WAYS TO ENJOY PUMPKIN SEED OIL
The Green-Gold Bowl Drizzle pumpkin seed oil over plain yoghurt and watch it turn a brilliant bright green. Top with granola, fresh fruit, or a sprinkle of pumpkin seeds. The Austrians call this "green-gold" - it's stunning.
Over Roasted Vegetables After roasting vegetables (cauliflower, carrots, beetroot), finish with a drizzle of pumpkin seed oil rather than cooking with it. The heat from the vegetables releases the aroma without destroying the delicate omega-3s.
On Soup A few drops swirled over pumpkin soup, mushroom soup, or any creamy soup adds incredible depth and richness.
Salad Dressing Whisk pumpkin seed oil with apple cider vinegar or lemon juice, a touch of honey, salt and pepper. Perfect on autumn salads with roasted beetroot or squash.
With Sauerkraut As mentioned in our seed oil article - pumpkin seed oil on caraway seed kraut is a match made in heaven. The fat helps you absorb the vitamin K2 from the fermented cabbage.
Over Mashed Potatoes or Grains Drizzle over mashed potatoes, polenta, or quinoa just before serving for a nutty finish.
Over tomatoes on crackers Self explanatory! And some salt and pepper. x
IMPORTANT: Never heat pumpkin seed oil to high temperatures - this destroys the beneficial omega-3 fatty acids. Always use it as a finishing oil, added after cooking.
