Coconut oil is all the rage lately. I’ve seen in recipes all over the foodie world and I just couldn’t help but wonder what all the fuss was about.
Well friends, after Tropical Traditions graciously sent us a jar of it, I’ve figured it out!
It’s about the buttery goodness that enhances even the most basic of dishes.
The tropical twist that is so simply added to just about anything.
And it’s about the mass amount of healthy-ness that seeps from it.
Needless to say, we love coconut oil.
When Tropical Traditions sent us the 32 oz. jar of the stuff, I kind of freaked out.
I mean seriously, what on earth are we supposed to do with all that coconut oil?!
But once we used it on these flavorful seeds, I knew it wouldn’t be an issue.
These seeds are packed with a little Thai Curry punch too. Just the zesty flare that’s needed for your left over pumpkin seeds!
Speaking of pumpkin…check out these creations by Chrissy, Pearl and I.
Wally and Jack. They still reside on our stairs outside, lighting up the night.
Oh, and here’s what Chris and I were for Halloween!
Legit Dirndl and Lederhosen.
Why yes, those are the real deal…straight from Munich. (Thanks mom and dad!)
Anyways, these seeds are also very legit.
I hope you have some left from your pumpkin carving ventures!
Grab yourself some scrumptious coconut oil (I would have to recommend Tropical Traditions) and the seeds from your Halloween pumpkin and get roastin’.
Coconut Curry Roasted Pumpkin Seeds
Makes 2 cups
2 cups raw pumpkin seeds
1 tablespoon coconut oil
1 1/2 teaspoon curry powder
1/2 teaspoon turmeric
1/2 teaspoon coriander
1/4 kosher salt
Preheat oven to 350 degrees.
Combine coconut oil and seeds in a large bowl. Sprinkle the curry, salt, turmeric and coriander over the seeds and toss to coat seeds in seasoning.
Pour onto a baking sheet. Bake for 45 minutes or until golden brown.
From the Little Yellow Kitchen,