tamari – toasted pumpkin and sunflower seeds

2nd May 2015

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I went to India last week and came back….

Six days full of joys, challenges, moments of confusion and clarity, abundance and grace in so many ways.

I came back with a piece of gold inside my heart.  I have been holding it with heartfelt gratitude and inner joy.
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early morning perfection

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tamari – toasted seeds

These make a great satisfying, salty snack to travel with on a long plane journey; also great to have on hand to add a finishing touch to salads or any grain dishes.

Makes 1 cup

ingredients 

½ cup raw pumpkin seeds

½ cup raw sunflowers seeds

1 Tbsp tamari sauce

preparation 

1.  Heat a skillet over medium heat, then add the pumpkin and sunflower seeds. To avoid burning, shake and stir the seeds constantly as they are toasting.  When the seeds start to pop open and release their aroma, they are done – approximately 2 – 3 minutes.  Turn off the heat.

2. Drizzle with tamari sauce and stir until combined – set aside to cool.  Store in a sealed jar.

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Goodness shared by Stacey

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