Fresh Face Salad

1. Scrub the skin of one large sweet potato, then halve and slice it just under one centimetre thick. 
   
2. Roast in the oven at 375 F with your favourite spices, salt and pepper for 30-40 minutes or until tender and browned. 
   
3. Add four cups of chopped romaine lettuce to a large bowl. 
   
4. In a small bowl combine the juice of one lemon, three tablespoons of melted coconut juice and a quarter cup of softened pumpkin seed butter. Season with salt and pepper to taste.
   
5. Add roasted sweet potatoes on top of romaine, drizzle on dressing and sprinkle on pumpkin seeds. 
   
6. Toss and re-season if needed. 
   

• Anti-inflammatory
  
• High in Zinc…protects against osteoporosis
  
• High in Magnesium…supports relaxation
  
• Contains phytosterols… reduces levels of LDL cholesterol.
  
• contain L-tryptophan… effective against depression.
  

Pumpkin Seed Butter

• 1 cup Pumpkin Seeds – look them over and take out any that look really dry or discolored. Also smell your pumpkin seeds to make sure they are not rancid. Rancid seeds have a strong smell that is not appealing. Trust your nose.
  
• 1 Tablespoon of Extra Virgin Olive Oil
  
• 2 heaping teaspoons Raw Honey
  
• Pinch of Sea Salt
  

• Grind Pumpkin Seeds into a fine powder – I used my Vitamix
  
• Transfer Pumpkin Seed powder to a food processor (I switched to the food processor, because I was making quite a small batch and the food processor  tends to work a bit better with very small amounts)
  
• Drizzle Olive Oil in slowly as you process the Pumpkin Seed powder. You can make your pumpkin seed butter as creamy as you want by adding more oil. I chose to not go very creamy and stopped when the pumpkin seed butter was the texture of firm dough.
  
• Add honey and Sea Salt. Mix until thoroughly blended.
  
• Enjoy!
  

• 2 cups shelled pumpkin seeds (I used SuperSeedz)
  
• 2 T oil (I used avocado oil)
  
• 2 T powdered sugar
  
• optional 2 T molasses for color + 1-2 more T oil*
  

1. Combine oil and seeds in a food processor or blender.  Coarse pulse chop for 1 minute.  Scrape down sides and pulse again for another minute.  Scrape down sides
   
2. Turn the speed up on processor or blender for 2 minutes.  Mixture should just start to liquidly.  Add powdered sugar and blend an additional 5 minutes.  Scrape down sides again.
   
3. Continue to blend until the desired consistency is reached.  Mine took only 10 minutes total.
   
4. Optional molasses for color: Add the molasses plus 1-2 more T of oil*.