Today is National Pumpkin Seed Day! In honor of this autumn treat, I thought I’d share a story and recipe about my days as a nonprofit founder.
When I moved to Chicago, one of the first things I did was to alter my diet to a more plant-based variety. There were many reasons for my decision:
• Vegetables and grains were less expensive than meat. As a founder who didn’t receive a salary for the nonprofit I established, cost was a factor.
• Since I was car-less by choice, any groceries I bought were carried home by Yours Truly. The thought of carrying meat on bikes or trains not only grossed me out, but meat is heavier.
• Eating less meat also jibed with my ecological and sustainable sensibilities.
• It made me feel better. My health and vigor seemed to increase.
I thought I’d share a recipe that I use frequently, especially during autumn and winter. It’s extremely easy to make, inexpensive, and it’s delicious. For me, it serves as a main dish, but it would also make a great side dish (or holiday menu item — for Thanksgiving and such).
Roasted Sweet Potatoes with Pumpkin Seeds
2-4 sweet potatoes cut into chunks or wedges
2 cloves garlic
2 Tbsp coarsely chopped pumpkin seeds/also called pepitas
1 Tbsp oregano
1 1/2 Tbsp coconut oil
1 Tbsp fresh basil, chopped fine
Sea salt to taste
Preheat oven to 400°
In a large bowl, combine the garlic, pumpkin seeds, oregano, coconut oil, basil, and sea salt. Add the sweet potatoes and mix well to coat. Transfer to a baking sheet and bake for 20-30 minutes. Cook time will vary depending on how large your sweet potato pieces are. NOTE: This is a basic recipe that can be switched up between sweet and savory. For example, instead of garlic and basil, use ground cayenne pepper and cinnamon for a bit of a kick.
One of the most important things I learned from being a single mom on welfare was to make sure that my fuel/food was the very highest quality I could afford.* …It’s a lesson I’ve always applied, when I stop to think about it. When I survived open heart surgery as a child, my pragmatic nature considered it illogical to eat poorly after my life had been saved by a surgeon’s skill. Therefore, I had internalized the precept, “Let food be thy medicine and medicine be thy food.”
I also highly recommend maintaining an herb garden. During the summer, I have fresh mint, rosemary, basil, dill and oregano in my garden and pots. Over the winter, I set them up in my kitchen under grow lights you can buy on Amazon for $15-$30. In addition to being healthy, having fresh herbs on hand lets me experience a bit of every day luxury.
Bon appétit!
*About affordable foods: The conversation about how systemic welfare and corporate food sources contribute to diabetes and other health ailments for low income communities is for another day. There are a myriad of reasons people who live in poverty choose comfort foods (and live in food deserts).
P.S. Every Sunday, I publish a free weekly newsletter called the 3 Minute Reset, which includes life lessons, life hacks and treats. To subscribe, click here.
