- Cook for 12-18 hours on 150 degree or lowest temperature until seeds are crispy.
These are perfect on your morning oatmeal, yogurt, or just by the handful.