Pumpkin Seed Dried-Cherry Trail Mix

(recipe from the cookbook 5 Ingredient Fix by Claire Robinson)

2 cups baby pumpkin seeds (pepitas)
1 cup slivered almonds
3/4 cup raw sunflower seeds
6 Tbsp. pure Grade B maple syrup
Coarse salt, to taste
1 cup dried cherries or cranberries

Preheat oven to 300F.

Line two baking sheets with parchment paper or silicone baking mats.

In a large bowl, toss the pumpkin seeds, almonds, and sunflower seeds with the syrup until evenly coated.  Spread the nuts and seeds out in an even, single layer on the lined baking sheets and season with salt.  Bake them, stirring several times with a spatula or wooden spoon, until just golden, about 20 minutes.  Cool the nuts and seeds completely on the sheet tray, then add the cherries and toss to combine.

Store the cooled trail mix in an airtight container at room temperature for up to two weeks.

(Tasty, grain-free version of granola.  I used apple juice-sweetened cranberries, which were a nice alternative to the super sugary versions of most dried fruits.  I ate this alone, and as a topping to various chia pudding breakfast concoctions.  It has a perfect sweet/salty flavor mix.)

Shaved Butternut and Carrot Salad with Dates and Sunflower Seeds

(recipe from Martha Stewart Living)

2 Tbsp. white balsamic vinegar (I used regular balsamic)
1 tsp. whole-grain mustard
2 tsp. minced shallot
Coarse salt and freshly ground pepper
3 Tbsp. olive oil
4 oz. butternut squash (from 1 small squash), peeled
3 small carrots, peeled
2 oz. dates, thinly sliced (about 1/2 cup)
1/4 cup roasted, salted sunflower seeds
4 oz. baby arugula (6 cups)

Combine vinegar, mustard, shallot, 3/4 tsp. salt, and 1/2 tsp. pepper in a small bowl.  Pour in oil in a slow, steady stream, whisking constantly.

Using a mandoline or a vegetable peeler, shave squash and carrots into a large bowl.  Add dates, sunflower seeds, arugula, and vinaigrette.  Toss thoroughly to coat, and season with salt and pepper.  Serve immediately.

(Unusual and tasty.  I mixed the dressing in a small jar, kept the arugula seperate, and mixed half the dressing with the remaining ingredients.  This allowed me to mix the arugula in a portion at a time, adding more dressing and additional vinegar and oil to taste, thus extending the life of the salad.  The thin, raw butternut shavings were unique and surprisingly good!)

Hearty Morning Cereal

(recipe from Yoga Living)

1/2 cup amaranth
1/2 cup millet
1/2 cup brown rice
1/2 cup pine nuts
1/2 cup almonds
1/2 cup sunflower seeds
1/2 cup pumpkin seeds

Lightly toast all of the above ingredients in a dry skillet.  Toast only until a distinct nutty aroma is apparent. Allow cooling.  Grind all ingredients in a food processor, until fine.  Keep mixture in the refrigerator or freezer.

Cook 1/2 cup of the ground cereal with 1 cup milk or water in a small pan over medium heat.  Cook until thick.  Stir frequently to avoid burning.

(I found that this does not cook terribly quickly, and that you may need to add more mixture to the milk till your preferred thickness.  Tastes good, though.  I added some chopped prunes and maple syrup on top.)